I should mention here that to my understanding tomato sauces aren’t usually paired with fresh egg pastas. It’s considered something of a no-no in Italian food circles. In my own defense, this isn’t so much a tomato sauce as it is a meat sugo with a little tomato added. Judges? I made this pasta using […]
READ ON…is pretty much all this is. We’ve had a sparse, late pea season here in Kentucky this year, but man, are the ones we have ever sweet. Blanch two cups of them for two minutes, then immerse them in a cold water bath. Next, heat two tablespoons of olive oil and a tablespoon of butter […]
READ ONHands down the most common mistake people make when cooking pasta is failing to salt their water properly. A teaspoon or two per gallon is about the maximum for most cooks. Yet that’s not nearly enough. As a good Italian friend of mine is fond of saying: it must taste like the sea! And that […]
READ ONI have trouble making my pasta “the authentic way”. That is, mounding up my little flour volcano, dropping eggs in the center and beating them up with a fork. I always get a breach in the wall, which sends partly scrambled egg spilling out all over the place. I don’t like the mess, but even […]
READ ONHey wait a second, these taste like egg noodles! And indeed strands of homemade fettucine will if you make them from the same base material as their Swedish equivalents, which is to say soft, finely ground white flour. There’s not a thing wrong with that, of course. Standard all-purpose flour makes fantastic pasta. However to […]
READ ONI know, it’s not pastry. And no, for those of you who remember the 80’s, I’m not planning on making any of those dessert pastas that were all the rage back then: chocolate lasagna, blueberry tortellini, raspberry ravioli with white chocolate crème Anglaise…what a nightmare all that was. Nope, this week it’ll be standard homemade […]
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