Thanksgiving is over, but with chestnuts and pumpkin still in my larder, I invited my friend Domenico to come over and create an Italian spin for the thanks. Not to blow our own bugle but can I? We created a fall pasta suite that transformed this holiday harvest...
Pasta, such a simple food, comes in a multiplicity of shapes and choices. And it's easy to make at home. I have been working with KitchenAid hardware. Rumors say that the premier pasta maker is made by Arcobaleno. For now, the KitchenAid is working. These are a couple...
I have made orecchiette previously, using grano arso, albeit a flour mix prepared for pizza dough. Results were okay. This time I made my own grano arso, toasting fine durum (semola rimacinata) flour. Shaping these little ears of pasta are a labor of love. It...
Agnolotti-Technically these square shaped Piedmontese pasta are usually filled with meat or vegetable stuffing, typically served in a broth, or with cheese and sage. Ricotta and spinach would be considered ravioli, but I have a strange affinity to things from...
Perhaps it's no irony that the dish whose name recalls the "oldest profession in the world" is also among the most aromatic and nuanced, its flavors rooted in sea and earth. Below is my hommage to those ladies who made this power packed delicacy of basic ingredients....
Fregola is a durum pasta from Sardinia, closely related in shape and texture to moghrabieh and used like cous-cous as an anchor within larger dishes or salads. Fregola is toasted, with a toothy bite, and goes especially well with seafood such as a recent paella-like...
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