I find making fresh pasta an incredibly relaxing activity. I could fashionably say it’s therapeutic but I don’t feel the need to have therapy as often as having pasta. My latest passion in “pasta relaxation” is orecchiette, meaning little ears, a semolina pasta traditionally made in Puglia. It’s the sort of thing that gives a… Continue reading orecchiette pasta in a creamy zucchini and saffron sauce
I have been keeping this post for one of those rare days when I have enough time in my hands. I wanted quiet and concentration to explain in sufficient detail what might be one of the best pasta recipes in the world. To tell you that cappelletti, the Umbrian diminuitive version of tortellini, is pasta… Continue reading cappelletti pasta made with an ancient grain
STROZZAPRETI. Priest stranglers? Isn’t this a crazy name? Sounds like a recipe of the Swedish Chef . The origin of the name is unclear but it is surely evocative of our farmers’ long suffering under centuries of papal domination. Having to part with hard earned food as a tax, they wished the greedy clerics to… Continue reading “priest chokers” made with farro flour
Pasta is such a convenient food and it’s made in a million ways all over the planet. Accordingly, it will taste everything from boring, to vibrant, from disgusting to heavenly. Don’t believe anybody who tells you they don’t like pasta. Most likely they have not tasted the real thing. Sorry to be smug, but the… Continue reading pasta for beginners
Warning: mistreated recipe! If you have any intention of using those chewy curly no-boil lasagna, lumpia/wanton wrappers, manicotti tubes, tortilla, frozen crepes or other horrors please don’t even read this recipe. In fact, you might want to go out for dinner or make mac n’ cheese. Like lasagna, this is a labor-intensive pasta recipe. It’s… Continue reading meat and spinach cannelloni
