Busiate, from Sicily, is a corkscrew shaped pasta. The other night I put together a batch using Tumminia flour, adapted by making my own Grano Arso (Burned wheat), a speciality of Puglia. Following southern Italian tradition, I used only water, no...
Shopping at the Union Square Green Market,I saw some beautiful German butterball potatoes from the Mountain Sweet Berry Farm. Similar to starchy yellow potatoes like Yukon gold, they sang to me "turn us into gnocchi." So I did, with my...
My first lessons in making potato gnocchi were with my brother. He followed a formula that I think was from Auguste Escoffier. Ever since, I've loved the puffy dumpling(really a pasta) that marries well with sauce and garnishes, whether tomato sauce or...
I love pasta. Recently tried a pasta dish known as ricotta cavatelli with broccoli pesto and salami. It sounded appetizing, but ended up a disappointment. It was just standard dry cavatelli, with a tasteless green emulsion of broccoli topped with cold ricotta...
As a by-product to trying grano arso in bread, I also used it in orecchiette, the ear shaped semolina and water pasta. Initially I tried shaping with my thumb. That's a bit time consuming. I found it faster to use a knife. It consists of a basic scrape...
Visiting my local salumeria for sopressata, I found a toy. It's a hand cranked cavatelli maker. Single use,yes, and sometimes uneven, depending if you feed the dough right It's nice to fiddle with this finnicky machine, twirling out noodles in it's...
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