Pasta: Difference between revisions

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I have a theory: More people would make pasta at home if they could do it without the gear. I’m not exactly positive; I got the pasta-making bug as a teenager and have built up a collection of ravioli stamps, pasta cutters and more, even two hand-crank pasta machines. But I don’t need them to make great pasta at home. And neither do you.

Our upcoming cookbook, “Milk Street Backroads Italy,” breaks down the process of making three pasta shapes at home, either completely with your hands or with nothing more than a fork, rolling pin and food processor. I enjoy making orecchiette—which translates to “little ears” in Italian—but try your hand at cavatelli or pici—a rustic rounded spaghetti—too.

=====Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)=====

[https://www.seriouseats.com/pasta-burro-e-alici-pasta-with-creamy-anchovy-butter-sauce-recipe-11859455 by Sasha Marx 1/12/25 serious eats]

here are sauces that enjoy universal acclaim with off-the-charts Tomatometer and audience scores—sauces like carbonara, vodka, and Marcella Hazan's tomato-butter sugo. They're the pasta equivalent of season four of The Wire, or My Beautiful Dark Twisted Fantasy: undisputed classics. At the other end of the spectrum are the under-appreciated sauces with smaller but passionate followings—you could call gricia and beans and greens the Sobotkas or 808s and Heartbreak of the pasta world. They may not be at the top of many peoples' all-time favorite lists, but that doesn't mean they're not deserving of praise and respect. Pasta burro e alici definitely falls in this latter category.

Pasta: Difference between revisions

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@@ Line 116: / Line 116: @@
   I have a theory: More people would make pasta at home if they could do it without the gear. I’m not exactly positive; I got the pasta-making bug as a teenager and have built up a collection of ravioli stamps, pasta cutters and more, even two hand-crank pasta machines. But I don’t need them to make great pasta at home. And neither do you.
 Our upcoming cookbook, “Milk Street Backroads Italy,” breaks down the process of making three pasta shapes at home, either completely with your hands or with nothing more than a fork, rolling pin and food processor. I enjoy making orecchiette—which translates to “little ears” in Italian—but try your hand at cavatelli or pici—a rustic rounded spaghetti—too.
+=====Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)=====
+[https://www.seriouseats.com/pasta-burro-e-alici-pasta-with-creamy-anchovy-butter-sauce-recipe-11859455 by Sasha Marx 1/12/25 serious eats]
+ here are sauces that enjoy universal acclaim with off-the-charts Tomatometer and audience scores—sauces like carbonara, vodka, and Marcella Hazan's tomato-butter sugo. They're the pasta equivalent of season four of The Wire, or My Beautiful Dark Twisted Fantasy: undisputed classics. At the other end of the spectrum are the under-appreciated sauces with smaller but passionate followings—you could call gricia and beans and greens the Sobotkas or 808s and Heartbreak of the pasta world. They may not be at the top of many peoples' all-time favorite lists, but that doesn't mean they're not deserving of praise and respect. Pasta burro e alici definitely falls in this latter category.