Pasta: Difference between revisions

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[https://www.seriouseats.com/frascarelli-easy-pasta-recipe-from-pasta-modern-cookbook by Kate Williams 2/8/21 serious eats]

rancine Segan's fresh pasta chapter in Pasta Modern features most well-known homemade pasta shapes: ravioli, gnocchi, and free form pasta sheets are interspersed with a few long, twisted noodle recipes. The frascarelli, however, are totally different. Segan calls this the "world's easiest pasta." Indeed, you'll need little more than your fingers to make the pasta, and it needs nothing other than a bit of cheese, oil, and (maybe) meat to finish. Cooked in just a quart of water, these tiny "nuggets" of semolina, water, and egg have the same tender toothsome texture as German spaetzle, but are served like polenta.

=====Our Favorite Pasta Shapes=====

[https://www.seriouseats.com/staff-favorite-pasta-shapes by The Serious Eats Team 1/4/21 serious eats]

Yup, the Serious Eats staff is a little obsessed with pasta (just look at our Starch Madness tournament!). While we'll eat just about any kind of pasta (except angel hair), there are some shapes we turn to time and again, for their ability to hold onto sauce, for their perfect chew, or simply because they inspire in us some sense of comfort, whether it's rigatoni with its ridges, the long strands of bucatini or linguine, or the gyre-like cavatappi. Of course, there are some of us who can't choose a favorite shape—can you blame us?—and we love them all (except angel hair). Nevertheless, we have opinions, because we always have opinions; really, we have more opinions about pasta than we know what to do with. So we decided to share some of the why's and wherefore's of our most loved pasta shapes. Do you have your own personal favorite? Do you think any of us—gasp!—are wrong? Let us know in the comments!

Pasta: Difference between revisions

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@@ Line 52: / Line 52: @@
 [https://www.seriouseats.com/frascarelli-easy-pasta-recipe-from-pasta-modern-cookbook by Kate Williams 2/8/21 serious eats]
   rancine Segan's fresh pasta chapter in Pasta Modern features most well-known homemade pasta shapes: ravioli, gnocchi, and free form pasta sheets are interspersed with a few long, twisted noodle recipes. The frascarelli, however, are totally different. Segan calls this the "world's easiest pasta." Indeed, you'll need little more than your fingers to make the pasta, and it needs nothing other than a bit of cheese, oil, and (maybe) meat to finish. Cooked in just a quart of water, these tiny "nuggets" of semolina, water, and egg have the same tender toothsome texture as German spaetzle, but are served like polenta.
+=====Our Favorite Pasta Shapes=====
+[https://www.seriouseats.com/staff-favorite-pasta-shapes by The Serious Eats Team 1/4/21 serious eats]
+ Yup, the Serious Eats staff is a little obsessed with pasta (just look at our Starch Madness tournament!). While we'll eat just about any kind of pasta (except angel hair), there are some shapes we turn to time and again, for their ability to hold onto sauce, for their perfect chew, or simply because they inspire in us some sense of comfort, whether it's rigatoni with its ridges, the long strands of bucatini or linguine, or the gyre-like cavatappi. Of course, there are some of us who can't choose a favorite shape—can you blame us?—and we love them all (except angel hair). Nevertheless, we have opinions, because we always have opinions; really, we have more opinions about pasta than we know what to do with. So we decided to share some of the why's and wherefore's of our most loved pasta shapes. Do you have your own personal favorite? Do you think any of us—gasp!—are wrong? Let us know in the comments!