Pasta: Difference between revisions

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[https://www.seriouseats.com/homemade-pasta-sauces-beyond-marinara-11887613 by Emily Johnson 17/1/26 serious eats]

his collection of recipes features our best versions of the classic pasta sauces you crave, so you can treat it as an advanced class in Italian saucemaking. Start, perhaps, by nailing delicate emulsifications in sauces like carbonara or alfredo. Next, play with several Bolognese methods to decide which is your favorite—a combination of every kind of luxurious meat, or a simple ground-lamb variety. Finish by understanding that Genoese pesto made with the mortar and pestle really is superior in flavor.

=====Linguini, Spaghetti, or Cavatelli: These Are the Best Cookbooks for Making Fresh Pasta=====

[https://www.seriouseats.com/best-fresh-pasta-italian-cookbooks-review by Niki Achitoff-Gray 18/6/25 serious eats]

But fresh pasta is so much more than those iconic shapes: There's the candy bowl twists of caramelle and ropey rings of lorighitta; ridge-spined gnocchi sardi and the pleated origami folds of culurgiones. And for each of Italy's dozens upon dozens of pasta shapes, there are variations from region to region, household to household, and season to season. The world of fresh pasta is vast and robust, impassioned and opinionated, and completely, utterly delightful. And if you like to play with your food, I can't think of a better way to do it than with pasta.

Pasta: Difference between revisions

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@@ Line 144: / Line 144: @@
 [https://www.seriouseats.com/homemade-pasta-sauces-beyond-marinara-11887613 by Emily Johnson 17/1/26 serious eats]
   his collection of recipes features our best versions of the classic pasta sauces you crave, so you can treat it as an advanced class in Italian saucemaking. Start, perhaps, by nailing delicate emulsifications in sauces like carbonara or alfredo. Next, play with several Bolognese methods to decide which is your favorite—a combination of every kind of luxurious meat, or a simple ground-lamb variety. Finish by understanding that Genoese pesto made with the mortar and pestle really is superior in flavor.
+=====Linguini, Spaghetti, or Cavatelli: These Are the Best Cookbooks for Making Fresh Pasta=====
+[https://www.seriouseats.com/best-fresh-pasta-italian-cookbooks-review by Niki Achitoff-Gray 18/6/25 serious eats]
+ But fresh pasta is so much more than those iconic shapes: There's the candy bowl twists of caramelle and ropey rings of lorighitta; ridge-spined gnocchi sardi and the pleated origami folds of culurgiones. And for each of Italy's dozens upon dozens of pasta shapes, there are variations from region to region, household to household, and season to season. The world of fresh pasta is vast and robust, impassioned and opinionated, and completely, utterly delightful. And if you like to play with your food, I can't think of a better way to do it than with pasta.