Pasta: Difference between revisions

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[https://www.kingarthurbaking.com/recipes/fresh-pasta-recipe by Charlotte Rutledge KING ARTHUR]

There's nothing that enhances a meal more than fresh, homemade pasta. This recipe makes wonderful homemade pasta for any type of sauce. Use a pasta machine to make precise, thin sheets that can be cut into noodles in a variety of sizes, or embrace a more rustic feel by hand-rolling your fresh pasta dough. It takes a little more time and energy, but it's every bit as delicious!

=====Avoid the Vegan Carb Crutch by Flouting Pasta Tradition=====

[https://www.seriouseats.com/roasted-zucchini-tomato-pasta-vegan by J. Kenji López-Alt 10/8/18 serious eats]

A couple months back I was having dinner at Emilia Romagna, a fantastic Italian restaurant in my wife's native Bogotá, Colombia. We ate great antipasti and fantastic handmade pasta with sauces ranging from hearty meat ragús to lighter vegetable-based preparations. But the one thing that stuck out to me was the ratios: There was so much sauce, to the point that there was almost more sauce than pasta. I talked with the chef—Daniel Castaño, a Colombian native who spent time honing his craft at Mario Batali's restaurants in New York—about what was up.

Pasta: Difference between revisions

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@@ Line 211: / Line 211: @@
 [https://www.kingarthurbaking.com/recipes/fresh-pasta-recipe by Charlotte Rutledge KING ARTHUR]
   There's nothing that enhances a meal more than fresh, homemade pasta. This recipe makes wonderful homemade pasta for any type of sauce. Use a pasta machine to make precise, thin sheets that can be cut into noodles in a variety of sizes, or embrace a more rustic feel by hand-rolling your fresh pasta dough. It takes a little more time and energy, but it's every bit as delicious!
+=====Avoid the Vegan Carb Crutch by Flouting Pasta Tradition=====
+[https://www.seriouseats.com/roasted-zucchini-tomato-pasta-vegan by J. Kenji López-Alt 10/8/18 serious eats]
+ A couple months back I was having dinner at Emilia Romagna, a fantastic Italian restaurant in my wife's native Bogotá, Colombia. We ate great antipasti and fantastic handmade pasta with sauces ranging from hearty meat ragús to lighter vegetable-based preparations. But the one thing that stuck out to me was the ratios: There was so much sauce, to the point that there was almost more sauce than pasta. I talked with the chef—Daniel Castaño, a Colombian native who spent time honing his craft at Mario Batali's restaurants in New York—about what was up.