Pasta: Difference between revisions
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[https://www.177milkstreet.com/stories/solving-the-problem-of-cacio-e-pepe by MILK STREET] | [https://www.177milkstreet.com/stories/solving-the-problem-of-cacio-e-pepe by MILK STREET] | ||
My first take was that a simple three-ingredient pasta dish is no mystery. But after consuming a half-dozen variations, it became clear that the simplest recipes are often the most difficult. The cheese needs to be melted fully, without bumpy nibs like flotsam. Second, the sauce should neither be dense like Alfredo nor should it be a mere whitewash of pecorino. Third, it should not inspire a race to shove it down the gullet before it congeals and turn gluey as it cools. Finally, the pasta, the cheese and the pepper need to forge a culinary harmony that, when perfected, makes this one of Italy’s greatest dishes. | My first take was that a simple three-ingredient pasta dish is no mystery. But after consuming a half-dozen variations, it became clear that the simplest recipes are often the most difficult. The cheese needs to be melted fully, without bumpy nibs like flotsam. Second, the sauce should neither be dense like Alfredo nor should it be a mere whitewash of pecorino. Third, it should not inspire a race to shove it down the gullet before it congeals and turn gluey as it cools. Finally, the pasta, the cheese and the pepper need to forge a culinary harmony that, when perfected, makes this one of Italy’s greatest dishes. | ||
=====With Spaghetti and Clams, the Sauce Is in the Shell===== | |||
[https://www.177milkstreet.com/stories/with-spaghetti-and-clams-the-sauce-is-in-the-shell by MILK STREET] | |||
The bigoli emerges from the bronze die thick, rough and hot to the touch, snaking itself into coils that slink over the cook’s outstretched hand to form bundles of fresh pasta he arranges one after another in a tray. It’s one of the sexiest things I’ve ever seen, pasta so fresh and extruded with such pressure that it steams. | |||
