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Thursday, January 21, 2021

Pasta outside the box: Buckwheat, rice noodles and soba - Nantucket Island Inquirer

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(Jan. 21, 2021) The editors of Cook’s Illustrated wrote in “The Complete Book of Pasta and Noodles” (Clarkson Potter, 2000), “Americans have only recently warmed to the term pasta, having made spaghetti dinners, noodle casseroles and macaroni salads for generations.”

This was written more than 20 years ago. Today, the word has certainly entered our culinary lexicon. I still call pasta that’s ribbon-shaped either noodles or by its name: spaghetti, linguine, tagliatelle, udon, ramen, soba, rice noodles or cellophane noodles, etc.

I have a particular fondness for that group. I like to slurp the long noodles either coated with sauce (tomato, preferably) or out of a nice broth.After this proclamation of love of slurping, there’s a ribbon pasta that’s perfect for this time of year: pizzoccheri, which are short ribbons.

I have a clear memory of taking a gastronomic journey to Chiavenna about two hours north of Milano. Chiavenna, in the Valtellina, just a few minutes north of Lake Como, is bordered on its northern side by the Swiss Alps (the famous village of Saint Moritz is on the other side). The town is known for several dishes, all featuring the area’s superb butter and cheese.

 

To read the complete story, pick up the Jan. 21 print edition of The Inquirer and Mirror or register for the I&M’s online edition by clicking here.

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January 21, 2021 at 11:05PM
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Pasta outside the box: Buckwheat, rice noodles and soba - Nantucket Island Inquirer

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