Blue Beard Durum Spaghetti
Suggested prep Cacio e Pepe or Spaghetti Aglio e Olio
This semolina spaghetti has serious ped-igree, with durum grown and milled by Arizona’s Hayden Flour Mills, one of the world’s premier producers of the high-protein pasta wheat.
Rouge de Bordeaux Strozzapreti
Suggested prep Duck Ragu or anything bold
Among the densest pastas, Fink says strozzapreti demands a “forceful sauce” to help soak into its chewy contours, like Emmer & Rye’s menu mainstay with confit chicken thigh, butter, and lacto-fermented peppers.
Egyptian Emmer Rigatoni
Suggested prep Pasta Bolognese
Heavily toasted and with a distinct grassy note, the ancient grain in this pasta not only plays well off thicker sauces layered with heartier components—its tubular form helps scoop up every last meaty drop.
How to Make Spaghetti Aglio e Olio
Serves 4
INGREDIENTS
1 pound dry spaghetti
1/3 cup extra virgin olive oil
6-8 garlic cloves, sliced thin
1/2 teaspoon black pepper
1 teaspoon crushed red
chile flakes
1/2 cup chopped fresh leaf
parsley
1/2 lemon
1 cup freshly grated
Parmesan cheese
DIRECTIONS
Bring a large pot of water to a boil.
Add 2 tablespoons of salt and the pasta.
Cook until 75 percent done (about 6-7 minutes).
Set aside a cup of cooking water before you drain the pasta.
Meanwhile, heat olive oil over low heat in a 12-inch saute pan. Add the garlic and cook until caramelized, about 3-4 minutes. Add the black pepper, red chile flakes, and a 1/4 cup of parsley for 30 seconds more.
Carefully add the reserved pasta-cooking water and simmer for about 5 minutes. Turn up the heat to medium and add pasta. Cook until liquid is reduced by a third.
Once the sauce has thickened, add reserved fresh parsley, lemon juice, and grated Parmesan.
The Link LonkMarch 01, 2021 at 10:50AM
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