This week, Feast and Field dives into the favorite indulgent dish, pasta, with eastern New York’s artisan pasta maker Sfoglini. Known for combining the very best Italian techniques with North American ingredients, this midsize producer is also making waves as the maker of the newest pasta shape, cascatelli, slated to hit the market soon.
Speaking of boxed pasta, Sfoglini gives us their nine tips for achieving the perfect pasta, every time. For the culinary ambitious, we offer a step by step guide for the easiest, freshest pasta dough — straight from your own kitchen. Plus, we break down how to use heritage grains for baking and cooking.
And we can’t talk pasta without the sauce, so we’re also dishing out a saucy recipe roundup from Franco Rua of Albany’s Cafe Capriccio — complete with perfect wine pairings.
The New York pasta producer brings new life to pasta traditions by experimenting with organic ancient-grain einkorn flour, hemp seed flour and more.
Looking to use different flours for baking? These 4 alternative grains make a big difference in flavor and nutrition.
A basic pasta dough recipe paired with a few techniques and tools means pasta from scratch is an hour away.
Should you add oil to pasta water? Pasta-cooking do’s and don’ts from Sfoglini.
Pasta, meet sauce. These recipes and wine pairings bring out the best in your boxed pasta, from bucatini to fusilli.
How The Sporkful’s Dan Pashman’s new pasta shape came to be; plus, a guide to time-honored pasta shapes.
April 16, 2021 at 08:00PM
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Issue no. 6: Artisan dried pasta in eastern New York - Napa Valley Register
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Pasta
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