I have always enjoyed learning to make Tuscan traditional pasta shapes. Locally, the cucina povera, poor cuisine, found a way to make eggless pasta. Flour and water pasta is one of the first pastas created we can trace it back in history to Roman times and also think about Ramen noodles. Around Siena and heading…
Ratio- Pasta Making
When making pasta and following recipes, nothing is really simple and easy. Old rule was 1 cup of flour to 1 egg per person. But what flour? How much does your egg weigh? Ever wonder why we all use the recipe for chocolate chips on the bag, but all our cookies are different? Well— Flours…
Old pasta– new to me
I travel a lot in Italy, often doing research and development for new trips. Discovering the regional pasta dishes and other specialites is like a treasure hunt. I was invited on a PR trip to discover the area outside of Naples, which makes one of my favorite liquore, Strega. The town of Benevento and the…