Making the Disderide Family’s Pasta with Butter and Basil
Excerpt from Ari’s Top 5 enews A marvelous way to highlight great butter One of the many amazing people I’ve gotten to know because of my writing over the years is … Continued
Saragolla Pasta from Rustichella
Excerpt from Ari’s Top 5 enews Fantastic full flavor from an ancient wheat As you probably know, I’m a big pasta person. We eat pasta at our house three or four … Continued
The Best Artisan Pastas Share 5 Key Factors
Why are the best artisan pastas so far superior to the mid-range stuff? The basic process for producing dried pasta is fairly simple, and likely familiar, to many folks. Flour … Continued
Mancini Pasta from the Marche Region
Excerpt from Ari’s Top 5 enews A farmstead artisan pasta from Italy’s east coast Artisan pasta has long been one of the greatest contributors to the quality of my culinary life. The … Continued
Turanici Pasta from the Marche
Excerpt from Ari’s Top 5 enews An ancient wheat makes its way from the Middle East to the Midwest It’s been a couple years since I first tasted the pasta of the … Continued
Orecchiette Pasta made with Senatore Cappelli Wheat
Excerpt from Ari’s Top 5 enews Orecchiette Pasta or “Little ears” The unofficial pasta of our national effort to be better listeners Orecchiette, if you don’t already know them, are pasta … Continued
Sardine and Olive Paste Pasta
Excerpt from Ari’s Top 5 enews Super fine supper from pantry to plate This dish has long been one of my old standbys. It offers comfort and a compelling combination of great … Continued
Recipe: Red Walnuts Make a Great Sauce for Pasta
Excerpt from Ari’s Top 5 enews Red walnuts are a wonderful way to make dinner Salsa Noci is a pretty common item on the Italian Riviera, where jarred sauces are a wonderful everyday … Continued
Pasta Cooking Tips
Follow these pasta cooking tips from Mo, our partner at Zingerman’s Mail Order and fellow pasta importer, and you’ll be sure to have the best tasting pasta! SALT Salt … Continued
Prosciutto Pasta Carbonara Recipe
Try out this pasta carbonara recipe featuring Prosciutto di Parma, Pecorino Romano, Parmigiano Reggiano, and of course, your favorite pasta!
The Historical Twists and Turns of Traditional Pasta
“Everything you see, I owe to spaghetti.” —Sophia Loren
“And art is always about relationship — to the material, to the self, and to the world in all its chaos and intrusion, its terror and its glory.” —Jeanette Winterson
Weird things happen when I least expect them. I was lying in bed, lamenting having had my third surgery in two months and working my way through the Sunday New York Times, when I came across a piece by Jeanette Winterson buried in the back of the Book Review.
“Art,” she wrote, “is always about relationship.”
Simple Seaside Pasta
Ingredients: 1 lb Latini Pasta 3/4 cup Parmigiano Reggiano (grated) 1/2 cup Fresh Parsley, coarse chop 4 Whole Boquerones (white anchovies), fine chop 3/4 cup Fresh Lemon Juice 1 1/2 … Continued