This book looks fascinating. I did not grow up with anelli, but do have fond memories or eating a simple bowl of pastine, often topped with just Parmesan and buttered, toasted fresh bread crumbs.
Chicken Piccata with Angel Hair is tied with fideo made with seashells. That's how my mom made it. I know it's supposed to be with nests of angel hair, but the seashells hold little pockets of sauce inside that just pops when you eat it. The piccata is my adult favorite. The fideo is my comfort food favorite.
Yes we definitely talked about it but now that the book’s gone to print, I’m finally focusing on the fun stuff! And wait that’s so great -- Karishma is the best (and tested a bunch of recipes for the book)!
Big fan of most any pasta around, lately that's been Pasta alla Norma. Anytime I see breadcrumbs in the ingredients list I start chuckling, and then put it on the menu. ¯\_(ツ)_/¯
An all-time favorite of mine is Robert McGrath‘s green chili macaroni, that they served at the Roaring Fork in Scottsdale. And always had bread crumbs on top!
I still have fond memories of macaroni in soup that my mum used to make when I was growing up -- it’s more or less ramen/noodles replaced by macaroni which has just the right shape to hold a bit of soup inside so made for lots of fun when eating 😂
I don’t really eat pasta this way anymore but I still favour more liquid, lighter pasta sauces
Favorite pasta dish?! Who could choose just one? I did fall in love with le sarde when in Sicily, but good old butter and parm on fresh- made noodles is hard to beat.
My wife and I seldom finish a loaf of bread before it gets stale, so cut the last part of the loaf into rough cubes, dry them on the counter, and use the food processor to make breadcrumbs that vary from fine to chunky. I use them mostly to make the little fritters called subrich in Piemontese dialect from Faith Willinger's classic Red, White, and Greens.
But this might be my favorite pasta with breadcrumbs, orecchiette with rapini and sausage. The recipe's on our website:
Sounds delish. Last night I made one of my new favorites - butternut squash gnocchi with a basil cream sauce. But my all-time fave is... Spaghetti Os. I'm not kidding!
First of all I love Racheal and Timballo. Actually I had my first Timballo with her in Sicily at Anna Tasca Lanza. My favorite pasta is hands down tomato sauce with hand shaped Sicilian maccaruni. This worm like long "macaroni" like pasta is made with water and double milled semolina (semola di grano duro rimacinata). Traditionally you shape the maccaruni with a straw but I find its better to use thin metal rods from the art supply shop. And yes I don't mind topping the tomato sauce with butter toasted bread crumbs ;)
As a self-professed legume lover, I enjoy dishes that combine pasta and beans. A current favorite is pasta e ceci! (Alas, I haven't tried Andrew's recipe for ATK since it's paywalled.)
Another one I've been enjoying a lot lately is the preserved lemon, caper, and anchovy pasta from Sarah Owens' "Heirloom" — highly recommend!
The current household favorite is Modernist Cuisine's mac n cheese. It's my toddler's dinner for when she won't eat what I *actually* made for dinner, so I feel like I'm making gallons of it every week, working through every variation of pasta shape, vegetable, and meat mix-in she'll eat (which, admittedly, is a fairly limited set).
It's got the family eating lots of pasta when we didn't used to. And I've gotten the chance to experiment through a surprising breadth of things you can do with pasta and cheese sauce...
I'm currently in love with asparagus rotolo with an egg yolk on top. I can't wait for my asparagus to come up! But both bakers and gardeners have to have patience.
This book looks fascinating. I did not grow up with anelli, but do have fond memories or eating a simple bowl of pastine, often topped with just Parmesan and buttered, toasted fresh bread crumbs.
Chicken Piccata with Angel Hair is tied with fideo made with seashells. That's how my mom made it. I know it's supposed to be with nests of angel hair, but the seashells hold little pockets of sauce inside that just pops when you eat it. The piccata is my adult favorite. The fideo is my comfort food favorite.
This is hands-down one of my favorite pasta books ever!
Same!! (until yours comes out, that is)
You’re too kind! We really should chat about that, would love to collab in some way...
wait, I already assumed we were! Email me to start scheming!
I was talking about you over coffee with Karishma Pradhan the other day
Yes we definitely talked about it but now that the book’s gone to print, I’m finally focusing on the fun stuff! And wait that’s so great -- Karishma is the best (and tested a bunch of recipes for the book)!
she told me!
Big fan of most any pasta around, lately that's been Pasta alla Norma. Anytime I see breadcrumbs in the ingredients list I start chuckling, and then put it on the menu. ¯\_(ツ)_/¯
I love pasta in all shapes and forms
Last night I made a very unconventional pasta dish
Sourdough Pasta Spaghetti for Emilie Raffa's recipe https://theclevercarrot.com
Paired with Leftover Easter Ham Carbonara and Peas recipe by Cold Henry
Chewy, Delicious !!!
Sorry Colu Henry (spellcheck)
Veronika - you won the book! Please email me with a mailing address and I'll send it out later this week.
Just making sure you saw this!
WoW!!!
Thank you, I am looking forward learning about all the different shapes of pasta
Veronika Eisenberg
PO Box 310
Wilmington, Vermont 05363
Definitely a fan of strozzapreti--priest stranglers--which, despite the quirky name, are fun to make fresh and lend themselves to many sauces.
A beautiful collaboration.
An all-time favorite of mine is Robert McGrath‘s green chili macaroni, that they served at the Roaring Fork in Scottsdale. And always had bread crumbs on top!
I still have fond memories of macaroni in soup that my mum used to make when I was growing up -- it’s more or less ramen/noodles replaced by macaroni which has just the right shape to hold a bit of soup inside so made for lots of fun when eating 😂
I don’t really eat pasta this way anymore but I still favour more liquid, lighter pasta sauces
Favorite pasta dish?! Who could choose just one? I did fall in love with le sarde when in Sicily, but good old butter and parm on fresh- made noodles is hard to beat.
My wife and I seldom finish a loaf of bread before it gets stale, so cut the last part of the loaf into rough cubes, dry them on the counter, and use the food processor to make breadcrumbs that vary from fine to chunky. I use them mostly to make the little fritters called subrich in Piemontese dialect from Faith Willinger's classic Red, White, and Greens.
But this might be my favorite pasta with breadcrumbs, orecchiette with rapini and sausage. The recipe's on our website:
https://wellspentmarket.com/recipe/orecchiette-with-rapini-sausage
Sounds delish. Last night I made one of my new favorites - butternut squash gnocchi with a basil cream sauce. But my all-time fave is... Spaghetti Os. I'm not kidding!
I can't believe I mentioned Chef Boyardee and not Spaghetti O's lol
Ha! Close enough. :-)
First of all I love Racheal and Timballo. Actually I had my first Timballo with her in Sicily at Anna Tasca Lanza. My favorite pasta is hands down tomato sauce with hand shaped Sicilian maccaruni. This worm like long "macaroni" like pasta is made with water and double milled semolina (semola di grano duro rimacinata). Traditionally you shape the maccaruni with a straw but I find its better to use thin metal rods from the art supply shop. And yes I don't mind topping the tomato sauce with butter toasted bread crumbs ;)
As a self-professed legume lover, I enjoy dishes that combine pasta and beans. A current favorite is pasta e ceci! (Alas, I haven't tried Andrew's recipe for ATK since it's paywalled.)
Another one I've been enjoying a lot lately is the preserved lemon, caper, and anchovy pasta from Sarah Owens' "Heirloom" — highly recommend!
The current household favorite is Modernist Cuisine's mac n cheese. It's my toddler's dinner for when she won't eat what I *actually* made for dinner, so I feel like I'm making gallons of it every week, working through every variation of pasta shape, vegetable, and meat mix-in she'll eat (which, admittedly, is a fairly limited set).
It's got the family eating lots of pasta when we didn't used to. And I've gotten the chance to experiment through a surprising breadth of things you can do with pasta and cheese sauce...
I'm currently in love with asparagus rotolo with an egg yolk on top. I can't wait for my asparagus to come up! But both bakers and gardeners have to have patience.