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Antipasto

September 8, 2010 | about: | 1 Comment

The word antipasto has been given many translations over the years.  I have heard people say it means “before pasta” or “appetizer,” but the real translation comes from separating the two words.  The word ‘anti’, translates to ‘before’ and the word ‘pasto’, which means ‘meal’.  The antipasto course is a very nice way to start […]

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Making Fresh Pasta

July 30, 2010 | 1 Comment

There are several factors to look at when assembling pasta dough. The dough I mostly use is made of three components; flour, eggs and salt. Flour: When making pasta, there are several different ways to go with the flour. My nana uses All Purpose (AP) Flour, where as I prefer “00” Flour. You are probably […]

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The Balance of Pasta and Sauces

July 24, 2010

Pasta can be one of the most misunderstood products in today’s culinary world. Too often, restaurants take pasta and smother it in sauce, and pack it with all sorts of ingredients so you can not even taste the dough. The most forgotten ingredient in a pasta dish today is the pasta. Sounds weird, right? Well […]

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Risotto

July 21, 2010 | about: | 4 Comments

Every culture seems to have its own take on rice. In Asia, rice is steamed or fried, it is curried in India, pilaf style in France, and made for paella in Spain. But in Italy, rice is something different. Risotto is one of those little gifts from the heavens that really separates Italian rice from […]

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