Wasn’t sure if gnocchi alla Romana was technically a type of pasta, but it’s in the Encyclopedia of Pasta, so that’s official enough for me. As its name implies, this pasta hails from Lazio, central Italy, on the western coast, which includes the province of Rome. There is also a gnocchi di semolina from Sardinia called pillas, generously […]
Gnocchi alla Romana (Semolina Gnocchi) Read More »
Trofie comes from Liguria in northwest Italy, in particular the area of Camogli, as well as areas of Tuscany bordering Liguria. They are spindle-shaped, spirals with tapered ends. They’re traditionally made with wheat flour enriched with bran, potatoes, bread or chestnut flour and water. And, served with pesto alla Genovese — made with basil, garlic,
Trofie with Ramp Pesto Read More »
Foglie d’ulivo or olive leaves fall into a category of pasta known as strascinati, commonly found in Southern Italy, particularly Campania, Puglia, Basiliccata and Calabria. This category also includes cavatelli (rolled with one finger), as well as orecchiette; ceccatelli (rolled with two fingers); and those rolled with three, four or eight fingers. Each producing a longer or
Ahh, spring — a celebration of all things green — fresh fava beans, asparagus, snow peas, green garlic, chives…the most glorious time of year. The season of (much needed) new beginnings. While locally grown fava beans won’t make an appearance in my neck of the woods for a couple more months, I jumped the gun
Maccheroni Al Ferretto Read More »
Culurgionis (culurgiones), also known as culingionis (according to the Encyclopedia of Pasta) is a stuffed pasta from Ogliastra, a mountainous area on the eastern side of Sardinia. The filling is commonly made with boiled/mashed potatoes, olive oil, Pecorino Sardo cheese (fresh and/or aged), garlic, mint and, sometimes, saffron — though the filling can vary depending on
Lorighittas is a Sardinian braided pasta from the town of Morgoniori, province Oristano, on the slopes of Mount Arci in western Sardinia. Traditionally, they are placed on a wicker basket to dry, decoratively arranged like lace doilies. It’s name, according to the Encyclopedia of Pasta, refers to the shape of a long ring known as