Amatrice, a town and commune in the province of Rieti (in northern Lazio), about 90 miles northeast of Rome, is home to one of Italy’s most famous dishes, pasta all’Amatriciana. It’s a simple dish comprised of three principal ingredients: guanciale, tomatoes and Pecorino cheese. Let’s explore these ingredients a bit: Guanciale: A cured pork product, widely […]
Bucatini all’Amatriciana Read More »
Tajarin (tie-ya-REEN), also referred to as tagliolini, is a classic pasta from Piedmont. It’s made with a higher proportion of egg yolks, resulting in tender, delicate, rich, yellow noodles. A traditional tajarin could have 30 to 40 egg yolks per kilogram (2.2 pounds) of flour. The dough is rolled thin and then cut into golden
Tajarin with Chicken Liver Ragù Read More »
This stringed instrument is known as a chitarra. The chitarra, which literally translates to ‘guitar’ in Italian, has strings like, you guessed it, a guitar and sings to you as you roll out the pasta. Of course, you don’t need a chitarra to make homemade spaghetti, but it’s a fun process nonetheless. And, really, can you
Spaghetti alla Chitarra Read More »
Use any combination of fresh herbs for this pasta — for example, basil, chives, marjoram, dill, parsley. I can’t wait until spring when fresh chive blossoms and edible flowers are in season and I can just walk into the backyard and snip some herbs. That will make for some visually striking pasta sheets. To make