I like simple recipes especially when I have all the ingredients on hand – this is one of them. A meatless meal with spicy and sweet flavors. Lots of garlic, chile crisp and green onions to finish over your choice of spaghetti. For over a year I have been trying to use whole wheat pasta … Continue reading
This is a Korean-Italian ragu with lots of great flavors. Loving both cuisines I knew this would be a good pairing of a rich, savory and slightly sweet meat sauce with ruffled pasta by Sfoglini. Mirepoix of veggies and even a fruit become part of the sauce which you can make ahead of time. Classic … Continue reading
First of all lumache is a pasta which resembles a snail’s shell and is popular for its versatility in holding sauces with its ridged exterior and spiral-like curves that gives every bite packed with flavor. Sfoglini has added Calabrian chili peppers that gives the pasta a smoky, spicy depth of intensity that complements other flavors … Continue reading
Bigoli is a new pasta for me which originated in the Veneto region of Italy; however this version is a Sfoglini pasta made in the New York area. It is about 4 times thicker than spaghetti giving it more of a rough surface area for holding sauce. It is crafted using a bronze die extrusion … Continue reading
Not too long ago I was introduced to a New York pasta company called Sfoglini. This pasta shape, cascatelli, was developed in 2019 by American food podcaster Dan Pashman in collaboration with the New York pasta company Sfoglini. It is a short pasta and a hybrid of bucatini and mafalda pastas with a flat strip … Continue reading