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I may have been doing pasta all wrong — or, let's be honest, exactly right — my entire adult life. Obviously, if you're cooking for two, just duplicate the process, and so on. Ugh.
More Fermentation, Fewer (Tummy) Problems. Fermentation has long been praised for its benefits on gut health, and you're more likely to encounter these benefits when leaving the U.S. for more ...
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Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.
The pasta is cut into rounds that are stamped to form the embossed relief, and left to dry for a while. Corzetti are usually served with a simple meat or mushroom sauce (the latter called tocco de funzi in Genoese), pesto, [ 3 ] pine nut [ 5 ] or walnut sauce, fish sauce, or light cream sauce.
The pasta is characteristic of the province of Teramo and Pescara, in the Abruzzo region of Italy. [1] These are manufactured by working the dough until it gets a hole in its center. The process requires trained hands that, facing one another, are able to slip into the hole to knead the dough in a circle.
By Alison Roman Choosing the right pasta depends on the topping. "The shape should be dictated by the sauce," says chef Sara Jenkins. Keep this easy pairing advice in mind. Check out the slideshow ...
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. ' priest choker ' or ' priest strangler ' [1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino.