WHAT IS STELLINE? Stelline is a star-shaped pasta. It is often used in soups for children due to its cute shape. Stelline’s tiny size and hole in the middle give it a quick cook time. A larger version exists called Stelle or Stelloni. Myth has it that these pasta constellations are popular in Italian wedding […]
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ARCHAEOLOGY OF PASTA – Penne
WHAT IS PENNE? Penne is from the Latin penna meaning feather or quill (aka “pen”). There are many versions of this very popular pasta. But they break down into two groups – the smooth (“lisce”) or the grooved (“rigate”). Variations like penne mezze for example is a rigate that has a larger diameter. Penne’s larger cousin […]
ARCHAEOLOGY OF PASTA – Cavatelli
WHAT IS CAVATELLI? Cavatelli comes from the verb “cavare” or “to hollow out”. Traditional recipes using this cut focus on vegetables since meat was scarce back then in Puglia. Over time this pasta, being easy to make, spread quickly throughout homes in Italy. With its folded, mini bun shape, it is a popular substitute […]
ARCHAEOLOGY OF PASTA – Conchiglie
WHAT IS CONCHIGLIE? The “shells” of pasta, the name comes from the Italian word “conchiglie” or seashell (big shocker there I know). Traditionally they are made in 3 different sizes small (conchigliette), medium (conchiglie), and “holy cow that is huge”(conchiglioni). Some producers take great pride in making these “conch” shells almost life size. While cool, […]
ARCHAEOLOGY OF PASTA – Lumache
WHAT IS LUMACHE? Another shell shaped pasta, lumache is actually named after a snail. Many Italian chefs looked outside their kitchen window for pasta inspiration, basing their forms on the plants, animals and apparently snails around them. This cut has a cool shape with a pinched end which helps trap sauce in the main part […]
ARCHAEOLOGY OF PASTA – Gigli
WHAT IS GIGLI? Also known as campanelle, this cut is made in the shape of a little bell or flower. The ruffled edge and central cone are both elegant and symbolic of its home town’s coat of arms. With a trumpet shape and furled edge, gigli is great for trapping thicker sauces. WHERE IS GIGLI […]
ARCHAEOLOGY OF PASTA – Gnocchi Shells
WHAT IS GNOCCHI? Gnocchi means “knot” or “knuckle” in Italian. This cut has been popular since before the birth of Christ. It was first brought to Italy by Roman soldiers returning from the Middle East. Regional Italian fresh gnocchi recipes began to crop up. The shells were stuffed with whatever ingredients local farmers had leftover […]
ARCHAEOLOGY OF PASTA – Pappardelle
WHAT IS PAPPARDELLE? These flat, broad, long ribbons of golden egg dough decorate many a Tuscan table. Their reputation for deliciousness even extends to their name, derived from the Italian verb “pappare” or “to gobble up.” Similar to fettuccine but wider, pappardelle tends to be used with your really hearty sauces. Have a noisy neighborhood duck […]
ARCHAEOLOGY OF PASTA – Pansotti
WHAT IS PANSOTTI? Known as the ravioli of the Italian Riviera, pansotti are Ligurian stuffed pastas. Each fat triangle shape has a vegetable filled beer belly. Despite their flabby appearance, pansotti are considered a ravioli magri (lean dumpling). “Lean” however doesn’t mean boring. Anything from edible wild flowers to a dash of white wine is […]
ARCHAEOLOGY OF PASTA – Paccheri
WHAT IS PACCHERI? Paccheri are tall, hollow tubes of dry pasta. They are a staple of Napolitan cuisine. Considered a poor man’s pasta in the past, they are among the more difficult cuts of pasta to make exceptionally well. To be more specific, they are very difficult to dry well. Creating the circle of wet […]
ARCHAEOLOGY OF PASTA – Cavatappi
WHAT IS CAVATAPPI? The name cavatappi comes from the Italian word for “corkscrew”. It also has other less imaginative names like “spirali”. In keeping with its’ nickname, this spiral pasta is hollow with grooves on surface. The number of twists varies by version with some having as few as one. Wikipedia has a whole explanation […]
ARCHAEOLOGY OF PASTA – Pasta Mista
WHAT IS PASTA MISTA? This blend of cuts first started as a mix of leftover odds and ends from other pastas. Traditionally this blend would have 5 different cuts of pasta. However this mix was confined to short cuts, not the longer 10 inch (26 cm) pastas like spaghetti. Also this pasta groups together cuts […]
ARCHAEOLOGY OF PASTA – Tagliatelle
WHAT IS TAGLIATELLE? From the Italian tagliare or “to cut”, this pasta is from that family of wide ribbon pastas. Often the dough is made with nothing more then eggs and flour. This pasta is easy to quickly cut up with a knife. And if you mistakenly cut the strips too wide, just tell everyone […]
ARCHAEOLOGY OF PASTA – Strozzapreti
WHAT IS STROZZAPRETI? It is the taller cousin of cavatelli and the gangsta of the pasta family. Strozzapreti ‘s name literally means “Priest Stranglers.” Yes, in the Middle Ages this pasta was designed to choke priests to death right in front of you as you were having dinner. The Heimlich maneuver hadn’t been invented yet. […]
ARCHAEOLOGY OF HERBS & SPICES – Cloves
WHAT ARE CLOVES? Originally from Indonesia, this spice is popular both in savory and sweet recipes. The crimson flower buds of a clove evergreen tree are dried and ground into a powder. In some French recipes, instead of grinding the buds their hard, sharp stalks are used to pierce a whole onion or fresh fruit […]
ARCHAEOLOGY OF HERBS & SPICES – Garlic
WHAT IS GARLIC? This plant is a bit confusing when deciding if it’s a spice or an herb. Garlic has leaves and so could qualify as an herb. However it’s the bulb that is actually used, making this a spice! Technically a vegetable, it is thought to have originated in Siberia over 5,000 years ago. […]
ARCHAEOLOGY OF CHEESE – Vacherin
WHAT IS VACHERIN? This fromage is known as Vacherin Mont d’Or or Vacherin du Haut-Doubs. It is a cow’s milk, washed rind cheese that is in the brie family. A creamy cheese, when mature and at room temperature Vacherin can almost be eaten like a fondue. Today this cheese is made in both France and […]
ARCHAEOLOGY OF CHEESE – Garrotxa
WHAT IS GARROTXA? This semi-hard queso is made from the pasteurized milk of Murciana goats (though cow’s milk is sometimes used as well). Garrotxa is aged on average for 1 to 2 months in the Pyrenees mountains. The rind has a light grey mold covering a creamy and crumbly interior. Think of this cheese as […]
ARCHAEOLOGY OF PASTA – Fagottini
WHAT IS FAGOTTINI? Also known as sacchetti or fiochetti, fagottini are a member of the pasta ripiena (stuffed pasta) family. These little purses look like the pasta version of burrata cheese. The edges of a square cut of fresh pasta dough are pulled up and tied off into a bundle with string. This creates a […]
ARCHAEOLOGY OF CHEESE – Delice de Bourgogne
WHAT IS DELICE DE BOURGOGNE? Delice is a triple creme French cheese made from pasteurized cow’s milk with fresh cream. It is a newcomer to the European cheese scene having been invented in 1975 from Fromagerie Lincet. A soft-ripened cheese, it has the same bloomy white fleurie (Penicilium Candidum) as brie. Unlike most brie which […]