https://www.saltshaker.net/20081113/straddling-the-pyrenees Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 24 Jul 2016 13:07:03 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20081113/straddling-the-pyrenees#comment-175450 Tue, 25 Nov 2008 13:09:56 +0000 https://www.saltshaker.net/?p=1550#comment-175450 […] less so. So I turned it inside-out. Remember those baked, puffed, golden agnolotti from our recent northern Basque dinner – I filled the agnolotti with cheese – mostly cheddar, with a little mozzarella and parmesan for […]

]]> https://www.saltshaker.net/20081113/straddling-the-pyrenees#comment-175070 Thu, 20 Nov 2008 19:50:50 +0000 https://www.saltshaker.net/?p=1550#comment-175070 […] pasta dough, by the way, which I realize I forgot to give the recipe for the other week when I made agnolotti, is a mix of 1¾ cup of pasta flour, 1 whole egg plus 6 egg yolks, 2 teaspoons of olive oil […]

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