https://www.saltshaker.net/20160408/burnt-offerings-1-peculiar-pastas-1 Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 03 Jan 2020 04:01:07 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20160408/burnt-offerings-1-peculiar-pastas-1#comment-260437 Wed, 13 Jun 2018 14:05:24 +0000 https://www.saltshaker.net/?p=18079#comment-260437 […] than the usual plain flour or semolina flour, no? Much like the very first in this series… grano arso, made with “burnt flour”, or stradette, made with corn flour. These are ravioli […]

]]> https://www.saltshaker.net/20160408/burnt-offerings-1-peculiar-pastas-1#comment-256656 Sun, 22 Jan 2017 12:31:16 +0000 https://www.saltshaker.net/?p=18079#comment-256656 […] “Burnt Wheat” Pappardelle, Peas, Hazelnuts, and Mint – Pappardelle made with a mix of toasted semolina, semolina, pasta flour, and eggs; tossed with fresh peas, shallots, finely chopped hazelnuts, yellow Peruvian chili, mint, and olive oil; grated Romano cheese. […]

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