Comments on: Peculiar Pastas #3

By: Diving into December – SaltShaker

Diving into December – SaltShaker — Wed, 03 Jan 2024 14:08:48 +0000

[…] of my personal favorites, hand-rolled strozzapreti with a parsley tinged dough that’s half semolina, half all-purpose flour, and no egg. I poach […]

By: 2018 Menu #4

2018 Menu #4 — Wed, 31 Jan 2018 12:34:17 +0000

[…] with Radish and Pistachio Pesto – handrolled semolina strozzapreti; pesto of radish and spinach leaves, toasted pistachios, garlic, sheep’s milk cheese, serrano […]

By: 2017 Menu #39

2017 Menu #39 — Tue, 21 Nov 2017 12:14:47 +0000

[…] & Feta Cheese Strozzapreti – hand-rolled strozzapreti; puré of sun-dried tomatoes, cashews, guajillo chilies underneath; saute of roasted asparagus and […]

By: 2017 Menu #32

2017 Menu #32 — Sat, 30 Sep 2017 18:47:28 +0000

[…] Strozzapreti with Aspargus and Goat’s Milk Feta – homemade strozzapreti with a saute of asparagus, shallots, lemon zest, green onion, peanuts, and feta cheese, in homemade […]

By: Peculiar Pastas #4

Peculiar Pastas #4 — Sun, 23 Jul 2017 14:04:16 +0000

[…] as you can, it just makes it somewhat easier for the next steps. This is a little thicker than the strozzapreti, from the last post in this series, and because of the way it’s shaped, it doesn’t work […]

By: 2017 Menu #24

2017 Menu #24 — Sun, 09 Jul 2017 18:06:24 +0000

[…] with Chicken & Leek Cream – Handmade strozzapreti; sauce of leeks, garlic, pepperoncino (dried Italian chilies), cream, chicken stock, goat’s […]