https://www.saltshaker.net/20171004/september-supping Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 13 Jun 2018 14:05:39 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20171004/september-supping#comment-260438 Wed, 13 Jun 2018 14:05:39 +0000 https://www.saltshaker.net/?p=22720#comment-260438 […] This is one that no one taught me to make over my career, so I’m basing it on online recipes. After reviewing a dozen or so, they kind of came down to, shall we call it, distilled wisdom. The pasta ingredients are simple – rye flour and pasta flour, roughly 3:2 in ratio, eggs, salt, water. Now, I’ve made rye pastas before, it’s not all that out there. But those have been “made up” pastas, not ones with traditions stretching back to… whenever. I remember making rye langanelli to accompany cibreo, a chicken liver sauce; and I made pumpernickel linguini once to accompany a bolognesa sauce made with “deli meats”, and even a corn-rye mix for a spicy prawn saute. […]

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