Comments on: Peculiar Pastas #9 https://www.saltshaker.net/20180613/peculiar-pastas-9 Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 06 Apr 2019 12:17:39 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20180613/peculiar-pastas-9#comment-260449 Sat, 16 Jun 2018 21:23:56 +0000 https://www.saltshaker.net/?p=25412#comment-260449 In reply to Isa.

In English, it’s buckwheat flour (although I’ve also seen it made with rye flour), and yes, one of my favorite dishes.

https://www.saltshaker.net/20090810/north-by-northwest-2

and even a more fancied up version, done almost like a lasagna, here on a menu just a few weeks ago: https://www.saltshaker.net/20180327/2018-menu-12

Here in Argentina look for harina saracena, not easy to find, I usually buy it at Casa Polti, on Juramento near Ciudad de la Paz, sometimes I see it Barrio Chino, but not often.

And hmm, hey, that’s a good one for one of the upcoming step-by-step pastas!

]]> By: Isa https://www.saltshaker.net/20180613/peculiar-pastas-9#comment-260448 Sat, 16 Jun 2018 17:38:44 +0000 https://www.saltshaker.net/?p=25412#comment-260448 Have you ever tried Pizzoccheri Della Valtellina? When I was still working in a office job in Italy, it was a regula at the company’s cafeteria and it soon became one ogni my favorite dishes. In Italy you can buy the pizzicheri fresh or dried (it is a kind of pasta made with some kind of wheat whose English name j am unaware of) and you just need to add the rest. However, my mom cannot do it and so I have been only dreaming off pizzocheri since I started freelancing. I thought to make them, but in Argentina I am not ever sure about the kind of flour I should use.

]]> By: 2018 Menu #27 https://www.saltshaker.net/20180613/peculiar-pastas-9#comment-260446 Fri, 15 Jun 2018 12:23:27 +0000 https://www.saltshaker.net/?p=25412#comment-260446 […] my previous post, I laid out a step by step recipe for ravioli della val pusteria, which we served up this week on […]

]]>