In my last post I spent a lot of time talking about pasta sauces, but what about the pasta itself? Binder or medium? Or something else? We learned from Marcella Hazan’s Essentials of Classic Italian Cooking (Alfred A. Knopf, 2012), that “meat sauce in Bologna is never served over spaghetti
Stop! Don't reach for that spaghetti ...
Fun! Informative and sounds delicious! When do we ski?