Pappardelle, those extra-wide egg noodles typical of Tuscany, are perhaps my favorite pasta. There’s something about wide noodles—I love Chinese ho fun noodles, too—that are especially enticing. Perhaps the most well-known pappardelle dishes are ‘sulla lepre‘ (with braised hare) and al cinghiale (wild boar)—but pappardelle are quite versatile and, I … Read More
Ravioli al sugo di pomodoro (Homemade Ravioli with Tomato Sauce)
Once you know how to make fresh pasta, there are myriad ways you can put your knowledge to delicious use. One of the most lovely types of fresh pasta are the ever-popular ravioli, which, as you probably know, are a kind of stuffed pasta, typically square with fluted edges. The fillings … Read More
Pasta e ceci (Pasta and Chickpeas)
There’s nothing so satisfying yet so quick and simple than the combination of pasta and some sort of legume–beans, peas or, in this case, ceci (chickpeas). And, as you probably know, the combination makes for a complete protein with plenty of fiber and no cholesterol. This kind of thing is … Read More
