Blog Archives

Ziti Lunga, Boccolotti

Other Names: Region: Made with: About:  Source: Photo Credit: Bill Rubino

Read more ›

Tags: , ,

Tripoline Pasta

Other Names: Region: Made with: Homemade is made with eggs, salt, olive oil & durum wheat. Manufactured is made with water, salt and durum wheat.…

Read more ›

Tags: , ,

Tagliolini Pasta

Other Names: Tagliatelle Mezzanelle Region: Made with: About:  Source: Photo Credit: Bill Rubino

Read more ›

Tags: , ,

Maccheroncini, Maccheroncelli

Other Names: Region: Made with: About:  Source: Photo Credit: Bill Rubino

Read more ›

Tags: , , , ,

Lasagnotte Pasta

Other Names: Region: Made with: About:  Source: Photo Credit:

Read more ›

Tags: , , ,

Boccolotti / Candela Pasta

Other Names: Candela Ziti Region: Made with: Factory made is made Boccolotti is made with water and durum wheat. About: Boccolotti looks like Ziti only…

Read more ›

Tags: , , ,

Capelli d’Angelo / Angel Hair

Other Names: Cappellini Angel Hair Capelvenre (Venus’ hair) Region: Lazio and Liguria Made with: Manufactured is made with water, salt, and durum wheat. About: Capelli…

Read more ›

Tags: , ,

Lasagne

Other Names: Region: Made with: About:  Source: Photo Credit: Bill Rubino

Read more ›

Tags: , ,

Pasta alla Chitarra / Maccheroni alla Chitarra

Other Names: See Tonnarelli Chitarrine Ciriole Maccheroni alla Chitarra Region: Abruzzi region Made with: The pasta dough is traditionally made with buckwheat flour and durum…

Read more ›

Tags: , ,

Vermicelli Pasta

Other Names: Region: Made with: About:  Source: Photo Credit: Bill Rubino

Read more ›

Tags: , , , , ,

    A Quick Note

    I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

    Catagories

    Canapes

    I don't have many canapes here. The ones I share are super quick, Your guests will appreciate the effort.

    A Quick Note

    I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course, professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
Top