Essential techniques, recipes, and more!
Welcome to our Weekend Cook and Tell where each Wednesday we turn the pages of the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Have you ever had a dish that intimidated you and seemed best left to professionals? Perhaps something like croissants, pizza, or a dish that involved more exact chemistry skills a la Kenji? This week we're looking at fresh pasta. Yes, purchasing it pre-made is inexpensive and easy, but what are we missing in the experience of a perfect pasta bite?
David Hagedorn, of The Washington Post, feared the process and possible outcomes (some less favorable) of making his own pasta while working as a professional chef. Instead, he would use a local pasta maker and when fillings were applicable, send the filling out and receive the stuffed pockets of glee the following day. It took some prodding from his partner to take on the art of fresh pasta. A lesson with Domenica Marchetti was the next step and now Hagedorn is a changed man.
Have you dared to make fresh pasta and not wanted to look back? Once Hagedorn felt comfortable with the dough, he went on grocery market excursions where his creativity took off. Black Mission figs, toasted walnuts, and strips of prosciutto added both flavor and color. Have you had a similar experience with either the process of making pasta or finding a burst of flavor flair that melded perfectly with your noodles?
Share your pleasing pasta on Photograzing (make sure to include "Weekend Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. You can now also pin your creation on your Pinterest board as well. Please use the hashtag, #cookandtell, and tag us, @Serious Eats in your pin's text.
We'll post a round-up of your pasta ideas, recipes, and experiences the following Wednesday, October 3rd.