Tag: scordo pasta challenge

Tagliolini e Tartufo with Butter, Olive Oil, and Parmigiano Reggiano: Scordo Pasta Challenge Pasta Shape #142A

Tagliolini e Tartufo with Butter, Olive Oil, and Parmigiano Reggiano: Scordo Pasta Challenge Pasta Shape #142A

(photo: Calugi tagliolini, about 1/2 pound) Tagliolini is another variety of tagliatelle that is long and cylindrical in shape.  Tagliolini are generally thinner in shape and more delicate than tagliatelle.   Recently, I was fortunate enough to try Calugi’s dry tagliolini from Cambiano Castelfiorentino situated between Livorno and Firenze in northwestern Italy.  Calugi makes their tagliolini with eggs and flour but adds […]

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Scordo Pasta Challenge – Pasta Shape #131 Spaghettini

Scordo Pasta Challenge – Pasta Shape #131 Spaghettini

(photo: clam sauce in pan including chopped clams, garlic, olive oil, red pepper, and parsley) Why I Would Want to Be Reincarnated as Pasta and the Scordo Pasta Challenge. In many Indian religious traditions, such as Hinduism, Jainism, and Sikhism, it is believed that when a human dies s/he is reborn into a new body.  You’ll also find the same concept in […]

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Scordo Pasta Challenge – Pasta Shape #102 Penne Lisce

Scordo Pasta Challenge – Pasta Shape #102 Penne Lisce

(photo: penne lisce with tomato sauce, photo taken with iPhone hence grainy picture) Say it slowly, almost in a whisper: “L-I-S-C-E” (doesn’t it sound sexy).  OK, come back to reality now and specifically the Scordo Pasta Challenge.  The word lisce is translated as smooth and part of the exquisite and versatile pasta shape known as penne lisce.  Penne lisce differs […]

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Lasagna

Lasagna

I like to refer to Lasagna as the “secret weapon” pasta; that is to say, it’s easy to prepare, freezes well, and seems to be a perennial favorite (thus you can make and consume it often!).  And as Wisegeek.com suggests, the history of the name lasagna is also very interesting.  The word lasagna is derived from the Greek lasanon, which […]

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Tortellini in Brodo or Tortellini in Broth

Tortellini in Brodo or Tortellini in Broth

(photo: closeup of tortellini, broth, and chicken) Tortellini in Brodo represents everything Italian food ought to be; that is to say, simple, satisfying, and elegant. (photo: closeup of pasta and chicken) Here, then, is my recipe made with, mostly, chicken brodo and spinach tortellini.  Tortellini is also a pasta so this counts towards the Scordo Pasta Challenge – shape #145) (photo: […]

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Scordo Pasta Challenge: #72A Linguine Fine with Calamari in Tomato Sauce

Scordo Pasta Challenge: #72A Linguine Fine with Calamari in Tomato Sauce

(photo: linguine fine tossed with tomato sauce and grilled calamari) I bet you thought the Scordo Pasta Challenge lost a bit of steam during the late summer!  You shouldn’t, however, fear because we’re back with shape #72A, the extraordinary linguine fine (a variation of the standard linguine shape that’s quick cooking <4 minutes!> and wonderful with delicate sauces such as […]

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Scordo Pasta Challenge: Shape #102 Penne Lisce with Tomato Sauce

Scordo Pasta Challenge: Shape #102 Penne Lisce with Tomato Sauce

This week’s Scordo Pasta Challenge was special to me, you see the Scordo family canned tomatoes this past weekend and the penne lisce we consumed included the first tomato sauce made from 2010 tomatoes! “Penne Lisce”, or smooth penne, is essentially the standard penne you can find in any supermarket and on most menus at restaurants.  The second, standard, penne […]

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Scordo Pasta Challenge – #17 & #157 Zitoni Casarecci with a Chicken Ragu, Zucchini, Onion, and White Wine Sauce

Scordo Pasta Challenge – #17 & #157 Zitoni Casarecci with a Chicken Ragu, Zucchini, Onion, and White Wine Sauce

  (photo: prior to breaking the pasta into smaller pieces, notice the length!) I love impromptu meals; that is to say, one of the biggest thrills I experience in the kitchen is when one dish I have in mind turns into something completely different or helps inform a second dish.  For example, when starring at a few chicken legs in my refrigerator this evening […]

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Scordo Pasta Challenge #25 Chitarra with Pesto

Scordo Pasta Challenge #25 Chitarra with Pesto

(photo: completed pesto sauce in a bowl made from the famous ceramic factories in Bagnara Calabra) Chitarra is similar to spaghetti, but with squared edges. It was once cut on guitar strings, hence its unique name.  Here’s a great link to a “guitar pasta maker“ (photo: Chitarra with pesto and a glass of Pinot Noir from Chile <light years ahead […]

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Scordo Pasta Challenge – #98 Pasta al Ceppo with Tomato Sauce

Scordo Pasta Challenge – #98 Pasta al Ceppo with Tomato Sauce

Pasta al Ceppo is literally translated as pasta on a stick and knitting needles were once used to shape the pasta.  The pasta has a nice texture and works well with hearty sauces.   The Scordo Pasta Challenge continues!

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