Homemade Lemon Angel Hair with Spicy White Wine Sauce
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I’ve made it no secret that pasta is the one food I could never live without. In the past I’ve tried to give it up for lent or some sort of carb-free or white flour-free diet, but it’s never been even close to a success, and it’s not something I intend to attempt ever again.
When most people speak of pasta, of course, what they’re usually referring to is the dried variety you find gracing grocery store isles and chain Italian restaurants, but the good stuff, the really good stuff, it doesn’t come in a box.
Fresh pasta, in my opinion, is far superior to anything dried. Not everyone shares that opinion, but for me, there’s nothing quite like the silky texture and taste of a homemade batch of pasta.
Typically when making pasta from scratch, I’ll go with a fettuccine or ravioli, although if I’m being transparent, I haven’t even attempted to make homemade pasta in quite some time, regardless, when I do, it’s one of the aforementioned.
When a cookbook opportunity presented itself a few...
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