Month: February 2018

In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D’Onofrio, shows Bon Appétit how to turn four types of pasta dough — egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough — into beautiful, handmade pasta shapes.

Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D’Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d’ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D’Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.

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How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

冰霜后下起了云雾。轻纱缭绕，一整天都不会散！那些经历了霜雾的白菜格外清甜，照旧砍了些做成辣白菜。
辣白菜是延边朝鲜族的传统食物，在当地也是各家有各家的做法。在我这儿，大冷天里切上几块腊肉就着辣白菜咕嘟咕嘟一锅炖了，酸酸辣辣的伴着肉香，就能温暖整个冬