When we look at stuffed pastas we became focused on flavors. In pursuit of flavor we get hung up on moisture management. There are simple go to solutions to add to pasta fillings from bread crumbs to additional grated cheese to grab liquids that would otherwise compromise the perfected dough. What is less explored is the in plain sight ingredients that are considered perhaps inferior or hacks or cheating. I'm thinking of potato flakes, instant masa and grits. When I realized we can alter these ingredients to do our bidding from adding flavor to fine tuning textures the possibilities and potential improve exponentially. No ingredient should be overlooked and discounted. It is up to us to find there optimal uses.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
