Land and sea is one of our favorite themes when it comes to making pasta. The almost black noodles are made with squid ink and the green cascarecce is made with pureed jalapenos. We cut our cascarecce longer than the ones you see in packages of dried pasta in supermarket. It's one of the perks of making our own. We enjoy the way sauces cling to the noodles and the way they curl together in the bowl. You get a richer flavor from these bigger bites and it allows you to embrace the experience of eating them just a bit more. The squid ink pasta has the deep, briny flavor of the sea while the jalapeno noodles have the bright, fresh flavor of the raw peppers. Together they create an experience that is more than the sum of its parts.
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
