I recently saw a cartoon in which a couple was at an Italian restaurant. They asked their server, “We don’t eat pasta, what should we order?” to which the server responded, “a taxi.” 🙂 Busiate is a corkscrew shaped pasta typical to the Province of Trapani in western Sicily. The word busiate is of Arabic origin. The pasta was … Continue Reading

I happily consumed a fair amount of caponata while recently exploring Sicily. You’ll find it on just about every menu. Essentially, caponata is sweet and sour eggplant (agrodolce). Agro=sour and dolce=sweet. At its core, caponata is a combination of eggplant, onions, celery, tomatoes, vinegar, capers, and olives, sweetened with a bit of sugar. Some versions … Continue Reading

There’s something special about making pasta by hand. It truly is a labor of love.  What better way to spend a rainy, chilly Saturday than sipping wine and making homemade pasta? At least that’s how I planned to happily spend my day. I won’t lie, it’s a process. It takes time to make the pasta … Continue Reading

I love pasta. I love eating pasta. I love making pasta. I love rolling pasta out by hand; I find it therapeutic. In fact, a couple years back, I did a one-week pasta class with a former chef from Flour + Water while at the Dublin Cookery School in Ireland. It was such a fun week … Continue Reading

Today, homemade pasta therapy  — a quick and much-needed respite from the craziness of the world. There’s something therapeutic about homemade pasta. Perhaps it’s the joy of creating something by hand. Creating art in the form of food, thinking about how it will be presented on the plate (after all, we eat with our eyes … Continue Reading