#garganelli

‘Morphed’ Pasta!

What if your pasta could lie flat and occupy less shape when packaged, and morph into its desired shape when cooking? Scientists at Carnegie Mellon University and Zhejiang University City College are trying to figure out how to make pasta more ‘efficient’. 

Working on principles that are quite similar to those found in soft robotics and origami, these new pasta shapes start out as flat sheets of dried dough that warp into their signature design when you boil them in water. 

Garagnelli with pancetta, pecorino, and red onion

Apparently, everyone in the Baltimore metro area is baking right now because bread flour and yeast are harder to come by than toilet paper in our local stores, at least according to the chatter in my local cooking Facebook group. I practically lit up when Michael placed a bag of bread flour in the cart over a week ago, as now we’d have enough to…

One-pot meals are the savior of weeknight cooking, and this garganelli pasta is a reliable go-to. Simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, then plate in shallow bowls and load up with favorite toppings. I include a list of suggestions down below. Why I Love It The reason I come back to this recipe often is because it…

Questi nella foto sono is Pastissus: li ho ricevuti come gradito regalo per il mio compleanno e, come vedete, sono anche personalizzati. In occasione della visita degli amici dalla Sardegna, abbiamo parlato di prodotti tipici e della cucina sarda, e abbiamo nominato i Culurgiònes. Dopo la loro partenza, riflettevo sulla bontà dei pasticcini, degli amaretti, del pecorino sardo, della bottarga, ma…