Mediterranean cuisine

I made 300 batches of pasta this year.  Here is what I learned.

I made 300 batches of pasta this year. Here is what I learned.

Pappardelle with saffron creamPhoto: Danny palumbo I made too much dough last year. You see, I started a side business during the pandemic by making pasta dinners in pre-order, essentially turning my little studio’s kitchen into a once-a-week take-out restaurant. The top of my fridge was filled with to go out boxes, plastic ramekins and …

I made 300 batches of pasta this year. Here is what I learned. Read More »