by Joe Yonan
Greetings, all, and welcome to today's chat!
We're ALL ABOUT THE PASTA today, as you might have noticed, so bring it on. We filled today's section and this week's online feed with story after story and recipe after recipe that celebrates the Italian (and Italian-American, and, well, American -- and maybe even global, right?) staple, so hopefully you are getting tons of ideas for things to make at home, restaurants to check out, trips to take, and the like!
Domenica Marchetti writes about making three beautiful regional pastas by hand, using special tools that are easier to get than ever (or using hacks); Dorie Greenspan pasta-fies the Nicoise salad; Jason Wilson takes a non-traditional approach to pesto; Tim Carman talks to chefs about fresh vs. dried pasta, Emily Codik profiles Matteo Catalani, the pasta whisperer of Union Market; Kara Elder leads us on a taste-test of gluten-free boxed pasta; Bonnie Benwick talks to chef Nick Stefanelli about his success making a FRESH g/f pasta; yours truly sings the praises of baked pasta; and more!
Source: https://live.washingtonpost.com/
