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16 posts tagged with pasta. (View popular tags)
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Trurl (2)

Macaroni's ready

The Plethora of Pasta Permutations from Pop Chart Labs. via smithsonian.com
posted by IvoShandor on Oct 8, 2013 - 15 comments

Don't put cheese on your clam pasta.

Food Police: The Rick Steves Episode Dastardly doings in Rome. (Single Link Vimeo Post).
posted by potsmokinghippieoverlord on Jul 17, 2013 - 19 comments

Grown-Up Bacon Mac & Cheese

This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
posted by Trurl on Feb 3, 2012 - 111 comments

Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or parmesan), bacon (guanciale or pancetta), and black pepper. [more inside]
posted by Trurl on Sep 20, 2011 - 105 comments

There is no perfect pasta sauce: there are only perfect pasta sauces!

"The mind knows not what the tongue wants." We all take variability and niche markets for granted these days, but back in the 70's and 80's, the American food industry was obsessed with the so-called platonic dish - a perfect and universal way to serve a food. Howard Moskowitz, of prego fame, helped explode the idea in the food industry and beyond. In this TED talk, Malcom Gladwell, tells you all about it and why variability matters a lot. [more inside]
posted by fantodstic on Jun 24, 2011 - 48 comments

Put It On Or Something. Something.

W Magazine has Ryan Trecartin to make a fashion spread. [more inside]
posted by artof.mulata on Dec 13, 2010 - 8 comments

The Geometry of Pasta

The Geometry of Pasta. If you click on a shape, on most of them, it tells you a bit of history and recipe suggestions. l Pasta shape names l Recipes l Farfalle (butterflies/bow-ties) with Prosciutto and cream animation. The geography of pasta l The origins of pasta. Glossary. More pasta shapes. [more inside]
posted by nickyskye on Oct 1, 2010 - 29 comments

The Italian Art of Living

Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry, beef, vegetables, pasta, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
posted by netbros on Jun 17, 2010 - 15 comments

the red invasion

Horror movie or pasta sauce commercials? (The company web site is a little odd, too.) [via]
posted by Armitage Shanks on Apr 17, 2008 - 14 comments

Carbohydrate Loading

World Record Spaghetti Bridge [more inside]
posted by weapons-grade pandemonium on Mar 8, 2008 - 34 comments

A little bit of unsmoked pig jowl goes a long way...

Everyone knows how seriously Italians take their food. So a debate about the origins of a humble pasta dish isn't any real surprise, though an appetizing read. Made with (formerly hard to find, state-side) Guanciale, (cured, unsmoked pig jowl), at least one proper recipe exists if you can find some to try your hand at it with.
posted by disillusioned on Jan 15, 2008 - 19 comments

Pasta Printer

The Fabaroni is a 3D printing machine that constructs 3D models with pasta dough. You've also got the 3D chocolate printer made out of lego. And Previously.
posted by mattbucher on Jan 15, 2008 - 11 comments

What kind of smart-ass comment is that?

Steel Belted Romeos is based on a true story. (NSFW)
posted by airguitar on Jan 16, 2007 - 33 comments

'Atsa one catchy-a tune-a!

The Sounds of Pasta
posted by grumblebee on Mar 8, 2006 - 23 comments

Origin of Noodleous doubleous

Evidence for Intelligent Design [via]
posted by DevilsAdvocate on Oct 11, 2005 - 74 comments

The pasta problem

It was one of the great riddles of the cosmos. Along with black holes, the structure of space-time and the origins of the Big Bang, some of the greatest scientific minds have struggled with the dry spaghetti question. Why does uncooked spaghetti snap into more than two pieces when bent?
posted by Wet Spot on Aug 15, 2005 - 23 comments

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