Food

experimenting on the kneading board I am determined: One day, I will invent a new pasta shape. As an intermediate step, I have created an innovative variation of an existing pasta shape called fainelle. I decided to give my pasta a different name, because it is made quite differently from the inspiring one (see details below).1 According to my source, the "Encyclopedia of Pasta" by Oretta Zanini De Vita, fainelle are typical of Foggia (Puglia). The word fainella in dialect refers to the fruit of the carrob tree (in Italian, carruba), to which the pasta shape resembles. I was not able to find a reference to it outside of the page in Zanini De Vita's book, so the idea I have is based on the drawing and the text on that page. Fainelle belong to the strascinati family of pasta shapes and are made with a sferre: "A typical knife of Puglia used to make many types of pasta. It has no handle, so it can also be used horizontally to make long strascinati." To approximate the shape, I decided to roll the dough with one of the pieces of dowel I had purchased during my experiments to make garganelli. I realized that using a mini rolling pin meant my pasta would not be a type of strascinato. (A sferre is now officially on my wish list.) The result reminded me of a patch made of cloth, in Italian pezza. I made a couple of pezze and then the presence on my working surface of my gnocchi board gave me the idea of rolling the pieces of pasta dough on it to get a ridged surface and pezze rigate were born. Then I thought about a variation: instead of placing the cylinder of dough parallel to the board grooves, I placed it a bit angled and as a result the ridges on the surface of the pezza came out oblique. You can see my hands at work on both versions in this short video:   Based on Zanini De Vita's description of the flours used for this pasta shape, I decided to make a blend of whole-wheat flour and semolina flour. I could have used farina di grano arso, also mentioned in the book, but I wanted to vary. first batch of pezze I am reading a cookbook for an upcoming review that is all about using flowers in the kitchen. I had some calendulas (calendule) I had obtained to make one of the book's recipes and I added some of their petals (petali) to the pasta dough. with calendula petals Pezze rigate are probably not the best choice to show off the use of flowers in the kitchen, but it was an interesting experiment and I will certainly work more on the idea. Ingredients for the pasta: EITHER 25 g / 1 oz. stone-ground whole-wheat flour + 75 g / 2.5 oz. semolina flour of good quality OR 100 g / 3.5 oz. semolina flour of good quality 50 g / 1.75 oz. warm water (I recommend weighing the water) A pinch of salt How to make the dough and shape pezze rigateMake a dough with the pasta ingredients and knead until nice and smooth. Let the dough rest, well wrapped to avoid drying, for half an hour or so. Shape the dough into a thick roll, then cut it into 5-6 pieces and shape each one into a roll about 3/8 inch (1 cm) in diameter. Cut each roll into approximately 1 1/2-inch (4 cm) long pieces, then place each cylinder on the gnocchi board with the long sides either parallel to the board's grooves or slightly angled. Run the mini rolling pin — a piece of dowel of 3/8 inch (1 cm) or 1/2 inch (1.25 cm) in diameter — over the piece of dough 2-3 times to thin it and "stamp" it. The resulting pezza rigata will be about 2 inches long. Lay out to dry ridged side up on a surface lightly dusted with flour.  Repeat with the other pieces of dough. Lightly dust the gnocchi board as needed to prevent the dough from sticking too tightly when you roll it. ready for the fork

For a sizzling time, come over to WelcomHotel Sheraton New Delhi from 17th- 26th May 2013 Baywatch is back to sizzle your appetite with the smoking hot Sizzler festival. The beer and sizzler festival at Baywatch offers a variety of hot and scrumptious sizzlers be it South Indian, Western or Asian Cuisine. From the freshest of flavors to the most lip smacking spices, the sizzler festival promises to take you on an incredible gastronomic journey. (non vegetarian) Menu- Chuppal Kari- Skewers of mutton cubes and bell pepper, onions cooked with roasted coconut gravy and mudaliyar spices served with steamed rice From Turkey with Love- A combination of best of Turkish nad Lebanese offers- chicken shawarma, chicken sheesh touk, lamb kibbeh served with sour cream, hummus, garlic mayo and soft pita pockets. The Dragon Sizzler- Pan seared minute tenderloin steaks glazed with dragon sauce, served with a bowl of sticky rice. The London Mix Grill- Pepper steak, barbeque chicken, jumbo prawn, bockwurst sausage, grilled fish fillet- united in one platter. A la carte menu for the same is available during lunch and dinner meal time (i.e. 12:30 to 3:00 pm and 7:00 to 11:00 pm) Choose between vegetarian and non vegetarian sizzlers and enjoy them with a complimentary glass of chilled beer. Price 850-1050 plus taxes So come, have a wonderful meal and leave feeling full and happy with your friends and family For a sizzling time, come over to WelcomHotel Sheraton New Delhi from 17th- 26th May 2013 Baywatch is back to sizzle your appetite with the smoking hot Sizzler festival. The beer and sizzler festival at Baywatch offers a variety of hot and scrumptious sizzlers be it South Indian, Western or Asian Cuisine. From the freshest of flavors to the most lip smacking spices, the sizzler festival promises to take you on an incredible gastronomic journey. (non vegetarian)menu- Chuppal Kari- Skewers of mutton cubes and bell pepper, onions cooked with roasted coconut gravy and mudaliyar spices served with steamed rice From Turkey with Love- A combination of best of Turkish nad Lebanese offers- chicken shawarma, chicken siesh touk, lamb kibbeh served with sour cream, hummus, garlic mayo and soft pita pockets. The Dragon Sizzler- Pan seared minute tenderloin steaks glazed with dragon sauce, served with a bowl of sticky rice. The London Mix Grill- Pepper steak, barbeque chicken, jumbo prawn, bockwurst sausage, grilled fish fillet- united in one platter a la carte menu for the same is available during lunch and dinner meal time (i.e. 12:30 to 3:00 pm and 7:00 to 11:00 pm) Choose between vegetarian and non vegetarian sizzlers and enjoy them with a complimentary glass of chilled beer. Price 850-1050 plus taxes So come, have a wonderful meal and leave feeling full and happy with your friends and family

Passion Fruit Truffle Cakecraving more? check out TasteSpotting

Bircher Muesli (a.k.a Swiss Oatmeal)craving more? check out TasteSpotting

Carrot Coconut Muffins - These healthy muffins use applesauce and dates to reduce sugar and oil.craving more? check out TasteSpotting

Fried Tofu with Kimchi & Tuna Topping - Simple, Refreshing, and Healthy!craving more? check out TasteSpotting

Broccoli Salad with Dried Cherries, Toasted Almonds and Baconcraving more? check out TasteSpotting

Delicious red wine smoothie recipe made with berries, Greek yogurt, and red wine. Perfectly blending tart, sweet, fresh, and cool for a summer drink!craving more? check out TasteSpotting

If you like spice and noodles then you will love this Spicy Noodles recipe!craving more? check out TasteSpotting

You don't have to get crabs. {recipe for halibut potato cakes}craving more? check out TasteSpotting