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Stracnar and Stracenate, 2 names, 2 regions, 1 pasta It is the height of summer here in Southern California, and I’ve been busy with frozen desserts, but a family has to eat. In between grilled steaks, chops and lots of salads we enjoy pasta tossed with hearty sauces of meat, tomatoes and herbs. This dish […]
“…This is another of those great old pastas that must be made manually and is disappearing, but let us revive it…” – Giuliano Bugialli, in Bugialli on Pasta Everything old is new again. No jive. Question: What’s a cavarola? Answer: a small rectangular wooden board with a herringbone surface used to make some of the […]