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Stracenate, Stracnar and a Cavarola Board
“…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 traditional pastas of Italy’s Mezzogiorno. These household boards are relatively small, usually about 12 inches long and 8 inches wide. They can be made from any wood – fruit woods and beech being very commonly used. The herringbone pattern is carved into one side of the board, and is transferred to the pasta with a rolling pin. The resulting pasta is unique, lovely to look at and the irregular surface holds condimenti better than any smooth pasta ever could. Read the remainder of this entry »
Corzetti: Edible Art
This is Part 1 of a series
For detailed information and photo essays on how to make corzetti, along with recipes, please delve further into The Corzetti Files:
The Intagliatore of Chiavari, The Corzetti Files – Part 2
Corzetti agli Spinaci con Gorgonzola, The Corzetti Files – Part 3
Where to Buy Corzetti Stamps, The Corzetti Files – Part 4
Corzetti Stampati – and a Giveaway! The Corzetti Files – Part 5
When I first saw one I knew I had to have one. To those of you who know me – no laughing, no eye rolling, please. This time it was for real. And to those of you who do not know me, my friends are laughing because when ever I see any new kitchen item I say I have to have it. But corzetti stamps and the pasta made with them are in a class by themselves. Read the remainder of this entry »