Take a mathematical look at the shapes of pasta, elaborating the shape into formulas and computer images, via Wall Street Journal. 

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Here are six solid summer pasta recipes, including one for cavatelli with lobster, tomato, pea tendrils and lovage, via WSJ.

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How-to-make-pasta instructions almost always include putting flour on your counter or board, forming a well and cracking your eggs into the well.  I almost always wind up with egg white on my shoe when I do this.  It only dawned on me while working on the pasta dough ratio for Ratio that this well method was completely unnecessary and that I would never have to wipe egg white off my shoe again.  The dough is thoroughly mixed and kneaded till smooth so how you incorporate the eggs isn’t critical. I imagine the original reason for the well method was that it saved on cleaning a bowl, but I would rather clean a bowl than my shoe and floor.  The well method is romantic, encouraging a measure-by-eye attitude and evoking images of an Italian grandma in Read On »

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A basic tomato sauce is easy and delicious on its own and an elegant cooking tool as well. Braise beef, pork or lamb in it, add it to ground meat for a pasta sauce, poach eggs in it. It’s delicious plain. I returned from New York on Friday and saw a 24-ounce jar of a “celebrity chef” sauce on the counter. Donna said, “It’s really good.”  Then added, “But it cost nine dollars.” Make your own—50% more sauce, 50% of the cost, 100% more pleasure. The above photo shows the difference between a tomato sauce cooked raw, top, and a tomato sauce made by sauteing the tomatoes before pureeing and cooking them.  Both work fine. The fresh sauce tastes fresh and raw, the sauce made with cooked tomatoes has more depth and complexity. If you Read On »

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Tomato Basil Garlic Pasta with a Tomato-Butter sauce, via my iPhone; and frankly, I’m not happy with the quality, but you will get the idea of the tomato water use; next time back to the HD camera (and now, back to the gym). When I was courting Donna in southern Florida more than 20 years ago, I made a pasta dish of nothing more than tomato, basil, garlic and butter that we both loved for its simplicity and big garlicky flavor.  It’s still a weekday staple for us, especially at the end of summer when basil and fat tomatoes are plentiful.  (Part of the original plan was to load Donna with so much garlic that she would ooze it from her pores the following day to keep other suitors away—so there is a lot of Read On »

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