Episode 172: Real Pasta with Maureen Fant
Published May 8, 2014
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45 min
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    You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybodys favorite carb. From cooking times to salting water, Maura breaks down pasta from A-Z and leaves listeners with a much better understanding of the potential, history and variations of pasta. She talks about the process of writing her award-winning book, Sauces and Shapes: Pasta the Italian Way, and describes what real Italians do when it comes to cooking pasta. The pasta police are definitely patrolling the airwaves - that means no cream in your alfredo, no tomato sauce and angel hair and definitely no overcooked spaghetti! This program was sponsored by Bonnie Plants. People believe that pasta exists as a vehicle for sauce - its quite the opposite. The pasta is the main attraction. [14:00] The only way to eat angel hair or tortellini is in broth! [21:00] There is no cream in fettuccine alfredo! [26:00] --Maureen Fant on A Taste of the Past
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