Mastering the chitarra pasta at home for Mother’s Day
A mother shares learning to make hand cut spaghetti with a chitarra, its Abruzzo roots, and tips from Alta Via chef Joe Perino. The piece covers dough rest, flour blends, rolling thickness, and safe storage, plus serving ideas like calabrian cream and cacio e pepe.
MENTIONED IN THIS ARTICLE
Abruzzo
L'Aquila
Josephine
Opi
Alta
Joe Perino
Fox Chapel
Burrito Restaurant
Perino
Soba
Eleven
Lake Erie Pasta Co
TNS
Egg Dough For Pasta And Calabrian Cream Sauce
Easy pasta dough uses semola not semolina and a KitchenAid mix. Combine 116 g 00 flour 33 g semola 1 g salt 1 whole egg 65 g and 13 g yolk with 5 g olive oil for 8 minutes. Rest 1 hour, divide into four. Sauce: shallots bay leaf thyme wine cream and Calabrian chili simmer to reduce then chill. Makes two servings.
Cacio e Pepe classic Roman pasta with pepper and pecorino
Executive chef Joseph Perino shares a simple Cacio e Pepe method using 4 tablespoons olive oil and black pepper tempered in oil. Fresh spaghetti cooks al dente, then is tossed with water, butter, and cheese to create a creamy, peppery sauce finished with Pecorino.
Pioneer Winery Embraces Solar System Cuts Bills and Boosts Output
Tony Debeve of Pioneer Winery describes a solar setup powering lights and bottling with 70 to 80 percent of energy needs likely from panels. On sunny days about 100000 watts, cloudy days 10000 to 15000 watts, reducing monthly bills from 1700–2000 to 150, enabling substantial tax driven reinvestment and long term family farming impacts.
MENTIONED IN THIS ARTICLE
Tony Debeve
Debeve
Sys
Also Mentioned on This Page
Alta Via
Joseph Perino
Pennsylvania
Executive
CACIO
Pepe
Rome
Debevc
Sus
Medina-Gazette
Medina-Gazette.com
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