-
At Insieme, Marco Canora Makes Pasta Like It’s 1875
In the wonderful world of pasta, there is the fresh (usually made with eggs and rolled-out), and there is the dried (usually eggless and extruded). And then there is the unusual hybrid of sorts that Marco Canora has recently introduced on his Insieme menu. While surfing the Web, as all blog-obsessed chefs are wont to do, Canora discovered an old Venetian–style hand-cranked pasta extruder known as the Bigolaro, a.k.a. the Torchio, and if he had his doubts about its decidedly low-tech looks, the price, at $280, was right. The rustic gadget, which was patented in 1875, clamps on to any sturdy tabletop, and although it requires the strength of two Greco–Roman wrestlers to operate, the results are worth the effort.
Posted 01/11/08 in Grub Street : Engines of Gastronomy
Advertising
Popular Topics
politics, movies, barack obama, spring 2009, john mccain, music, sarah palin, early and often, economy, paris fashion week, shopping, tv, video, models, the greatest depression, business, elections, slideshow, alexander mcqueen, debates, neighborhood watch, the greatest depression, openings, saturday night live, sports, tina fey, designers, ink-stained wretches, marc jacobs, party lines, sales, advertising, art, behind the scenes, chat room, gossipmonger, hair, john galliano, louis vuitton, media, mediavore, nightlife, overnights, parties, reality tv, right-click, two for eight, vivienne westwood, chanel, corton, diesel, early and awesome, federal reserve, ferran adria, hawaiian tropic zone, instant politics, jeremy kost, kanye west, karl lagerfeld, kudos, last night's gig, maison martin margiela, makeup, nbc, nina ricci, openings, real estate, sonia rykiel, stock market, television
The Trouble With Product Integration
Meet the Matisse of Subway-Ad Mash-ups
Equus Is Ready for the Glue Factory
The Coolest Hand: Paul Newman, 1925–2008
