September 2012
Inside:
THE PASTA ISSUE
With flour, eggs or water, maybe a drizzle of oil or a pinch of salt, you’ll have homemade pasta dough in minutes. It’s that easy. For our Annual Pasta Issue, we roll out a new batch of recipes inspired by classic combinations from the country’s northern, central and southern regions
Articles from this issue
How To Hand Roll Pasta Dough
Rolling out dough by hand is not just an alternative to the machine-rolled route. Rolling out dough on a wooden surface—the optimal option—gives pasta the texture that holds sauce.
In Search Of The Perfect Lasagne
In his quest to find a standard recipe for lasagne verdi alla Bolognese, John Mariani heads to Bologna and eats through layer upon meaty layer of the city’s iconic dish.
features
Northern Nuance
Northern Italy is home to alta cucina, or high cuisine, as well as the hearty fare of cooler climates. We pair garganelli with Piedmont’s truffles, Emilia-Romagna’s delicately stuffed pasta with butter and herbs, and more.
Central Character
In the heart of Italy, pasta dishes can be at once sophisticated and rustic. Tagliatelle and tagliolini are tossed with ragù of wild boar, or vegetables and spices, while Lazio’s carbonara gets a vegetarian makeover.
Southern Style
Steeped in a tradition of cucina povera, food from the Mezzogiorno reflects creativity and resourcefulness on the part of its cooks. Here, five robust sauces capture southern Italy’s bravado.
In his quest to find a standard recipe for lasagne verdi alla Bolognese, John Mariani heads to Bologna and eats through layer upon meaty layer of the city’s iconic dish.
departments
The Goods
The best machine for rolling your own pasta, a new knife from chef Chris Cosentino, the anniversary of Baci chocolates, pasta decor and more.
Puglia’s Pasta Povera
The lowdown on Puglia’s burnt flour orecchiette and the perfect sauce to complement it.
Wine Column
Discover Umbria’s beguiling and bold Montefalco di Sagrantino, the rising phoenix of Italian wines.
Cooking by the Clock
Tender shrimp float in rich chickpea soup, sweet figs and crisp fennel marry with mild feta and apples, and monkfish and eggplant roast with herbs on skewers.
Intervista
Paolo Baratta, the director of the Venice Biennale, talks about food, art and his win.
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