Pasta for the Sopranos

Alexei

Sun, 12 Sep 2010 21:32:07 GMT

Hi, FX. Looking at your culinary excursions for two years. But still decided to write only now after reading about the pasta for Sopranos. "Eros and tanatos" as Ancient Greeks says are the most things people think about. Good food we can add. I was realy amaized reading your comparision to Great Work in this recipe, because me myself accepted that this things are very close to each other. I thought about it before but you are the first man I know who voiced this. You must have a good library. Write directly.

Steve Brown

Thu, 11 Mar 2010 05:23:36 GMT

I happened on your website looking for pasta sauce recipes. I have made the ragu bolognese and look forward to trying several others including this ragu. Could you tell me the proportions of garlic, onion, and bacon you used? Thanks, and keep up the good work.

John C. Campbell III

Tue, 9 Feb 2010 23:13:07 GMT

Wow! which machine? and what dough recipe did you follow??? I just got an Atlas Regina and used 4 egg yolks and 1 lb. Semolina, (unfortunately I didn"t let it rest long enough and while it tasted good? if was tough as shoe leather and stuck to each other as it fell off of the die when cut. jccampb@gmail.com

fx

Mon, 30 Mar 2009 09:56:06 GMT

Mar�a Jos�, este es una maquina Kenwood de Inglaterra, la puedes comprar a trav�s de Ebay por ejemplo.

fx

Mon, 30 Mar 2009 09:55:12 GMT

Gracias Eduardo y buena suerte para tu futura carrera!

Eduardo (futuro chef internacional)

Mon, 30 Mar 2009 01:29:56 GMT

gran reseta es interesante la agradesco mucho

MARIA JOSE VILLEGAS PUGA

Mon, 30 Mar 2009 00:54:06 GMT

Necesito saber donde compraste tu m�quina para fabricar los Mezzanelli ( pasta tubular), porque donde yo vivo que es Chile (Sudamerica) no existe en este pais y yo puedo importarla, ya que me fascin� la receta.

Saludos
Mar�a Jos�

fx

Sun, 3 Aug 2008 15:02:08 GMT

Paul, I am not sure what sort of tomato concentrate is available in your area, but here we get lots of different types, not all good. Try to go for double or triple concentrate, if possible from Italy. Don�t use cheap industrial concentrate. If in doubt you can make it yourself by pureeing the tomatoes, filtering, then bake at low temperature in the oven until most water has evaporated. Good luck!

paul

Tue, 29 Jul 2008 18:48:37 GMT

Is the tomato concentrate you are using(Parmo Doro) the same thing as tomato paste they sell here in the state? This sauce looks awesome!!

fx

Wed, 4 Jun 2008 14:19:29 GMT

Margaret, the sugar is used even in Italy to balance acidity, but really just a pinch can often nearly be too much. The chocolate rag� is to die for, but no need to die as it is ready in just under an hour!

Margaret

Thu, 29 May 2008 20:29:51 GMT

Thank you so much for these recipes. I have made the Napolitano ragu a few times and it has been a *huge* hit with my friends. I confess I made a small revision by adding about a tablespoon of sugar (or honey) to the second and third efforts, and I think it lends a nice unobtrusive balance to tomato/wine combination. Next up: chocolate rago!

Luke

Sun, 6 Apr 2008 03:04:30 GMT

Wonderful! What a nice thing to hear at the week"s end. Many deep thanks, FX!

fx

Sat, 5 Apr 2008 14:30:30 GMT

Luke I have shot and written the quick rag� recipe, it should be published next week! A nice chorizo should work just fine.

Luke

Sat, 5 Apr 2008 06:32:58 GMT

Bacon you say? Pancetta should do, I think. As for sausage, making it is a bit out of my capacity for the time being (nice pun, by the way!), but a friend did get me a nice cured chorizo while he was in Spain, so I think that would do as well. Thanks for the tips. I"ll be sure to try my hand at a 20-minute rag�.

fx

Thu, 3 Apr 2008 15:03:01 GMT

Luke, you might try with good quality bacon, or do the sausage yourself, it"s not has hard as it sounds, although clearly it gets harder as it dries.

Luke

Mon, 31 Mar 2008 19:07:05 GMT

Ah, I think I see what you"re getting at. What kind of sausage is it, if I may ask? Finding *anything* beyond standard Polish and German fare around here requires a bit of detective work.

fx

Mon, 31 Mar 2008 13:39:46 GMT

Luke, I tried to find the sausage to make the quicker rag� version but no joy so far. I"ll see tomorrow at the market, there is a grocer from Calabria with astonishing sausages!

Luke

Sun, 30 Mar 2008 18:02:40 GMT

Well, no dark assassin came to me after my campaign in the kitchen, so all is good in my world. I"d definitely love to see your 20-minute variant on the sauce. Can"t go wrong with a quick fix.

fx

Sun, 30 Mar 2008 07:39:20 GMT

Luke, thanks for trying this recipe and I am glad it worked for you! I made a different version last week, shorter to cook and with a lighter taste, but rest assured, every bit as caloricious. Please don"t die just yet, I will try to post it soon, it takes only about 20 minutes to cook!

Luke

Sat, 29 Mar 2008 17:23:03 GMT

Oh my. I thought maybe I"d unwind this weekend (after having romped around Poland visiting family for Easter) with a grander FX recipe than mere broccoli. And so I stumbled upon this gem. I reverently followed this guide as if it were the Magnum Opus itself, albeit with storebought (but not dry) orecchiette. The result? Well, let"s just say that if I were to die tonight, it would be a most happy death. And I probably will die tonight - I did hog the kitchen all day, after all. Many thanks, FX!

David

Sun, 3 Feb 2008 15:45:42 GMT

Hi, is this site from the same person who runs the learning languages website?Anyway, get back to me, I wanted to comment on some things and ask question.thanks,dave

fx

Thu, 13 Dec 2007 10:38:02 GMT

Thanks a lot for your correction, indeed it is Pasquale and not Pascuale!

around

Sun, 2 Dec 2007 16:48:47 GMT

Delicious! BTW, the name of your friend is PasQuale, ciao ciao from Rome, Italy

Steamy Kitchen

Sat, 8 Sep 2007 23:44:27 GMT

Oh my. That just looks divine. �Will try the sauce next week.

parshu naryanan

Mon, 3 Sep 2007 09:48:25 GMT

Interesting technique of reducing in oil and adding water (reminds me somewhat of curry gravy cooking). But OMG, what a mouth-watering dish and that home made pasta - it looks scrumptious. I have an intense craving for Italian food right now, I"m calling the wife and heading to a restaurant even though anything there will be a shallow substitute to this. The least Mr Pascuale can do is boot up your home theatre FX.