Jul 10 2008
This post is directed at tommyboy more than anyone, although I’m open to any useful responses:
- How long fresh pasta can last in the fridge (unworked)?
- Does anyone have recipes for ravioli fillings using rapini, swiss chard, or tatsoi?
Ain’t the internet great?
May 30 2007
I found this recipe behind the fridge today (click image to enlarge). It’s a baked pasta I made up on the spot a few months ago. I’ve since made several variations of it, and it’s always delicious. The secret ingredients are cheese and ham — a.k.a. salt. Just don’t over-cook the pasta. Here’s what the [...]
