Category Archives: Innovative pasta

Puttanesca

The Italian classic Puttanesca sauce,  is generally served with pasta and the main ingredients are tomatoes, garlic, anchovies, black olives, oregano, olive oil, and garlic has been around for centuries.  The pasta, in this case, is a sheet of tomato … Continue reading

Rate this:

Posted in hydrocolloids, Innovative pasta, Molecular Gastronomy, science, Techniques | Tagged , , , , , , , | 2 Comments

Liquid Foie Gras Ravioli

Continuing on with how we can “modernize”  the art of making pasta, we look at the ravioli. Pasta Making is a technique that his has been around for thousands of years, either by the Chinese making noodles using millet or … Continue reading

Rate this:

Posted in Innovative pasta, Molecular Gastronomy | Tagged , , , , , , , ,

Kimchee Udon Noodles

Fish noodles 45 degree Oysters with Kimchee Udon Noodles and Dashi Kimchee Udon Noodles 369 g Tiger shrimp 369g white fish (I used lemon sole) water 16g Activa RM sesame oil to taste 60g (or to taste ) Momoya brand Kimchee … Continue reading

Rate this:

Posted in Innovative pasta, Molecular Gastronomy | Tagged , ,

Mandarin Soy Sauce Noodles

A great Asian accompaniment for tuna tartar.  We also served it Tobiko caviar, pickled ginger, Sesame Mango Chutney, Daikon Sprouts, and Curry oil.  ( See Photo gallery for finished dish) * adapted from Ferran Adria ‘s Parmesan Spaghetto, 2003 Mandarin Soy Sauce Noodles … Continue reading

Rate this:

Posted in Innovative pasta, Uncategorized | Tagged ,

A Visit From Alex

I recently attended another workshop by Alexander Talbot of Ideas in Food.  It was at Manursing Island Club in Rye, New York with the Club Chefs of Westchester.  The topic of discussion was of an Arcobaleno pasta extruder that I have been … Continue reading

Rate this:

Posted in Innovative pasta, Uncategorized | Tagged , , ,