Tag Archives: Chicago

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

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