CNN Stanley Tucci Searching for Italy June 4, 2024 04:49:00
And i add flour and pifrmg of nutmeg. but like most cooks in this region, there's only one pasta barbara would consider using and it ain't spaghetti, folks. here are my tagliatelle, handmade pasta. beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. parmigiano reggiano, aged 24 months. >> i'm ready. >> you're ready? >> yeah. >> oh, thank god. don't judge me. i've had to wait 10 torturous minutes for it to cook. >> enjoy it. >> oh, thank you. artusi uses lean veal so it's a much quicker ragu to make than a modern, slow-...
Source: archive.org
