|
|
|
|
|
To say our week was full of pasta would be a huge understatement. Not only were Beatrice and Edoardo in Michigan cooking Cacio e Pepe with team Zingerman's. Not only did Nancy and Sara Jenkins release their "The Four Seasons of Pasta" cookbook. We, at Gustiamo, received a new shape of pasta. Welcome Spaghettoni. That's spagehttONI.
|
|
Now, you have work to do. How do you like your spaghetti? This is an extremely personal question. Really. We have learned that there is no right answer, everyone has a different opinion.
Mouth feel is a really personal thing. Intimate, if you will!
This is surely only a matter that would occupy the mind of a serious spaghetti eater. The diameters of Spaghettoni, Spaghetti, and Spaghettini are subtle. But that subtlety can affect an entire dish!
|
|
|
|
|
|
|
|
