Suzi's Blog

Tagliatelle Bolognese from Flour + Water: Pasta by Thomas McNaughton

This recipe comes from Flour + Water: Pasta, the seminal pasta cookbook by San Francisco chef Thomas McNaughton. A pasta maven, Thomas spent time in Bologna, perhaps the world center for pasta making. He notes that in Bologna, you measure the quality of a pasta shop, not by its filled pastas like tortellini, but by…

Read More »

Rabbit Ragu [and Reffetto egg pasta]

  For thirty years, I have known that the most romantic setting is the West Village just after dusk on a snowy night, before footsteps or tires or ploughs have disturbed a new inch high dusting. You can walk, with care, and your feet crunch down to a sidewalk so cold and slippery that you…

Read More »