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Pasta

NEWS
May 24, 1990 | NIKKI FINKE, TIMES STAFF WRITER
It's a rare day when Frank Sinatra smiles at reporters and photographers. It's an even rarer day when Frank Sinatra talks to reporters and poses for photographers. But that's exactly what happened Tuesday night when he introduced his signature spaghetti sauce Artanis (Sinatra spelled backwards) to Southern California supermarkets. Of course, the kick-off celebration wasn't held at Vons or Ralphs. This is the Chairman of the Board, after all.
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BUSINESS
September 27, 2009
Re: "How I Made It: Mario Batali," Sept. 20: It's appalling for celebrity chef Batali to say, "Our check averages are under $100 . . . and you can always get a bowl of pasta for $15 to $18." He is obviously clueless about what the rest of the nation is experiencing during this recession. Vicky Hoffman Los Angeles
NEWS
March 1, 1992
KCAL's show "Grudge Match" (Sat., 11 p.m.) is about as amusing as watching my parents' home videos. And between the show's submarine sandwich and pasta fights, much food is wasted which could be used to feed the homeless. Thumbs down! Alli Magidsohn, Northridge
FOOD
September 26, 2007
Total time: 1 hour, 25 minutes Servings: 4 Note: In season, this recipe is wonderful with heirloom tomatoes; otherwise use Roma tomatoes. 3/4 cup flour, plus more for dusting 1/2 cup plus 4 teaspoons olive oil, divided 1 egg 1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each Salt Freshly ground black pepper 1 cup whole-milk ricotta cheese 2 cloves garlic, plus 1/2 teaspoon minced garlic, divided 1 tablespoon minced parsley 2 cups basil leaves 2 tablespoons toasted pine nuts 1/4 cup grated pecorino Romano cheese 1. Make fresh pasta dough by pulsing the flour and 4 teaspoons olive oil in a food processor.
NEWS
December 27, 2012 | By Caitlin Keller
Chef Mark McDonald of Old Vine Cafe in Costa Mesa will be leading his third annual culinary tour of southern Italy in March. McDonald will be teaming up with Italian Culinary Institute master chef John Nocita for a 10-day tour of Calabria and Sicily, exploring the southern region's history, culture and cuisine. From March 14 to 23, the “ Splendors of South Italy ” trip will visit sustainable farms and winemakers throughout the region and include hands-on cooking classes such as a pasta course showing participants how to prepare more than 50 different types of pasta.
FOOD
January 12, 2013 | By Russ Parsons, Los Angeles Times
If you'd like to try our cooking class at your own home, here's an outline of how to go about it. Of course, feel free to improvise. Roast Chicken: Remove the chicken from the refrigerator at least 30 minutes before roasting. Rinse it well and pat it thoroughly dry. Sprinkle with salt (about 1 tablespoon for every 5 pounds of weight), and rub it with softened butter (about 1 tablespoon). Season generously with freshly ground black pepper. Place the chicken in a roasting pan or cast-iron skillet and scatter wedges of fennel and onion around it. Roast in a 400-degree oven.
FOOD
April 13, 2013
  2 hours. Serves 6 2 cups chicken broth 2 cups water 2 cloves garlic, sliced 1 1/2 to 2 ounces rinds from Parmigiano-Reggiano Herb trimmings Salt 2 dozen asparagus tips 1/2 pound sugar snap peas Goat cheese ravioli or fresh pasta squares 2 tablespoons chopped chives 1 ounce freshly grated Parmigiano-Reggiano 1. In a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and herb...
NEWS
June 10, 1987 | United Press International
The Japanese attending the Venice economic summit have done the legend of Marco Polo one better this week in bringing their own brand of pasta to Italy: instant noodles. The popular Japanese "cup noodles," with hot water added to make a quick meal in seafood, curry, beef and other flavors, have been available in the summit's Japan press center for the more than 200 Japanese reporters covering the gathering.
FOOD
July 21, 1999
The food section is great, but I find myself fascinated with "The Last Minute." It's so cool, and well, real. I love the stories that go with it, and I've tried the recipes. I may even get brave enough to send you "Pasta a la Mama" one of these days. Keep up the good work. SANDY DAVID From the Internet
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