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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
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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
October 31, 2012 | By Noelle Carter
An Italian phrase, al dente literally means "to the tooth. " The term is often used in recipes to refer to the texture a food should have when it is cooked -- most notably pasta -- but also with rice and sometimes vegetables. To check for an al dente texture with pasta and rice as you're cooking, take a noodle or grain out of the pot and bite into it. The outer layer of the pasta or rice should be fully cooked, but with a very thin dot of white in the center; the texture should be soft but firm.
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.
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
NEWS
June 19, 1988
After reading the critics' comments on "I Saw What You Did," I was looking forward to a good, suspenseful story. After 45 (yawn) minutes, I decided that either I had misread the comments or perhaps it was a different show they were writing about. Unfortunately, I stayed with it until the "gripping" ending. I could have done better. This tale was about as taut as a strand of pasta. Sharlene Miller, Irvine
ENTERTAINMENT
December 9, 2011
Il Covo Where: 8700 W. 3rd St., L.A. When: 11:30 a.m.-11 p.m. Mondays-Fridays; brunch, 11 a.m. to 5 p.m. Saturdays and Sundays; dinner, 5 p.m.-11 p.m. Cost: Pizza, pasta, entrees, $14-$39. Full bar. Contact: (310) 858-0020; http://www.ilcovo.com
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