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Pasta

MAGAZINE
July 1, 1990
Since Reichl asked for our candidates (many of our favorites are included in her selection), I have three. Orso, on West 3rd. Warm, pleasant, reasonably quiet room, attentive service, superb food. The night we were there, we savored a wonderful angel-hair-pasta starter, a fine salad, and entrees including roast chicken with sausage and peppers, a nifty quill pasta and calves' liver and onions. La Serre in Studio City. We love the small rooms, plantings, intimacy and the unfailingly tasty food.
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NEWS
September 27, 2012 | By Noelle Carter
Pasta, butter, lemon, basil, cream, Parmigiano and freshly ground black pepper. Could dinner possibly get any easier? Cream is infused with fresh basil and a touch of lemon, then poured over pasta. Topped with freshly grated Parmigiano and a little ground pepper, it makes for a remarkably easy but elegant meal. The recipe is adapted from Angelini Osteria in Los Angeles, and comes together in about 30 minutes. You can find the recipe here. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less!
NEWS
July 13, 1987 | DON A. SCHANCHE, Times Staff Writer
The staid British Broadcasting Corp. once put on a somber, hourlong television documentary that showed Italian farmers tending spaghetti vines, harvesting the golden strands by hand and carefully hanging them in the sun to ripen, then popping them into boiling water. It was, of course, an April Fool spoof, but the producers reckoned that about half the people who saw the program took it seriously and were enraged upon being told, at the end, that pasta does not grow on vines.
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.
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
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.
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
June 19, 2013 | By Isabella Alsobrook
For the month of June, I am only buying food that has never left a 100-mile radius of my house and, for the most part, it has been pretty great. The produce tastes delicious , I constantly meet people passionate about food, and I am stepping out of my comfort zone as a cook. Yet, there are times when being a locavore is a complete pain. Yes, it is frustrating not to be able to go out to eat and to have to grill each farmer to pinpoint where everything was grown, but I never anticipated the biggest challenges.
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