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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
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
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.
NEWS
April 23, 2011 | By Marissa Cevallos, HealthKey
Dieters are more fooled by misleading health labels than people who don’t obsess about calories, a new study suggests. Dieters believed a heap of pasta shells, mozzarella and salami was healthier if it was called a “salad” instead of “pasta.” They also ate more jelly beans than non-dieters if they were presented as “fruit chews” instead of “candy.”  Dieters appear to be stuck in a trap—they try to be healthy in their...
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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