The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

731: The Shape of Pasta

Mar 25, 2022
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1
Introduction
00:00 • 2min
2
What Is the First Possa You Ever Eat?
01:53 • 4min
3
Posta - What's Your Life Like?
06:20 • 4min
4
How Do You Feel When You Eat Linguine Alavangale?
10:20 • 2min
5
The One Recipe Podcast
12:24 • 2min
6
How to Invent a New Posta Shape?
14:28 • 4min
7
How to Make Ruffles in Pasta
18:37 • 2min
8
What Do You Want From a Posta Shape?
20:40 • 2min
9
The Sauceen Shaped Pasta
22:16 • 2min
10
How to Make Your Passa Better Than Ever
23:47 • 5min
11
How to Cook Better Pasta
28:44 • 6min
12
Awichis Lamb, Chef of the Restaurant Meta in Boston
34:32 • 4min
13
Cooking Sauce - The Biggest Thing Is Heat
38:33 • 4min
14
Is It Necessary to Dry Out Fresh Posta?
42:14 • 4min
15
Gluten Free Poster Recipes That Don't Suck
45:45 • 5min
16
Sierra Nevada Brewing Company's Recipe of the Month
50:50 • 2min