May 22 - Bucatini with Parmesan

This was a natural progression from making pasta from scratch, cooking and seasoning. Freshly made pasta does not adhere to the same set of suggested times as you see in a box of the store bought stuff. its about developing a keen eye to evaluate when the pasta is cooked through. You need plenty of boiling salted water, Toss the pasta in and wait for the strands to float. and then fish them out into a colander using a spider skimmer, then dress simply with good quality EVOO, fresh ground peppercorn and a generous sprinkle of Parmesan. Serve warm.


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