8/10/2023 0 Comments Crazy pasta shapes![]() And I would - that was just it for me.ĭan Pashman: And what do you mean, like why was that so significant?Įvan Kleiman: It blew my mind. And I was served this bowl of linguine alla vongole, which is linguine with clams, with garlic, wine, parsley, lemon juice. And he said, "No, let's go have a nice plate of spaghetti alla vongole." And I'm like, "They have that here at the beach?", and so we go up to a thatched roof restaurant where everybody sitting in the restaurant in their bathing suits. And I got hungry and I was with a friend of mine, who's Italian, and he said, "Oh, let's go get something to eat." And so I'm looking for the, you know, the frozen banana stand being from Los Angeles. And I was hanging out with some friends in San Remo and I was on the beach. Evan, tell me about a particular formative pasta dish in your life.Įvan Kleiman: I would say it was when I was in my early 20s, maybe barely 20, and I was lucky. Okay, let’s travel to Caveat in June 2018, a basement club on New York’s Lower East Side.ĭan Pashman: I want to allow our listeners to get to know you guys a little bit more and to understand your particular connections to pasta. So I am very really excited to share this with you now. And the truth is, we didn’t talk much about other shapes in our original pasta series. Discuss how they’re used, what they go with, and which ones should go straight into the garbage. You all know it by now: forkability, how well the shape stays on your fork sauceability, how well it holds sauce and, of course, where would we be without toothsinkability, how satisfying it is to sink your teeth into.ĭan Pashman: We could cover everything from spaghettoni, which is an extra thick spaghetti, to wagon wheels. I can lay out the three criteria that I would use to judge my pasta shape. But that tweet got me thinking: Let’s explore lots of existing pasta shapes and debate their merits. Of course, she was also my pasta spiritual advisor during Mission: ImPASTAble.ĭan Pashman: The idea for the event was inspired by something Francis tweeted, about how he hates bucatini. Evan hosts Good Food on KCRW in Los Angeles, and she owned one of LA’s top Italian restaurants for more than 25 years. Francis hosts The Splendid Table podcast and radio show, and he’s the editor-in-chief at Clarkson Potter, the cookbook publisher. But most of it has never seen the light of day until now.ĭan Pashman: Joining me on stage were Francis Lam and Evan Kleiman who, unlike me, are both trained chefs. We even played a little bit of the tape from this live event in the first episode of Mission: ImPASTAble. This was where I kicked off Mission: ImPASTAble, my quest to invent a new pasta shape, actually get it made, and actually sell it. And we're coming to you live from Caveat in New York City!ĭan Pashman: Way back in June 2018, I organized a live event in New York called, “The Bucatini Dialogues: A Debate About Pasta Shapes.” Now this might sound familiar to you. Each week on our show, we obsess about food to learn more about people. View Transcriptĭan Pashman: This episode contains explicit language.ĬLIP (DAN PASHMAN): This is The Sporkful. Interstitial music in this episode by Black Label Music : Original theme music by Andrea Kristinsdottir. ![]() ![]() We cover a range of shapes and tackle the tough questions, like: Why would you ever use a penne without ridges? Is there a time and a place for overcooked pasta? And what’s the best approach to eating a bowl of ramen? But now, for the first time, we’re airing the rest of that conversation. It was called “The Bucatini Dialogues” - and yes, it was the night when Dan first announced his intention to invent a new pasta shape. Bucatini can go get effed.” Francis Lam’s strongly-worded tweet inspired Dan to organize a live event in 2018, where he, Francis (host of The Splendid Table), and Evan Kleiman (host of Good Food) could debate the merits of various pasta shapes. “Literally all pasta shapes are wonderful except bucatini. ![]()
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