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We used gemelli, although we guessed that any cut pasta like penne or fusilli would work.
Cut pasta sheets in 12-inch lengths (each about 6-inches wide), then cut each in half.
The maltagliati, or "badly cut" pasta — odds and ends made from leftover dough — incorporated bits of butternut squash, asparagus tips and mushrooms in a light cream sauce, drizzled enticingly with truffle oil.
Ravioli stuffed with spinach and cheese were served with a delicious marjoram sauce, and maltagliate (badly cut) pasta was served with a tomato sauce with rabbit and plenty of Parmesan.
But the sauce is also excellent over dried pasta, especially cut pasta of unusual shapes like twists, bells or bow ties; the sauce is distributed nicely and the meat gets caught in the pasta's crevices.
PASTA WITH SLOW-COOKED PORTOBELLO MUSHROOMS Time: About 1 hour 8 ounces portobello mushrooms 3 cloves garlic 2 or 3 thyme sprigs 1/2 cup extra virgin olive oil Salt and pepper to taste 1/4 cup dried porcini mushrooms, optional 3 cups tomatoes, peeled, seeded and chopped (canned are fine) 1 pound penne or other cut pasta Freshly grated Parmesan cheese.
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Or better yet, a plate of hand-cut pasta squares in a suave white Bolognese perked up by dried chile and crunchy toasted hazelnuts.
Then I stir in a generous handful or two of shredded cheddar cheese and fold in some cooked small-cut pasta, like elbow macaroni or penne.
You couldn't cook spaghetti this way, but almost any short-cut pasta, penne, for example, or gemelli or fusilli, would work.
This included the stone fruit theme, a fetching summery salad of grilled nectarine, beans, rocket and mozzarella, among other delights such as freshly-cut pasta with cream and mushroom sauce and a truly sinful tiramisu.
Best bets include sweet pepper soup with chanterelle mushrooms, grilled calamari, sweet sausage with escarole and cannelini, seafood salad, square-cut pasta with seafood, pumpkin ravioli, turbot with fava beans, pear-ginger cobbler, banana financier.
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