Whole-wheat pasta used to be awful, with mushy texture an a cardboard taste. Have manufacturers finally figured out how to make it rival white pasta?
Our light and chewy Rosemary Focaccia can compete with any bakery’s, and it makes a pleasant pairing with our authentic Cacio e Pepe, or spaghetti with Pecorino Romano and black pepper.
With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted. As long as we could keep the sauce from clumping.
The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth-inspired name. Could a little patience—and a hands-off approach—lighten the loaf?
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