I've been making my way through Michael Ruhlman's latest book Ratio, which is a great read on the beautiful simplicity of how to cook great food. It details how the understanding of simple ratios is what is at the core of basic cooking; master these ratios and the possibilities are endless.
Here is some pasta made by using the simple pasta ratio ( 6 oz. flour & 4 oz. egg). I cooked mine up and added some EV olive oil and some parmesan.
There's also a handy Iphone app which is nice to have on hand for quick reference in the kitchen.
No comments:
Post a Comment