ニューヨーク・タイムズのインスタグラム(nytimes) - 4月21日 04時07分

“Making pasta from scratch is the ultimate exercise in instinctual cooking,” @ciaosamin writes in @nytfood, “a method that gets only stronger with practice, and yields dividends.” With time and a little effort, a versatile pasta dough — made using nothing but flour and eggs — can take infinite forms. One combo to try: herbed pappardelle with a sauce of parsley, garlic and red pepper flakes. It’s inspired by the classic Roman pasta, aglio, olio, e peperoncino; make the simple dish once, and it will become a go-to. Visit the link in our profile to get the recipe, photographed here by @karstenmoran, as well as the @nytfood guide on how to make pasta. It’ll help you master a dough, make cut or filled pasta and walk you through the numerous fillings and sauces that prove that one base recipe can open the doors to countless #pastabilities. #?

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