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><channel><title>LunaCafe &#187; pasta</title> <atom:link href="http://thelunacafe.com/tag/pasta/feed/" rel="self" type="application/rss+xml" /><link>http://thelunacafe.com</link> <description>... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley</description> <lastBuildDate>Wed, 08 Feb 2012 05:21:59 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item><title>Strozzapreti with Spicy Italian Sausage, Broccolini &amp; Garlic Crema</title><link>http://thelunacafe.com/strozzapreti-with-spicy-italian-sausage-broccolini-garlic-crema/</link> <comments>http://thelunacafe.com/strozzapreti-with-spicy-italian-sausage-broccolini-garlic-crema/#comments</comments> <pubDate>Sat, 12 Mar 2011 07:28:18 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[broccolini]]></category> <category><![CDATA[Italian sausage]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[strozzapreti]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=11773</guid> <description><![CDATA[I know the first day of spring is just around the corner and Daylight Saving Time launches in the Pacific Northwest next week, but it’s still hanging in the low 40’s most days, so until the sun actually returns, creamy, rich pasta dishes are still keeping me warm.And for whatever reason, I have a mad crush on strozzapreti (stroh-tzuh-PRAY-tee) lately, and it’s getting star billing in the OtherWorldly Kitchen. I even found this cool post at Y Len Ate that shows one way to shape fresh strozzapreti (twisted). And then another cool post at Eat with a Spoon that shows a very different shaping method (wrapped over a skewer). Both look wonderful.]]></description> <wfw:commentRss>http://thelunacafe.com/strozzapreti-with-spicy-italian-sausage-broccolini-garlic-crema/feed/</wfw:commentRss> <slash:comments>10</slash:comments> </item> <item><title>Pasta Carbonara Perfecta Mundo</title><link>http://thelunacafe.com/pasta-carbonara-perfecta-mundo/</link> <comments>http://thelunacafe.com/pasta-carbonara-perfecta-mundo/#comments</comments> <pubDate>Sun, 06 Mar 2011 08:04:55 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[carbonara sauce]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[pasta carbonara]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Tips & Tricks]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=11727</guid> <description><![CDATA[I can still remember my first dreamy mouthful of Spaghetti Carbonara. It was later in life, because my family knew jack squat about pasta. Meat sauce (made with the help of a seasoning packet) heaped over spaghetti was the only pasta dish I ever ate as a kid, and it was a very occasional treat. And later, when I began to cook professionally, I gravitated toward the French country classics. It took me a while to make my way to Cucina Italia.]]></description> <wfw:commentRss>http://thelunacafe.com/pasta-carbonara-perfecta-mundo/feed/</wfw:commentRss> <slash:comments>13</slash:comments> </item> <item><title>Spaetzle, Wild Mushrooms &amp; Broccoli Rabb with Thai Yellow Curry Sauce</title><link>http://thelunacafe.com/spaetzle-wild-mushrooms-broccoli-rabb-with-thai-yellow-curry-sauce/</link> <comments>http://thelunacafe.com/spaetzle-wild-mushrooms-broccoli-rabb-with-thai-yellow-curry-sauce/#comments</comments> <pubDate>Fri, 19 Mar 2010 05:20:45 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[broccolette]]></category> <category><![CDATA[broccoli raab]]></category> <category><![CDATA[broccolini]]></category> <category><![CDATA[kale]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[spaetzle]]></category> <category><![CDATA[spring]]></category> <category><![CDATA[Thai yellow curry sauce]]></category> <category><![CDATA[Wild Mushrooms]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=8291</guid> <description><![CDATA[I’m intrigued and inspired by the creative ways in which Pacific Rim and Northwest chefs are incorporating spaetzle into their dishes these days. This Old World noodle-dumpling is suddenly being elevated to lofty heights, for the following compelling reasons:•  It’s much easier to make spaetzle than fresh pasta, and yet they have similar characteristics.
•  Spaetzle lends itself to partnership with a wide range of companion flavors–from subtle to bold.
•  When made with care, spaetzle is soul satisfying.
•  Spaetzle has a wonderful chewiness.
•  Spaetzle has an endearing homey quality. It’s the ultimate comfort food.]]></description> <wfw:commentRss>http://thelunacafe.com/spaetzle-wild-mushrooms-broccoli-rabb-with-thai-yellow-curry-sauce/feed/</wfw:commentRss> <slash:comments>7</slash:comments> </item> <item><title>Old World Spaetzle: The New Pasta?</title><link>http://thelunacafe.com/old-world-spaetzle-the-new-pasta/</link> <comments>http://thelunacafe.com/old-world-spaetzle-the-new-pasta/#comments</comments> <pubDate>Mon, 15 Mar 2010 07:03:16 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[cheese spaetzle]]></category> <category><![CDATA[dumplings]]></category> <category><![CDATA[German noodles]]></category> <category><![CDATA[herb spaetzle]]></category> <category><![CDATA[noodles]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[pumpkin spaetzle]]></category> <category><![CDATA[ricotta spaetzle]]></category> <category><![CDATA[spaetzle]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=8231</guid> <description><![CDATA[I grew up eating spaetzle. But I thought it was pasta.  To be even more specific, I though it was NOODLES. It took a curious turn of events to clear this confusion in my mind.Grandma Mary loaded her Divine Chicken Noodle Soup with these super chewy, squiggly noodles she pushed through a large holed, wire mesh device. They were completely addictive, and I loved them beyond measure. She later gave me the device, but because I had never actually seen her make these noodles (they were always in the soup when I arrived), I tried for years to push regular pasta dough through the mesh, cursing the whole while. It was nigh impossible. And the noodles made in this way were tougher than I remembered hers to be.
]]></description> <wfw:commentRss>http://thelunacafe.com/old-world-spaetzle-the-new-pasta/feed/</wfw:commentRss> <slash:comments>16</slash:comments> </item> </channel> </rss>
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