It’s time for another visit with one of our favorite food people. This time Mark’s demonstrating his Fazzoletti, or rectangular pasta, which he demonstrated recently in a New York Times’ video.
Bittman also refers to it as Pasta in the Rough. It’s a rich and yummy pasta with a fine egg-to-flour ratio. Actually he shapes it into rectangles, no tricky curls or designer shapes. His rectangles measure approximately three-inches by five inches, and he achieves these by merely cutting off the rounded sides of his rolled out dough. Continue reading