The Fuzzy Chef & Friends

Oh, you say, making fresh pasta is so much work.  I couldn't possibly do it myself at home.  Especially not on a weeknight.  And there's no difference from dried pasta and/or supermarket pasta anyway, is there?

Foolish person!  Making your own fresh pasta is easy, and it's fast.  All you need to have is a few ingredients and $400 worth of kitchen countertop machinery.  And it's much tastier than anything you can buy in a store.

Uva Enoteca

This recipe was adapted from Sundays at Moosewoodwith a bunch of my own changes, particularly to include even more whole wheat flour. It's amazingly tasty and easy, and people who tell you they don't like whole wheat bread will gobble it up.

I adapted and simplified this recipe out of some miscellaneous Italian cookbook my mother-in-law had (but discarded, so I don't know the name). Not having had potato bread while I was in Milan, I don't know if it's authentic Venetian style, but it's certainly good and the single most popular recipe I ever posted to cooksillustrated.com. The recipe is fairly fast for yeasted bread, and so easy that it got several people on CI.com started on baking bread and may be even more popular than the no-knead bread there. Since CI.com search is still broken, I'm posting it here so people can find it.

Trattoria dopo Teatro

Food: 3 Service: 4 Atmosphere: 3.5 Wine List: 3.5 Authenticity: 3 Vegetarian: 3 Dessert: 4 PPPIE: $62 Italian New York City, Theater District