I was standing in the Japonica section of a rather ritzy department store in Yokohama, waiting for my wife. Unbeknownst to me, Takada-san crept up behind me and, in a somewhat reedy tone asked, “what do you suppose those are?” His English was impeccable and his hand gestured to a nearby shelf, upon which were…
Shrimp & Scallop Ravioli
Last week I wrote about making pasta. This week, as promised, I will show you one possible use. There are three components to this dish. Pasta, filling and sauce. For instructions on making the pasta sheet, refer to my last post here. The filling is a made of Shrimp, Scallops, Sauted Garlic &, Onion with…
Homemade Pasta
Old Italian women make pasta by hand every day. I love that idea, but am far too lazy to that myself. So, when the new, heavy-duty KitchenAid Mixer (575w) arrived, I knew exactly what I was going to do with it! The recipe is simple. Per person: 100 grams of flour (50/50 semolina and fine…
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