Rough Cup

Recipe: My Favorite Pasta (ratios) 0

Recipe: My Favorite Pasta (ratios)

All credit for these ratios goes to Chef Gaetano Trovato and his brigade at Arnolfo in Colle di Val D’Elsa, with whom we were lucky enough to spend some time watching and learning a...


Hakata/Tonkotsu Ramen Broth: Bliss From a Pressure Cooker in 1.5 Hours

No matter if you call it ramen or la mian; pulled noodles — the literal translation from both the Chinese and Japanese — are one of the great staple foods of many Asian cultures. I’ve always enjoyed the challenge of trying to recreate my favorite incarnations, whether it’s a Japanese version in a light dashi, China’s LanZhou specialty with a pho-like beef broth and an angry slick of chili oil curling through it, or Taiwan’s famous braised beef noodle soup studded with chunks of beef tendon.

Pressure cooked tonkotsu ramen broth 3

Recipe: Pressure Cooker Tonkotsu Ramen Broth

A fully emulsified, creamy, fatty, pork bone broth with all the flavor of a traditional ramen recipe, made in under 2 hours as opposed to between 10 and 20. There are zero artificial additives; just pork bones and other traditional ingredients.