27 (Sun) September 2015
Pan-Seared Scallops & Cauliflower with Trofie con Spinaci
in my apartment
The pasta itself was awesome. In the bag, the rough and uneven appearance of the pieces suggested that they’d each been individually rolled by hand. Indeed, upon cooking, the texture was pleasantly doughy yet chewy, just like fresh pasta. The best dried pasta that I’ve ever experienced. I’ll save the rest for a special occasion.
To allow the flavor of the pasta to come though, I did a simple garlic, basil, and olive oil preparation.