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Freshly-Extruded Pasta Dries

Freshly-Extruded Pasta Dries

This freshly-extruded pasta becomes part of a 12 hour bolognese that is the cornerstone of a Molecular Gastronomy feast.

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Published: September 9, 2010 - 12:16 am
Categories: Pasta & Noodles
Tags: Birthday, bolognese, Ferran Adrià, Heston Blumenthal, molecular gastronomy, party, pot de creme, recipe, sous vide, spaghetti, spherification