It's a pasta repisode!! yay! We've hit the intriguing and educational pasta section of Marcella's Italian Kitchen and settle on a recipe for sauce that uses fresh cantaloupe and heavy cream. We learn about the best flour to use for different pasta applications, get to read about Marcella's strong opinions on pasta extruders, and finally, taste our version of the extremely unique, Tonnarelli al Melone. We also may have discovered a new motto for the podcast (and life?) that is "In Marcella we trust". Join us as our obsession continues.
Recipe Source:
Tonnarelli al Melone from Marcella's Italian Kitchen Cookbook
