Fresh, ripe tomatoes the essence of ‘mother sauces’

Jan 24, 2007

Lynne Rossetto Kasper, author and National Public Radio show host, has no fear of food.


She has no fear of salt. During a cooking demonstration at Kapi’olani Community College, audience members gasped when she threw half a cup of salt into the boiling pasta water. Properly cooked pasta requires more water (6 quarts per pound of pasta) and more salt (1/8 to 1/4 cup for 6 quarts) than you may think, she said.


She also has no fear of spice. A pasta dish she prepared employed a goodly amount of black pepper and chili pepper flakes to balance the richness of the red wine sauce and creamy whole-milk ricotta cheese. >Read more