{"id":48653,"date":"2024-12-06T22:26:25","date_gmt":"2024-12-07T03:26:25","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=48653"},"modified":"2024-12-12T11:33:44","modified_gmt":"2024-12-12T16:33:44","slug":"pasta-perfect-expert-tips-best-fillings-sauces-gnocchi","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pasta-perfect-expert-tips-best-fillings-sauces-gnocchi\/","title":{"rendered":"Pasta Perfection: Expert Tips for the Best Fillings, Sauces, and Gnocchi"},"content":{"rendered":"

How an Italian comfort food launched a community, plus recipes and shopping advice.<\/strong><\/h4>\n
\"A<\/a>

Meryl Feinstein, the founder of Pasta Social Club. Photo Credit: Nico Schinco.<\/em><\/p><\/div>\n

As the founder of Pasta Social Club, Meryl Feinstein does not shy away from cheese. It\u2019s a staple in her culinary arsenal, enhancing dishes featured in her cookbook manuscripts, newsletter recipes, and workshops.<\/p>\n

Fresh out of culinary school and on the heels of an Italian honeymoon, Feinstein launched the popular Instagram account @pastasocialclub<\/a> in 2018. She was living in New York City and refining her pasta skills in restaurants Lilia and Misi, but she dreamt of creating a supper club that would help other young adults make new friends. \u201cEveryone loves pasta, so it became my preferred lens through which to do that,\u201d she says.<\/p>\n

She began by hosting dinner events and, after moving to Austin, Texas, Feinstein introduced classes. Then the pandemic hit. \u201cAll I had built\u2014the dinners and classes\u2014had to go virtual,\u201d she explains. As everyone locked down, Feinstein\u2019s Instagram skyrocketed, and she was quickly approached by agents and publishers.<\/p>\n

Her first book, Pasta Every Day<\/em>, was published in September 2023 and has since won a James Beard Award. \u201cI thought there was no way I was going to win it,\u201d she says. However, she knew the book\u2019s structure and tone made it unique and approachable. \u201cThis book, I think, accomplished its goal of breaking down pasta-making from something that\u2019s intimidating to something people can feel confident doing at home,\u201d she adds.<\/p>\n

And her love of pasta goes hand-in-hand with cheese. \u201cThere\u2019s no immersing yourself in Italian food culture without cheese,\u201d she says. Feinstein gravitates toward goat\u2019s and sheep\u2019s milk cheeses. \u201cI like things that are tangy,\u201d she adds. Taleggio, fontina, and Alpine cheeses are also some of her top picks. She notes that Parmigiano Reggiano, Pecorino Romano, and aged cheddar are pantry staples when developing recipes. Feinstein\u2019s husband is British, so \u201cthe sharper the better.\u201d<\/p>\n

And then there\u2019s gouda, a nostalgic cheese that reminds her of childhood vacations in Saint Martin, where her family would stock up on red-waxed blocks of gouda while visiting the Dutch side of the island, pairing it with baguettes from the French side.<\/p>\n

Like all budding turophiles, there\u2019s been a learning curve when working with different styles of cheeses. \u201cUnderstanding how to work with aged cheeses versus fresh cheeses has been enlightening,\u201d she says. For example, her favorite pasta dish, cacio e pepe, can be surprisingly challenging to cook because incorporating the cheese properly can make or break it. \u201cIt\u2019s a delicate balance\u2014you have to manage the heat appropriately,\u201d she notes.<\/p>\n

Throughout her pasta journey, Feinstein is continually learning how to best incorporate cheese into recipes. \u201cNot just from a flavor perspective, but also in terms of technique,\u201d she says. She\u2019s learned that a little bit of cheese can transform a dish, and that \u201cyou don\u2019t need to cover it with a ton to make an impact.\u201d<\/p>\n

Check out some of the recipes in Feinstein’s aforementioned culinary arsenal below.<\/p>\n\n

\n Ricotta Gnocchi<\/span>\n
<\/div>\n
Meryl Feinstein adores this gnocchi recipe because \u201cit\u2019s simple, quick, and a little unexpected.\u201d While potato gnocchi is more common, Feinstein prefers ricotta gnocchi because it has a little \u201cextra bite.\u201d She also appreciates how versatile the quick-cooking pasta can be: \u201cIt goes with pretty much any sauce.\u201d<\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n \n<\/div>\n
\"Gnocchi<\/div><\/div>
\n Alpine Cheese Fondue Filling<\/span>\n
<\/div>\n
Meryl Feinstein claims this Alpine cheese fondue filling is one of the \u201cmost glorious things\u201d she\u2019s ever made. The fonduta-style filling (a traditional filling for some variations of agnolotti) emerged while trying to develop a pasta filling that wasn\u2019t meat-based. \u201cIt\u2019s like a burst of fondue in your mouth\u2014a technical marvel,\u201d Feinstein says. Boasting melty fontina or Taleggio, this recipe will transport you to the mountains of Europe. \u201cIt is really unique…and definitely puts you right in the Alps,\u201d she adds.<\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n \n<\/div>\n
\"Balls<\/div><\/div>
\n Caramelized Onion Cheese Sauce<\/span>\n
<\/div>\n
This caramelized onion cheese sauce is a fan favorite\u2014like \u201cfancy mac and cheese,\u201d Feinstein says. Though technically simple, this dish takes time, but \u201cit\u2019s worth the effort.\u201d A mix of mild and aged cheddars with gruy\u00e8re (or gouda, Comt\u00e9, or Emmentaler) provides a \u201cnice balance to the sauce,\u201d she says.<\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n \n<\/div>\n
\"Pasta<\/div><\/div><\/div>\n\n\n

For Feinstein’s shopping tips, click here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

How an Italian comfort food launched a community, plus recipes and shopping advice. As the founder of Pasta Social Club, Meryl Feinstein does not shy away from cheese. It\u2019s a staple in her culinary arsenal, enhancing dishes featured in her cookbook manuscripts, newsletter recipes, and workshops. Fresh out of culinary school and on the heels […]<\/p>\n","protected":false},"author":121,"featured_media":48658,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[31,26354],"tags":[],"coauthors":[34597],"class_list":["post-48653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-stories"],"acf":[],"yoast_head":"\nPasta Perfection: Expert Tips for the Best Fillings, Sauces, and Gnocchi - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"How an Italian comfort food launched a community, plus recipes and shopping advice. 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