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December 22, 2015

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Frank

I'm always fascinated by how different culinary cultures can approach pasta preparation. This technique of dry then wet cooking of noodles is something that shows up in Chinese cuisine as well, and I think it's particularly delicious. Funny that (as far as I know) it never caught on in Italian or other European cookery.

Now if we wanted to add meat, I take it you would add it to the aromatic vegetables and cook the stew that much longer until the meat was tender? Not that I am too anxious to eat more meat at the moment—these past holidays were very carnivorous!

Simona Carini

I am too, Frank. And yes, the result is delicious. The only thing remotely similar in Italian cuisine is the Jewish tradition of sfoglietti, about which I wrote in this article (with recipe): http://theweiserkitchen.com/sfoglietti-italian-pasta-meets-jewish-traditions/ Of course, the reason for drying the pasta is different.

In terms of adding meat, I recommend you look at the recipe that inspired me http://www.mongolfood.info/en/recipes/tsuivan.html, which describes when to add meat.

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