This past weekend I put on my Italian chef’s hat and made flower-filled pasta. It was more for the novelty factor – you certainly couldn’t taste the petals, even though I used peppery nasturtiums and fragrant rose petals. But it looked fabulous (if I say so myself) served up on colourful dishes. Unfortunately I completely forgot to take after shots. This photo shows the pasta before it was cooked. Any pasta recipe is suitable. Just roll it out super thinly and cut it to size. If you’ve got a pasta machine, all the better.
Striking petal-filled pasta
March 24, 2011 by Leave a Comment