My mother told me never to play with my food, but I couldn't resist after cooking up a batch of bicycle pasta last night.
Most of the pastas cooked up white, but one out of 20 or 30 turned out red. That reminded me of the maglia rosa at the Giro d'Italia, so I recreated this 2010 scene on my plate of Ivan Basso leading the peloton.
I'm no Graham Watson; this is the best I could come up with. Later I tossed this gruppetto into a bowl, stirred in some chopped garlic, parmesan cheese, vinegar, and a dash of chain oil for a delicious pasta salad.
The pasta came in the mail from a friend for my birthday (Thanks Marie). The label says they're made by the Pasta Shoppe in Nashville. I think she found them in a specialty food store back East.
Carbo loading
I've been chowing down on pasta to fuel my bicycling addiction for years. I ate so much elbow macaroni on my cross-country bike tour, that I couldn't stand to look at it for years afterwards.
Actually, pasta by itself doesn't offer much more than carbohydrates. It's better when topped with tomato sauces or other ingredients; just shy away from fatty cream sauces.
There are zillions of recipes on the internet, including some at the National Pasta Association.
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