…..is what Johannes said upon tasting it.
Which is true, I guess.
I mean, all we did, besides make this beautiful Cavatelli,
Take another 15 pounds of parmesan rinds I’ve been saving up for the past month,
Put them in a stock pot and slowly simmer for 16 hours.
Then, strain and reduce the parmesan stock by half,
simmer pasta in it, finnish with butter, and top with more cheese?
Does that sound fancy?
Spaghettini, with Aglio Stracotto
Tagliatelle, with buffalo ragu alla Toscano