Page 27 - The Valley Table - Winter 2022
P. 27
makes perfect
Learn what's trending in the noodle world and try a few new, delicious recipes from local pasta pros.
PHOTO BY MEGHAN SPIRO PHOTOGRAPHY
dec 2021 – feb 2022 valleytable.com 25
by janet siroto
IS THERE ANYTHING BETTER THAN A BIG bowl of pasta for dinner on a chilly night? That’s a rhetorical question, of course—most people would agree that it’s nearly impossible to resist any time of year.
Talk to Hudson Valley pasta chefs and producers about their favorite winter dishes, and you’ll want to run to the kitchen and start boiling some water. “I love a traditional Bolognese this time of year, or a dish with butternut squash or maybe mushrooms, using the great produce we have here in the Hudson Valley,” says Scott Ketchum, co-founder of Sfoglini, the West Coxsackie-based organic pasta company.
