In my never-ending quest to avoid refined carbohydrates, I’ve come across a few tasty, healthier alternatives- one of them is brown rice pasta. Brown rice pasta cooks differently than regular- it takes twice as long, and often produces excessive amounts of starch in the form of cloudy, bubbly water. This water often overflows from the pot, and is a mess to clean up. Tonight I experimented with cooking the pasta twice. I started with a pound of brown rice pasta. The pasta was placed in a large pot of salted, boiling water, cooked for 4 minutes, then drained. I then re-boiled the pasta in a fresh pot of water for 5 minutes. The end result was a less-starchy product. Try this procedure when cooking brown rice pasta- cooking times may vary depending on pasta shapes.
Cibo, in Regent Square is the owned by Dino DeFlaviao. If you live in the east end, and don’t know who Dino is, you must not know the areas as well as you think. Prior to being Cibo, DeFlavio’s Pizza occupied the space that is now the new Italian restaurant. Cibo has only been open a few days, but so far the food has been received well by the East End crowd.
Italian food is one of my favorites, right behind Mexican and Thai. It’s not easy to find an authentic Italian restaurant in Pittsburgh. I’ve tried several Italian bistros over the past few years, some good, and some not so good. One of the better Italian restaurants in the city is Bravo Cucina Italiana, at the Waterfront.
Thank goodness the Atkin’s Revolution is over, I was beginning to think that I was the only one left enjoying pasta. After everyone realized that starches (in moderation) provide the body with glucose (essential to fuel the body), pasta once again became popular. Enough about the nutritional benefits of Pasta, I’m here to talk about the best pasta in Pittsburgh; it’s being produced at Fede Pasta in Irwin, PA.