Fork You: Pasta in my protractor

by scott on January 29, 2011

When our friends at Quirk Books suggested we do a recipe from the Geometry of Pasta on Fork You, we were interested. When they said not only would they give us a copy of the cookbook to give away but also pay for the supplies… we were really interested.

Behold the fruit of our labors. The recipe turned out quite well, so I suggest you get yourself a copy of the Geometry of Pasta post-haste.

Better yet, if you want to win a copy of this book, just leave a comment on this post! We’ll randomly pick a winner and send a copy to you (you have to buy your own damn pasta).


Vinny January 30, 2011 at 12:37 am

1. Welcome back! I was so happy to see a new episode!

2. That looked pretty good. I’ve never tried Brussels sprouts, but I may give ‘em a whirl now. Hey, you made me eat broccoli so anything is possible!

scott January 30, 2011 at 12:53 am

I love brussels sprouts, and you should give ‘em a chance. Make sure you get fresh ones though, and not frozen. Frozen ones are gross (generally).

Jules January 30, 2011 at 4:16 am

You folks are HILARIOUS. I’m glad you came out with such an awesome episode after such a long time of…well…not coming out with episodes…

Ron Zorn January 30, 2011 at 7:56 am

Hey, This is the first episode I have viewed… it was fun and educational. Thanks. I’ll have to find time to go back into the archives and do some more viewing…

Mary January 30, 2011 at 9:03 am

My favorite is strozzapretti . . the priest stranglers. Mostly because I love all of the stories behind the name. The look a bit like a rolled-up towel. Yum.
PS. I love Philly even though I live in Pittsburgh!

Arlene Mobley January 30, 2011 at 10:51 am

I loved the video and can’t wait to see more. The pasta looked very yummy!


Cecil January 30, 2011 at 2:07 pm

Great video! Happy to see you guys are back!

Jean January 30, 2011 at 4:38 pm

Can’t get much simpler! I love simple ;0)… and you guys are hilarious! I believe I’ve watched all of your vids & planning on taking Marisa’s class the end of the month, too. I too must admit, I’m not a Brussels Sprout-er, but I will give this one a shot. I also am not big on the salt & would even do about half (if not more) than you cut. Glad you’re back!

Jamie January 31, 2011 at 12:28 pm

Glad you are back! Great Video!

Maria January 31, 2011 at 8:54 pm

Hey, kids! By pure happenstance, I happened upon your site when there is not only a new video, but a happenchance to win a cookbook! Loved the recipe. I do roasted brussel sprouts quartered and spread out on the pan because then the leaves get nice and crunchy. My husband and I stand over the pan picking out the crunchiest leaves before they ever hit the table. Now I have to happen upon foodinjars, too!

Anduin February 3, 2011 at 12:57 am

Fun video! I too liked the simplicity of the two recipes. Too often I tend to over-complicate my kitchen ventures. I’m also excited to check out the book.

Halyna February 6, 2011 at 12:31 am

Yeah! another episode! Its great to see you back. The recipe looks delicious. You make it seem so easy and tasty and fun.

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