About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Smothered Onions Sauce | Main | “Aio e Oio”-Roman Garlic and Oil Sauce »

Butter and Rosemary Sauce


You can't get much easier than butter, fresh garlic and rosemary, right? I read this recipe, and thought, hmm, it sounds like a brown butter and sage sauce (one of my favorites). So simple, yet SOOOOOOO good. This will be a snap. Then I continued reading about the recommended pasta. Why not try to make some tonnarelli too?

Marcella explains that in Italy, this kind of pasta is made with OO flour, but we can substitute regular, all-purpose flour. No problem! I have two more BAGS of OO flour, and will be bringing more home from Italy in June. (Doesn't everyone bring an extra piece of luggage for this reason?)


Tonnarelli are fresh, square noodles (like square-sided spaghetti). It is als called "maccheroni alla chitarra", because the Italian tool for cutting it looks like guitar strings. I quickly made my dough by hand with a little flour and 2 eggs.


My pasta cutters are attachments to my Kitchen Aid mixer, and I have two choices: spaghetti or fettucini. I used the spaghetti tool, but left the rolled dough a little thicker than I would for spaghetti, so the noodles would be as thick as they are wide. They didn't exactly look as squared as tonnarelli should, but they were still fabulous!

Now, back to the sauce! This sauce is a shortcut to using the leftovers of a roast, and those yummy brown bits of meat and garlicy juices with rosemary flavor. In Italy, Marcella explains this is called "la pasta col tocco d'arrosto", (with a touch of the roast). And that is EXACTLY what this version tastes like!

You get to smash the garlic cloves with the knife enough to loosen the peel (why do I always feel like a REAL chef when I do that?). The garlic, butter and rosemary is cooked for a few minutes. Then you add a crushed beef bouillon cube (the SECRET ingredient), and strain this before tossing it with the pasta and some parmesan.


You will jump up and down. You will make happy grunting noises. Your taste buds will sing an aria! This is SO GOOD!

THIS is what I will make my first week home from my Italy trip to help me with post-Italy re-entry depression!

Comments (6)

I have cooked many, many of Marcella's dishes, but never this one. Your description really makes it come alive! Yum and thanks!

Another wonderful-sounding pasta! I'll have to try those noodles sometime-I love thick pasta. I don't think my weight would like it, but my taste buds would like to make every recipe in the pasta section.


Looks and sounds yummy!

Palma, delicious looking. I showed you picture to my grandson and he said, "Cool, can you make yellow worms for us to eat, too?"
I think I shall.

Marcella Hazan:

You have reminded me of a dish I have always loved, but that I haven't made in a long time. Thank you. And congratulations on the doppio zero! How lucky for me to have such collaborators.

Marcella Hazan:

Bravissimi. I am impressed by your bringing back doppio zero flour. I did the reverse, many many years ago, I brought American all-purpose flour to Italy because I wanted my sfoglina to try it and tell me what differences she found. But at customs when I landed in Milan, they didn't believe it was flour. They brought dogs to sniff it. I showed my books and some press clippings in the Italian papers about the school I had opened in Bologna, and eventually I was allowed through.

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This page contains a single entry from the blog posted on June 5, 2010 8:00 AM.

The previous post in this blog was Smothered Onions Sauce.

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