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	<title>Salty Seattle &#187; pasta</title>
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	<link>http://www.saltyseattle.com</link>
	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
	<lastBuildDate>Fri, 03 Feb 2012 22:13:02 +0000</lastBuildDate>
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		<title>Tamp Down the Change Monster</title>
		<link>http://www.saltyseattle.com/2012/01/tamp-down-the-change-monster/</link>
		<comments>http://www.saltyseattle.com/2012/01/tamp-down-the-change-monster/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 23:05:12 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[alba white truffle]]></category>
		<category><![CDATA[beef shortrib pierogi]]></category>
		<category><![CDATA[beet gnudi]]></category>
		<category><![CDATA[beet ravioli]]></category>
		<category><![CDATA[bolognese pizza sauce]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pelmeni]]></category>
		<category><![CDATA[pierogi]]></category>
		<category><![CDATA[rural]]></category>
		<category><![CDATA[tartufo bianco]]></category>
		<category><![CDATA[urban]]></category>
		<category><![CDATA[white truffle pizza]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5082</guid>
		<description><![CDATA[I did not intend for 2012 to start somberly, but I can’t seem to lighten my loafers. All I can think about is change. Once I start to lose my personal struggle with change, it shrouds everything I see, taste and touch like a thick, mocking apparition. Let me back up. Ever since I was [...]]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Sourdough Fettuccine with Chocolate-Lamb Ragu</title>
		<link>http://www.saltyseattle.com/2011/10/sourdough-fettuccine-with-chocolate-lamb-ragu/</link>
		<comments>http://www.saltyseattle.com/2011/10/sourdough-fettuccine-with-chocolate-lamb-ragu/#comments</comments>
		<pubDate>Tue, 04 Oct 2011 20:43:19 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Bolognese]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[cocoa]]></category>
		<category><![CDATA[how to make sourdough pasta]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[lamb ragu]]></category>
		<category><![CDATA[mole ragu]]></category>
		<category><![CDATA[mole sauce]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[ragu]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[sourdough fettuccine]]></category>
		<category><![CDATA[sourdough noodles]]></category>
		<category><![CDATA[sourdough pasta]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4681</guid>
		<description><![CDATA[Have you gone completely insane like me? Do you keep your sourdough starter on your counter in two separate containers that you’ve affectionately named Toby and Sassafras? Are you constantly in search of things to do with the starter, to the point that this week you’ve tucked it into chocolate cake and stew and next [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/10/sourdough-fettuccine-with-chocolate-lamb-ragu/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Fried Bucatini Nests on Red Pepper Cream with Bacon &amp; Pumpkin</title>
		<link>http://www.saltyseattle.com/2010/11/fried-bucatini-nests-on-red-pepper-cream-with-bacon-pumpkin/</link>
		<comments>http://www.saltyseattle.com/2010/11/fried-bucatini-nests-on-red-pepper-cream-with-bacon-pumpkin/#comments</comments>
		<pubDate>Mon, 22 Nov 2010 18:29:52 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bucatini]]></category>
		<category><![CDATA[bucatini fritto]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[extruded pasta]]></category>
		<category><![CDATA[fall meals]]></category>
		<category><![CDATA[fried bucatini]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[parisienne]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[red pepper cream sauce]]></category>
		<category><![CDATA[red pepper juice]]></category>
		<category><![CDATA[red pepper paprika sauce]]></category>
		<category><![CDATA[red pepper sauce]]></category>
		<category><![CDATA[roasted red pepper sauce]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2364</guid>
		<description><![CDATA[If you read that title and you still need convincing, there is probably very little hope for you in life. Go back to your meuslix munching and leave the artery clogging to me. Or maybe you need convincing because you don’t know what a bucatini nest might consist of and you cannot fathom why in [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/11/fried-bucatini-nests-on-red-pepper-cream-with-bacon-pumpkin/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Pork Tenderloin Cranberry Agrodolce on Sunchoke Gnocchi</title>
		<link>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/</link>
		<comments>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/#comments</comments>
		<pubDate>Fri, 19 Nov 2010 07:35:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[agrodolce]]></category>
		<category><![CDATA[coniglio]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[cranberry sauce]]></category>
		<category><![CDATA[cranberry sweet and sour]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pork tenderloin]]></category>
		<category><![CDATA[rabbit]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[sunchoke]]></category>
		<category><![CDATA[sunchoke gnocchi]]></category>
		<category><![CDATA[sweet and sour]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2344</guid>
		<description><![CDATA[There are a passel, no a fat lot of words you should avoid when discussing food, and revelatory is one of them, as are all its forms: revelation, revelatory et cetera. But WTF is a girl to say when she truly, unmistakably has a REVELATION when she puts something inside her mouth? How can you [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Quail Egg Pierogi with Caramelized Onions and Shaved Asparagus</title>
		<link>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/</link>
		<comments>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 05:59:24 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[caramelized]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[global]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pierog]]></category>
		<category><![CDATA[pierogi]]></category>
		<category><![CDATA[pierogies]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spear]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1125</guid>
		<description><![CDATA[Pierogi are similar to the Italian pastas I am very familiar with making, and yet oh-so-different.  Stylistically, the dough is more like a hybrid between biscuit and pasta dough, for one thing.  With typical tagliatelle, ravioli, lasagna, etc, the dough benefits from extreme manipulation. Biscuit dough (and similarly pie crust), on the other hand, should [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
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