ORIGINAL PASTA: BEEF STROGANOFF Thursday, June 07, 2012
Every day, with our “own two hands” we make by the pasta you enjoy at both lunch and dinner, and each day, depending on our whims, we dream up a new way to dress all that handmade pasta up. But there’s one thing that’s never changed, and that thing is Beef Stroganoff.
And whether you live in the city, or you visit us from afar, you’ve shown your love for this dish. That why, since the first day we opened our double doors, this generous portion of Russian comfort food has lived on our menu.
Maybe you love the sauce (a blend of sherry, thyme, criminis, onions and sour cream), or maybe you love the beef tips and the seasonal mushrooms that swim in it. Or maybe it’s the fettucine, those long, flat, wide fluttering-and-wowing egg noodles that we made earlier today.
But it’s probably all of the above, which explains not only why it has such staying power on our menu, but why it’s been exported and adopted by cultures all over the world.
Now, before you dig in, a little bit of science: the trick to eating any pasta is to twirl it, and the trick to twirling it is to start at the perimeter of the dish and twist your way in. If you start in the center, you’ll just tie your pasta in tangles of knots.
It’ll still taste the same, but it won’t be as fun to eat.