Tag Archives: pasta

From the Kitchen of: Massimo De Francesca

We’d like to offer a warm welcome to Washington, DC to Massimo De Francesca, a Canadian/Italian chef who has cooked in Italy, Canada and Grand Cayman as he takes on the executive chef position Domaso Restaurant in the Hotel Palomar Arlington. Exciting additions to the menu at Domaso include a saffron scented pappardelle with wild mushroom ragu, creamed fennel and parmiggiano, a squash gnocchi with fontina fondue, thyme and pumpkin seed pesto, and braised beef short ribs served with yukon gold mashed potatoes and porcini with a marsala demi glace.


What is your favorite kitchen gadget?
My favorite kitchen gadget is a mini hand held battery operated frother.  I use this to blend some of my sauces at the last moment, or to enjoy either an espresso macchiato or cappuccino at home.

What is the most overrated food/technique in restaurants today?
I try not to think of any cooking technique as overrated as different techniques work for different chefs and certain techniques are better suited for specific cuisines.  However, I do believe in good old fashioned, natural slow cooking, and that I don’t believe will ever be overrated.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
I’d enjoy opening a casual sports bar offering higher end New American cuisine.

What is your favorite local product or purveyor to work with?
I’m new to the area and still learning about all the local farmers and purveyors in the region.  So far, Smithfield’s Virginia ham has to be one my favorite local products which I use in one of my dishes.

What is your biggest customer pet peeve?
Well there aren’t many, but I have to say that my biggest pet peeve is when customers order steak of some sort, and ask for it to be cooked medium-well, but they still want it to be juicy.

What do you drink/eat after work?
Water is my favorite drink by far as I drink at least 4 to 5 liters a day.  After a long day’s work nothing is more refreshing then spring water.

What is your favorite thing to cook at home?
One of my favorite things to cook at home is an Italian style bouillabaisse.  My other favorite thing, which doesn’t require too much cooking, is a peanut butter and nutella club sandwich.  I make mine with three layers of wheat bread, with only one slice toasted for texture and the other slices smothered with peanut butter and nutella.

Photo by Darko Zagar

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Tip of the Day: Perfect Pasta Everytime

Want to really impress the next time you serve your guests pasta? Don’t rinse the noodles after boiling them. Pour them into a strainer and let the pasta water drain – just don’t turn on that faucet! Doing so will rinse the starches off the pasta and make the noodles more slippery when combined with the sauce. The starchiness of unrinsed pasta causes the sauces to be a bit thicker and adhere to the noodles better – the result is perfect pasta, evertime!


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How to: Make Fresh Pasta Dough

There is nothing better than fresh pasta – and with the onset of fall and heavier flavors, homemade pasta is delighful!


So, to get started, you will need:

1 3/4 cup all-purpose flour (8 ounces)
6 egg yolks
1 egg
2 teaspoons olive oil
1 tablespoon milk or half and half

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Filed under Food, How To, Recipes