Anything’s Pastable 2 | Eat Sauté Love «

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Dan Pashman: Previously on Anything’s Pastable …

CLIP (DAN PASHMAN): People who come to a cuisine as outsiders might feel less beholden to tradition.

CLIP (EVAN KLEIMAN): I think you’re absolutely 100% wrong. 

CLIP (DAN PASHMAN): Okay. [LAUGHS]

CLIP (DAN PASHMAN): I was just thinking about the fact that I am having so much fun testing all these recipes.

CLIP (DAN PASHMAN): Janie, where are your thoughts? How does this whole process …

CLIP (JANIE PASHMAN): This whole — it seems like so much work. I’m actually like, are you — you really wanna do this cookbook? This sounds like … 

[LAUGHING] 

CLIP (JANIE PASHMAN): How many recipes do you wanna have?

CLIP (DAN PASHMAN): I’m required by my book contract to have 75 to a 100 recipes.

CLIP (JANIE PASHMAN): Oh my god.

CLIP (DAN PASHMAN): This is my second book, and my first book nobody bought. And if no one buys this book, I don’t — I’m not gonna get a third shot.

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Dan Pashman: This is The Sporkful, it’s not for foodies it’s for eaters. I’m Dan Pashman. Each week on our show we obsess about food to learn more about people. This is episode two of Anything’s Pastable, a four-part series giving you the inside story of the making of my first cookbook. By the end, you’ll never look at a cookbook the same way again. 

Dan Pashman: Now, if you haven’t listened to part 1 yet, please go back and start there. Okay, let’s get into it.

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Dan Pashman: We’ll pick up where we left off. It’s the spring of 2022 and I’m pushing aside my doubts and fully immersing myself in recipe research and development. A lot of the recipes in my book will be things that my recipe developers and I come up with. But in reading through old cookbooks and talking to people who’ve lived in Italy, I’ve also come across a few obscure Italian pasta dishes that seem perfect for my book. They’re mostly unknown even in Italy, outside their specific regions. They’re pretty easy to make, and they contain surprising…