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	<title>Zen Can Cook &#187; Pasta</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Four-Cheese Lasagna: step by step</title>
		<link>http://www.zencancook.com/2011/12/four-cheese-lasagna-step-by-step/</link>
		<comments>http://www.zencancook.com/2011/12/four-cheese-lasagna-step-by-step/#comments</comments>
		<pubDate>Sun, 18 Dec 2011 18:00:39 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7605</guid>
		<description><![CDATA[I recently received an email from someone who had almost a nervous breakdown from having to make a simple lasagna for a family gathering. There was nail biting and tears which is exactly the opposite of what I&#8217;m trying to teach on this blog. It made me realize that simple recipes that I take for [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/four-cheese-lasagna-step-by-step/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Sea Urchin Spaghetti</title>
		<link>http://www.zencancook.com/2011/11/sea-urchin-spaghetti/</link>
		<comments>http://www.zencancook.com/2011/11/sea-urchin-spaghetti/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 19:20:45 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7531</guid>
		<description><![CDATA[After a feast of sea urchin crostini with lardo I still had half a tray of sea urchin left, and faced with the tough decision to either eat them with a spoon or whip up this easy and tasty pasta dish, I went with the latter. It’s simple, but the richness combined with the oceanic [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/11/sea-urchin-spaghetti/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Veal Ravioli w/ Culatello, Radicchio, Chanterelles &amp; Sage</title>
		<link>http://www.zencancook.com/2011/09/veal-ravioli-w-culatello-radicchio-chanterelles-sage/</link>
		<comments>http://www.zencancook.com/2011/09/veal-ravioli-w-culatello-radicchio-chanterelles-sage/#comments</comments>
		<pubDate>Thu, 15 Sep 2011 02:17:36 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Veal]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7094</guid>
		<description><![CDATA[I was in a ravioli-making mood today, so I got my pasta machine out of the closet and made a filling using a combination of veal and fatty trimmings from a piece of Culatello I got at Eataly recently. If you&#8217;ve never tried Culatello, you haven&#8217;t lived. It&#8217;s awesome. Think of it as the Kobe of [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/09/veal-ravioli-w-culatello-radicchio-chanterelles-sage/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Spaghetti alla Bottarga</title>
		<link>http://www.zencancook.com/2011/08/spaghetti-alla-bottarga/</link>
		<comments>http://www.zencancook.com/2011/08/spaghetti-alla-bottarga/#comments</comments>
		<pubDate>Tue, 23 Aug 2011 14:19:19 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6952</guid>
		<description><![CDATA[If food were currency, Bottarga would be as good as gold. Bottarga in Italian, Boutargue in French or Karasumi in Japanese, is the roe sac of grey mullet that has been salted, dried, pressed and dipped in beewax for preservation. It ends up looking like a flat-sided wax sausage. When shopping for bottarga look for the [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/08/spaghetti-alla-bottarga/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Langoustine Ravioli with Citrus-Coconut Sauce, Thai &#8220;Bird&#8217;s Eye&#8221; Chili &amp; Fava Beans</title>
		<link>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/</link>
		<comments>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/#comments</comments>
		<pubDate>Sun, 03 Apr 2011 16:20:10 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6667</guid>
		<description><![CDATA[I&#8217;ve been in a Thai food mood lately so when I got my hands on a few langoustines I didn&#8217;t think twice about the direction I wanted to take. After a little visit to my favorite Thai market on Mosco street in Chinatown and stocking up on Thai bird chili, lemongrass, kaffir lime leaves I [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Lasagna &#8216;à la Zen&#8217;</title>
		<link>http://www.zencancook.com/2011/02/lasagna-a-la-zen/</link>
		<comments>http://www.zencancook.com/2011/02/lasagna-a-la-zen/#comments</comments>
		<pubDate>Thu, 17 Feb 2011 00:57:40 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6264</guid>
		<description><![CDATA[My refrigerator can be a place of great discoveries when i gather enough strength to clean it. It&#8217;s a dangerous business, though. On bad refrigerator days I&#8217;ve scared myself to death with vegetable bin monsters but on good days pulling things out is a bit like watching a dish create itself in front of my [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/lasagna-a-la-zen/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Five-Herb Ravioli with Chanterelles, Roasted Tomato Coulis and Basil Oil</title>
		<link>http://www.zencancook.com/2010/09/five-herb-ravioli-with-chanterelles-roasted-tomato-coulis-and-basil-oil/</link>
		<comments>http://www.zencancook.com/2010/09/five-herb-ravioli-with-chanterelles-roasted-tomato-coulis-and-basil-oil/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 02:06:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Ravioli]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5106</guid>
		<description><![CDATA[With summer fleeting away rapidly i&#8217;m rushing to use the last of the summer harvest. The overripe tomatoes were turned into a roasted tomato coulis, the herbs from the garden which don&#8217;t do well in colder temperatures were used to make a stuffing for ravioli along with ricotta, mascarpone and spinach. The overgrown basil was [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/09/five-herb-ravioli-with-chanterelles-roasted-tomato-coulis-and-basil-oil/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Homemade Linguine with Clams &amp; Chorizo</title>
		<link>http://www.zencancook.com/2010/08/homemade-linguine-with-clams-chorizo/</link>
		<comments>http://www.zencancook.com/2010/08/homemade-linguine-with-clams-chorizo/#comments</comments>
		<pubDate>Sun, 22 Aug 2010 16:41:58 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4974</guid>
		<description><![CDATA[When life gets hectic and stressful (and believe me, it does even for a zen chef), there are a few things that i found to be therapeutic and they include doing the dishes, baking and making pasta from scratch. Everything else related to cooking i classify under &#8216;work&#8217;. And there&#8217;s plenty of work these days [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/08/homemade-linguine-with-clams-chorizo/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Spaghetti &#8220;Carbonara&#8221; with Duck Prosciutto, Fava Beans &amp; Ramps</title>
		<link>http://www.zencancook.com/2010/05/spaghetti-carbonara-with-duck-prosciutto-fava-beans-ramps/</link>
		<comments>http://www.zencancook.com/2010/05/spaghetti-carbonara-with-duck-prosciutto-fava-beans-ramps/#comments</comments>
		<pubDate>Sun, 16 May 2010 16:19:51 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4583</guid>
		<description><![CDATA[Life is full of priorities so this will be a quick post. Why? You see that egg yolk&#8230; well it&#8217;s one of those priorities i&#8217;m talking about. That egg yolk needs the heat from the pasta to evenly coat it, along with the parmesan, in order to create a luxurious finish and mouth feel. So [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/05/spaghetti-carbonara-with-duck-prosciutto-fava-beans-ramps/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Ricotta Cannelloni with Crispy Maitake Mushrooms &amp; Soy-Brown Butter</title>
		<link>http://www.zencancook.com/2010/05/ricotta-cannelloni-with-crispy-maitake-mushrooms-soy-brown-butter/</link>
		<comments>http://www.zencancook.com/2010/05/ricotta-cannelloni-with-crispy-maitake-mushrooms-soy-brown-butter/#comments</comments>
		<pubDate>Sun, 02 May 2010 21:46:17 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4375</guid>
		<description><![CDATA[Cannelloni (also known as Manicotti) are often associated with comfort food and usually served under a layer of bechamel or tomato sauce. While i have nothing against that, i hate to bury this great looking pasta under a ton of sauce, especially this time of the year. Today i decided to give it a little [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/05/ricotta-cannelloni-with-crispy-maitake-mushrooms-soy-brown-butter/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
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