agrodolce: sweet and sour |  | season before (!!!) you add the fat |  | diamond crystal kosher salt--larger grain, more crushable |  | maldon sea salt for finishing |  | "you need to ofeel the salt with your fingrs as you add it, so you'll begin to | understand how much does what" |  | tellicherry peppercorns |  | https://reluctanttrading.com/ |  | www.penzeys.com |  | oregano and tomatoes |  | fennel pollen |  | get glass containers, not plastic |  | agridulce unio vinegar |  | borlotti beans |  | dried fava beans |  | black turtle beans |  | very old beans don't cook evenly, and might not soften. look for beans less | than a year old |  | ranchogordo.com for beans |  | when acids hit beans they prevent them from softening |  | farro go-to grain |  | ansonmills.com |  | unbleached all-purpose flour |  | if you're using measuring cups, be sure to spoon the flour out of the bag into | the measuring cup and level off the top (scooping from the bag compresses the | flour) |  | check sell by and buy the freshest flour |  | centralmilling.com in central utah |  | spaghetti |  | bucatini |  | linguine |  | ditalini |  | penne |  | rigatoni |  | water must not lose the boil when adding pasta |  | pasta water should be heavily (heavily!) salted. it should taste like the sea. |  | if ten minutes, set timer for seven and start tasting |  | dellaterrapasta.com |  | parmigiano-reggiano |  | sarvecchio parmesan |  | pecorino romano |  | provolone |  | aged cheddar |  | spicy (picante) version of provolone |