Dave and the crew welcome chef and author Joshua McFadden to talk about his new book Six Seasons of Pasta: A New Way with Everyone’s Favorite Food. They get deep into dried vs fresh pasta, why salting your water to around 1% actually matters, the right way to use olive oil at the beginning and the end, and how a 50/50 Parm–pecorino mix behaves in the pan. Joshua explains the thinking behind his “six seasons,” why he’s obsessed with dried noodles, granular pesto, tuna mac, and nut ragù, and how no-boil lasagna sheets somehow made the cut. Along the way they veer into onion-tart sandbagging, salted cooking wine, U.S. butter politics, zucchini as “water bags,” pears vs apples in the Willamette Valley, cabbage glory, and Dave’s pressure-cooked Westphalian pumpernickel experiments.
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