Episode
Six Seasons of Pasta with Joshua McFadden
- Published
- Nov 21, 2025
- Duration seconds
- 3666
- Processing state
not_requested- Canonical source
- https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/six-seasons-of-pasta-with-joshua-mcfadden
Actions
POST https://stenobird.com/v1/public/podcasts/cooking-issues-with-dave-arnold-4006079/episodes/six-seasons-of-pasta-with-joshua-mcfadden/transcription-requests
Idempotently request low-priority transcript generation for this episode.GET https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/six-seasons-of-pasta-with-joshua-mcfadden.md
Read the agent-friendly Markdown representation of this episode resource.
Summary
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. Hosted on Acast. See acast.com/privacy for more information.