# Six Seasons of Pasta with Joshua McFadden

Page: https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/six-seasons-of-pasta-with-joshua-mcfadden
Text version: https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/six-seasons-of-pasta-with-joshua-mcfadden.md
Podcast: [Cooking Issues with Dave Arnold](https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079)
Published: 2025-11-21T08:00:00+00:00
Episode link: https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/six-seasons-of-pasta-with-joshua-mcfadden
Audio file: https://sphinx.acast.com/p/open/s/60ad324ac26dcb0019ac8e4f/e/691d22f667ed28baec5cdc84/media.mp3
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JSON: https://stenobird.com/v1/public/podcasts/cooking-issues-with-dave-arnold-4006079/episodes/six-seasons-of-pasta-with-joshua-mcfadden
Duration seconds: 3666

## Resource

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.

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## Transcript

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