{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fill-cry-if-i-want-to.simplecast.com%2Fepisodes%2Fthe-pasta-pizzazz-episode-qtfyF943","width":444,"version":"1.0","type":"rich","title":"The Pasta (Pizzazz) Episode!","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/1892f9a9-dca8-4836-b190-54d38ac65d6d/fd37f194-e5f4-4635-98b8-ec3661204d6c/podcast-logo.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b128aada-6f2c-4b31-a12d-5f99df16e02c\" height=\"200\" width=\"100%\" title=\"The Pasta (Pizzazz) Episode!\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"A favorite food for so many, it’s our pasta episode! Chef Kevin Long started the Boston Pasta Company with close friends, Mark and Julie Ellis of The Chef’s Table. Learn about fresh non dehydrated pasta made with just semolina flour and water then extruded through a delicate process to create a faster cook time and a better tasting pasta. Hear Chef’s tips for cooking pasta at home. Do you really need to salt the water? Can these two stay on topic for once? Listen and find out.  "}