Umbrian cooks pride themselves on being able to make tender, springy pasta without eggs, using a vigorous full-body kneading motion called “a culu mossu” (with a moving butt), which looks something like dancing a samba. (For modern or modest cooks, the constant movement of the food processor is a good substitute.) (Photo: Chris Warde-Jones for The New York Times)
Moroccan Pesto Rockfish With Clam and Chorizo Sauce from Food.com: This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields. Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Red snapper is also great in this recipe.
Beirut lamb pizza recipe : SBS Food - Lebanese Street Food - This is comfort food at its finest: Lebanese street food prepared using traditional techniques with modern dude-food flair. You’ll need a mincer for this recipe. In a pinch, buy minced lamb and blend the remaining ingredients in a food processor until smooth, then mix together.