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Entries from Talk tagged with 'pasta'
Non-spicy spaghetti sauce?
Can anyone recommend a brand of pasta sauce that isn't spicy? My roommate is exceptionally sensitive to spicy foods and needs it as mild as possible. We've used Bertolli Tomato and Basil sauce for a long time, but now he says even it is too spicy.
Am I the only one who can't get ZITI?
This is totally not a big deal, because I seldom use tube-shaped pastas, and if I really needed it, I could just order some. Nevertheless, I think it's really weird, and I am totally curious (a characteristic of mine that's bound to kill me someday)... ziti seems like such a commonly specified pasta in recipes, and I just can't figure out why it's not around here. Similar shapes that are readily available in virtually every market in my area are penne, penne rigate and mostaciolli, and I can get each of them in a variety of diameters and lengths. But for the life of me, I cannot find ziti at any of my local markets. None. Zilch. Nada.
What do you think? Are there certain pasta shapes you can't find either? Do some shapes enjoy more popularity in some regions than others?
Milk & honey pasta?
I just threw together a VERY simple dinner of leftovers and got a pretty surprising result. Here's what i added to the pot:
cooked penne pasta
bottled organic tomato & ricotta pasta sauce
grated emmenthaler & gruyere cheese from a fondue experiment
ketchup (yes, i like ketchup in my pasta sauce, horror of horrors)
Mixed it all together over a low flame, just enough to heat and melt the cheese. Dumped it in a bowl, took a bite... and it tasted like i had covered my penne in warm milk & honey. Huh? It was downright SWEET and rich -- almost dessertlike -- and had that unmistakable smell/taste of warm milk & honey. The tomatoes, ketchup and cheese really didn't come through at all.
Does anyone have any idea what happened here? I promise i didn't brush my teeth or eat anything weird first that might throw off my sense of taste!
Fresh Beet Pasta - What do I do with it?
I bought this beautiful beet fettuccine but I'm not sure what to do with it. The New York Times suggests goat cheese and poppy seeds, but I'd like a second opinion. Any thoughts on how to use fresh beet fettuccine?
i love pasta right now!
man i'm really into pasta right now. never given any interest to it but it took me about a week ago. i'm in a freakin studio appt. this week and working on a minimal budget but i had one of the best noodle meal i have ever had 2night. start with three cloves of garlic sliced and sauted in olive oil and one ounce of raw chix thrown in. seasoned with soy sauce i had laying around and tossed in whole wheat spaghetti adding fresh basil to finish; real food. i wish i had my sesame seed w/me.
Pasta Machine Help
Does anybody know how to remove the screw from a DeLonghi Pastamatic? Also do you have any good recipes for making pasta in an electric pasta machine?
Favorite kind of Pasta...
Each type of pasta is different and good for specific sauces/dishes....
But if you had to pick just one to have every time which would you choose?
Carb Lovers...
Pasta recipe?
I've decided to be a little adventurous and attempt to make my own pasta dough. I know there are some experts here in the site. Recipes, tips, tricks???? Once made, should make the dish right away, or can I store it for a day or two? Thanks all!
Pasta making (help!)
I'm (hopefully) going to attempt to make pasta tonight. The recipe I have calls for one pound of semolina flour and ~ one cup of water. Would it really matter if I used regular all-purpose flour? I can't seem to find 00 Tipo or semolina flour anywhere!
Healthy, College Budget Pasta Dish
My boyfriend asked me to make him pasta this week, and I am at a loss! Any suggestions for a healthy, cheap, delicious pasta dish? (He eats almost anything. He LOVES food.)
