Let's talk about pasta .. recipes
10While we all wait semi-patiently to see what pastadrop comes up with next (can we blame the goat for the sell out?), I was thinking about pasta. Not spaghettini, please. LOL, but in this case lasagna. Was looking for a recipe for a more alfredo like lasagna. Had one years ago, don’t remember even where.
Came across this chicken alfredo lasagna with bacon recipe that sounds pretty decent.
https://tasty.co/recipe/chicken-alfredo-lasagna
so what is your unique twist on pasta?
- 16 comments, 33 replies
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Spaghettini is one of my favorite noods.
Great topic. Before this takes off, let me do my best to lobby that we preserve some interest in discussing this on PastaDrop.
Let’s check with @dave and see how that’s planned out. We’ll need to get a thread going.
@snapster
i would have but staff have to create the thread.
@Cerridwyn @snapster I mean mediocrebot keeps asking for/about our noods
@Cerridwyn @snapster @unksol I find that to be quite personal…
Looks pretty good.
I’ve only ever made lasagna the one way and probably less than twenty times.
No twist.
Butter, salt, pepper.
Classic 4-ingredient recipe.
/image peppered butter pasta
@mike808 More parmesan please.
@OldCatLady That would be the 5-ingredient recipe.
@mike808 @OldCatLady Salt, pepper, olive oil, asiago. in that order quickly so the cheese melts into the warmed oil.
@mike808
okay mike808
what pasta is your favorite to use with it? i actually would vote for angel hair because it’s yummers
@Cerridwyn @mike808 here is a recipe if it helps
https://www.foodiecrush.com/5-ingredient-cacio-e-pepe/
@Cerridwyn
Why, Spaghettini, of course!
Ah yes, the spaghettini!
@mike808 @OldCatLady @stolicat damn stoli, that sounds wonderful!
@Cerridwyn @mike808 @tinamarie1974
Is it very peppery?
@mike808 @Star2236 @tinamarie1974
Depends i am sure to how much you add
@Cerridwyn @mike808 @Star2236 yup. Personal preference
@mike808 @tinamarie1974
speak of the devil, I guess
http://www.bbc.com/travel/story/20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish
@Cerridwyn @mike808 @tinamarie1974 That’s a good read, and another approach to the recipe. Interesting they use a noodle with some egg in it. I’m going to give this a shot this weekend, after buying everything tomorrow.
Everything.
@mediocrebot
sweet!
@Cerridwyn @stolicat @tinamarie1974
Maybe the next PastaDrop will be a tonarelli of pasta!
@Cerridwyn @mike808 @stolicat @tinamarie1974 Apparently the BBC has been looking in here. Cacio e pepe is the topic today:
@Cerridwyn @mike808 @OldCatLady @stolicat @tinamarie1974
I made some recently using some bucatini (thicker spaghetti with a hole in the middle). Pecorino really makes a great cacio, and fresh cracked pepper. It’s so good.
No butter either, just use pasta water as the sauce base and its actually 3 ingredients (4 if you count salt)
I actually just had the last of a white lasagna this weekend. My wife made it on my request when she had some extra lasagna noodles from making traditional lasagna. It might be to your liking.
I based it on a pizza I like to get. She just winged it with about this much instruction but here’s what it had:
Lasagna noodles
Alfredo sauce
Italian sausage
Spinach
Cheese
Layer it up and bake it like any other lasagna. It went into the keeper recipe set.
@djslack
sausage hmmmmm wouldn’t’a thought
BJ’s has a ‘great white’ that has only white stuff on it as a pizza, includes chicken, garlic, white cheese, alfredo sauce, you get the picture. makes me think of it too
I saw a recipe on Pinterest where you cook spaghetti in a bunt pan and it comes out in the texture of baked Mac and cheese. It looked really good and just something different to try.
Whoa! This topic is deja vu all over again.
@Barney even more psychedelic; like a two-headed snake
@Barney @snapster does anyone else feel weird that this didn’t just get moved over but is actually mirrored in both forums? I mean, we can’t talk crap about any of the Mehtizens who didn’t make the jump to PastaDrop, because the thread keeps jumping up over there.
If I’m posting on PastaDrop, but it shows up on Meh, am I here or there? Both places? Neither? Is this Schrodinger’s pasta?
/giphy weirded out man!
@Barney @ybmuG as a temporary pop-up with a pretty weird vibe already, it works for me.
@snapster @ybmuG
@Barney @snapster @ybmuG
/giphy giggles
Pasta recipes?
What you all cook yours? It loses its crunch when you cook it.
Ok, so if we must cook it… I usually cut an onion up into small pieces and fry it in evoo in my deep cast iron pan. Once they start to caramelize I add bell pepper and mushrooms, nigella and fresh minced garlic for a minute or two… Then I add a couple lbs ground meat. (Beef is probably better, but we do turkey to be a little healthier). Once that starts to brown I’ll season it (pepper, salt, a metric buttload of cumin or cumin seeds, a splash of Worcestershire sauce) I’ll toss in a can of diced tomatoes, a can of tomato sauce and a box of cavatappi (any short twisty noodle will do). Then I cook the cavatappi in the sauce with the meat (cover the pan) until it is all dente. Usually about 25 mins. If there isn’t enough liquid to cook the pasta, I’ll mix some better than boullion with water and add that. The goal isn’t to make soup. You need enough liquid that the pasta doesn’t dry out.
Sometimes I’ll add cheese or sour cream to cut the acidity a little.
That’s about as close to a recipe as I have. I got it originally from a recipe somewhere but I play it by ear/mouth now and my recipe is not very close to the “sauce material” anymore.
I rarely follow recipes anymore… And when I do, I ignore them and change the ingredients… Lol
@OnionSoup sounds delicious
@OnionSoup Nigella - I had to look that up; I never realized how aptly named Ms. Lawson, the cooking goddess, is! I read that it tastes like cumin?
@Kyeh it’s more of a herby peppery oniony flavour.
I sometimes use it if I don’t have onions on hand. It’s one of those things though that’s good to add to almost any savoury dish (just like onions or garlic) tends to improve flavour of everything without over powering it.
my spouse gave me a pasta attachment for our mixer. OMG, i’ll never buy pasta at the store again. it’s so simple. flour, eggs, a lot of hard work, a little salt, maybe some water or oil. then the attachment and mixer do the rest of the hard work.
Carmelized Shallots Anchovy Pasta.
@mike808 That’s great! She’s really personable, she comes across like a funny friend. And I love anchovies in Italian food, when they’re totally mixed in for flavor - you don’t even know they’re there, they just add richness.
For me, Anthony Bourdain’s No Reservations Rome episode in black-and-white, featuring Restaurant Roma Sparita’s cacio e pepe, was my pasta epiphany. I’ve made it a few times; it is simple and deliriously delicious. The secret is using excellent pasta and world-class Romano cheese. Here’s a look: https://www.businessinsider.com/how-to-make-anthony-bourdains-favorite-cacio-e-pepe-2015-7
I love cream sauces - but worry about the caloric load and fat content if I have them too often. Recently I tried and experiment that was great - a “faux cream” sauce!
The ingredients are simple - vegetable broth that’s been reduced by about 75% or more, about a half tablespoon of butter, about 1/4 cup of heavy cream, and about 4oz of ricotta cheese. Bring to a low simmer and serve - that’s it.
Normally I’d use about 4 tbsp. butter, a pint of heavy cream, and about 1/2c of some sharp cheese.
I’ll typically start with some onions and mushrooms sauteed in the butter, that gets set aside as I made the sauce, then mixed back in for the simmer.
The last time I made it I added a couple heaping scoops of pesto after the heat was off, then served.
@Pufferfishy you can just use the onions to make cream: https://www.chefsteps.com/activities/swap-cream-with-onion-puree-for-better-brighter-flavor
But what I REALLY came in here for was to ask - has anyone TASTED this pasta yet? And if so is it any good?
@Pufferfishy I had some spaghetti last night for dinner. Not bad at all!
https://home.woot.com/offers/university-games-pasta-passion-pistols-2