Straight pasta or 'nests'...

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plaamook
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Post 05 Jun 2022

I'm guessing it makes something like this...
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littlejam
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Post 05 Jun 2022

hello,

found the musical note pasta on amazon
reviews say it is goodgood tasting pasta
it is a bit expensive
2 14oz bags for 14$

the link from amazon won't show up when i submit this post

cheers and eat well,

j
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motuscott
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Post 05 Jun 2022

Cured my GAS with some overpriced pasta from the Zon.
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littlejam
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Post 05 Jun 2022

hello,

@motuscott: again, you make me laugh
and i still miss vlad the thread ripper

cheers,

j
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plaamook
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Post 06 Jun 2022

motuscott wrote:
05 Jun 2022
Cured my GAS with some overpriced pasta from the Zon.
Guess it depends on what you cook it with.
Chickpeas and cabbage w pasta is unlikely to cure gas. Quite the opposite.
Tasty though.
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motuscott
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Post 06 Jun 2022

I've had my share of barely controlled explosions, I could blame pasta but it's really my personality.
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Quarmat
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Post 07 Jun 2022

Today, dear pasta disciples, I bring you a recipe for well-being and enlightenment.

Orecchiette with Friariellli and Sausage.

Obtaining a pasta worthy of a passing grade outside Italy is very difficult, mainly because of the difficulty of finding ingredients.

It is easier in mediterranean countries or atlantic countries with a latin tradition, such as portugal, it is much more difficult in northern or eastern europe, almost impossible in the americas (except for chile and argentina) or in japan, unless you are willing to do research and shell out huge sums for ingredients that in italy would cost less than a third of the price.

Having said that, let's start with the ingredients for two servings:

1 tuft of Friarielli (also called Rapini, Broccoletti, Turnip Greens, Cime di Rapa) [this is a cultivar of Brassica Rapa, Ruvo variant].

Image

150 g of sausage. [known in the US as "Italian Sausage"] If you have a choice of varieties, take the sweet or mild variety, and avoid the hot variety, which is generally of inferior quality and uses the spiciness to cover up the less good taste. If you are a connoisseur (and can find it, and are willing to spend the money) Salsiccia di Bra is the ultimate sausage.

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Extra virgin olive oil (cold pressed using mechanical methods, no melange with other oils, preferably 100% Italian or at least 100% EU)

1 shallot (preferably Breton)

1/2 glass of white wine (best: Verdicchio)

Crushed spicy peppers

Salt, pepper

150 g Orecchiette Sarde (a type of short, meaty pasta)

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If you live in a non-civilised country, this is the best alternative you are likely to find:

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-------------------------------- • • • --------------------------------

Clean the vegetables by separating the stems from the leaves. If inflorescences (which look like mini-broccoli) are present, keep them, they are edible. If the inflorescences are already in bloom (with intense yellow petals), remove them instead, because they change the taste of the recipe.

Boil the leaves and any inflorescences for 10 minutes in plenty of boiling salted water.

→ {When will they be ready drain them with a skimmer and keep the water boiling where you will cook the pasta (orecchiette generally takes 13/14 minutes to be al dente)}

While the vegetables are boiling, heat 3 or 4 tablespoons of olive oil in a large frying pan while cleaning the shallot and cutting it into thin slices.

Brown the shallots in the oil and as soon as they are golden brown, deglaze them with the white wine. As soon as the wine is up to temperature with the rest (no more steam) add the bra sausage cut into pieces about 3 cm long.

(There are two schools here, those who keep the sausage skin and those who remove it. Both are valid, do as you like).

When the sausage starts to lose all its pink colour, add the Friarielli and let them blanch a little.

If you got the timing right at this time the boiling orecchiette should be al dente or almost al dente: drain them and add them to the rest of the ingredients in the pan.

Turn up the heat, season with pepper and add a sprinkling of chilli pepper.

1/2 minutes on a high flame and you can serve on plates.

This recipe is quick and easy (about 25 minutes preparation and cooking time) and if the ingredients are right, it is an atomic bomb of pasta.

Image

Have a nice day!

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plaamook
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Post 07 Jun 2022

Hmm...
I'm making something similar to that tonight...ish.
A Savoy cabbage with pancetta.
I hadn't considered orecchiette though and I think I've got some...
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RobC
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Post 07 Jun 2022

I only ever saw such nested stuff abroad. Not bad for portioning I guess. Easy to grab and throw into the boiling water. And submerges immediately.

That said, with pasta price doubled here, I think I'll stick to making fresh pasta. Which is the best.

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littlejam
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Post 14 Jul 2022

hello,

thatdudecancook (youtube)
does 'authentic' fettuccine alfredo with no cream
and he beats the shit out of his fridge

pasta water is gold or platinum or diamond
depending on inflation and stuff like that




cheers and eat well,

j
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RobC
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Post 14 Jul 2022

Pasta got crazy expensive here. Flour and eggs are way cheaper. The fresh pasta I made (lasagne), turned out incredible! I highly recommend making it yourself!

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plaamook
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Post 29 Jul 2022

Is it possible that al dente was born out of Italians impatience in waiting for pasta to cook?
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motuscott
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Post 29 Jul 2022

No sir, that would not be possible.

Trust me, I asked the internets
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jam-s
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Post 29 Jul 2022

plaamook wrote:
29 Jul 2022
Is it possible that al dente was born out of Italians impatience in waiting for pasta to cook?
This could be, but...

Image

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plaamook
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Post 30 Jul 2022

Thing is I’m not ashamed to say I don’t think ALL pasta should be al dente.
Oricchiette for example. If you make it on it’s own w a kind of sauce or sommink ok. But w beans or ceci? Absolutely not. Ruins it.
Capellini must always be al dente.
Tagliatelle somewhere in the middle.
And so on.
But when I’m hungry and watching that pot boil there’s a chance I might pull out early. So to speak. And that’s not always good.
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motuscott
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Post 30 Jul 2022

SpaghettiOs, like revenge, are best served al dente.
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plaamook
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Post 30 Jul 2022

motuscott wrote:
30 Jul 2022
SpaghettiOs, like revenge, are best served al dente.
I guess if you find the factory you could conceivably get them uncooked etc.
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littlejam
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Post 30 Jul 2022

hello,

here is a recent video from 'not another cooking show' making basil / spinach pesto with fresh
Oricchiette
(includes a recipe)



the dish looks really healthy and tasty

cheers and eat well,

j
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plaamook
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Post 30 Jul 2022

I have to say I generally only out oricchiette into pasta n beans. Personal preference.
My daughter is less specific.
So it goes.
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plaamook
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Post 30 Jul 2022

Pasta w broccoli...

This is the easiest great pasta dish I know. It’s from my grandfather.

Put 250g of fusilli and about 1kg of chopped broccoli into boiling water w loads of garlic, bay leaf, and Rosmary.
When the pasta is cooked...drain it all back into the pot, pour in olive oil and stir it vigorously enough to break the broccoli down to a kind of pesto looking mix. Add salt, chilli flakes, grated cheese (pecorino Romano only in my family) and eat it.

This is also a kind of super kids recipie. All kids will eat this (maybe leave out the chilli) and they won’t complain about the broccoli even if they’re pains in the asses.

I prefer fusilli bucatti but you can try it w whatever kind if pasta you like.
My grandpappy was partial to spaghetti.

I just made this tonight actually. It’s a staple round my kitchen.
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motuscott
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Post 03 Aug 2022

I particularly enjoyed the part where you forced broccoli to your will
Freddy Nietzsche in da house
Whose pasta, our pasta!

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moofi
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Post 03 Aug 2022

Who would have thought? ;-) :-D
fullforce wrote:
26 Mar 2022
plaamook wrote:
23 Mar 2022
When I was a kid in NJ and NY all pasta was straight. Tagliatelle, fettuccine, capellini...all of it. Then the nests arrived...
Nests are hard to measure. You can grab 'half' of a bunch of talarine and it's about half a pack. Nests you either need to count or weigh.
Then there's transport and storage. It's way easier to transport and stop straight pasta.
So what's up with the nests? Maybe easier on the production end?
What is your preference?
Shed some light!
I always crush the shit out of nests.

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fullforce
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Post 03 Aug 2022

moofi wrote:
03 Aug 2022
Who would have thought?
:lol: :lol: :lol: :lol: :clap:
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moofi
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Post 03 Aug 2022

8-D
fullforce wrote:
03 Aug 2022
moofi wrote:
03 Aug 2022
Who would have thought?
:lol: :lol: :lol: :lol: :clap:

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motuscott
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Post 03 Aug 2022

Nested pasta reminds me of an unaffected drumbkit stereo mix track.
Jesus is telling you to crush the the shit out of it
I'm a belieber
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