Pasta: Difference between revisions

Line 136:

[https://www.food.com/recipe/homemade-pasta-from-better-homes-and-gardens-181058 by Recipe Junkie Food]

"This is the recipe that we use to make pasta and it always turns out so delicious. We don't have a pasta machine (yet!!!), so time to make reflects mixing everything in the beginning to draining the pasta."

=====The Right Way to Sauce Pasta=====

[https://www.seriouseats.com/the-right-way-to-sauce-pasta by J. Kenji López-Alt 26/8/23 serious eats]

You see, this isn't the kind of Italian restaurant where one would go to order grappa. It's the kind of Italian restaurant where the house wine comes in a box and the parmesan comes pre-grated in a shaker on the table. It's the kind of Italian restaurant I imagine Billy Joel crooning about. I actually kinda like these sorts of restaurants, in a cheesy way (literally and figuratively). I like ripping off chunks of overly soft and saturated garlic bread, and the waiters who come around with the oversize pepper mill, as if it can rescue limp baby spinach (with dressing always served on the side). And then there are the meatballs as big as your face, and the extra-extra-fried calamari with its ramekin of tomato sauce for dipping.

Pasta: Difference between revisions

Lilly (talk | contribs)

Navigation menu

Page actions

Page actions

Personal tools

Navigation

Search

Tools

@@ Line 136: / Line 136: @@
 [https://www.food.com/recipe/homemade-pasta-from-better-homes-and-gardens-181058 by Recipe Junkie Food]
   "This is the recipe that we use to make pasta and it always turns out so delicious. We don't have a pasta machine (yet!!!), so time to make reflects mixing everything in the beginning to draining the pasta."
+=====The Right Way to Sauce Pasta=====
+[https://www.seriouseats.com/the-right-way-to-sauce-pasta by  J. Kenji López-Alt 26/8/23 serious eats]
+ You see, this isn't the kind of Italian restaurant where one would go to order grappa. It's the kind of Italian restaurant where the house wine comes in a box and the parmesan comes pre-grated in a shaker on the table. It's the kind of Italian restaurant I imagine Billy Joel crooning about. I actually kinda like these sorts of restaurants, in a cheesy way (literally and figuratively). I like ripping off chunks of overly soft and saturated garlic bread, and the waiters who come around with the oversize pepper mill, as if it can rescue limp baby spinach (with dressing always served on the side). And then there are the meatballs as big as your face, and the extra-extra-fried calamari with its ramekin of tomato sauce for dipping.