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What pasta dish have you made recently?

I made spaghetti carbonara last night, and it came out wonderfully!

It was also the easiest thing ever.

Boiled the spaghetti for 8 minutes.

Mixed two eggs in a bowl with some parmesan cheese in the green container.

I had made bacon and eggs for breakfast, so I used the leftover bacon and fried it with the leftover bacon grease, some onions, garlic and black pepper.

Then I tossed the pasta, the sauteed bacon and onions, and the egg/parmesan mixture together in a bowl. And voila!

It was absolutely delicious.

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by Anonymousreply 22213 hours ago

I boiled some spaghetti and had leftover KFC from lunch. So I tossed the two together with a packet of honey mustard dressing and a little of the spaghetti water I had reserved. It was delicious!

by Anonymousreply 106/28/2021

Spaghetti alla nerano. Very simple, using garden zucchini.

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by Anonymousreply 206/28/2021

I boiled some spaghetti for my homemade pesto sauce.

by Anonymousreply 306/28/2021

Macaroni and Cheese, my brother and niece came over and it was nice comfort food on a rainy day.

by Anonymousreply 406/28/2021

I just made some Arrabiata Pasta last night, but used spaghetti instead of penne pasta.

by Anonymousreply 506/28/2021

Guy Fieri did a show from Italy, and visited this one restaurant that made such a simple but delicious dish.

The chef chopped some tomatoes, garlic, and basil and put it in a bowl.

Then he poured olive oil all over the vegetables, plus salt and pepper.

Then he sauteed the vegetable mixture for just a little bit, then poured it over spaghetti on a plate.

It was so easy, so I tried it. The only difference was that I tossed in the pasta with the sauteed vegetables, rather than pouring the saute over the noodles.

It was amazingly delicious, and very simple to make.

I like the way Italians cook. They don't over complicate things.

by Anonymousreply 606/28/2021

None. Sadly, I'm on a weightloss plan. It's working, but the results aren't quite yet substantial enough that I can stave off a carb (or sugar) craving by looking into the mirror, and admiring my shrinking waistline.

I'm down for a zucchini dish with a lovely homemade sauce, but it isn't the same as pillowy gnocchi with parmesan, and spinach.

by Anonymousreply 706/28/2021

What's the green container?

by Anonymousreply 806/28/2021

It’s too hot to cook so tonight I made spaghetti in my Fasta Pasta and served it with Rao’s marinara.

by Anonymousreply 906/28/2021

I'm no fan of Fieri, R6, but that sounds great. And perfect for a summer pasta entrée. I might even add a dash of dark balsamic vinegar (but JUST a dash). Sure, it's one more ingredient, and the point was to keep the dish fresh, simple, and delicious...but I'd try it anyway.

by Anonymousreply 1006/28/2021

Pasta carbonara with guanciale, not pancetta (authentically made).

by Anonymousreply 1106/28/2021

I made Chef John’s Bolognese recently and had it with rigatoni. It was delicious and worth the effort for sure. It would be a great sauce for a lasagne, too.

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by Anonymousreply 1206/28/2021

I take 100 grams of Kamut rigatoni and boil it up. Toss it with a little butter, 1 tbsp of parmesan, fresh ground pepper and a grilled chicken breast. I am full and proteined up the macro!

by Anonymousreply 1306/28/2021

No onions or garlic in carbonara, better the simpler it is.

by Anonymousreply 1406/28/2021

R12 - Ina has a “really good” bolognese sauce too.

by Anonymousreply 1506/28/2021

I’d make pasta but I don’t have a kitchen anymore!

by Anonymousreply 1606/28/2021

Did you rise the pasta, and if so, how?

by Anonymousreply 1706/28/2021

[R8]

If you're in the US, it's the cheap parmesan cheese that you shake out of the green can. I'm not sure if it's the same in other countries.

by Anonymousreply 1806/28/2021

Not a dish, just easy-peasy PENNE RIGATE over leftovers, but it worked.. Penne aid to be good holding sauce; I had leftover chicken. Had simply baked chicken pieces in a deep round pan, on rings of onion, drizzled a commercial salad dressing, Caesar, over it. Added a splash of water and baked it at 325° an hour, Perfecrion! Had lots of ""juice" and moist chicken. The next day I pulled meat off the bones, cut an apple into 12 pieces and warmed it in the oven while boiling up a box of penne. Mixed all together, more perfection! Want to do it again tomorrow.

by Anonymousreply 1906/28/2021

If you need to watch your waist go for the polenta, it’s a little lighter!

by Anonymousreply 2006/28/2021

Pasta being my favorite food, I have made the following in the past year:

• Spaghetti with Meat Sauce

• Spaghetti Carbonara

• Spaghetti with Puttanesca Sauce

• Spaghetti with Bolognese Sauce

• Pasta with White Clam Sauce

• Lasagna

• Chicken Tetrazini

• Spaghetti Poivron Rouge Provencal

• Pasta with Ham Au Gratin

• Baked Ziti

• Fettucine Alfredo

• Maltagliata con Salsa Amatriciana

• Pasta with Bacon and Mushrooms

• Pasta with Pesto Sauce

• Pasta with Herbs

• Pasta with Calamari

by Anonymousreply 2106/28/2021

[quote] No onions or garlic in carbonara, better the simpler it is.

Ah, c’mon, the OP also claims he used that dehydrated, pre-grated shit in the green canister in his carbonara, so clearly he’s just trolling.

by Anonymousreply 2206/28/2021

The baked feta and cherry tomato recipe that's gone viral. It's actually pretty good. I added greek, dried oregano (which I love) and skipped the garlic. Used high quality EVOO. Used ziti pasta which are like smaller penne. You could add sliced black olives and make it a cold pasta salad too. Pretty soon I'll be able to sell real estate off my ass.

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by Anonymousreply 2306/28/2021

r21 can I come for dinner? :)

by Anonymousreply 2406/28/2021

Today: Linguine served with chicken cacciatore (simply finished cooking the pasta with a few ladles of the chicken sauce).

Last week: Chilled Asian peanut-sesame noodles.

by Anonymousreply 2506/28/2021

R25, could you please share the recipe for Chilled Asian peanut-sesame noodles?

by Anonymousreply 2606/28/2021

Summer Caprese Mac ’n’ Cheese from Goodfood

It's fucking amazing, and so so easy to make.

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by Anonymousreply 2706/28/2021

I did away with the salad, and just put the spinach into the bowl and let it cook with the pasta heat. Much, much better than eating raw veggies.

by Anonymousreply 2806/28/2021

Also, the title of that webpage makes it look like an affiliate link, but it's really just a clean link to the recipe.

by Anonymousreply 2906/28/2021

Take me to your mama’s for dinner….

by Anonymousreply 3006/28/2021

I was at Big Lots and they had marked-down all these chipotle southwest noodle kits. I bought three and boiled the bowtie-shaped noodles, then added a can of mushrooms (liquid, too), the mix and a half stick of margarine. Yum.

by Anonymousreply 3106/28/2021

Tonight, I made chicken piccata.

by Anonymousreply 3206/28/2021

OP types fatty and carcinogenic. I think I'll pass.

by Anonymousreply 3306/29/2021

I got some of Lidia’s vodka sauce to add to a pasta dish sometime this week. I’ve been wild for vodka sauce lately.

by Anonymousreply 3406/29/2021

prepared cavatappi pasta, sauteed sliced mild Italian sausage, prepared tomato sauce with herbs, tossed together and enjoyed. I love cavatappi.

by Anonymousreply 3506/29/2021

Mmmmm R34. I love vodka sauce.

Does anyone have a good vodka sauce recipe?

Oh, and here you go R8. It's this cheap ass parmesan cheese that chain restaurants use.

If you ask me, it's mostly salt.

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by Anonymousreply 3606/29/2021

I was watching Beat Bobby Flay on Sunday, and the challenger's signature dish was mezzaluna.

Bobby made an amazing mezzaluna pasta dish with a pumpkin filling, and a mushroom and brown butter sauce.

Omg, it looked sooooooooo good!

It was similar to this pasta in the photo, except without the nuts on top.

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by Anonymousreply 3706/29/2021

I'm doing something like r6 mentioned tomorrow, to go with Italian herbed roast beef.

I sometimes just use a little olive oil, salt and pepper, and parmesan on spaghetti, plus reserved pasta water, but I have some basil to use up (my plant is about to give up the ghost) so I'll go with tomato and basil instead.

by Anonymousreply 3806/29/2021

Almost forgot my favorite summer dish, Maangchi's cold noodle platter.

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by Anonymousreply 3906/29/2021

I made a cold orzo salad with peppers, lemon, shallots, olive oil and lots of fresh herbs. Pasta salad is great on a hot summer day.

by Anonymousreply 4006/29/2021

Word to the wise: never try to reheat your pasta alla carbonara in the microwave the next day.

The creamy egg sauce (after being refrigerated overnight) completely baked in the microwave, and it became hard and impossible to eat.

It was really quite gross.

by Anonymousreply 4106/29/2021

arrabbiata with a couple extra teaspoons of chili powder, DELISH

by Anonymousreply 4206/29/2021

R26, I wish I could share the Asian noodle recipe, but I cook mostly by experience and intuition. You could probably do a search for cold Thai, Asian or Vietnamese peanut noodle salad for the basics.

I think the main difference with mine is extra aromatics (herbs) and some additional ingredients in the dressing. My dressing has smooth peanut butter, sesame oil, brown sugar, soy sauce, fish sauce, lime juice, rice vinegar, shaoxing wine or mirin, a small amount of garlic, and sambal olek. Some recipes call for cooking/cooling the dressing, but mine is uncooked. Mine is definitely a fusion dish and not specific to one country. Some recipes call for sesame tahini, but I prefer it without.

I use either soba noodles or linguine, finely julienned vegetables (any combo of carrots, sweet peppers, cucumber, celery), Thai basil, mint, cilantro, scallions, and toasted sesame seeds. It is good even without the vegetables, but needs the herbs (cilantro at least) and scallions.

by Anonymousreply 4306/29/2021

R43 Now I'm craving liangpi.

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by Anonymousreply 4406/29/2021

I used my own cow, wheat field, aged wine, trapped and slaughtered hen, and terraced tomato plants to create a splendid homemade fiesta of fusilli followed by a memorable tiramisù, OP. You should, too. Now!

by Anonymousreply 4506/29/2021

This seafood pasta. Quick, easy, delicious.

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by Anonymousreply 4606/29/2021

Johnny Marzetti

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by Anonymousreply 4706/29/2021

[quote] This seafood pasta. Quick, easy, delicious.

Seafood pasta always makes me think of getting sick from bad seafood.

by Anonymousreply 4806/29/2021

I microwaved Spaghetti-O’s. Yum.

by Anonymousreply 4906/29/2021

spaghetti carbonara for me too. I love it and it's so easy.

Usually once a week I make carbonara and once a week spaghetti alfredo. I'm good with the carbonara but most of the time I gain a pound after eating the alfredo. Then I have to starve the next day or two to lose it. Oh well, it's worth it.

by Anonymousreply 5006/29/2021

I made a simple dish with penne, grilled asparagus, garlic, Parmesan cheese and olive oil. Terrific eaten cold the next day.

by Anonymousreply 5106/29/2021

[quote] I made a simple dish with penne, grilled asparagus, garlic, Parmesan cheese and olive oil. Terrific eaten cold the next day.

Yeah, it's called a pasta salad.

You should try it sometime.

by Anonymousreply 5206/29/2021

Any fans of spaghetti aglio e olio? My partner prefers "saucier" pasta, but I love some of the very simple traditional Italian preparations.

He mentioned spaghetti carbonara the other night, so I think that'll be on the menu soon. Not the most heart-healthy dish, but it's so damn good.

by Anonymousreply 5306/29/2021

Carbonara and Alfredo are great but the leftovers are BAD. It’s a one and done thing.

by Anonymousreply 5406/30/2021

Leftover spaghetti alfredo turns into a rock within a couple of hours and nothing will save it.

by Anonymousreply 5506/30/2021

It's a relief to see food recipes posted without fifty paragraphs of pointless and inane rambling. I can't even find a simple crepes recipe nowadays without it being preceded by a fucking novel.

by Anonymousreply 5606/30/2021

R48 - where are you getting your seafood from that you get bad seafood?

I cook pasta with shellfish frequently and have never had a problem.

by Anonymousreply 5706/30/2021

Plain, rinsed pasta served in a Cool Whip container served by a fat frau.

by Anonymousreply 5806/30/2021

r23's Feta Pasta is very good and I've made it several times over the past few months.

by Anonymousreply 5906/30/2021

I made spinach leek lasagna last week . I don’t really follow a recipe but there are many out there. I soften the leeks and then cook down spinach Then I mix it with ricotta. Then I layer it . Sometimes I use tomato sauce and sometimes I use bechamel . I top with parmigiano and mozzarella. I use the best ingredients I can and no canned tomato sauce something simple like the Marcella Hazan. It’s not complicated and I can freeze leftovers . I make it with a lot of spinach . It’s really good even the next day. I also make caccio peppe. My boyfriend who doesn’t know any better loves Fettucine Alfredo I make that for him all the time because it’s so easy for me. I don’t like it because it’s insanely heavy and fattening. I like lighter pasta like that zucchini past upthread sounds lovely.

by Anonymousreply 6006/30/2021

I've made this several times, including the other night. It's delicious and easy to make.

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by Anonymousreply 6106/30/2021

[quote] Carbonara and Alfredo are great but the leftovers are BAD. It’s a one and done thing.

I found that out the hard way.

I microwaved my carbonara the next day (thinking that the "cream" would melt), but it turned into something reminiscent of a very tough quiche.

It was disgusting.

by Anonymousreply 6206/30/2021

R58 I'll bet that damned frau used a colander to drain the pasta as well.

by Anonymousreply 6306/30/2021

I regularly make Marcella Hazan's Bolognese sauce. It takes hours to make, so I make huge batches and keep containers of it in the freezer. Besides using is on linguine or fettucine, I also use it when I make lasagna. (But, I hear that you shouldn't rinse your pasta!)

by Anonymousreply 6406/30/2021

R61 That looks delicious and simple.

by Anonymousreply 6507/01/2021

Orzo, Salmon, peas spinach finished with some Parmesan or feta…it’s delicious

by Anonymousreply 6607/01/2021

R18 Just say that nasty 5 letter brand! BTW, It came in a blue container in the UK ages ago. I'm not ordinarily a fan of pasta "salads", but did have great success with this chilled pasta dish. It's CHEFPK's Iraqi family recipe. You can find him on YT, but he put this recipe of his dad's in the comment section in another Chef's channel.

Cold Spag

Olive Oil

Dill

Feta (I used marinated Rosenbourg)

Kalamatas

Squeeze of lemon

Parsley

by Anonymousreply 6707/01/2021

For carbonara, reserve some of the pasta water to add before you put the leftovers in the fridge. It won't taste the same as freshly made, but it's tasty cold. (Reheated is a bit... dry.)

by Anonymousreply 6807/01/2021

Thanks for that tip, R68!

by Anonymousreply 6907/01/2021

Does anyone here have any experience, tips, recipes with bucatini?

by Anonymousreply 7007/02/2021

R70 It's toothsome and a hearty delight! Absorbs a lot of sauce. It can be sloppy to eat sometimes, if your sauce isn't thick. I believe it would do a Dragon good.

by Anonymousreply 7107/02/2021

Thanks, R71.

Did you ever get around to trying that cake?

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by Anonymousreply 7207/02/2021

R67, that sounds delicious!

Why was this thread grayed out?

by Anonymousreply 7307/02/2021

R72 I did! Thanks for asking, and for sharing your recipe; it was excellent, and I'll make it again. I served it with a strong Cardomom flavoured Arabic coffee called Cafe Najaf, and a scoop of vanilla ice cream.

by Anonymousreply 7407/02/2021

Good choices, R74! Cheers!

by Anonymousreply 7507/02/2021

R73 Thanks... Not sure, but isn't greyed out on my screen. Is this post greylined as well? Are all of mine? I must have said something elsewhere someone didn't like.

by Anonymousreply 7607/02/2021

I love the fact the thread is greyed out🤣

by Anonymousreply 7707/02/2021

R77 So it's the thread itself, not simply my remark? Phwew! 😰

by Anonymousreply 7807/02/2021

Leftover alfredo or carbonara is very good if you reheat it correctly. Never in a microwave. Heat it in a wide, flat pan such as a sautee pan over low heat and mix in a tablespoon or two of milk or cream. As good as the night before.

by Anonymousreply 7907/02/2021

R2 is that the dish stanley tucci had on his show too? I found this alternate recipe for it too

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by Anonymousreply 8007/02/2021

I made that viral TikTok feta pasta some Finnish woman posted, and it was delicious. However – and this is key – you have to either double the sauce or halve the amount of pasta. Otherwise it's dry.

by Anonymousreply 8107/02/2021

I'm going to make that viral pasta dish tomorrow but I won't use feta, I just don't like it well enough to have it as a main ingredient in sauce. Ricotta should work just as well.

by Anonymousreply 8207/02/2021

R82 I'm not particularly keen on most Feta... particularly the kind made of goat's milk. Look for one that's Cow's milk, or some combo of Cow-Buffalo-Sheep's milk. I have a Greek friend who stores her Feta in either milk or cream in the fridge. It takes the goat funk out. She said where she's from in Greece, most store it this way. I was astonished how good it was. Don't necessarily give up on Feta altogether just because you don't like the goat-funk flavour.

by Anonymousreply 8307/02/2021

Feta is definitely having a moment.

by Anonymousreply 8407/02/2021

My favorite pastas are Penne, Farfale, and Pappardelle.

The big, flat ribbons of Pappardelle is like a meal in itself, and goes great with vodka sauce.

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by Anonymousreply 8507/02/2021

about a week ago I made Rana shrimp and lobster ravioli and made a spinach cream sauce to go over it. it was delicious and took about 15 minutes

by Anonymousreply 8607/02/2021

R70, while it's [bold]really[/bold] an acquired taste, I like the Sicilian dish pasta con sarde, which is made with bucatini.

There are different variations of it. I make it with olive oil, fennel, onions, garlic, capers, red pepper flakes, olives, tomatoes, pignoli, saffron, currants, a little bit of clam juice, anchovies and of course sardines - and topped with fried bread crumbs.

The first time I had it was years ago in some Sicilian restaurant in NY. Shortly after the waitress took our order, the chef (who was sexy AF, although that's neither here nor there) oddly came out and asked if I were sure that's what I wanted, and I said yeah, it's something I always wanted to try but was too timid to make myself.

It turned out I loved it - and the waiter came back out when we were done to see what I thought of it.

And that was the beginning of my love affair with that unusual dish.

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by Anonymousreply 8707/02/2021

That sounds really good r87, except for the currants. I assume the pignoli are the breadcrumb topping? That's not too sweet?

by Anonymousreply 8807/02/2021

I mix the pignoli (which I toast a bit beforehand) in with the pasta and not sprinkled on top along with the breadcrumbs.

And yes there is the taste of sweetness because of the currants, but it also is contrasted with the heat, the crunch of the pignoli & breadcrumbs, and the taste of anchovies.

Think of it the way some North African, Middle East or Indian dishes have, say, dried fruit mixed in with savory dishes.

They shouldn't go together, but yet they do.

by Anonymousreply 8907/02/2021

I made that R80 it’s good but kind of greasy

by Anonymousreply 9007/02/2021

I just made chickpeas with couscous.

by Anonymousreply 9107/02/2021

I could talk about Royal hair all day long. Sigh.

by Anonymousreply 9207/02/2021

Wrong thread needless to say. Although Kate Middleton’s hair is looking like spaghetti lately.

by Anonymousreply 9307/02/2021

[quote] Carbonara and Alfredo are great but the leftovers are BAD. It’s a one and done thing.

No way I'm wasting leftover fettuccine Alfredo. I do reheat but I don't expect it to taste the same way it was yesterday.

by Anonymousreply 9407/02/2021

I like small shapes of pasta the best, i.e., corkscrew or fusilli. I buy it from Whole Foods (organic) and it's very good and inexpensive (365 brand).

Anyway, here's a quick one: fusilli, balsamic vinegar, garlic, feta cheese, grape tomatoes (sliced), and pitted Kalamata olives. You can use some of the Kalamata brine on the pasta as well.

by Anonymousreply 9507/02/2021

Sardine pasta sounds tasty.

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by Anonymousreply 9607/02/2021

Tonight I made rigatoni and chicken in a sauce of sun dried tomato, garlic, mozzarella and heavy cream. Sprinkled with red pepper flakes. It was delicious. I left out the basil because half the people eating it are little bitches.

by Anonymousreply 9707/02/2021

[quote] I like small shapes of pasta the best, i.e., corkscrew or fusilli

Are you Frank Costanza?

"One in a million, doc!"

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by Anonymousreply 9807/02/2021

R53 My mother made spaghetti aglio e olio. On Christmas Eve, we started our traditional fish meal with it. She added anchovies, which she put in the pan after sauteing the garlic in olive oil. The anchovies sort of melted into it. She added the spaghetti into the pan, with a bit of the spaghetti water. Served the platter with fresh chopped parsley or basil. Other than Christmas Eve, it was just garlic sauteed in oil. I like to add red pepper flakes while the garlic cooks.

by Anonymousreply 9907/02/2021

[quote] My mother made spaghetti aglio e olio. On Christmas Eve, we started our traditional fish meal with it. She added anchovies, which she put in the pan after sauteing the garlic in olive oil. The anchovies sort of melted into it.

That's a very good technique.

Bobby Flay says that anchovies are the "bacon of the sea." Meaning, they add a ton of flavor to dishes.

Also, the aglio e olio is a perfect starter course.

I think I'm going to use your mom's way of doing it, the next time I have friends over.

by Anonymousreply 10007/02/2021

I am drooling R99.

by Anonymousreply 10107/02/2021

R99 here

I agree with Bobby Flay about anchovies. My mother made a wicked caesar salad dressing as well.

Another of her recipes using anchovies was for zeppole. Only made on Christmas Eve, otherwise made plain. I found a recipe which is similar.

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by Anonymousreply 10207/03/2021

I love to add anchovy paste to my puttanesca.

I just saute olives, capers, tomatoes, and garlic in some olive oil. At the very end, I add chopped anchovy from a can or some anchovy paste.

It adds a nice saltiness and also a depth of flavor to the puttanesca.

Puttanesca is another one of those easy dishes that you can whip up in five minutes.

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by Anonymousreply 10307/03/2021

I don't eat a lot of pasta, but last weekend I did make spaghetti with shrimp sauce using whole wheat spaghetti noodles.

by Anonymousreply 10407/03/2021

Anchovy paste is my secret weapon in all sort of things.

by Anonymousreply 10507/03/2021

Puttanesca-inspired.

Fusilli pasta.

Grape tomatoes (sliced).

Pitted Kalamata olives.

Balsamic vinegar with garlic.

Feta cheese.

I don't mind anchovies, but Kalamata olives do the job of anchovies, for me. Kalamata olives also do the job of capers (saltiness), for me.

by Anonymousreply 10607/03/2021

Shrimp Scampi!

Lots of butter, garlic, parsley, white wine and lemon. Oh and shrimp too. Double the sauce, serve over cooked pasta.

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by Anonymousreply 10707/03/2021

Shrimp scampi is delicious.

by Anonymousreply 10807/04/2021

Something very simple:

Lightly sauté fresh chopped garlic in virgin olive oil.

Add cooked spaghetti.

Spaghetti al olio.

by Anonymousreply 10907/04/2021

I made the viral pasta dish with ricotta like I said I would at r82. Did not like it one bit. Needed to halve the cheese and double the tomatoes. Usually I love cheese but this was just too much.

It may very well work with feta but I don't like the goaty-ness of feta in this large of a quantity. I'll keep an eye out for the other fetas you guys mentioned and might try it again.

by Anonymousreply 11007/05/2021

I hate Feta cheese. I dont know why, I like pretty much every kind of cheese on the planet from strong Blue Cheese to Parmigiano Reggiano to mild Brie. But Feta is just something I cant stand. I would never use it in Italian food I don't think is a common add in for that. I feel it's one of those cheese that Americans Fraus use to spice up their boring salads.

Feta is like the lamb of the cheese world, a lot of people just don't like the gamy taste.

by Anonymousreply 11107/05/2021

Spaghetti and big beefy meatballs! I am good with balls!

by Anonymousreply 11207/05/2021

Does tuna casserole count?

by Anonymousreply 11307/05/2021

No r113. That's Frau garbage for another thread.

by Anonymousreply 11407/05/2021

R110 You may wish to experiment brining some full-fat Mozzarella (whole milk) to sub for the Feta. I've enjoyed some Saganaki which turned out to be brined Mozzarella. I Would sub either real Parmigiano or Grana Padano for the Feta rather than Ricotta. The texture seems wrong, and it's too rich. Haloumi probably would work well as a sub too, but not sure if you enjoy sheep's milk cheeses. Do keep your eyes open for the other varieties of Feta; you'll be pleasantly surprised.

by Anonymousreply 11507/07/2021

Does opening a can of Annie's organic pasta Os count?

BTW, they taste like shit. The unhealthy non organic ones taste better.

by Anonymousreply 11607/16/2021

R96 sardines?? Gross.

by Anonymousreply 11707/16/2021

Marcella's tomato-butter-onion sauce with either angel hair or cavatappi. Grated Parmigiano-Reggiano.

by Anonymousreply 11807/16/2021

[quote]Another of her recipes using anchovies was for zeppole.

OMG that sounds good.

by Anonymousreply 11907/16/2021

Marcella was a hack, can we move on from her already? Why you guys make her into an Italian god is beyond me. I have tried her recipes, they are nothing special.

by Anonymousreply 12007/17/2021

Carbonara gets guanciale, not bacon.

OP made something but he did not make Carbonara.

by Anonymousreply 12107/17/2021

Guanciale, is almost impossible to get in the US. You really have to hunt for it in specialty stores.

by Anonymousreply 12207/17/2021

I don't know what it's called but pasta with cherry tomatoes, olives, capers, extra virgin olive oil, and chives. Delicious.

by Anonymousreply 12307/17/2021

I made this one from a chef in Naples Italy, it was surprisingly really light and delicious even though he used cream and butter. Not olive oil.

Skip to 4:20 if you just want to see how it's made

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by Anonymousreply 12407/17/2021

R122 so hunt.

OR call the dish something else.

by Anonymousreply 12507/17/2021

I boiled some spaghetti noodles in a vat of butter and added some ground meat I fried in bacon fat. I thought it would be too rich, but it wasn't. I added a couple of scoops of ice cream for good measure. Delicious!

by Anonymousreply 12607/17/2021

I'm addicted to Arrabiata sauce.

A few days ago I made spaghetti and meatballs, using Arrabiata sauce and meatballs that were partially plant-based (I thought they'd be disgusting, but they were delicious)

by Anonymousreply 12707/17/2021

Can I substitute pure lard for the ice cream, r126?

by Anonymousreply 12807/17/2021

OP, it would be even more delicious if you used Parmigiano-Reggiano cheese from Italy and not wood pulp.

by Anonymousreply 12907/17/2021

This is a staple in our house, serve warm, room temp, or cold...used extra parm.

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by Anonymousreply 13007/17/2021

^works well with any short pasta as well.

by Anonymousreply 13107/17/2021

Linguine with fresh pesto

I fried some chilis and onions to add as enrichment too

by Anonymousreply 13207/17/2021

I've got half a pack of ground beef in my fridge. I'm thinking of cooking it up with some mushrooms and beef gravy and having it over egg noodles.

by Anonymousreply 13307/17/2021

R126, are you from Kentucky, Alabama, West Virginia, or Mississippi?

by Anonymousreply 13407/17/2021

I got a stoffers lasagna

by Anonymousreply 13507/17/2021

[quote]Marcella was a hack, can we move on from her already? Why you guys make her into an Italian god is beyond me. I have tried her recipes, they are nothing special.

Explain to us why Marcella Hazan was a hack.

by Anonymousreply 13607/17/2021

Spaghetti Aglio e Olio e peperoncini . I’ve eaten probably once a week since I was a teenager.

by Anonymousreply 13707/17/2021

R133 That sounds great; I'd add onion to the beef, then a little garlic and wine when you sauteé the shrooms. I find they turn out better added last, rather than mixed in from the start. I make a similiar dish with the addition of toasted kasha.

by Anonymousreply 13807/17/2021

I just put Sophie Kay's Kapama Olympian together. I found the recipe in an old paperback that had belonged to my partner's mum: [italic] Pasta Cookery [/italic] Dell, 1979

2lb leg of lamb, cut into serving pcs

Juice of a lemon

1 1/2 tsp salt

1/8 tsp blk pepper

2 Tbs flour

6oz tomato paste

4 Cups Hot Water

1 med onion

10 cloves

2 Cinnamon sticks broken

2 cloves garlic

1 orange

6 Cups uncooked Mostaccioli

1/3 cup grated Parmigiano

Lemon slices for garnish

Season lamb w/S&P, lemon, brown in Dutch oven

Remove lamb, add flour to drippings, make light to med roux, mix in tomato paste + water

Add lamb and clove studded onion, cinnamon, and garlic (recipe calls for putting together a "bouquet garni", I'm just going to remove them later.

Slice orange in half, squeeze and toss in

Bring to boil, cover and reduce heat, simmer an hour or until lamb tender

Remove lamb, onion, etc or your garni bag... bring to boil, add pasta, cook 10-15 min to your liking.

Place on platter, dust with cheese, garnish with lemon slices (I used wedges and a bit of zest) ;added some V8 to sub for the water; added 2 Bay leaves, and 3 extra garlic cloves.

It smells delicious...

by Anonymousreply 13907/17/2021

^The dried pasta is rougly 3/4 pound or slightly more... yields 6 cups cooked. Amount doesn't seem accurate, but I'm going to add a bit less.

by Anonymousreply 14007/17/2021

R130 - that’s how my friend from Genoa makes pesto with potatoes and green beans. It’s yummy.

by Anonymousreply 141Last Sunday at 6:55 AM

i've heard of that, never had it

by Anonymousreply 142Last Sunday at 7:11 AM

Pesto, potatoes and green beans is a traditional dish from the Liguria area of Italy.

The cut of pasta used is usually "trofie".

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by Anonymousreply 143Last Sunday at 8:19 AM

Marcella Hazan-Alfredo Sauce with homemade fettuccini. I added shrimp and peas for some protein and vegetable. Made last night.

by Anonymousreply 144Last Sunday at 8:25 AM

Who is Marcella Hazan?

Doesn't sound Italian to me.

by Anonymousreply 145Last Sunday at 12:41 PM

She’s a delight

by Anonymousreply 146Last Sunday at 2:01 PM

A huge pot of slow cooked bolognese and some fresh pappardelle. Delicious and tons left over for the freezer.

by Anonymousreply 147Last Sunday at 2:05 PM

[quote]Who is Marcella Hazan? Doesn't sound Italian to me.

It's her husband's name. He's Jewish. Her maiden name is Polini.

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by Anonymousreply 148Last Sunday at 2:44 PM

Lots of Hazan fans checking in; to be expected on a DL pasta thread. DL apparently loves Marcella. There are at least two or three really devoted posters who seem to always be mentioning her. I was completely unaware of her existence as well before I had stumbled into DL.

by Anonymousreply 149Last Sunday at 2:54 PM

[quote]I was completely unaware of her existence as well before I had stumbled into DL.

Her books have been popular since the 1980s.

by Anonymousreply 150Last Sunday at 3:04 PM

Yeah, she is far from unknown

by Anonymousreply 151Last Sunday at 5:36 PM

[quote] It's her husband's name. He's Jewish. Her maiden name is Polini.

Oh, okay. Thanks.

She's like Lidia Bastianich.

An Italian cuisine expert, but without the Italian last name.

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by Anonymousreply 152Last Sunday at 5:43 PM

Lidia is lovely

by Anonymousreply 153Last Sunday at 5:50 PM

r153, She's a former slave holder, hardly lovely.

by Anonymousreply 154Last Sunday at 5:56 PM

In honor of this thread, I made bacon and eggs for breakfast..

I saved some bacon and all of the bacon grease, and used it for my pasta dinner.

It was a very simple dish. Sliced onions, chopped garlic, chopped bacon, and finely chopped chili peppers (the tiny ones).

I sauteed all of that in the bacon grease, added salt and pepper, then added the spaghetti and tossed it all together.

I finished off with grated parmesan and chopped parsley.

I was expecting it to be more flavorful, but it was kind of bland. It was still a nice dinner, though.

by Anonymousreply 155Last Sunday at 5:58 PM

Orzo Lentil Feta Pasta Salad

by Anonymousreply 156Last Sunday at 5:59 PM

Parmigiano in the green container.

Oh dear.

by Anonymousreply 157Last Sunday at 6:08 PM

parmigiano in a red container

by Anonymousreply 158Last Monday at 5:41 AM

You lazy bitches need to grate your parmigiano-reggiano, don't buy the boxed stuff.

by Anonymousreply 159Last Monday at 5:48 AM

I buy it high and sell it low

by Anonymousreply 160Last Monday at 5:49 AM

I made a pasta salad with garlic, olive oil, feta and bleu cheese. I chilled it over night. It was great. But you could add salmon or chicken to it. I got the idea from “ How To Cook Everything”. I have had a mental block to food for about 19 months. I have seen doctors and spoke with a therapist- all of them said it was a mental block. When my cousin heard she sent me this cookbook- first one I have ever read-because she thought I should reacquaint myself to food by seeing new ways to cook. This pasta dish is my first effort and it turned out great!

by Anonymousreply 161Last Monday at 6:43 AM

Lidia Bastianich. is a Cunt! So is her son by the way.

by Anonymousreply 162Last Monday at 11:20 PM

I tried to go low carb one time with pasta by using this non carb Asian version of some sort. Cant remember the name. How bad could it be right? OMG, I almost barfed, it was like Chinese noodles with fish flavor and slimy watery oil thrown in for good measure. I literally threw it away after the first bite. No tomato sauce and enough cheese on earth could drown out that fishy grossness.

by Anonymousreply 163Last Monday at 11:24 PM

R162 what's up with Lidia?

I'm shocked to hear that she is disliked.

What did she do?

by Anonymousreply 164Last Monday at 11:31 PM

[quote]Who is Marcella Hazan?

She's old school for the old queens, kind of like a cheap Italian version of Julia Child, the only thing around at the time who wrote a cook book for "the modern housewife". Today there are much better cooks, chefs to fallow and recipes that are more authentic but the die hard trolls worship Marcella on here like gods gift to Italian food. Like Julia, her recopies are OK, kind of dated and nothing special to write home about.

by Anonymousreply 165Last Monday at 11:33 PM

Julia Child is beyond okay. Julia Child is a goddess.

This year alone Julia will get a tv show, a documentary and a reissue of her entire cannon. Plus a new food tour. Never mess with Julia Child.

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by Anonymousreply 166Last Tuesday at 1:15 AM

Julia was a bit of a klutz in the kitchen.

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by Anonymousreply 167Last Tuesday at 3:03 AM

Lidia slapped marcella

by Anonymousreply 168Last Tuesday at 4:36 AM

I eat it right from the box.

Sometimes I eat the box too.

by Anonymousreply 169Last Tuesday at 4:59 AM

[quote]Lidia slapped marcella

They can both slap each other.

by Anonymousreply 170Last Tuesday at 5:30 AM

Lol R168.

Did she really?

by Anonymousreply 171Last Tuesday at 5:48 AM

R170 I love sassy saucy Stellino. Mangia, mangia, he's good enough to eat.

by Anonymousreply 172Last Tuesday at 5:50 AM

pasta puttanesca - because I'm a big old WHORE

by Anonymousreply 173Last Tuesday at 5:55 AM

I live in the USA and have no idea what “the green container” is.

Then again, I’ve never eaten hot pockets before, either.

by Anonymousreply 174Last Tuesday at 6:34 AM

yeah, you do, hon

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by Anonymousreply 175Last Tuesday at 6:38 AM

The green can.

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by Anonymousreply 176Last Tuesday at 6:38 AM

Spaghetti O's

by Anonymousreply 177Last Tuesday at 6:46 AM

Spaghetti-O's wouldn't be half bad, if they weren't just tomato sauce, sugar, and noodles.

It's like sugar on sugar on sugar.

by Anonymousreply 178Last Tuesday at 6:48 AM

^^^ Speak for yourself, fatass.

Tonight it's Chef Boyardee Ravioli, and this skinny whore is rejoicing!

by Anonymousreply 179Last Tuesday at 7:28 AM

R161 I vomited imagining your recipe.

by Anonymousreply 180Last Tuesday at 7:59 AM

Quattro Formaggi Ravioli, dressed with olive oil and balsamic vinegar, is today's lunch.

by Anonymousreply 181Last Tuesday at 8:00 AM

EAT IT

by Anonymousreply 182Last Tuesday at 1:01 PM

[quote]She's old school for the old queens, kind of like a cheap Italian version of Julia Child, the only thing around at the time who wrote a cook book for "the modern housewife". Today there are much better cooks, chefs to fallow and recipes that are more authentic but the die hard trolls worship Marcella on here like gods gift to Italian food. Like Julia, her recopies are OK, kind of dated and nothing special to write home about.

You do not know what you're talking about.

Classic Italian cuisine is never dated. Name a specific dish from her book.

And name a dish of her's that is not authentic.

by Anonymousreply 183Last Tuesday at 1:07 PM

I had no idea what the green container was, but this sentence didn't help:

[quote]Mixed two eggs in a bowl with some parmesan cheese in the green container.

It's just confusing, like, where are you mixing the stuff, in a bowl, or in a green container? Or maybe I was just tired when I read it.

Anyhow, I usually get Ambriola grated cheese, it has no other crap in it, no wood chips, and it's very tasty.

by Anonymousreply 184Last Tuesday at 4:24 PM

R184 It's the American KRAFT "cheese" they label as Parmesan. To make matters confusing, their product was packaged in a Red cannister, now clear plastic with red details, for Canada, and the same vile crap (smells of sickness) was packaged in a Blue cannister for the UK. I believe they're all clear plastic with hints of colour now, but the containers were once a shiny foil over cardboard. The product rarely melts, regardless of where it's sold on Earth.

by Anonymousreply 185Last Tuesday at 5:15 PM

[quote] The product rarely melts, regardless of where it's sold on Earth.

It's also indestructible.

by Anonymousreply 186Last Tuesday at 5:20 PM

Vile dust

by Anonymousreply 187Last Tuesday at 5:33 PM

[quote]I almost barfed, it was like Chinese noodles with fish flavor and slimy watery oil thrown in for good measure.

While not a substitute for pasta, you do realize who have to soak and rinse them well before you cook them...right? They're called shiritake.

I made shrimp scampi for my partner tonight along with ciambotta as a side dish. I had the shrimp over an iceberg lettuce salad as I am on a low/no carb diet.

As for the leftover alfredo or carbonara, make a frittata out of it. It's very traditional. Basically beat some eggs with parmagiano, pepper (maybe a bit of chopped parsley) and add the leftover pasta. Let it sit for a few minutes and try to loosen it up. Then heat some oil (or butter) and cook it like you're making a frittata.

Oh, and when you add anchovies to aglio e olio, it's then pasta con acciughe or pasta con alice. Then if you add toasted bread crumbs, it's pasta con la mollica (or pasta ca' muddica). And I use panko that I toast in oil for my breadcrumb topping. They are crispy and delicious. It's not authentic but it's delicious. {I also use panko toasted in butter to top macaroni and cheese)

by Anonymousreply 188Last Tuesday at 6:09 PM

R188 You sound alright, Dustin.

by Anonymousreply 189Last Tuesday at 6:15 PM

I'm doin' fine!! Thanks R188

by Anonymousreply 190Last Tuesday at 6:24 PM

Oops. I meant R189

by Anonymousreply 191Last Tuesday at 6:35 PM

I make an Italian meal most weeks. In the last couple of months, I've made pappardelle al cinghiale (I was lucky to be offered some wild boar meat), spaghetti alla puttanesca (just us at home), pasta alla Norma (we make our own ricotta, which is very easy), and penne all’arrabbiata (again, just us on a hot day when I like the fire in the peppers).

Next month I've planned a imqarrun because I've been learning about Maltese cuisine, and it's a fusion of Greek, Italian and Middle Eastern with French and Spanish influences.

by Anonymousreply 192Last Tuesday at 6:52 PM

I had some leftover cooked noodles, some ham that was about to go bad, and some cooked frozen peas. I chopped the ham, sautéed it, added some cream, a bunch of romano cheese, then the noodles and the peas. Heated it up, then reduced it. Came out really good.

by Anonymousreply 193Last Tuesday at 6:55 PM

R191 👍🤠

by Anonymousreply 194Last Tuesday at 7:05 PM

Sweet ripe grape tomatoes cut in half. Put in some fresh basil and if you like it, sliced mushrooms. Put in the microwave for 2-3 minutes. I then drain off some of the excess moisture that comes from the tomatoes. Add pepper and garlic and salt to taste. Put on top of capellini.

I know, the microwave is déclassé, but I don't want to use the stove more than I absolutely need to in the summer.

This also goes well with glass noodles a/k/a mung bean thread, cellophane noodles. It's articularly nice with mussels, but that's too heavy in the summer.

by Anonymousreply 195Last Tuesday at 7:06 PM

"What's the green container?" Sawdust passing itself off as parmigiano-reggiano. And onions were added as well! That's not carbonara!

"a reissue of her entire cannon" What about her small firearms?

It's not really Nerano unless the zucchini are allowed to marinade overnight, then folded into the pasta the next day. An important step that is usually left out of Nerano recipes but one featured on Tucci's Italy program.

by Anonymousreply 196Last Tuesday at 7:08 PM

Tucci can near no me any time

by Anonymousreply 197Last Wednesday at 4:00 AM

I like the Kraft stuff for my garlic and Parmesan wing sauce. It breaks down better than the traditional Parmesan.

by Anonymousreply 198Last Wednesday at 4:10 AM

R193 Your dish reminds me of something a friend's mum made every so often in the 70s... Ham Apollo... I hadn't heard of it before she mentioned it reminiscing about casseroles. They always made it with Spinach Fettuncine. Sometimes they added Swiss cheese. I'm going to try it, but may prepare as you did, rather than en casserole.

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by Anonymousreply 199Last Wednesday at 6:40 PM

Dan Dan noodles

by Anonymousreply 200Yesterday at 4:59 AM

Sorry R200.

That's not pasta.

I don't know why people keep posting oriental dishes on this thread.

They have absolutely nothing to do with pasta.

by Anonymousreply 201Yesterday at 7:21 AM

Only ancient people say Oriental. ^^^

by Anonymousreply 202a day ago

"Oriental" is beautiful word.

And R201 used the word correctly.

by Anonymousreply 203a day ago

oriental is a silly word, too vague and misleading. what they mean is East-Asian.

by Anonymousreply 204a day ago

Go fuck yourself, R204.

We can call those people, whatever the fuck we want to call them.

This is America, not the orient.

by Anonymousreply 205a day ago

Get out of here, you freak at R205.

by Anonymousreply 206a day ago

“Those people “, r205?

I can’t believe my ears!

by Anonymousreply 207a day ago

"those people" is proper English.

As is the word "Oriental" : "of, from, or characteristic of Asia, especially East Asia.".

by Anonymousreply 208a day ago

Lol R208.

I love u!

by Anonymousreply 209a day ago

I don’t make “pasta dishes.”

by Anonymousreply 210a day ago

fuck off, in the UK it means from india, in europe it means turkey or the near east. and since when was this thread "from america"?

it's a stupid term and unless you are an art historian or a rug trader fucking use a better term.

BACK to pasta

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by Anonymousreply 21121 hours ago

rR211 I tried the one pan thing and results were mushy. Anyone have better luck?

by Anonymousreply 21221 hours ago

R212 That recipe is for idiots who think the traditional Italian way needs "improvement".

by Anonymousreply 21321 hours ago

Ok you baby dick at R213. Thanks for the input.

by Anonymousreply 21421 hours ago

People, PEOPLE, this Pasta recipe thread is TEARING us APART!

by Anonymousreply 21520 hours ago

R215 lol

by Anonymousreply 21620 hours ago

BASTA!!!!

by Anonymousreply 21720 hours ago

It's time for me to give this one another try...made it for a boyfriend years ago and he was crazy about it. He liked it more than he liked me, I reckon. But it's great and tastes even better the next day.

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by Anonymousreply 21817 hours ago

I make something like that, r218, that I've been told originated in Venetian ghetto. But it includes red wine vinegar and garlic as well as all those ingredients.

by Anonymousreply 21917 hours ago

rop, Raw egg???

by Anonymousreply 22017 hours ago

raw eggs

by Anonymousreply 22113 hours ago

Any cooked pasta then add tin of chilli tuna. Lazy yes but tastes good

by Anonymousreply 22213 hours ago
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