Didn't know you like him 
https://www.youtube.com/watch?v=DksSPZTZES0
https://www.youtube.com/watch?v=DksSPZTZES0
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food The big badass pasta thread
- Thread starter Essegi
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I love him, thanks! JT rules and you bitches kneel!
Interesting, I've never made gnocchi ...
I might have to see what goes into it ...
Just to be clear, I've cooked pre-bought gnocchi, but I've never made the gnocchi themselves ...
... and I like them.
... and I like dumplings too, and have never made them either.
I need to get on it.
I might have to see what goes into it ...
Just to be clear, I've cooked pre-bought gnocchi, but I've never made the gnocchi themselves ...
... and I like them.
... and I like dumplings too, and have never made them either.
I need to get on it.
Do it!grantmichaels said:
I don't know how are bought gnocchi where are you... Here are quite bad if industrial made. Strangely, when i was a kid, i liked them a lot, more than homemade.
Some semi artisan made seems good... But i've never really tried them (they are expensive and since sometimes i make them...). I remember the first time i made them i was 10 - 12 yo, potatoes were wrong, worst gnocchi ever eaten!
Also, sometimes, they are nearly better the day after... Usually i like to top potato gnocchi very heavily with grated cheese (strangely, i think that lately i'm less an heavy grated cheese topper...). I say also the best thing i had with truffle was gnocchi.
Btw, of all toppings, the simple sage and butter is one of the best.
I've never made pumpkin gnocchi btw.
Now THAT's some pumpkin gnocchi, essie!
I'm almost more inclined to think it's not so much who makes them as how they're cooked. Almost. Of course how they're made makes a difference, but I do find a lot of places overcook them - including a place in L.A. that is supposedly the most-authentic Italian restaurant in that town (as in don't even bother speaking if you don't speak Italian - thank goodness I went with someone who was Italian!) Though dunno - maybe they overcooked mine since I'm not Italian?!?!
I'm almost more inclined to think it's not so much who makes them as how they're cooked. Almost. Of course how they're made makes a difference, but I do find a lot of places overcook them - including a place in L.A. that is supposedly the most-authentic Italian restaurant in that town (as in don't even bother speaking if you don't speak Italian - thank goodness I went with someone who was Italian!) Though dunno - maybe they overcooked mine since I'm not Italian?!?!
Oven baked Penne pasta topped with parmesan, cracked pepper with salad. Compliments of my wife.
SR.
SR.
Fantastic looking dish and pasta! I am already at the limit of gadgets where some cannot live in the kitchen and must retreat to the basement...
TGIF ... DRINK!
You mean pasta machine or drier?JoynersHotPeppers said:
For fettuccine, in emergence you just need a rolling pin to strecht dough, roll it and cut with a knife.
Here some bought tortellini with ricotta and spinach. There are more noble stuffing maybe, but that's the one i eat better:
Also just butter, milk, sage choco bhut powder and later grated cheese. Again, simple, but probably the way i like them most.
I mean both, I have so many gadgets now that my liver hurts from drinking! I still have to cook the country ham I have so I can use the slicer I recently received as a gift.Essegi said:You mean pasta machine or drier?
For fettuccine, in emergence you just need a rolling pin to strecht dough, roll it and cut with a knife.
Here some bought tortellini with ricotta and spinach. There are more noble stuffing maybe, but that's the one i eat better:
Also just butter, milk, sage choco bhut powder and later grated cheese. Again, simple, but probably the way i like them most.
Home made (by my Dad) ricotta and parsley Ravioli with grated Parmesan cheese, cracked pepper and Cayenne chilli flakes.
One of my favorite pasta dishes.
SR.
One of my favorite pasta dishes.
SR.
Essegi said:PS: lol, with Tinnie, Shorerider and Booma cooking pasta i feel like Aussies are helping italian cause!
Australia reporting for duty...
OK, nothing special, apart from a cream run, pretty much just stuff I had on hand that I had to use up (chicken, half a bag of macaroni, half a lemon, some chillies that had slightly started to dry) and some sage and jekka thyme from the garden....
Plus a block of this sitting in the fridge just dying to be opened and used:
And in 20 mins...
Mac and lemon cream with chicken and pecorino.
Spaghetti bolognese with fresh Parsley, Kalamata olives, Rocoto chilli, and shaved Parmesan cheese.
SR.
SR.