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Member |
I can no longer eat pasta, but when I could, this was IT. I prefer it with green olives rather than black, but as long as they're not sweet olives... You can't truly call yourself "peaceful" unless you are capable of great violence. If you're not capable of great violence, you're not peaceful, you're harmless. NRA Benefactor/Patriot Member | |||
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| Conveniently located directly above the center of the Earth  |
If grannies private recipe dumplings aren't exactly pasta family, I'm sure her scratch built egg noodles were....add the chicken pomade & there was heaven Granny last made those about 1960.... **************~~~~~~~~~~ "I've been on this rock too long to bother with these liars any more." ~SIGforum advisor~ "When the pain of staying the same outweighs the pain of change, then change will come."~~sigmonkey | |||
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Member |
Any pasta, especially rigatoni. Made any way any time | |||
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Delusions of Adequacy |
How can I pick just one. Lasagna, Fettucini alfredo, mac and cheese not from a box.... and I'm sure spaetzle is classified as pasta, too.... I have my own style of humor. I call it Snarkasm. | |||
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| Get my pies outta the oven!  |
Spaghetti Carbonara Which is funny because I didn't really care much for it as a kid, but can't get enough of it now. I hate when restaurants put Alfredo sauce on spaghetti, throw some chopped bacon in and call it "Carbonara". That is NOT Spaghetti Carbonara! | |||
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| Thank you Very little  |
Chicken Marsala Shrimp Fra Diavolo Classic Lasagna | |||
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Member |
Bravissimo! I'll call your whore food and raise you some fava beans and a nice Chianti. Don't cheat the kalamata & capers their due. Delizioso!!!This message has been edited. Last edited by: Dbltap, | |||
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Member |
Tie between Macaroni and Cheese (my homemade recipe) and the Spaghetti Carbonara that I ate all over Italy (tried many versions back in the states but nothing so far has come close...don't understand why that is) | |||
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| Lucky to be Irish |
Without a doubt, Linguini and Clams. | |||
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Member |
That's right with the anchovies. You made Martin and me eat them on our pizza!
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Member |
+1 on Jim and Gustofer's recipes. Those are a couple of my go-to favorites. A pretty offbeat variant that I really like was one of my earliest introductions to the concept of spaghetti and meatballs back when we lived on base housing back in the 60s/early 70s...little in common with its Italian counterpart, but a tasty variant to me nonetheless. American Spaghetti and Meatballs "Military Wives' Cookbook" (1969) Ingredients ----------- Meatballs - 1 lb ground beef - 1/2 cup rolled oats - 1 tbsp chopped onion - 1/2 cup milk - 1/2 tsp black pepper Sauce - 27oz tomatoes or 2 cups tomato sauce - 1/2 to 2 tbsp Worcestershire sauce (if you like a bit more kick, add the larger amount) - 2-3 tbsp white vinegar - 2-3 tbsp sugar - 1 tsp chil powder Mix the meatball ingredients together, then roll them in flour. Brown in hot fat until well-browned all over. For sauce, mix the ingredients together and cook over low heat for about 20 minutes. Serve over spaghetti pasta, adding meatballs, then sprinkle with grated Parmesan cheese to taste. If you like religion, laws or sausage, then you shouldn't watch them being made. | |||
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| A teetotaling beer aficionado  |
lasagna is at the top of my list, followed by stuffed shells and linguine with clam sauce. Let me add, we had one of the best dishes with pasta at a local restaurant. They called it zuppa di pesce, but it wasn't much like soup, but rather sea food served over pasta. So good, it buckled my knees.   Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves. -D.H. Lawrence | |||
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Member |
Hands Down! Greek Pastitsio aka Pastitsa _________________________ | |||
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| Member |
Love some stuffed cannelloni. Like Italian enchiladas. | |||
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Festina Lente |
I like lots of sauces, from simple (excellent EVOO and fresh ground Parmesan) and vodka-tomato, and a favorite, lobster in tarragon cream. What I don’t see mentioned here, which is to me, the most crucial aspect to pasta, is the pasta. We got a Phillips pasta maker two years ago. It mixes and then extrudes fresh pasta in minutes. Just add good semolina flour and water, and “voila” Seriously - once you make your own fresh pasta, you really can’t go back to dried store bought. https://www.amazon.com/Philips...6&sr=8-1-spons&psc=1 https://www.amazon.com/Bobs-Re...n%2Caps%2C169&sr=8-9 NRA Life Member - "Fear God and Dreadnaught" | |||
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Shaman |
Lasagna. My wife loves Zuppe de Pesce.  He who fights with monsters might take care lest he thereby become a monster. | |||
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| Member |
Easiest for me is fettuccine noodles, Alfredo sauce, ground Italian sausage from the grocery store, and a bit of diced green onion or chives on top. Whenever I make it, my dad and I usually have pizza pepper and/or a few varieties of hot sauce for some additional “heat”! Nothing fancy at all, but it hits the spot. | |||
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Joie de vivre |
^^^^^^^^^^^^^^^^^^^^^^ This ! | |||
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| Member |
The Pasta-bilities on this are endless! ______________________________________________________________________ "When its time to shoot, shoot. Dont talk!" “What the government is good at is collecting taxes, taking away your freedoms and killing people. It’s not good at much else.” —Author Tom Clancy | |||
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Grapes of Wrath |
Beef Stroganoff  | |||
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