Needs nutmeg. I'd maybe try it with the raisins that are mentioned, too.
I'm not a huge sweets or pasta lover (they're OK, nice sometimes, not The Meaning Of Life). But I'd try it. Conceptually, not crazy different from sweet noodle kugel (but quite different in the details, of course).
Needs nutmeg. I'd maybe try it with the raisins that are mentioned, too.
I'm not a huge sweets or pasta lover (they're OK, nice sometimes, not The Meaning Of Life). But I'd try it. Conceptually, not crazy different from sweet noodle kugel (but quite different in the details, of course).
Ya, I'd try is with a dash of nutmeg and raisins as well. Or apricots. And nuts, like those 0 calorie pecans in the MFP database
I totally agree on the boring bland pasta. I much prefer to load up with TONS of sauce, meat, and lots of veggies with minimal pasta. I never understood why some people just "love" pasta. A lot of my friends like just plain pasta with butter, yuck. The best part is the toppings.
Bite your tongue! Butter IS a topping! I'd have pasta and butter, or homemade bread and butter, all the time, except I can eat it all day long and never feel full.
I actually am not big on pasta alone as an adult but didn't eat tomatoes until older. Butter was my topping, especially with that green container of parmesan cheese! My absolute favorite pasta was Spaghetti Factory brown butter and mazithra cheese, I would choose it for my birthday every year.
There's a restaurant near my house that makes their pasta fresh every day. It is SO different from dried boxed pasta. The texture and flavor are amazing.
Yes, yes, you Martha Stewart wannabes...I know I could make it myself. Ain't nobody got time for that.
There's a restaurant near my house that makes their pasta fresh every day. It is SO different from dried boxed pasta. The texture and flavor are amazing.
Yes, yes, you Martha Stewart wannabes...I know I could make it myself. Ain't nobody got time for that.
Making pasta is like weight loss...simple, but not easy. I remember my dad making it and it was always a project.
meh... I salt my water plenty when making pasta. Still doesn't do anything for me
It was like an epiphany for me, lol. My favorite way to have pasta is buttered with grated parmesan - yes, the kraft kind. Loved it as a child, still love it.
I totally agree on the boring bland pasta. I much prefer to load up with TONS of sauce, meat, and lots of veggies with minimal pasta. I never understood why some people just "love" pasta. A lot of my friends like just plain pasta with butter, yuck. The best part is the toppings.
Bite your tongue! Butter IS a topping! I'd have pasta and butter, or homemade bread and butter, all the time, except I can eat it all day long and never feel full.
I actually am not big on pasta alone as an adult but didn't eat tomatoes until older. Butter was my topping, especially with that green container of parmesan cheese! My absolute favorite pasta was Spaghetti Factory brown butter and mazithra cheese, I would choose it for my birthday every year.
I will admit that sage and brown butter sauce is a legitimate topping for squash-filled ravioli, even if I mostly think of a good pasta sauce as including something besides butter.
Breakfast is not necessary.
Milk is disgusting.
Mayo is foul.
Cottage cheese is fouler.
Sour cream is...okay, so I hate most creamy white foods.
Nutritional yeast...just no.
I know there are more, but can’t think right now.
Needs nutmeg. I'd maybe try it with the raisins that are mentioned, too.
I'm not a huge sweets or pasta lover (they're OK, nice sometimes, not The Meaning Of Life). But I'd try it. Conceptually, not crazy different from sweet noodle kugel (but quite different in the details, of course).
Ya, I'd try is with a dash of nutmeg and raisins as well. Or apricots. And nuts, like those 0 calorie pecans in the MFP database
Would try with a penne, some chopped dates/figs/raisins and nutmeg... maybe some pistachios or walnuts tossed in
Replies
So a little confession: growing up I LOVED brown rice with butter and honey. Is that weird??
I think it sounds good.
Of course, I sometimes eat peanut butter and pickle sandwiches so...
https://letthebakingbegin.com/pasta-with-sweet-cream-cheese-sauce/
Needs nutmeg. I'd maybe try it with the raisins that are mentioned, too.
I'm not a huge sweets or pasta lover (they're OK, nice sometimes, not The Meaning Of Life). But I'd try it. Conceptually, not crazy different from sweet noodle kugel (but quite different in the details, of course).
Ya, I'd try is with a dash of nutmeg and raisins as well. Or apricots. And nuts, like those 0 calorie pecans in the MFP database
I’m intrigued.
I actually am not big on pasta alone as an adult but didn't eat tomatoes until older. Butter was my topping, especially with that green container of parmesan cheese! My absolute favorite pasta was Spaghetti Factory brown butter and mazithra cheese, I would choose it for my birthday every year.
There's a restaurant near my house that makes their pasta fresh every day. It is SO different from dried boxed pasta. The texture and flavor are amazing.
Yes, yes, you Martha Stewart wannabes...I know I could make it myself. Ain't nobody got time for that.
Making pasta is like weight loss...simple, but not easy. I remember my dad making it and it was always a project.
YES...YES...YES...!
But not with salting the water.
I will admit that sage and brown butter sauce is a legitimate topping for squash-filled ravioli, even if I mostly think of a good pasta sauce as including something besides butter.
Milk is disgusting.
Mayo is foul.
Cottage cheese is fouler.
Sour cream is...okay, so I hate most creamy white foods.
Nutritional yeast...just no.
I know there are more, but can’t think right now.
I feel about wine the way you do about beer. To me wine is by definition gross.
Would try with a penne, some chopped dates/figs/raisins and nutmeg... maybe some pistachios or walnuts tossed in
-Any nuts still in their shells
-Crab legs
-Pomegranates
-Whole lobster
-Artichokes
Exception is mussels in the shell....just beacause.