Pasta cravings
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@neanderthin
That carbonara looks great and a reasonably sized portion too.
Day 2 of vacation in Bologna and my one course pasta lunch was tortollini in brodo with a side of grilled veg. Double the portion from what I remember from the last couple pre-pandenmic trips to Lombardy and Sicily.
Yeah, that portion of tortellini looks pretty big as a single serving, oh and where's the parmigiano lol....2 -
Here's some homemade pappardelle pasta with portobello's and fresh white truffle from Piedmont.
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Looking up old vacation photos of restaurant portions of pasta I need to conclude that portion size is location dependent.
Sicily
Lombardy
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Here's a pad thai I made using rice noodles. It's still a pasta of sorts lol.
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neanderthin wrote: »sugarfreesquirrel wrote: »Thanks everyone! definately some things to think about.
That being said, does anyone know of any types of pasta with less calories, that still tastes like pasta?
60g pasta have less calories than the 100g pasta and taste just the same, cheers. j/k
You might consider whole wheat pasta mainly for the fiber but macros are probably the same. My brand choice is Decicco or Delallo. I agree with adding more veggies to the mix and gradually cut back on the pasta.0 -
Something I used to do is swap out some of the pasta for spiralized veg. I find spiralized veg totally unsatisfactory as a replacement for pasta because it doesn't have the same texture, but replacing 25% of the pasta with courgette was not too detrimental to the dish and saved a few calories. My favourite filler was spiralized courgette which could be left raw, lightly blanched by draining the hot pasta water over a colander lined with courgette, or cooked briefly in the sauce.3
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neanderthin wrote: »sugarfreesquirrel wrote: »Thanks everyone! definately some things to think about.
That being said, does anyone know of any types of pasta with less calories, that still tastes like pasta?
60g pasta have less calories than the 100g pasta and taste just the same, cheers. j/k
You might consider whole wheat pasta mainly for the fiber but macros are probably the same. My brand choice is Decicco or Delallo. I agree with adding more veggies to the mix and gradually cut back on the pasta.
Yeah, I like De Cecco and use it in rotation. I'm pretty traditional when it comes to pasta and have tried whole wheat but I'm not a fan and getting extra fiber only adds to my discomfort, so less is better. Cheers0 -
My husband acts like he's dying if I don't make pasta and marinara sauce at least once a week. However, as a diabetic I can't just eat 2 or 3 servings of pasta at a time. What we have learned to do is whatever shape pasta (we do this no matter what type of sauce or toppings we use) I try to find a suitable vegetable with the flavor and also matching the shape of the pasta. It's not for everyone but since the preferred sauce in our house is a chunky marinara anyway the veggies bulk it up. I also always add a protein to help with being full. Meatballs, grilled chicken, shrimp, etc.
Some examples:
Frozen cut green beans with elbow macaroni
Zoodles or Broccoli Slaw sauteed in olive oil and garlic for angel hair or spaghetti
Sliced carrots with wagon wheels0 -
Day 3 of holiday in Bologna and today's pasta lunch was gramigna with sausage ragu. Serving size was not as huge as yesterday. Also a picture of fresh filled pasta in a trattoria window.
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Day 4 in Bologna and we had pasta at both lunch and dinner. Lunch was tagliatelle ai funghi and dinner was tagliatelle con ragu. At dinner we shared the vegetarian secondo as a starter.
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I had 75g of spaghetti. It wasn't really enough. I think I'll have it as a future cheat meal!1
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sugarfreesquirrel wrote: »I had 75g of spaghetti. It wasn't really enough. I think I'll have it as a future cheat meal!
A normal portion, here in Italy, is 100g---about 350 cal. Then, you have to measure what you put on it. A meat sauce can put you in the ballpark of 550-600 cal. A tomato sauce made with EVOO will usually put you around 450 with 2 tbl of grated Parmigiano Reggiano. 450 cal for a meal is doable, especially if exercising. It's just important to log it all.
Interesting note. Here we have a serious energy crisis. There is a push to boil pasta for less time--2 min, shut it off and cover for the remaining time. I haven't tried it yet.2 -
We didn't have pasta yesterday, but on day 6 in Bologna I had gnocchi with white ragu and porcini. Side of a half portioned of vegetable gratin.
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We are heading home from Bologna tomorrow so this might be my last pasta meal in Italy for a while. Fiochetti with gorgonzola and zucchini. We shared a vegetarian tagliere (=antipasto board) to start.
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snowflake954 wrote: »sugarfreesquirrel wrote: »I had 75g of spaghetti. It wasn't really enough. I think I'll have it as a future cheat meal!
Interesting note. Here we have a serious energy crisis. There is a push to boil pasta for less time--2 min, shut it off and cover for the remaining time. I haven't tried it yet.
Yikes. I leave Thursday for a month in Germany. I’m already thinking ho’ baths and indoor coats. I’m packing fleece lined leggings to sleep in, and every layer my southern wardrobe can possibly afford me.
But cutting the cooking time on your pasta! That’s sacrifice!!!!😱😱3 -
We went home today. My last two plates of pasta in Bologna was a half serving of factory made gnocchi with gorgonzola sauce shared with the hubby, and a full serving of cappelletti with butter and parmesan. I am a little tired of pasta, but I did buy as pack of dried gramigna to take home. The traditional sausage ragu for that shape can be frozen. I saw a lot of variation in gramigna with sausage ragout at different restaurants. The one I ordered had quite a lot of tomato, but I have seen versions with no tomato at all.
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I have to stop reading this post. The pictures are making me hungry!1
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We've been home since Monday and I made our first pasta meal of potato gnocchi with brown butter and sage. When I first started making gnocchi it used to take me the better part of an afternoon but I have it down to 20 minutes nowadays with microwaving the potatoes and using a ricer with halved potatoes inserted cut side down so you don't need to peel hot potatoes or make a lump free mash.
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Yeah, made Alfredo last night, the proper way, without cream hehe and added lobster. sorry no pics.
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San Francisco style Vietnamese garlic noodles with a little broccoli. This is an unlikely combination of butter, garlic, parmesan, Vietnamese fish sauce, Chinese oyster sauce and maggi seasoning.
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San Francisco style Vietnamese garlic noodles with a little broccoli. This is an unlikely combination of butter, garlic, parmesan, Vietnamese fish sauce, Chinese oyster sauce and maggi seasoning.
Oh, I need to try this! Fish sauce and parmigiano sounds like a match made in heaven!
My personal comfort food is fry onion and garlic in ample oil until the onion is sweet, remove from pan, cut luncheon meat (beef works best) into small cubes and fry in oil until crispy. Mix with al dente small pasta, like elbow pasta, serve with parmigiano. You've got the sweet onions, the sharp garlic, meaty meat and nutty parmigiano. It sounds yucky, but it oddly works (don't tell any Italians)1 -
San Francisco style Vietnamese garlic noodles with a little broccoli. This is an unlikely combination of butter, garlic, parmesan, Vietnamese fish sauce, Chinese oyster sauce and maggi seasoning.
Oh, I need to try this! Fish sauce and parmigiano sounds like a match made in heaven!
My personal comfort food is fry onion and garlic in ample oil until the onion is sweet, remove from pan, cut luncheon meat (beef works best) into small cubes and fry in oil until crispy. Mix with al dente small pasta, like elbow pasta, serve with parmigiano. You've got the sweet onions, the sharp garlic, meaty meat and nutty parmigiano. It sounds yucky, but it oddly works (don't tell any Italians)
Too late--I read it.
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San Francisco style Vietnamese garlic noodles with a little broccoli. This is an unlikely combination of butter, garlic, parmesan, Vietnamese fish sauce, Chinese oyster sauce and maggi seasoning.
While I'd never eat that (because vegetarian), it sounds delicious!
@acpgee, your polycultural, creative, open-minded cooking is IMO both inspirational, and a delightful spectator sport. 😋
Right now, I'm enjoying a big bowl of tofu noodles (crisped), mixed veggies, and - among other things - black vinegar (a wonderful veg-friendly one from my local Asian market). I'd never heard of black vinegar until I saw you mention it somewhere on MFP. It's so good!
Thank you!1 -
I cooked this afternoon with a girlfriend who wanted to stock up on home made ready meals in the freezer. We did a huge batch of Marcella Hazan's bolognese sauce as well as some sausage ragu pimped with extra veg similar to what I ate with gramigna on a recent vacation in Bologna. In the evening we used some of the bolognese sauce to make lasagna cupcakes. These layer ready made frozen gyoza wrappers for the pasta layer, cottage cheese instead of the bechamel from a classic lasagna recipe, and the hard cheese topping was red leicester that happened to be on hand instead of parmesan. Cupcakes were served with a rucola salad.
If your family fights over crunchy corner pieces of lasagna, baking lasagna cupcakes in a metal muffin tin turns every piece into a corner piece. If everyone prefers soft centre pieces use a silicon tray.
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Tried to reproduce the gramigna with white sausage ragout we saw in Bologna.
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