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Posted

my favorite dry is from pappardelles pasta (pike place market); my favorite wet is from pasta & co. (university village). but i like all kinds of pasta ... including gnocchi and stuffed pastas. what i put on it usually depends on the type of pasta and what i've got in the house - i love sauces, but i'll eat it plain if i have to! sorry; not very specific ... but i have rather eclectic taste in pasta.

Posted

i forgot to mention that i'm actually eating pasta right now. some kind of "chicken quesadilla" flavored deal - to which i added a bunch of corn and tapatio. if only i had ground beef in the house! (this is a new flavor i decided to try since it was on sale and i was feeling lazy - i actually put it back twice before finally deciding to get it, though.)

Posted

I used to be a cook at a pizza & pasta place and got to make whatever I wanted for myself, so I did a lot of experimenting. The best had a mix of pesto and alfredo sauce sauteed with green and red peppers, pepperoncinis, olives, sun dried tomatoes, spinach, garlic, pineapple (strange but key ingredient), sausage, lamb, and 4 kinds of cheese, with cheese tortellini as the pasta. I stayed with the job a lot longer than I might have because I was addicted to the stuff.

 

I was in Squamish for a couple weeks in June and we ate spaghetti mixed with rice, cheese, and hot sauce almost every day for breakfast and dinner. Cheap and tasty, but I think my climbing suffered from lack of other foods.

Posted

Fresh linguine with homemade pesto, grilled chicken that's been pulled apart with forks, lightly sauteed, then diced, oyster mushrooms and thinly diced green onion.

Toss and serve with red wine.

Posted
grilled chicken that's been pulled apart with forks, lightly sauteed, then diced,

 

:noway:

 

:tdown::anger: :anger: :anger:

 

Try veggie pasta, buddy. Much healthier.

 

 

 

 

No silly, I don't sautee and dice the chicken. That's what I do to the mushrooms. For the chicken I slice it into about half inch strips, grill it on high heat, for about 6 minutes, and then shred the strips by pulling them apart with two forks. That way it absorbs the pesto better.

Posted

I make my own pasta, it is much better than what I can get around here. My favorites are herbed linguni, plain angel hair and ravioli (which happens to be on tonights menu).

 

As for a topping basic red sauce, pesto or marinera (tonight it will be marinera). Left over pasta like linguni, spagetti and angel hair, is tasty just fried up in a pan with butter, parma, and fresh cracked pepper.

Posted

The best pasta I ever had was the stuff I found on the ground next to the farmer's dumpster. It had some sort of cheesy sauce that had aged in the sun, and a lot of bugs and sand granules mixed in.

 

Deeee--lish!!!

Posted
I make my own pasta, it is much better than what I can get around here. My favorites are herbed linguni, plain angel hair and ravioli (which happens to be on tonights menu).

 

As for a topping basic red sauce, pesto or marinera (tonight it will be marinera). Left over pasta like linguni, spagetti and angel hair, is tasty just fried up in a pan with butter, parma, and fresh cracked pepper.

 

Homemade pasta is where it's at. :tup:

 

I like making homemade peroghi's, stuffed with a little potato, cheese, and onion. They freeze well, too, so you get to enjoy the fruits of your labor for a long time to come.

Posted

my ass never changes size in the downward direction. It can still be grabbed pretty easily.

 

Of course, I am also one of those feminist sluts who dared to have more that one relationship during college--so caveat emptor!

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