-- pasta or spaghetti 7/24.., 365....

[ron l edmiston]

-- i could consume pasta or spaghetti any 7day period, any 24 hrs for 365 days a yr..
any recipe from italy or your ole family way.., much appreciated..
favorite italian bistro, restaurant or wall with a hole --- smiled upon..
have tammy.., no hitch along with giada..

favorite italian red to tag along --- andretti california accepted..

ronnie love'n garlic too

[David Tollefson]

No such thing as too much.

[dgaddis]

I'm gonna try my hand at homemade pasta soon. I've never had it, but I hear it's waaay better than store bought dried pasta. I've got a 40lbs book with recipes and instructions on how to make essentially every type of pasta (including asian noodles) ever, just haven't had the time to try it yet. But soon!

[ron l edmiston]

I'm gonna try my hand at homemade pasta soon. I've never had it, but I hear it's waaay better than store bought dried pasta. I've got a 40lbs book with recipes and instructions on how to make essentially every type of pasta (including asian noodles) ever, just haven't had the time to try it yet. But soon!

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look forward to the future in person --- just a few hours up the road from you .....

ronnie with a smile

[rwsaunders]

I'm headed to pasta making class this Friday evening with Mrs. RW. If I can keep away from the wine, I'll post some pics of the work product.

[rwsaunders]

As promised, photos from pasta making class at Yvonne's...I haven't had this much fun since my last Pinewood Derby! Hands on experience mixed with rounds of antipasti, Proseco, wine, pasta (of course) and dessert. I certainly don't have the pasta making skills of Octave, but now I can see why people go down this path as making your own meals is always worth the price of admission. Was it George Carlin who asked something like..."If I'm hungry and I eat antipasto and then pasta, will I still be hungry when I'm done?"

[Wisco]

My new simple favorite is pasta with garlic 3 ways from Kenzi Alt's mind blowing "food science" cook book:

The Food Lab: Better Home Cooking Through Science: J. Kenji Lopez-Alt: 978�393�81�84: Amazon.com: Books

Basically you temper EVOO with peeled whole garlic cloves, remove and then saute sliced garlic, then add crushed garlic briefly sauteed and finish with a little butter while tossing with cooked pasta and some cooking water/cheese. It's flipping amazing. The puttanesca is also close to perfection.