Avianca From Venezuela, joined Jan 2005, 5857 posts, RR: 40 Posted (2 years 7 months 8 hours ago) and read 1917 times:
simple question, as mentioned in topic.
for me its not easy as there is a tons of good pasta dishes around, like x different lasagne, caneloni dishes, or a simple pasta with carbonara sauce, what is really important to add a lot of cheese (parmesano) and a nice side salad!
N1120A From United States of America, joined Dec 2003, 25852 posts, RR: 79 Reply 2, posted (2 years 7 months 6 hours ago) and read 1883 times:
The message you were about to post is too short and probably not of any higher value to the topic at hand. You should think long and hard before posting a message in this forum and make it detailed and a valuable addition to the topic discussed.
Avoid posting "Me Too" messages. These are messages that are posted by people who agree to a point being discussed and post a one liner, "me too!", "Good post Jim!", "I disagree" or similar message. This takes up time as readers must sort through these messages which have no real value to the group at large. Any message containing nothing more than a line or two of text is probably not worth posting.
If you have an opinion on a topic, you should in detail express why you have the opinion and what made you come to that conclusion.
Your post should be relevant to the topic discussed.
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OA412 From United States of America, joined Dec 2000, 4978 posts, RR: 25 Reply 6, posted (2 years 7 months 4 hours ago) and read 1851 times:
So difficult to choose as I LOVE pasta, but a really good bolognese is always quite nice (I make a killer turkey bolognese ), pasta with homemade pesto is another favorite. I tend to experiment with pastas and sauces and have come up with some pretty good combos over the years. One of my favorite creations is a tuna sauce with capers, lemon, white wine, salt/pepper, and thyme.
Aesma From France, joined Nov 2009, 4783 posts, RR: 9 Reply 7, posted (2 years 7 months 3 hours ago) and read 1831 times:
Well, if I ate always the same I would not like it anymore, so I haven't a favorite really. But I guess the one I eat the most often (because it's quick to make and doesn't use fresh ingredients) is penne al pesto alla genovese, with the Barilla sauce and Barilla pasta.
My mother makes a really good lasagna, red or green.
A quick and dirty spaghetti alla carbonara is also great.
But really what I like is the diversity, and with my family in Italy I'm often surprised.
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TSS From United States of America, joined Dec 2006, 2870 posts, RR: 5 Reply 9, posted (2 years 7 months 2 hours ago) and read 1811 times:
My favorite is vermicelli with a good, simple marinara sauce and lots of fresh parmesan on top. Add a sliced-up grilled chicken breast and some lightly steamed vegetables (broccoli, cauliflower, baby carrots, and mushrooms) and you've got a full meal that won't make you immobile for the rest of the day.
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CXB77L From Australia, joined Feb 2009, 2183 posts, RR: 4 Reply 11, posted (2 years 7 months 1 hour ago) and read 1799 times:
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A simple Bolognese will do fine for me, so long as it's done the traditional way. There have been some shocking examples, even from supposedly 'Italian' cafes, but I'd say that a good Italian cafe should always be able to make a good Bolognese. If they can't manage such a simple dish, then what chance do they have of dishing up something a bit more complex?
sunshine79 From UK - England, joined Jan 2006, 1758 posts, RR: 34 Reply 13, posted (2 years 6 months 4 weeks 1 day 21 hours ago) and read 1764 times:
Lasagne for me. I make a wicked lasagne. I made it for one of my friends a few weeks ago and she loved it so much she went back for a large second helping. A week later she went to an Italian restaurant and she ordered lasagne, but couldn't eat it as it was nothing like mine. This is coming from an Indian woman who I got praise from for making a curry for her so it must have been good.
photopilot From Cuba, joined Jul 2002, 2439 posts, RR: 20 Reply 19, posted (2 years 6 months 4 weeks 1 day 17 hours ago) and read 1701 times:
For me, it has to be Rigatoni as the tubes hold the sauce much better. And of course the sauce is my own completely home-made with lean ground beef, tomatoes, peppers, onions, mushrooms, basil, garlic and some red cooking wine. Let it cook and simmer for several hours so all the flavours blend nicely.
And of course, a nice Chianti, some garlic bread, and a cool crisp mixed salad to go with it.
There's a resturaunt in old Ventura named "Fiore" that makes a butternut squash ravioli to die for.
My #1 choice would be the Gnocci @ "Vivo" on Randolph St. in Chicago. It's like the crack cocaine of pasta. It's one of the big reasons that I love Chicago.
This is me last July about to get my annual fix @ Vivo.