@rjquillin Oh crap I forgot I still have some of that left. What I have left is in sealed buckets or heavy plastic storage containers. The rest I either used, gave away, or used to inadvertently feed the herd of mice that was growing at the time. Luckily they ran out of food and (hopefully) left for greener pastas.
The kind where your nonna dumps a guesstimate of flour on the table, makes a well, drops eggs, water, salt and kneads until ready. Rests. Then rolls out by hand.
I have gotten the first steps down, but still use a hand-crank Marcato Atlas my mom bought in Florence before I was born.
I picked “long” but I was thinking of angel hair capellini (are they the same thing?) with good olive oil, garlic, lemon, and maybe some shrimp or calamari. Now I’m hungry.
Pasta Drop
@rjquillin
random pasta
@rjquillin Oh crap I forgot I still have some of that left. What I have left is in sealed buckets or heavy plastic storage containers. The rest I either used, gave away, or used to inadvertently feed the herd of mice that was growing at the time. Luckily they ran out of food and (hopefully) left for greener pastas.
Bucatini.
The kind where your nonna dumps a guesstimate of flour on the table, makes a well, drops eggs, water, salt and kneads until ready. Rests. Then rolls out by hand.
I have gotten the first steps down, but still use a hand-crank Marcato Atlas my mom bought in Florence before I was born.
I picked “long” but I was thinking of angel hair capellini (are they the same thing?) with good olive oil, garlic, lemon, and maybe some shrimp or calamari. Now I’m hungry.
Mostaccioli aka Penne Lisce
Thin, or on someone else’s plate.
Not into pounds of noodles, only the things they are meant to extend.
Al dente, which to me is often more important than shape.