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 Post subject: Hasta la Pasta
PostPosted: Sat Mar 24, 2007 3:53 pm 
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Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Just got back from a trip to Toronto and while I was there I purchased a pasta maker (it was $20 Cdn and for that price I considered it a steal). I LOVE frest pasta and surprise surprise - it's good for you!!!!! It's very easy to make and takes about 3 minutes to cook. It can be frozen and you can personalize it!

Just finished a batch of whole wheat/fennel linguini which I plan to inhale tonight with a lovely veal tenderloin and a glass (or two) of red wine.

Here's the skinny on pasta. Does anyone have any recipes? Van???? :D

http://www.ilovepasta.org/health_facts.html


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PostPosted: Tue Mar 27, 2007 7:47 pm 
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mmmm...pasta....

I wonder what Italians ate before?


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PostPosted: Mon Apr 02, 2007 6:09 pm 
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Joined: Tue Aug 13, 2002 6:01 am
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Location: State of Confusion
Yummm, pasta!!!

I had a marvelous pasta dish years ago that was phenomenal. I tried to figure out what was in it to recreate it. It was described having escargo, proscuitto (sp?), and sun-dried tomatoes among the typical onions and garlic.

I love escargo but don't often eat it. I have, however, added cut up sun-dried tomatoes, mushrooms, garlic, and onions with my pasta. The dried tomatoes really pack in punch in flavor or any dish. I highly recommend using them.

If I find my notes on that, I will post it.

What other additions beside maybe freshly grated parmesan or romano do you add to your pasta dishes?

Wine?

Fresh veggies?

Always looking for ideas.

Regards,
Vicki

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"Cry in the dojo, laugh in the battlefield"


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PostPosted: Mon Apr 02, 2007 8:40 pm 
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Joined: Sat Dec 15, 2001 6:01 am
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If you haven't tried it yet, add goat cheese. It's absolutely delicious!


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PostPosted: Mon Apr 02, 2007 9:42 pm 
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Location: State of Confusion
Heck, goat cheese is good in anything. I especially like the soft goat cheese. I have to be careful of the Feta though. All of that salt effects me terribly, especially with anchovies on a salad.....and I love both.

Regards,
Vicki

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"Cry in the dojo, laugh in the battlefield"


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PostPosted: Fri Apr 06, 2007 2:35 pm 
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Joined: Mon Aug 16, 1999 6:01 am
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Location: Halifax, NS Canada
Vicki I like to add carrots and zuchinni cut into thin strips (like little toothpicks) sauted in olive oil - add a handful of sundried tomatoes, some black olives towards the end, a little pesto and garlic and viola, a very yummy vegan pasta dish.

:)


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PostPosted: Tue Apr 10, 2007 11:49 pm 
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....and with home made fresh pesto with your garden Basil, pine nuts, romano cheese or another, and olive oil (blended)....most flavorful.

Home made is fabulous!

Vicki

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"Cry in the dojo, laugh in the battlefield"


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