kaye16's Profile

Joined: December 21st, 2009

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >

recipe reviews (1461)
book reviews (64)
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kaye16's Reviews

15 recipe(s) reviewed. Showing 1 to 15Sort by: Title | Date | Rating

The Pasta Machine Cookbook (A Nitty Gritty Cookbook) (Nitty Gritty Cookbooks)

By Donna Rathmell German
Bristol Publishing Enterprises - 1993

Good idea.
Very hot as written (and we like it hot). The measurements given for crushed red pepper or cayenne should probably be halved.
Probably better with a dry pasta.

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Good. Easy to handle. Needed the full 1/3cup of buttermilk.

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Good stuff. Used "large" frozen cooed shrimp. (Could also use chicken or turkey.)

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Really yummy.

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Tasty pasta.
I'm using tipo 00 flour, which seems to need 2 eggs to make a workable pasta dough. Result was good. Rolled to 6; cut as fettuccine.

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Quite a good idea for a recipe, but not a sauce that is meant for a fresh pasta (which is the point of this book). I served it over soba noodles, which made a good pair.

I made a halfish recipe using skinless, boneless chicken thighs, rather than breast. Probably closer to a whole recipe of the mariande/sauce. After some time marinating, the chicken got steam/sautéed with a sliced yellow bell pepper. I steamed some broccoli bits and added those at the end.

Very tasty for such a simple recipe. We thought the only thing it missed was some pepper flakes in the marinade.

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We liked this. I noted that bigger shrimp would be better than smaller ones. (I used frozen cooked shrimp; the small ones tend to be pretty tiny; "big" ones are more medium-ish.)

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Used frozen chives.
Easy to handle on 5; might try 6.

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Very good.
Dried pasta would be better.
Would be a good sauce for pasta served with seafood.

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Used oregano powder instead of dried oregano.
Nice, but not very lemony or oregano-y.
(Most flavored pastas lose much of flavor while being boiled.)

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Maybe my flour was especially dry today. I used the optional teaspoon of olive oil and still needed to add a second egg to make a dough that could be kneaded. In the end it was a very nice pasta.

The recommended go-with sauce was Scarborough Tomato Sauce, which was good, but overwhelmed the subtler flavor of the pasta. This would be good plain (as a side dish for ham, as suggested) or perhaps with a simple aglio e olio sauce.

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Good.
Better to stop at 5 for rolling, since pepper flakes tend to make holes when rolled to 6.

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Think parsley, sage, rosemary, and thyme.

A tasty sauce, with somewhat odd directions. The headnote says: "For a low fat version, sauté the onions in a nonstick pan or one that has been coated with vegetable spray." But the recipe instructions just have you dump all the ingredients in a pan and simmer, not sautéing of anything. So, following Marcella Hazan's famous recipe, I first sautéed the onions in a bit of butter, then dumped everything in and simmered till my pasta was ready.

I used one cup (8oz) of home-made tomato purée instead of a 28oz can or Italian tomatoes, and made about a half recipe. We had main-course two servings of tagliatelle, which were a bit over-sauced; it would certainly serve three, and might even have made four. The full recipe, with more than three times the tomatoes, says it serves 4-6. That pasta would be swimming in sauce.

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Good pasta sauce, easy to make. Half recipe. I used frozen cooked shrimp. Served over Dilly Pasta.

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An interesting combination of flour (I used tipo 00) and cornmeal (polenta) for the pasta. Will try this again with modifications ...
- The recipe calls for 1 egg+2tbl water. I ended up using about 6tbl. Next time use 2 eggs. The richness will be good.
- I rolled to 6; I think 5 would be better with the crushed red pepper.

Served with Cilantro Pesto from the freezer.

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