| 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. |
| Good. Easy to handle. Needed the full 1/3cup of buttermilk. |
| Good stuff. Used "large" frozen cooed shrimp. (Could also use chicken or turkey.) |
| |
| 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. |
| 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. |
| 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.) |
| Used frozen chives.
Easy to handle on 5; might try 6.
|
| Very good.
Dried pasta would be better.
Would be a good sauce for pasta served with seafood. |
| 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. |
| Good.
Better to stop at 5 for rolling, since pepper flakes tend to make holes when rolled to 6. |
| 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. |
| Good pasta sauce, easy to make. Half recipe. I used frozen cooked shrimp. Served over Dilly Pasta. |
| 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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