| 3.5, really, averaging 3 from DH and 4 from me.
I made a half recipe using smoked trout since I had that to use up. Used mafalda corta pasta instead of farfalle, which I don't much like.
Very easy to make. Pretty pinkish color from the roasted red bell pepper and cream. |
| This was easy--lemony, creamy, deliciousness. Even DH, who tends not to like strong lemony tastes, thought it was comfort food. |
| Good, but not my favorite pasta sauce.
- I probably cut my veggies a bit too chunky. I'm trying to counter a tendency to cut things too small, and erred in the other direction. Chopped some of the cubes further as they cooked.
- Liked the roasted pepper sauce that bound the sautéed veggies.
- As we were eating I thought some chopped parsley, or shredded basil perhaps, added at the last minute might have been nice. (After making fresh pasta, I was too lazy go to the kitchen and chop a bit of one or the other.)
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| Easy, tasty, very pretty on the plate.
Half the sauce did for 2 people's worth of home-made fettucine (1 cup flour + 2 eggs) |
| This was good, tasting nicely of the scallops and shrimp and bechamel. Nothing out of this world, but pleasant. |
| Very good pasta dish. Easy to do
I brought the pasta water to a boil. Used that to cook the cauliflower, then to peel the tomatoes, then salted it and cooked the pasta.
Might be nice to use some roasted cauliflower rather than boiling then sautéing the veg.
Whole wheat pasta or bits of a green romanesco might be nice for the color.
Not too hard, and very tasty. |
| Quite good! I made 1 recipe of pasta (1cup+ flour plus 2 eggs) plus a halfish recipe of the sauce for two. (Used Tipo 00 flour, which, I'm discovering, makes especially good pasta.)
This would be quite a quick recipe if you were using dried pasta.
My tagliatelle cutters are about 1/2". We thought something narrower might be nicer, not spaghetti, but thinner than tagliatelle. |
| Very nice, and fast. I made a half recipe.
This was the first time I'd seen some of the scallops chopped fine to go with the whole scallops.
Put pasta in as the garlic and chilies start cooking.
This goes together quickly after everything is ready.
Might quarter bigger scallops.
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| Nice pasta dish with a surprising (to me) combination of ingredients: mushrooms (dried and fresh), tomatoes, shrimp, and cream.
Used store-bought fresh pasta from the freezer.
Very tasty. |
| An instant favorite.
I made a halfish recipe. Easy and quick to assemble; the only fussy part is peeling and seeding tomatoes. Very pretty with the colors of the Italian flag.
I made fresh pasta as a go-with, rolling to 5 (thickish) and cutting as spaghetti to approximate tonnarelli. |
| Our walnut tree produced abundantly this year, so I'm working on using up the bounty.
This was good, but nothing special. The sauce seemed seemed awfully thick at the end, so I added more than pasta water than asked. It's a pretty monochrome dish, too; some minced parsley sprinkled on at the end might liven things up visually. |
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