kaye16's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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The Pasta Bible: The Definitive Sourcebook, with over 1,000 Illustrations
By Christian Teubner, Silvio Rizzi, Tan Lee Leng
Chartwell Books, Inc. - 2009
Bucatini Served in a Block of Parmesan : page 101
I don't suppose anyone is going to have a half a Parmesan cheese sitting around the house to make this. I've had this, or something very similar in a restaurant. It's very good and very dramatic to have it prepared at your table. The restaurant used a Parmesan wheel cut horizontally through the equator, rather than through a diameter. This seems to me like a better way to do this, since you're going to be tossing a plateful of spaghetti for each serving.
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Buckwheat Spätzle : page 123
The recipe is badly written in that it never says what to do with the finely chopped spinach. I added it with the parsley and cream.
I added all the water indicated to the spätzle dough and it was still quite stiff and difficult to press through the "grater". They were kind of heavy in the end. I've made and enjoyed other buckwheat-based pasta, but didn't much like these.
The sauce was quite good, though, although that would be hard to avoid with so much cream and butter involved.
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Fettuccine al Salmone : page 136
Very tasty.
I didn't feel like making pasta this evening, so I used tagliatelle from the freezer. Had about 180g smoked salmon bits and made all the sauce. This was fine for two. It was a bit salty, even thought I used more like 1/4tsp salt, rather than the 1/2tsp asked. A bit rich with the cream and the butter, but oh so tasty.
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Garlic Pasta Dough : page 49
Made a half recipe and thought it might want all 3 garlic cloves for the whole recipe. Ddn't add oil; needed no water. I cut this as spaghetti, but will do it as tagliatelle next time. Good flavor.
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Mushroom Pasta Dough : page 47
A very nice pasta. I soaked the dried 'shrooms first, then used no extra water in the pasta. I used the 'shroom soaking water in the pasta cooking water. (Usually I freeze this to add to something needing a mushroomy taste.)
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Trenette with Pesto and Vegetables : page 126
Very simple and very tasty.
I made a halfish recipe, store-bought fresh pasta.
Used a quality store-bought pesto, and tomato bits from a can.
Comes together quickly and tastes really good.
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