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Thread: Rules for cooking pasta

  1. #51
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    @ Davef

    the Greeks of Pontos eat pasta with Greek Yogurt
    have you try it?
    ΟΘΕΝ ΑΙΔΩΣ OY EINAI
    ΑΤΗ ΛΑΜΒΑΝΕΙΝ ΑΥΤΟΙΣ
    ΥΒΡΙΣ ΓΕΝΝΑΤΑΙ
    ΝΕΜΕΣΙΣ ΚΑΙ ΤΙΣΗ ΑΚΟΛΟΥΘΟΥΣΙ ΔΕ

    When there is no shame
    Divine blindness conquers them
    Hybris (abuse, opprombium) is born
    Nemesis and punishment follows.

    Εχε υπομονη Ηρωα
    Η τιμωρια δεν αργει.

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    Hi Yetos, no I haven't had pasta with Greek yogurt, and no offense but I'm not sure if I'll enjoy mixing pasta and yogurt together. I did have Greek lasagna, forgot the name but it was really good and it was very different from Italian lasagna.
    mmmmmmmmm dooouuughhhnuuuutz

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    @Davef. Do not try Vegetarian Lasagne, I think you won’t like it.
    Disco Disco boom boom, Disco Disco boom boom, Disco Disco boom boom, ..... lol
    But you oh Messapo, Tamer of Horses ... that no one, with neither iron nor fire can break down! “Virgil”

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    Quote Originally Posted by Salento View Post
    @Davef. Do not try Vegetarian Lasagne, I think you won’t like it.
    Disco Disco boom boom, Disco Disco boom boom, Disco Disco boom boom, ..... lol
    LOLZ DISCO STU LIKES YO STYLE!!

    Vegetarian lasagna is great, as long as it doesn't leave out the ricotta or mozzarella to be more "vegan" else it's a BRIIIICK HOOOOWWWSSSE!!!

    And forget wine from the lush rolling vineyards of Europe, the best beverage with Italian food is a tall n frosty MILLER LITE !!!

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    Quote Originally Posted by Salento View Post
    @Davef. Do not try Vegetarian Lasagne, I think you won’t like it.
    Disco Disco boom boom, Disco Disco boom boom, Disco Disco boom boom, ..... lol
    Vegetarian Lasagne??? eww i would give it a pass. I can trust the Tuscans with there pastas tho!

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    Someone's list of the best pasta dishes:
    https://www.greatitalianchefs.com/fe...n-pasta-dishes

    Can't believe how much they missed.

    Seafood pasta:


    Sicilian Sardine sauce:


    Pappardelle with wild boar ragu:


    Agnolotti with cream and truffle sauce:


    Meat ravioli alla genovese:


    Pansotti with salsa di noci


    Lasagne


    I could go on, but I won't. :)


    Non si fa il proprio dovere perchè qualcuno ci dica grazie, lo si fa per principio, per se stessi, per la propria dignità. Oriana Fallaci

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    Salento, you said some went to that new haven place for clams or used them as a topping?
    I guess clams would work on pizza, I know someone who likes tuna fish on his pizza which is something I've never seen nor had, then again I really don't like tuna so I can't judge how well it goes with pizza.

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    Rules for cooking pasta

    Quote Originally Posted by davef View Post
    Salento, you said some went to that new haven place for clams or used them as a topping?
    I guess clams would work on pizza, I know someone who likes tuna fish on his pizza which is something I've never seen nor had, then again I really don't like tuna so I can't judge how well it goes with pizza.
    In many cases those that order pizza with Clams is because they are Lactose Intolerants. The “Rule” is: No cheese, and No mozzarella on Sea Food, almost always, Period. :)
    People say:
    “Mangia a gusto tuo, ma vestiti al gusto d’altri”
    “Eat as you like, but get Dress as other people want you to.” ( I don’t know how to say it in English )
    Last edited by Salento; 22-03-18 at 20:31.

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    Any sauce for fioggiakia, farfalle.

    I think they worth a milk sauce, than a tomatoe sauce.
    do you agree?

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    Quote Originally Posted by Salento View Post
    In many cases those that order pizza with Clams is because they are Lactose Intolerants. The “Rule” is: No cheese, and No mozzarella on Sea Food, almost always, Period. :)
    People say:
    “Mangia a gusto tuo, ma vestiti al gusto d’altri”
    “Eat as you like, but get Dress as other people want you to.” ( I don’t know how to say it in English )
    Indeed
    I know that do
    it is dangerous sometimes,
    especially combination of egg cheese and fish
    may bring serious problem to your stomach,
    a kind of reaction with phosphoric fat of fish


    anyway some shells are just dive with cheese for example saganaki

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    lasagne from Laganon and linguistic combo with lavas lawas
    an ancient type of bread ?

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    I joined this site 01-03-18.
    You have been moderating and deleting all of my posts.
    I sent you an email on this subject.
    Can you please either start letting my posts on, or deactivate my account?
    This is just wrong.

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    Quote Originally Posted by Night View Post
    I joined this site 01-03-18.
    You have been moderating and deleting all of my posts.
    I sent you an email on this subject.
    Can you please either start letting my posts on, or deactivate my account?
    This is just wrong.
    I just saw this. It didn't show up because it's a moderated post. The site randomly chooses posts which have to be manually accepted. It does it to my posts as well. If we don't happen to see them in a thread we're reading, we're unaware of it. If, in the future you can't see your post, then pm any of the moderators giving them the thread and page number and they'll take a look at it. In 99% of the cases it will be approved.

    Perhaps it's best if you don't assume any nefarious motives behind certain things.

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    Quote Originally Posted by Yetos View Post
    Any sauce for fioggiakia, farfalle.

    I think they worth a milk sauce, than a tomatoe sauce.
    do you agree?
    Given their shape and delicate structure I usually dress them with a light tomato or cream sauce. I tend to use them more frequently in the summer with "raw" or barely cooked ingredients, like cherry tomatoes, olives, cubed mozzarella, basil, oil. I like feta so I sometimes substitute that. As with all "raw" sauces, it has to be eaten that day or it gets gelatinous and disgusting.

    I also combine them with sauteed zucchini and oil, or really, any sauteed vegetablesin the summer when they're so abundant and good.

    It's often served with shrimp or salmon and peas or asparagus and a very light cream sauce as well.


    I often mix them with pesto too.


    We eat a lot of fava beans, including with pasta, but my favorite way is raw with pecorino sheep's milk cheese.




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    Quote Originally Posted by Angela View Post
    I just saw this. It didn't show up because it's a moderated post. The site randomly chooses posts which have to be manually accepted. It does it to my posts as well. If we don't happen to see them in a thread we're reading, we're unaware of it. If, in the future you can't see your post, then pm any of the moderators giving them the thread and page number and they'll take a look at it. In 99% of the cases it will be approved.

    Perhaps it's best if you don't assume any nefarious motives behind certain things.
    Not assigning nefarious motives.
    I have been on this site trying to post in a patient manner, with calmness and no complaints for quite sometime.
    I tried to PM you and was unable to do so.
    It's highly frustrating.

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    Another great Sunday lunch.

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    Quote Originally Posted by Jovialis View Post


    Another great Sunday lunch.
    Strozzapreti with sauce and ricotta salata? Or do you call them cesarecci?

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    Here's the pasta that was used, with the ragu sauce.

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    My dad said he used pecorino cheese on it.

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    1 members found this post helpful.
    Quote Originally Posted by Jovialis View Post


    Here's the pasta that was used, with the ragu sauce.
    They're just different names for the same thing, or they're very, very similar.

    Strozzapreti:


    They're also similar to our trofie, which we serve with pesto usually:


    I know Puglia makes excellent pasta.

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    Quote Originally Posted by Angela View Post
    They're just different names for the same thing, or they're very, very similar.

    Strozzapreti:


    They're also similar to our trofie, which we serve with pesto usually:


    I know Puglia makes excellent pasta.

    Looks amazing, I love pesto!

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    Dang Jovialis, you're lucky I wasn't there else you'd see those mozzarella slices gone in a heartbeat!!! I love mozzarella in that form, i prefer to have it that way on pizzas as opposed to the shredded stuff that gets dry and stale (I'll admit, I can be the biggest thief at parties with snacks, I would take half the ranch dressing with one potato chip lol).

    I think I had macaroni and cheese in that pasta shape as a side dish for steak or chicken breast.

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    Quote Originally Posted by Angela View Post
    Given their shape and delicate structure I usually dress them with a light tomato or cream sauce. I tend to use them more frequently in the summer with "raw" or barely cooked ingredients, like cherry tomatoes, olives, cubed mozzarella, basil, oil. I like feta so I sometimes substitute that. As with all "raw" sauces, it has to be eaten that day or it gets gelatinous and disgusting.

    I also combine them with sauteed zucchini and oil, or really, any sauteed vegetablesin the summer when they're so abundant and good.

    It's often served with shrimp or salmon and peas or asparagus and a very light cream sauce as well.


    I often mix them with pesto too.


    We eat a lot of fava beans, including with pasta, but my favorite way is raw with pecorino sheep's milk cheese.






    That is very interesting,
    combining pasta with beans,

    I will try to make it in near future,
    and make my 'expirements' so to bring it closer to my taste.

    what is different,
    what you call fava beans in Greek is Κυαμος, compare Cyamismos= lack of G6PDD enzymon, Modern Greek koukia
    and we avoid to consume them,
    exept Cyamismos, they might also react with mallaria antisomes, and some other,

    what we call fava is another legume/bean
    simmilar to the old one that is ancient, cultiveted almost 6 000 years in Aegean



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    Quote Originally Posted by Yetos View Post
    That is very interesting,
    combining pasta with beans,

    I will try to make it in near future,
    and make my 'expirements' so to bring it closer to my taste.

    what is different,
    what you call fava beans in Greek is Κυαμος, compare Cyamismos= lack of G6PDD enzymon, Modern Greek koukia
    and we avoid to consume them,
    exept Cyamismos, they might also react with mallaria antisomes, and some other,

    what we call fava is another legume/bean
    simmilar to the old one that is ancient, cultiveted almost 6 000 years in Aegean


    I've never heard of that as a reason for not eating "broad" or fava beans, and in the past there was a lot of malaria in Italy.

    Anyway, combining grains and beans creates a complete protein, so not every meal has to contain meat. That was even more important in the past.

    Pasta and bean soup is ubiquitous in Italy. I've posted my version here.
    https://www.eupedia.com/forum/thread...=Pasta+fagioli

    Pasta and ceci or chick peas is also very good. My method is similar to the video below except I tend to use ditalini for the pasta. and before I put the pasta in to boil, I put at least half of the beans in a food processor so that the end product is creamier, and looks more like this, with less pork.(Using just a bit of pancetta instead of a lot of guanciale gives a good taste without so much fat.)





    For the recipe:
    www.youtube.com/watch?v=Awf193uoK58

    I make things like this all the time in the summer. Just cook everything separately and then mix with olive oil, salt, and pepper, maybe even some fresh lemon juice. You can throw in some feta too if you like, why not?

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    Rules for cooking pasta

    For Pasta e Ceci fry or toast about 6 or 8 pieces of the cooked pasta (fry if fresh/homemade pasta) for portion, and then put it in the pasta e ceci right before you dish it out.
    (Ancient Secret) :)
    Also parmigiano is optional if you do that.

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