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What do you have it with?
It's amazing that way. Best thing I ever had with it was tuna steaks with a Mediterranean vegetable thing. Do that.
Mozzarella might make it a bit stodgy and stringy.
normally pretty shit.
Was it more or less than £6, and did it come with coffee?
in a FUCKLOAD of butter, some crushed garlic.
whack in some fresh basil and grated parmesan.
season with a bit of salt/pepper. And if you're feeling a a bit fruity, maybe a small amount of finely chopped (mild ish) Chilli.
Bit of fackin' streaky bacon wouldn't go amiss either.
I'm gonna do this this week.
don't listen to these other twats
I wouldn't trust the chef with blue cheese. Too much and it'll fuck it right up.
for this chump I prescribe brown sauce with some cheese strings draped over the top
this would potentially work in a Dessert way - like rice pudding.
But probably not.
It's making me want gnocchi
They've just bunged it in a tomato pasta sauce.
And don't involve blue cheese or walnuts?
Meow, what did you do with it in the end?
(Guess what I'm having for dinner tonight)
He had it as a side thing to some pork and some veg. Kind of polish style.
One, you make a regular cheese sauce (yeah, cheddar, flour, milk, nutmeg, onion, if you like, etc.) and mix it with some sauted small-diced courgettes. You want the courgettes to have just turned a bit soft but still have a nice flavour.
Two, just put a regular tomato pasta sauce with it. I'm a fan of the arrabbiata variety but either works.
a sage and butter sauce works nicer than a cheese sauce.
Quite like whacking gnocchi in the oven with a tomato sauce and cheese on top.
Along with pasta* and filo pastry**, it's one of those things where I don't believe the effort justifies a result that is sufficiently (i.e. any) better than the people in the shop/ factory could do for me.
*I have never had a pasta maker though. I could be persuaded.
**I would never attempt filo pastry ever again after it made my kitchen look like I'd had an excema attack for about a month afetrwards.
but I love making my own pasta.
Does it taste loads better than shop bought? Probably not (although I like to think it does taste a bit nicer fresh): it's only pasta at the end of the day innit. But it's good fun and rewarding to make.
but I feel wnogh reward when I've slow cooked a ragu all day. I think my atention span is too short for making everything form scratch, but that's because I get halfway through and always want to go out to the pub or watch the football and get too easily sitracted. Maybe when I grow up (scheduled in my diary for January 2014) I'll be better at thisa. Might ask for pasta making stuff for christmas actually. is there a hierarchy of these things or do they all generally do the same thing? (I am a lakeland addict and I also like kitchenaid...)
Agree thats it's not worth the aggro. Makes loads of mess, takes ages to roll all the little balls up
I might try it again but the effort involved was a bit OTT.
plonk it in a bowl, add an egg, flour and salt, mix together, roll out, chop up, cook for 1 minute.
Not that much effort.
And the kitchen was a complete mess after.
Not sure I'm confident enough with my baking to be messing about with dough. I can just about manage chapatis (easiest thing ever) and that's it...
Never tried making my own, but now I want to.
I always have it in that with pork chops.
why not just buy some potatoes?