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Pasta recipe

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By (user no longer on site) OP   
over a year ago

Best recipe for making pasta?

I go for 1 egg per 100g flour.

Anything to jazz it a bit?

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By *yron69Man
over a year ago

Fareham


"Best recipe for making pasta?

I go for 1 egg per 100g flour.

Anything to jazz it a bit?"

Ketchup?

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By *nliveneTV/TS
over a year ago

Selby

If the spaghetti is already cooked

then stir fry smocked bacon add double cream, let bloil slowly for 30 seconds, add black pepper and sea salt at your taste and throw the spaghetti into this mix , mix all very well for a minute and is ready to serve spaghetti carbonara in its simplicity but delicious! A beer is always my suggested drink when comes to carbonara

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By (user no longer on site) OP   
over a year ago


"If the spaghetti is already cooked

then stir fry smocked bacon add double cream, let bloil slowly for 30 seconds, add black pepper and sea salt at your taste and throw the spaghetti into this mix , mix all very well for a minute and is ready to serve spaghetti carbonara in its simplicity but delicious! A beer is always my suggested drink when comes to carbonara "

All sounds great but making my own pasta first

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By *asterR and slut mayaMan
over a year ago

Bradford


"Best recipe for making pasta?

I go for 1 egg per 100g flour.

Anything to jazz it a bit?"

Sounds great but I'll stick with ready made and jazz that up

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By *nliveneTV/TS
over a year ago

Selby


"If the spaghetti is already cooked

then stir fry smocked bacon add double cream, let bloil slowly for 30 seconds, add black pepper and sea salt at your taste and throw the spaghetti into this mix , mix all very well for a minute and is ready to serve spaghetti carbonara in its simplicity but delicious! A beer is always my suggested drink when comes to carbonara

All sounds great but making my own pasta first "

I will wait for the ingredients

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

Squid ink?

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By (user no longer on site) OP   
over a year ago


"Squid ink?

"

Do they source it direct from squid?

Or can it be bought

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By *nliveneTV/TS
over a year ago

Selby


"Squid ink?

"

Is very traditional in spain i pasta recipes l8ke fideos with seafood and really is tasty

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex


"Squid ink?

Do they source it direct from squid?

Or can it be bought "

I believe you can buy it for a couple of squid

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By *obilebottomMan
over a year ago

All over


"Squid ink?

Do they source it direct from squid?

Or can it be bought

I believe you can buy it for a couple of squid "

I love a nice squid ink linguine, with some squid tooof course

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By (user no longer on site)
over a year ago


"Best recipe for making pasta?

I go for 1 egg per 100g flour.

Anything to jazz it a bit?"

Olive oil

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By *oggoneMan
over a year ago

Derry

just the yolks, separate them and have a meringue for afters.

The quality of the eggs makes a huge difference. If you refrigerate the dough before stretching, you shouldn't need olive oil

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By *ankShandyMan
over a year ago

West Midlands

Hate to be the pasta ponce but there is no cream in a carbonara.

Jus' sayin'

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By *ack688Man
over a year ago

abruzzo Italy (and UK)

Cooked spinach, it needs to be finely chopped and very squeezed out though to not add moisture to the pasta mix

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By *obilebottomMan
over a year ago

All over


"Hate to be the pasta ponce but there is no cream in a carbonara.

Jus' sayin'"

That's true, traditionally the carbonara sause is just eggs and cheese

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By *rHotNottsMan
over a year ago

Dubai & Nottingham


"Hate to be the pasta ponce but there is no cream in a carbonara.

Jus' sayin'

That's true, traditionally the carbonara sause is just eggs and cheese "

Mines bacon, garlic, creme freshe, grated cheddar & loads of fresh basil

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By *estarossa.Woman
over a year ago

Flagrante


"Hate to be the pasta ponce but there is no cream in a carbonara.

Jus' sayin'

That's true, traditionally the carbonara sause is just eggs and cheese

Mines bacon, garlic, creme freshe, grated cheddar & loads of fresh basil "

Its not a Carbonara then.

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By *ife NinjaMan
over a year ago

Dunfermline

M&S...they do great Italian food

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By *eliWoman
over a year ago

.


"Hate to be the pasta ponce but there is no cream in a carbonara.

Jus' sayin'

That's true, traditionally the carbonara sause is just eggs and cheese "

Not just eggs and cheese. Guanciale is really important for that savoury saltiness to cut through some of the richness.

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By *obilebottomMan
over a year ago

All over


"Hate to be the pasta ponce but there is no cream in a carbonara.

Jus' sayin'

That's true, traditionally the carbonara sause is just eggs and cheese

Not just eggs and cheese. Guanciale is really important for that savoury saltiness to cut through some of the richness. "

Indeed it does

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By *rHotNottsMan
over a year ago

Dubai & Nottingham


"Hate to be the pasta ponce but there is no cream in a carbonara.

Jus' sayin'

That's true, traditionally the carbonara sause is just eggs and cheese

Mines bacon, garlic, creme freshe, grated cheddar & loads of fresh basil

Its not a Carbonara then."

it’s my version & I like it

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By (user no longer on site)
over a year ago

6 large cloves of garlic finely grated.

A handful of fresh parsley finely chopped.

I level teaspoon full freshly ground black pepper.

50ml olive oil.

Heat gently so as to infuse the flavours then pour into the drained spaghetti and fold it through.

Sprinkle with plenty of freshly grated parmesan.

Absolutely gorgeous and cheaper than chips. Think it's called pepperonicci or something like that.

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By *obilebottomMan
over a year ago

All over


"6 large cloves of garlic finely grated.

A handful of fresh parsley finely chopped.

I level teaspoon full freshly ground black pepper.

50ml olive oil.

Heat gently so as to infuse the flavours then pour into the drained spaghetti and fold it through.

Sprinkle with plenty of freshly grated parmesan.

Absolutely gorgeous and cheaper than chips. Think it's called pepperonicci or something like that."

pepperoncini

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By (user no longer on site)
over a year ago

Many thanks for correcting me

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By *obilebottomMan
over a year ago

All over


"Many thanks for correcting me"

You were not far off though and yes very simple but delicious.

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By (user no longer on site)
over a year ago

And makes Jamie's 15 minute meals look like a marathon cook-in.

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By *aul DeUther-OneMan
over a year ago

Sussex


"Squid ink?

Do they source it direct from squid?

Or can it be bought

I believe you can buy it for a couple of squid "

Six quid.... if it's extracted from a poorly octopus

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