I have to agree with you. Getting old does suck.
Oh you need to eat it in moderation smaller portions.
Thanks, mom...Agreed, but that's so hard to do. I'd rather not be faced with the temptation. After getting a bite of that thick pasta covered in melted creamy cheese and meaty tangy sauce... it's hard not to want to devour it all.
Generally spaghetti or pennette al sugo or al pesto.
Uffff thank you for your answer. Now I don't feel so bad for eating so much pasta lol.
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Awesome. How often did they eat pasta?
Wow congratulations! How long did it take to make all that?
About an hour!
Bravo. I need to check some gnocchi recipes.
I'll try to post it here.
POTATO GNOCCHI GROCERY LIST============================ Onion, 1/2Garlic CloveRusset/Baking Potatoes, 3 small or 1 largeBoil, peel, & mash/rice ahead of the class and cool (preferablyovernight) for 250g or ¾ cupFresh Basil, 1 sprigCrushed Tomatoes, 20oz or 2 1/2cups (canned or fresh)Egg, 1 large for yolkSub. with vegan alternative or additional flourFresh Ovalini MozzarellaGrated Parmesan, 1 tbspSub. cheeses with vegan alternativeAll Purpose Flour, 100g or 1/2 cupSub. With girlfriend flour if neededExtra Virgin Olive Oil, 1 tbspItalian Sausage Links, 2-4 (depending on how many you want/who you are feeding)Substitute with whole zucchini or vegetarian/vegan sausage alternative(can also sub. with mushrooms/another vegetable if you don’t like zucchini!)White Wine, 1/2 cup (cooking wine or a chardonnay)
EQUIPMENT: One 4 quart pot or large sauté pan, One 8 - 10 quart stock pot gloves, spider or slotted spoon, paring knife, cutting board medium bowlINCLUDED INGREDIENTS: (½) Onion - (1) Clove Garlic - (2) Italian Sausage Links 5-6” - (½) Cup White Wine (Wine (2) TBSP Extra Virgin Olive Oil - (20oz.) Crushed Tomatoes - (100g) AP Flour (250g) riced potato - (1) Fresh Ovalini Mozzarella - (1) Sprig of Fresh Basil (1) TBSP Grated Parmesan INGREDIENT SUBSTITUTES: (1) Whole Zucchini for Italian Sausage - Cup4Cup Flour for All Purpose Flour*vegans may substitute mozzarella or grated parmesan if they wish*INGREDIENT NOT INCLUDED: (1) Large Egg Yolk (vegan will just add additional flour) Extra Flour on the Side (Side DIRECTIONS: 1. On the stove, bring water to a boil in the larger stock pot before the class begins. 2. Warm a 4-quart stock pot, or large sauté pan over medium heat. 3. Once the pan is hot, place the sausage links in the pan and brown on all sides. 4. Dice ½ onion and chop 1 clove of garlic. 5. In the same pan that the sausage is cooking in, add 2 TBSP of olive oil, chopped garlic & onion onion. Sweat in the pan over low heat. Then, pour in. ½ cup of white wine. Let it reduce until all the wine is evaporated, and then add the crushed tomatoes and bring to a simmer. 6. In a medium bowl, pour the riced potato, 1 egg yolk, and all of the provided flour. 7. Knead with your hands to fully incorporate the flour and egg into the potato.
8. Once all the flour has been incorporated, cut the dough in4 equal parts and start rolling into ½” thick logs. 9. Using your knife, cut the gnocchi off the log into roughly 1Using 1” pieces, and repeat with all the logs. 10. Drop your gnocchi into the boiling water. Stir lightly and wait until they begin to float (3-4 minutes) 11. While your gnocchi is cooking, remove the sausage and slice it into bite sized pieces and return to the sauce. Then, slice the mozzarella into 8 pieces. 12. Once all the gnocchi are floating, using the spider or slotted spoon, remove the gnocchi from the water and put them directly onto a plate (separate from serving plates) 13. Once you are ready to plate, portion the gnocchi on the plate and top with the sausage and tomato sauce. 14. Garnish with fresh mozzarella, grated parmesan and tear the basil leaves directly on to the plate.
Awww that's so kind of you. Thanks a lot.
Any time! Let me know how it turns out if you make it.
How often do you eat pasta?
I'd say at least once a month if not more. It's not a strong need but I do enjoy pasta. I'd say I likely enjoy pizza more often than pasta and that's once a week for sure
Me too LOL.
We either have baked ziti, lasagna, spaghetti, or rotini.
I always make it creamy and cheesy.
Do you call it sauce or gravy? I call it sauce
I call it sauce too.
On occasion really. I eat more meat a veggies
I could it eat everyday too.
I would if it wasn’t all carbs
I know right. That's why I don't eat it everyday lol.
What's so funny?
I just find Italians and pasta to be a little funny.