The Accidental Gourmet > Comments on Using Your Noodle

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I don't think that the kind of flour woud really matter...

but if you think that the flour you are making, such as the oatmeal flour, would be denser then you might have to go trial and error and use a little less of it or cut it 50%/50% with regular flour. I will have to look into that. No one has ever asked me that question

Mike's Goddess

posted by mikes_goddess on May 25, 2005 at 5:20 PM | link to this | reply

Looks cool.

Does the flour matter for the eggless pasta?   Also, I'm wondering about creating "better" carbs.  I sometimes grind oatmeal into flour in the blender.  Could that be used for pasta?  I remember doing it for pancakes, and I think they were a little heavier and denser than white flour. 

posted by Witchflower on May 25, 2005 at 3:05 PM | link to this | reply

Making pasta is so easy May...

once you have done it a few times it is as easy as opening a bag of pasta

Mike's Goddess

posted by mikes_goddess on May 24, 2005 at 7:18 PM | link to this | reply

Oh Miss Diva that does sound divine!

But I would definitely add the parmesean...I love the stuff

Mike's Goddess

posted by mikes_goddess on May 24, 2005 at 7:15 PM | link to this | reply

a sauce in less than 10 minutes

I adore pasta too, and could eat it each and every day. This sauce can be made while the noodles are cooking, I like fettucine or linguine but any long pasta will be fine. It's a fresh, simple sauce, ready in minutes.

2 cloves of garlic crushed

2 T olive oil and 2T butter

3/4 cup half half cream

zest of one lemon

salt and lots of fresh ground pepper

Saute the garlic in oil and 1 T butter until soft, add cream and reduce for 5 minutes on med/high heat. Add zest, 1T butter, salt and pepper. Fold in al dente pasta and cook for 1 minute. Serve with fresh grated parmesan (if you like, I like it without).

posted by DivineDiva on May 24, 2005 at 6:19 PM | link to this | reply

This sounds delicious. I hope to have time to do it one day

posted by Azur on May 24, 2005 at 6:02 PM | link to this | reply

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