#making pasta from scratch

[icaruspendragon]

i’m a girl in the same way olive garden is italian

[inbetween-beast-and-man]

baby needs smoko

I say this every time I light a new one. baby does need smoko.

[lichfucker]

I am making an entirely vibes-based pasta sauce which means I can use a truly unconscionable amount of shallots and no recipe will stop me

[b-blushes]

I found some onion-free sauces when I was ordering my trusty onion-free vegetable stock online, so given that they have very long storage dates and I can eye them warily in my cupboard until i feel curious enough to try them I have picked some out to try…… very exciting if they end up being tasty!!!!!

[sunmontuewrites]

So... dinner was nice. We enjoyed the experience. But Wax had a carbonara dish, which he has been learning to make from scratch (pasta included) with Uncles Wax and Max. He's been learning how to make it because it is his favourite dish.

Yeah - it was quite disappointing tonight, and we asked him how it was and he said "a bit bland" (which is DAMNING from a kid who usually finds nice things to say about everything - complete opposite of Max). But he was dead on (we all tried it). Needed both salt and pepper, and some more parmesan for the sharpness.

Anyway, Hubs went up to pay and the hostess (owner) asked him how everything was, and he asked her if she wanted brutal honesty.

(Those of you who know Hubs, he is a sarcastic MF and can be very cutting with his tongue - Max gets it from him in SPADES).

Anyway, she said yes, and then Hubs said that while the entree was delicious, and three of the mains were equally great, the pasta was really disappointing and then he said "one of my sons can cook a better carbonara then that". He then went on to say it was edible, and not bad enough to send back. Just disappointing.

Then we find out it's a new chef.

But yep, Wax had an interesting night in that he learnt that he can cook a meal better than a professional chef (with help from Uncle Max and Wax).

[shoku-and-awe]

Conbini lasagna is back :| My husband is always compelled to try these somehow. I don't know how he can eat lasagna in this heat, or how he can eat this at all.

[boyswanna-be-her]

I just need the internet to know that I made the most amazing penne alla vodka with mushrooms from scratch tonight for dinner and i am a total catch 💯

[foxyfoxyfoxyfoxy]

SHIT ACTUALLY GOT THE PROMOTION

[crushedsweets]

Where is YOUR creeped au bond map yoke sucker

IVE BEEN BUSY OK IM SORRYYYY

[mer-se]

nice way to spend new years

[authorandartist13]

Half of my somewhat decent cooking skills have been attained by going "oh, well duh" and here's one of those moments from today's lunch that has proven extremely helpful when I want to make something appetizing without going all-out:

You can just doctor storebought pasta sauce to make it taste richer. Most of the stuff you add will already be in the sauce, but it still helps make it more to your liking.

Stuff I usually add, if I've got it on hand (you can do any combination of these or other spices, for real, just add whatever!)

-Butter. Man, it's a magical make-the-sauce-smoother thing.

-Sprinkle of onion powder and oregano

-Garlic. I like to melt a pad of butter down in the saucepan with a bit of minced garlic (the stuff that comes in a jar, but you can use any type), then I'll add the storebought sauce and the other dry spices.

-Here are the big two: crushed red pepper flakes and chili powder. A little kick makes any red sauce better imo, so shake a good amount of both in.

-Top with cheese and, if you can, some fresh herbs! Genovese basil is to die for.

That's it! Experiment! Taste as you go! Don't measure, just toss stuff in gradually until it tastes hella good and then use similar amounts next time. Go forth and impress your comrades with your cooking witchcraft, and don't feel bad if it takes a couple of tries to find what works.

[lesbiansanemi]

In a turn of shocking events absolutely stunning no one more than myself, I might actually enjoy cooking and not only that, be good at it

[rottiens]

tbh proud that my brother is learning to cook after being inspired by watching me do it

[pandalavalamp]

You know that daunting task that you’ve put off for years that you think is gonna suck and take hours to do but ends up taking 10 minutes?

Yea I WISH it were like that, I just finished my daunting task and it was just as tedious and annoying as I thought it would be… if not worse. (Cause I don’t have the right cleaning supplies)

[stinkrascal]

whenever i try to cook something ive never made before it gives me so much anxiety

[sexynetra]

16, 21, and 29 please :) :)

16. thoughts on mint chocolate chip?

Love :) always have always will :)

21. a number that weirds you out?

Uhhhh I dunno 😅 2 digit prime numbers have some sus vibes sometimes but I can’t think of any specific numbers that give me the ick

29. preferred pasta noodle?

It is so dish dependent!!! I guess I usually default to spaghetti if I’m gonna have a long noodle, but I tend to prefer short ones. I used to make farfalle a lot and we always have gemelli in the pantry so that’s a common one for me to use. Orecchiette is the best one for Mac and cheese (obviously), but really it’s so dependent on what it’s the vessel for, you know? I have like 3-4 Cavatelli presses I got in Italy but for some reason I never make that.