Buttered noodles
- Thread starter SandwichShortOfAPicnic
- Start date
I agree with others that simply butter is fine. But I like some lemon zest added to mine. It really perks it up. I use tagliatelle but it really doesn't matter.
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Italian cooks are fiercely regional and rightly proud of their local cuisines - but I'm not going to enter into that wasp's nest.I was aware there was a size difference Mr Humphriesbut I thought tagliatelle was always made with egg?
Fettucine is slightly thinner than tagliatelle, and as for the egg, well that's often found in many pasta varieties.
However, it's probably just a regional thing. Before Italy was unified in 1860, there were many dialects ; Franco-provencale in the north, Piedmontese, Sicilian, Sardinian, Tuscan, etc, etc. It's possible that what they called tagliatelle in Bologna was basically the same as fettucine in Rome. Some pastas use eggs, or not, depending on the sun's rays, the time of year, whether Inter Milan won or not, or whether the family actually had any eggs available.
Yep. Papardelle, which is basically a wider version of tagliatelle or fettucine. My favourite, too.
SandwichShortOfAPicnic
Legendary Member
I’m beginning to feel grateful I’ve skipped the pasta discussions all these years
You'll be fine in any country - except Italy
SandwichShortOfAPicnic
Legendary Member
It was a HIT
Mr SSOAP was very dubious to the extent he said “Really? Are you sure? It doesn’t sound right”
he even started the pasta first thinking if it was bad at least he could move onto the beef but he kept eating it and then he went back for seconds
I really like it too. Just butter and a bit of salt. It’s just a plain carb but it really shows the butter flavour off well. I’m surprised something so seemingly bland can be so pleasant.
I think if I’d been introduced to this rather than what was approved of in the UK (olive oil) I would have fallen for pasta far more easily.
Oily pasta never sat well with me, but buttery - pasta bring it on!
Mr SSOAP was very dubious to the extent he said “Really? Are you sure? It doesn’t sound right”
he even started the pasta first thinking if it was bad at least he could move onto the beef but he kept eating it and then he went back for seconds I really like it too. Just butter and a bit of salt. It’s just a plain carb but it really shows the butter flavour off well. I’m surprised something so seemingly bland can be so pleasant.
I think if I’d been introduced to this rather than what was approved of in the UK (olive oil) I would have fallen for pasta far more easily.
Oily pasta never sat well with me, but buttery - pasta bring it on!
A well-versed Italian cook will tell you that different types of pasta go with different sauces/ingredients.
I have to admit that, for the first few years I cooked pasta, I never thought of that. I mean, spag bol is spag bol, innit? And ravioli is just little squares of stuffed pasta with something in them, right?
Wrong. some pastas are smothered in sauce; some pastas get filled with the ingredients; some pastas work well with a chunky sauce and others work well with a smooth, buttery sauce. We live and learn!
As for just butter; I think that one of the wonders of Italian cuisine is the extraordinary combination of just a few ingredients. Fettucine al burro. Pasta carbonara. Aglio e olio. One I'm going to make right now: penne with broccoli, garlic, anchovies and a touch of peperoncini.
And lets not forget carpaccio and insalata caprese.
I've known about buttered pasta for a long time (here in the UK). But that may be just me and the recipe books I've read in the past (Elizabeth David for example). Its well known in Italy but usually with parmesan added.
CookieMonster
Über Member
methinks the "need/reason" for buttered noodles is the eventual plate . . .
buttered noodles for 'meat sauce over pasta' - hmmmm, not likely to be of any value.
buttered noodles as a 'side' for (long list of things...) - yeah, that's where they can shine.
I do spaetzle as a side for pork tenderloin/pork chops/etc. - it is a pasta~noodle~dumpling - and I always finish it with butter pats melted into the 'heap' as it comes out of the water. most times gets 're-fried'
a tasty side - as opposed to dry, stuck together lumpy gooey stuff . . .
buttered noodles for 'meat sauce over pasta' - hmmmm, not likely to be of any value.
buttered noodles as a 'side' for (long list of things...) - yeah, that's where they can shine.
I do spaetzle as a side for pork tenderloin/pork chops/etc. - it is a pasta~noodle~dumpling - and I always finish it with butter pats melted into the 'heap' as it comes out of the water. most times gets 're-fried'
a tasty side - as opposed to dry, stuck together lumpy gooey stuff . . .
rascal
Forum GOD!
We had fettuccine last night..with parmesan. I must try the tagliatelle???
Russ
Russ
SandwichShortOfAPicnic
Legendary Member
I did not know that.
JAS_OH1
Forum GOD!
Is it gluten-free?It was a HIT
View attachment 121975
Mr SSOAP was very dubious to the extent he said “Really? Are you sure? It doesn’t sound right”
I really like it too. Just butter and a bit of salt. It’s just a plain carb but it really shows the butter flavour off well. I’m surprised something so seemingly bland can be so pleasant.
I think if I’d been introduced to this rather than what was approved of in the UK (olive oil) I would have fallen for pasta far more easily.
Oily pasta never sat well with me, but buttery - pasta bring it on!
SandwichShortOfAPicnic
Legendary Member
Absolutely
I wouldn’t ever willingly eat the normal stuff!I know people have mixed feelings about the Barilla brand but that’s based on being able to choose from all sorts of wonderful pastas. When it comes to gluten free Barilla and Garofalo are the clear winners. They don’t sell Garofalo in Spain so Barilla it is!
JAS_OH1
Forum GOD!
I was also thinking you might be limited on shapes when buying GF, depending on where you're shopping.Absolutely
I know people have mixed feelings about the Barilla brand but that’s based on being able to choose from all sorts of wonderful pastas. When it comes to gluten free Barilla and Garofalo are the clear winners. They don’t sell Garofalo in Spain so Barilla it is!