Buttered noodles

[SandwichShortOfAPicnic]

I was also thinking you might be limited on shapes when buying GF, depending on where you're shopping.

Very.
And it can be quite disappointing when you find a shape you’ve been missing for a long while and you excitedly buy it to then discover it’s really not good.
Happened recently with macaroni. I miss macaroni but it’s hard to find and the ones I’ve tried aren’t worth eating.
Macaroni cheeeeeese

 

[JAS_OH1]

Very.
And it can be quite disappointing when you find a shape you’ve been missing for a long while and you excitedly buy it to then discover it’s really not good.
Happened recently with macaroni. I miss macaroni but it’s hard to find and the ones I’ve tried aren’t worth eating.
Macaroni cheeeeeese

It's too bad they can't cone up with a pill for gluten sensitivity like they do with other things (like lactose intolerance). Or a gluten intolerance pen, like an epi-pen.

 

[SandwichShortOfAPicnic]

It's too bad they can't cone up with a pill for gluten sensitivity like they do with other things (like lactose intolerance). Or a gluten intolerance pen, like an epi-pen.

I think one day they will be able to identify the marker and simply switch it off or manipulate it.
Will probably the same with a lot of diseases. But alas not yet and probably not in my lifetime.
Heyho, you got to be grateful for what you’ve got. I’m happy my hassles aren’t anaphylactic level. I feel for Satnav on that score for sure.

 

[karadekoolaid]

methinks the "need/reason" for buttered noodles is the eventual plate . . .

Nope. Just good old fettucine with loads of butter and a touch of parmigiano. Nothing else required

 

[karadekoolaid]

We had fettuccine last night..with parmesan. I must try the tagliatelle???

Almost no difference, unless you were born in Rome

 

[karadekoolaid]

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

Me too, because we probably bought the same book
Elizabeth David said:
"Fettucine al burro...when cooked...butter and parmesan cheese are stirred in and left for a minute or two.More butter, more cheese on the table. With good, unsalted country butter, this is a dish well worth eating " (1954)

 

[Morning Glory]

Me too, because we probably bought the same book
Elizabeth David said:
"Fettucine al burro...when cooked...butter and parmesan cheese are stirred in and left for a minute or two.More butter, more cheese on the table. With good, unsalted country butter, this is a dish well worth eating " (1954)

That's the one! Yes.

https://www.amazon.co.uk/Italian-Food-Elizabeth-David/dp/0140273271

 

[SandwichShortOfAPicnic]

That explains it. In 1998 I had only just finished uni, so buying any books that weren’t course related didn’t start happening until much later when I had some sort of income again.

Though I don’t think buttered pasta and pasta with butter and a load of parmesan is the same thing.
Just butter was a satisfyingly plain affair, where as parmesan or any cheese gives it a strong flavour and is something I’ve had many times.
It was my mums fast can’t be bothered version of macaroni cheese! Pasta, butter and parmesan or other strong cheese stirred in and grated on top.

 

[Morning Glory]

That explains it. In 1998 I had only just finished uni, so buying any books that weren’t course related didn’t start happening until much later when I had some sort of income again.

Though I don’t think buttered pasta and pasta with butter and a load of parmesan is the same thing.
Just butter was a satisfyingly plain affair, where as parmesan or any cheese gives it a strong flavour and is something I’ve had many times.
It was my mums fast can’t be bothered version of macaroni cheese! Pasta, butter and parmesan or other strong cheese stirred in and grated on top.

I believe pasta al limone (another Italian classic) is made simply with butter and lemon. Although, you may find UK or US versions with garlic and/or parmesan added. I suppose the point really is that you don't need olive oil ad that Italians do use butter with pasta.

I like it served alone not as an accompaniment to something which also has a sauce. Its pure comfort food and I particularly like it wth lemon zest. I'm not keen on parmesan with pasta in general with as it tends to dominate.

 

[SandwichShortOfAPicnic]

I believe pasta al limone (another Italian classic) is made simply with butter and lemon. Although, you may find UK or US versions with garlic and/or parmesan added. I suppose the point really is that you don't need olive oil ad that Italians do use butter with pasta.

I like it served alone not as an accompaniment to something which also has a sauce. Its pure comfort food and I particularly like it wth lemon zest. I'm not keen on parmesan with pasta in general with as it tends to dominate.

So you only eat pasta on it’s own, never with a sauce, what about spaghetti bolognese or carbonara type things?

 

[Morning Glory]

So you only eat pasta on it’s own, never with a sauce, what about spaghetti bolognese or carbonara type things?

No, I meant I don't like pasta to accompany other dishes with sauce, meaning as a side dish. Spaghetti bolognes is a pasta dish in itself, as is carbonara.

 

[JAS_OH1]

Okay I am confused now, LOL. Who would eat spaghetti Bolognese with an additional serving of pasta as a side?

 

[Morning Glory]

Okay I am confused now, LOL. Who would eat spaghetti Bolognese with an additional serving of pasta as a side?

Who said that? I was referring to the idea of using pasta as a side to other things. To me pasta is centre stage as I believe it would be in Italy. Think I was referring to the concept of buttered noodles (pasta) served alongside another dish, as an accompaniment to it. I think that is often done in the US but may have got it wrong.

 

[JAS_OH1]

Who said that? I was referring to the idea of using pasta as a side to other things. To me pasta is centre stage as I believe it would be in Italy. Think I was referring to the concept of buttered noodles (pasta) served alongside another dish, as an accompaniment to it. I think that is often done in the US but may have got it wrong.

I didn't know if someone did that somewhere somehow. We eat rice or potatoes as our starch on the side, although mashed usually have gravy with them. Rice I like plain with butter on the side. If serving pasta, it's generally underneath something saucy like the spag bol. I do think I went to an "Italian" fast casual restaurant once and had some sort of trio dish that had canneloni, lasagna, and chicken Alfredo on it, but to me that was 3 mini entrees. IDK.

 

[Morning Glory]

... to add, TastyReuben wrote (my bold):

No cheese, nothing else except maybe a little finely chopped parsley for color, and served many times as a side, occasionally with something over it (like leftover roast beef), or over something else (usually mashed potatoes), but mainly like spaghetti - a big ol’ plate of nothing but buttered noodles. It’s heaven.