Sure was, but as said, they can get betterWow! Those are beautiful. I bet they were deeeelish
Sure was, but as said, they can get better
Home alone so I played around a little. Made some pastarolls for lunch ... they were good, but need some refinement.
Damn thought I was on the wrong site. Looks like the cover shot for Bon Appetite. Amazing!
Filling is ricotta mixed with chives, tarragon, thyme, parmasan, egg yolk, salt and peber. Sauce is browned butter mixed with soysauce and balsamic vinegar.
So which part of it worked vs did not work? The manicotti filling sounds spot-on, but I'll admit I've never had any with a sauce other then tomato sauce. Browned butter seems like it would work ok, but curious how the soy and balsalmic vinegar affected things. I like the mushrooms -- seems like a good addition.Flavors ...
It seems the "flavor" problem has nothing to do with the pasta itself, but how was prepared.
Making good, light pasta is pretty simple and it seems like you nailed it.
Most any manicotti with a cheese filling is going to be relatively heavy and unami no matter how thin you make the pasta.
That looks awesome!
What did you feel like needed refinement?
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