What is the best pasta you have ever tried?

Question

do you have any recipe to recommend?

Answer 1

Macaroni Grill Gemberetti Noci E De Pino

(now called Shrimp Portofino)

24 Jumbo Shrimp -- peeled and deveined

3 C. sliced mushrooms -- washed and sliced -- 1/4 inch thick

1 1/2 Tbsp. roasted pine nuts

6 handfuls fresh spinach leaves

6 C. cooked vermicelli pasta

4 Tbsp. Butter

2 Tbsp. fresh Garlic -- minced, up to 4

Lemon Butter Sauce

1 Tbsp. shallots -- minced

1 Tbsp. fresh garlic minced

1/2 C. dry white wine

1 C. Heavy Cream

1/2 C. Lemon juice -- freshly squeezed

1/8 tsp. White pepper

1 lb. lightly salted butter -- cut into -- tablespoons

Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.

Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.

Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.

In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.

Answer 2

fettucine alfredo, go to the store and buy some. ive never tasted better.

Answer 3

fettucine alfredo!!!That's delicious!!Thats the best one I tried out!

Answer 4

http://allrecipes.com/Recipe/Italian-Whi...

This is the best soup ever!

Answer 5

Tortellini, I love that stuff. My grndma is Italian and when she comes to visist us, she always makes it. I don't have the recipe, but it is sooo good

Answer 6

Carbonara

1 bunch asparagus, ends trimmed, rubber band left on

1 pound linguini

1 cup Basil Aioli, recipe follows

1 cup shaved pecorino

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 tablespoons butter

4 to 6 large eggs

Salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

Basil Aioli:

1 clove garlic, minced

2 large egg yolks*

2 teaspoons mustard

1 teaspoon lemon juice

1/4 cup finely chopped fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

1/2 cup vegetable oil

1/2 cup extra-virgin olive oil

Yield: 1 cup

Prep Time: 5 minutes

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Answer 7

Try foodnetwork.com and search pasta recipes.  Barefoot Contessa has lots!

Believe it or not Walmart brand has a good "semolina" pasta.

Answer 8

my ex-wife, who HATED to compliment my cooking, said this was the best pasta dish she had ever eaten.

Pasta with Roasted Bell Peppers and Basil

1 pound Penne or other short pasta

1 Tablespoon olive oil

2 cups chopped onion

½ teaspoon crushed fennel seeds

2 cloves garlic, minced

1 (14 ½ ounce) can whole tomatoes, un-drained and chopped

3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)

½ tsp salt

¼ tsp freshly ground pepper

½ cup thinly sliced fresh basil

½ cup fresh ground Parmesan cheese (or more to taste)

• Cook pasta per package instructions and drain. Keep warm.

• Heat oil in a large non-stick skillet over medium low heat. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender.

• Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.

• Meanwhile, cut roasted peppers into Julienne strips. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes.

• Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table.

In case you don’t know how to roast bell peppers:

• Halve, seed and remove the membranes and stems from the bell peppers

• Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet

• Place under broiler for 10-15 minutes, watching very closely

• When skin is mostly black, remove to a paper bag and refrigerate

• After cooling 15 minutes or so, remove and discard the blackened skin