tagliatelle – Simply Delicious: The Cookbook Project

18-9: Pasta I

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School January 4, 2017September 30, 2020angel hair, butter, cannelloni, cheese sauce, cooking school, fettuccini, lasagna, layers, mafalde, manicotti, meat sauce, Parmesan, pasta/noodles, spaghetti, spinach, stuffed, tagliatelle, tomato sauce, vegetarian, vermicelli

Simply Delicious dedicates its last few chapters to “Cooking School“, comprised of informational cards on various techniques, ingredients, & basic recipes that any serious cook should learn to master. 18-9: Pasta I is the first in a two-part series about pasta, the second being 18-10: Pasta II. This particular card covers a few different shapes of pasta, including spaghetti, fettuccini, & lasagna. ?

18-9: Pasta I only begins to scratch the surface of different types of pasta–there are so many more out there. The important takeaways from this particular set of tips are the different kinds of sauce that go with the various shapes, as well as how to identify some common variances in the shapes. 18-10: Pasta II goes more into the cooking and serving of pasta, as well as listing a few more shape/sauce combinations if you’re looking for a bit more from Simply Delicious on the topic. ?

12-40: Spinach Pasta with Mushrooms

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses December 3, 2016October 27, 2020black pepper, boiled, chopped, creamy, Dijon mustard, dinner, easy, fettuccini, herbs and spices, inexpensive, linguine, lunch, milk, mushrooms, olive oil, parsley, pasta/noodles, salt, side dish, sliced, spaghetti, spinach, tagliatelle, tender-crisp, untested, vegetables, vegetarian, whipping cream

Pasta with sauce is the most basic style of dish that Simply Delicious teaches a novice chef to cook. 12-40: Spinach Pasta with Mushrooms is appropriately classified as “Easy“.

Mustard-scented sauce is a recent addition to my diet, but it is one of my favorite additions. Dijon mustard is used in a lot of Simply Delicious sauces and it adds a tangy quality to the sauce that cannot be beat.

12-10: Cheesy Tagliatelle

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 29, 2016July 27, 2020al dente, all-purpose flour, basil, Béchamel sauce, black pepper, boiled, butter, Cheddar, cheese, cheese sauce, chopped, creamy, dinner, easy, fettuccini, frozen, garlic, grated, half-and-half, herbs and spices, inexpensive, Italian, lunch, melted, milk, minced, nutmeg, Parmesan, pasta/noodles, red bell peppers, roux, salt, sautéed, sesame seeds, side dish, sliced, spinach, sweet peas, tagliatelle, toasted, untested, vegetables, vegetarian

I’ve been meaning to make this one for a while–spinach fettuccine was my favorite as a kid (and is SUPER hard to find these days). I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. ?

I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.

12-6: Seasoned Pasta Toss

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses May 30, 2014July 27, 2020basil, boiled, breasts, cheese, chicken, cooked chicken, cooked shrimp, crab, dairy-free, dinner, easy, fettuccini, garlic, ham, healthy, herbs and spices, inexpensive, Italian, linguine, low heat, lunch, minced, olive oil, Parmesan, parsley, party food, pasta/noodles, salt, seafood, side dish, spaghetti, tagliatelle, tossed, untested, vegan, vegetarian

I jumped several sections ahead a few weeks ago when I needed to make a pasta side dish for something (I don’t even remember what at this point). I don’t have this group scanned yet and I procrastinated on scanning the card–oh well. ?

We find 12-6: Seasoned Pasta Toss in Book 2, Group 2 (Main Courses), Subgroup 12 (Pasta & Rice). I still have a ton of parsley in my freezer and gluten-free rice pasta in my pantry, and it’s time to clean house.

Too bad it turned out to be less than impressive. It’s my fault, but still.