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. 📚
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.
I’ve been meaning to make this one for a while–spinach fettuccini was my favorite as a kid. 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.
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.