Recipes aren’t required to participate in this thread. This one is about your favorite pasta noodles.
My all time favorite is actually quite difficult to find:
Canneloni a la Toscanna:[ul]Most restaurants will serve you a regular ground beef stuffed manicotti in red sauce. The few times I have had this dish done right it was actually made with a sort of crepe wrapped around a forcemeat of veal and beef. While not an official pasta per se, I still count this because of the sauce and cheese it comes with. The filling is ground exceedingly fine and then wrapped in a small pancake. Two of these are put side-by-side in a small soufflé dish then topped with marinara sauce and cheese before being baked. I suppose this is basically an Italian enchilada. Whatever it is, I’ve only had it done right twice in my life and I really wish I knew who else served this dish. I’ve been collecting recipes for this whenever I see them and will have to test drive a few real soon as I am beginning to get some major cravings for this toothsome bit of heaven.[/ul]
Ricotta Ravioli con Pesto:[ul]This is, quite simply, some of the best eats I know of. Easy to make and full of flavor from the pesto. Food like this was what made the peasants outlive kings. The only trick to this dish is sprinkling some Parmesan cheese over the steaming raviolis before the sauce is added. Everyone I know goes berserk when I serve this combination. I also enjoy a side-by-side duet of cheese ravioli with pesto and meat ravioli with marinara. I may have to go one better and do a triptych by adding lobster raviolis in Alfredo sauce to the platter as well.[/ul]
Rigatoni:[ul]For simple eating, the broad flat tubes of rigatoni make for simple and delightful dining. No stray strands of pasta to stain your clothes and the ridges on the noodles hold lots of sauce. When I want some pasta in a hurry, this is what I make.[/ul]
For the sake of everyone’s appetite, I’m going to leave out my latest experiments in re-creating high school cafeteria style spaghetti. I’ve recently begun to tease out the mysteries of this dish and think I may have finally discovered its secret. I shall save that for a later post in order to avoid scaring people off.
So, what are your favorite pasta preparations?