I'm hosting a small New Year's Eve dinner (6 people), and my wife came up
with the idea of having 3 different pastas, with different sauces for each.
I just got married, and have lots of new toys, so I want to put them to good
use. Anyone have a good recipe for a pasta dish that involves some
creativity?

Jumping Jack Flash wrote:

> I'm hosting a small New Year's Eve dinner (6 people), and my wife came up
> with the idea of having 3 different pastas, with different sauces for each.
> I just got married, and have lots of new toys, so I want to put them to good
> use. Anyone have a good recipe for a pasta dish that involves some
> creativity?

Just an idea, but how about making a single dish with
an array of stuff in it. Pasticcio di Tortellini
aka Tortellini Pie.

It's got tortellini, 2 sauces (bolgnese and bechamel),
usually a meat (meatballs, mortadella), cheeses, all
in a crust. They're festive and different. I do one
just about every year.

<http://italianfood.about.com/od/stuffedpasta/r/blr0131.htm>

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Jumping Jack Flash" > ha scritto nel messaggio
m...
> I'm hosting a small New Year's Eve dinner (6 people), and my wife came up
> with the idea of having 3 different pastas, with different sauces for
> each. I just got married, and have lots of new toys, so I want to put them
> to good use. Anyone have a good recipe for a pasta dish that involves some
> creativity?

I would make an italian "Trilogy" that remember our flag.
Green: Tagliolini with spinach in the dough, seasoned with gorgonzola cheese
cream red onions, speck & papavero seeds ; Another possibility: orecchiette
with broccoletti and pecorino cheese.

White: Gemelli pasta(Barilla brand) with porcini mushrooms (you can use the
frozen one) and parsley.
Or: Rigatoni alla norcina (ground sausage meat -browned in oil- cream and
black pepper).

Red: Agnolotti al ragù
The follow image explain what are agnolotti:
http://www.hormel.com/images/glossar..._agnolotti.jpg

Or: penne with vegetables ragù (tomatoes, carrots, celery, garlic, parsley,
basil, onion, red peppers).

Or, Mezze maniche pasta (Barilla brand) seasoned with: tomatoes sauce mixed
with ricotta cheese, thyme, black pepper.

Cheers
Pandora

"Jumping Jack Flash" > wrote in message
m...
> I'm hosting a small New Year's Eve dinner (6 people), and my wife came up with
> the idea of having 3 different pastas, with different sauces for each. I just
> got married, and have lots of new toys, so I want to put them to good use.
> Anyone have a good recipe for a pasta dish that involves some creativity?

There is a lot of creativity However there are 3 or 4 classic Pasta/Italian
Dishes I would conceder:

A Spaghetti alla Carbonara
B Fettuccini Alfredo
C Pasta Marinara or Ragu with Meatballs
D Risotto.

If you want some Scampi on the side and a crusty bread would do nicely.

A large salad and the above.


Dimitri

Jumping Jack Flash wrote:
> I'm hosting a small New Year's Eve dinner (6 people), and my wife came up
> with the idea of having 3 different pastas, with different sauces for each.

> I just got married, and have lots of new toys, so I want to put them to good
> use.

Huh... what's this you slipped in here.... what does your kinky sex
life have to do with pasta recipes?

>Anyone have a good recipe for a pasta dish that involves some creativity?

Um, do you own a rubber bed sheet?

"Sheldon" > wrote in message
oups.com...
>
> Jumping Jack Flash wrote:
>> I'm hosting a small New Year's Eve dinner (6 people), and my wife came up
>> with the idea of having 3 different pastas, with different sauces for each.
>
>> I just got married, and have lots of new toys, so I want to put them to good
>> use.
>
> Huh... what's this you slipped in here.... what does your kinky sex
> life have to do with pasta recipes?
>
>>Anyone have a good recipe for a pasta dish that involves some creativity?
>
> Um, do you own a rubber bed sheet?


And a can of Crisco?

Dimitri

"Sheldon" > wrote in message
oups.com...
>
> Jumping Jack Flash wrote:
>> I'm hosting a small New Year's Eve dinner (6 people), and my wife came up
>> with the idea of having 3 different pastas, with different sauces for
>> each.
>
>> I just got married, and have lots of new toys, so I want to put them to
>> good
>> use.
>
> Huh... what's this you slipped in here.... what does your kinky sex
> life have to do with pasta recipes?
>
>>Anyone have a good recipe for a pasta dish that involves some creativity?
>
> Um, do you own a rubber bed sheet?

Not, but how about those teflon baking sheets? Olive oil mister? I had some
ideas for the rolling pin....

"Dimitri" > ha scritto nel messaggio
m...
>
> "Jumping Jack Flash" > wrote in message
> m...
>> I'm hosting a small New Year's Eve dinner (6 people), and my wife came up
>> with the idea of having 3 different pastas, with different sauces for
>> each. I just got married, and have lots of new toys, so I want to put
>> them to good use. Anyone have a good recipe for a pasta dish that
>> involves some creativity?
>
> There is a lot of creativity However there are 3 or 4 classic
> Pasta/Italian Dishes I would conceder:
>
> A Spaghetti alla Carbonara
> B Fettuccini Alfredo
> C Pasta Marinara or Ragu with Meatballs
> D Risotto.
>
> If you want some Scampi on the side and a crusty bread would do nicely.
>
> A large salad and the above.
>
>
> Dimitri

Dimitri, if I have understood well, Pasta all'Alfredo is white pasta
seasoned with butter and parmisan.
Well. I must say that we eat it only when we are ill. And if you go in
restaurants you order it only for children, but it is not in the menu
I hope this I have said is not an offence for you and the other fans of this
kind of Pasta.

--
Merry Christmas and
a Happy New year
Pandora
>
>
>

Pandora wrote:
> "Dimitri" > ha scritto nel messaggio
> m...
>
>>"Jumping Jack Flash" > wrote in message
. com...
>>
>>>I'm hosting a small New Year's Eve dinner (6 people), and my wife came up
>>>with the idea of having 3 different pastas, with different sauces for
>>>each. I just got married, and have lots of new toys, so I want to put
>>>them to good use. Anyone have a good recipe for a pasta dish that
>>>involves some creativity?
>>
>>There is a lot of creativity However there are 3 or 4 classic
>>Pasta/Italian Dishes I would conceder:
>>
>>A Spaghetti alla Carbonara
>>B Fettuccini Alfredo
>>C Pasta Marinara or Ragu with Meatballs
>>D Risotto.
>>
>>If you want some Scampi on the side and a crusty bread would do nicely.
>>
>>A large salad and the above.
>>
>>
>>Dimitri
>
>
> Dimitri, if I have understood well, Pasta all'Alfredo is white pasta
> seasoned with butter and parmisan.
> Well. I must say that we eat it only when we are ill. And if you go in
> restaurants you order it only for children, but it is not in the menu
> I hope this I have said is not an offence for you and the other fans of this
> kind of Pasta.
>


I am not offended and find it interesting actually Thank you for
telling us that

Roberta (in VA)

"Pandora" > wrote in message
...

<snip>


>> Dimitri
>
> Dimitri, if I have understood well, Pasta all'Alfredo is white pasta seasoned
> with butter and parmisan.
> Well. I must say that we eat it only when we are ill. And if you go in
> restaurants you order it only for children, but it is not in the menu
> I hope this I have said is not an offence for you and the other fans of this
> kind of Pasta.
>
> --
> Merry Christmas and
> a Happy New year
> Pandora
>>

1. The same to you.
2. Personal preference is Never a problem.
3. Pasta all'Alfredo here is considered a "special dish" and aside from a
very few places it's never made correctly.


Dimitri

On Tue, 27 Dec 2005 15:32:32 GMT, "Dimitri" >
wrote:

>3. Pasta all'Alfredo here is considered a "special dish" and aside from a
>very few places it's never made correctly.

What is the key to making it correctly? Technique, or is it
ingredients? What are the errors most to be avoided?

RK

In article >,
Richard M. Kennedy > wrote:

> On Tue, 27 Dec 2005 15:32:32 GMT, "Dimitri" >
> wrote:
>
> >3. Pasta all'Alfredo here is considered a "special dish" and aside from
> >a
> >very few places it's never made correctly.
>
> What is the key to making it correctly? Technique, or is it
> ingredients? What are the errors most to be avoided?


You are in trouble, Richard. You are in *such* trouble. You just have
*no* idea how much trouble you are in.

You've just started the yearly "Alfredo" war. Every once in a while,
somebody asks this. Unfortunately, nobody even agrees what it is, much
less what is in it or how to make it.


:-)

--
Dan Abel

Petaluma, California, USA

Richard M. Kennedy wrote:

> On Tue, 27 Dec 2005 15:32:32 GMT, "Dimitri" >
> wrote:
>
> >3. Pasta all'Alfredo here is considered a "special dish" and
> aside from a
> >very few places it's never made correctly.
>
> What is the key to making it correctly? Technique, or is it
> ingredients? What are the errors most to be avoided?
>
> RK

The single most difficult aspect of making pasta Alfredo is getting any
2 people to agree one precisely what it is.
---
JL

"Joseph Littleshoes" > wrote in message
...
> Richard M. Kennedy wrote:
>
>> On Tue, 27 Dec 2005 15:32:32 GMT, "Dimitri" >
>> wrote:
>>
>> >3. Pasta all'Alfredo here is considered a "special dish" and
>> aside from a
>> >very few places it's never made correctly.
>>
>> What is the key to making it correctly? Technique, or is it
>> ingredients? What are the errors most to be avoided?
>>
>> RK
>
> The single most difficult aspect of making pasta Alfredo is getting
> any
> 2 people to agree one precisely what it is.

Perhaps Pandora would give us her version

"Ophelia" > wrote in message
. uk...
>
> "Joseph Littleshoes" > wrote in message
> ...
> > Richard M. Kennedy wrote:
> >
> >> On Tue, 27 Dec 2005 15:32:32 GMT, "Dimitri" >
> >> wrote:
> >>
> >> >3. Pasta all'Alfredo here is considered a "special dish" and
> >> aside from a
> >> >very few places it's never made correctly.
> >>
> >> What is the key to making it correctly? Technique, or is it
> >> ingredients? What are the errors most to be avoided?
> >>
> >> RK
> >
> > The single most difficult aspect of making pasta Alfredo is getting
> > any
> > 2 people to agree one precisely what it is.
>
> Perhaps Pandora would give us her version
>
>

That's the best idea yet!

kili

In article >,
"Ophelia" > wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > Richard M. Kennedy wrote:
> >
> >> On Tue, 27 Dec 2005 15:32:32 GMT, "Dimitri" >
> >> wrote:
> >>
> >> >3. Pasta all'Alfredo here is considered a "special dish" and
> >> aside from a
> >> >very few places it's never made correctly.
> >>
> >> What is the key to making it correctly? Technique, or is it
> >> ingredients? What are the errors most to be avoided?

> > The single most difficult aspect of making pasta Alfredo is getting
> > any
> > 2 people to agree one precisely what it is.
>
> Perhaps Pandora would give us her version

She already did:

"Dimitri, if I have understood well, Pasta all'Alfredo is white pasta
seasoned with butter and parmisan.
Well. I must say that we eat it only when we are ill. And if you go in
restaurants you order it only for children, but it is not in the menu
I hope this I have said is not an offence for you and the other fans of
this kind of Pasta."

:-)

This is from an earlier post in this very thread!

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Joseph Littleshoes" > wrote in message
>> ...
>> > Richard M. Kennedy wrote:
>> >
>> >> On Tue, 27 Dec 2005 15:32:32 GMT, "Dimitri"
>> >> >
>> >> wrote:
>> >>
>> >> >3. Pasta all'Alfredo here is considered a "special dish" and
>> >> aside from a
>> >> >very few places it's never made correctly.
>> >>
>> >> What is the key to making it correctly? Technique, or is it
>> >> ingredients? What are the errors most to be avoided?
>
>> > The single most difficult aspect of making pasta Alfredo is getting
>> > any
>> > 2 people to agree one precisely what it is.
>>
>> Perhaps Pandora would give us her version
>
> She already did:
>
> "Dimitri, if I have understood well, Pasta all'Alfredo is white pasta
> seasoned with butter and parmisan.
> Well. I must say that we eat it only when we are ill. And if you go in
> restaurants you order it only for children, but it is not in the menu
>
> I hope this I have said is not an offence for you and the other fans
> of
> this kind of Pasta."
>
> :-)
>
> This is from an earlier post in this very thread!

I know but that doesn't give the sizes and measurements and time <VWEG>

"Dan Abel" > wrote in message
...

<Snip>

>> Perhaps Pandora would give us her version
>
> She already did:
>
> "Dimitri, if I have understood well, Pasta all'Alfredo is white pasta
> seasoned with butter and parmisan.
> Well. I must say that we eat it only when we are ill. And if you go in
> restaurants you order it only for children, but it is not in the menu
> I hope this I have said is not an offence for you and the other fans of
> this kind of Pasta."
>
> :-)
>
> This is from an earlier post in this very thread!
>
> --
> Dan Abel
>
> Petaluma, California, USA

YEP!

Dan- you OK with all the rain?

Dimitri

In article >,
"Dimitri" > wrote:

> "Dan Abel" > wrote in message
> ...

[snip]

> > Dan Abel
> >
> > Petaluma, California, USA
>
> YEP!
>
> Dan- you OK with all the rain?


Doing OK. Several stores were flooded a few blocks away, and a number
of roads were closed for a while. Our house is safe, though.

A lot of people in the larger area have gotten flooded, though. And
there's another big storm predicted for tomorrow.

--
Dan Abel

Petaluma, California, USA