Sep
21
A little of both
I always like a little variety, even with pasta. But in really small portions. Here are two kinds I like. I dunno, having two kinds makes you feel fuller at the end, even though you eat less of each. My mouth gets so bored.
Egg noodles, parmesan cheese, and white truffle oil.
And the other, fresh mozzarella, basil, sauce, and penne.
…But even though there are two kinds there is always one that exceeds the other in flavor…and that had to be the black truffle + egg noodle combination.
Whoa…. where do you get those massive truffles???
I completely plan to make this for a special dinner for two one day!
i like the bit where you just call it “sauce”.
What kind of white truffle oil do you use? I would really like to try the egg noodle/truffle combination.
@sassenach
Manni truffle oil.
i’ve never actually tasted truffle before (life of an ordinary teenager i suppose) but if it tasted better than that delicious-looking mozarella and basil combo it’s definitely on my list for one day!
I love your food pics! So much texture… makes me hungry looking at them!
Must find truffles…
I’ve been browsing through your webzine, and I love how you have packaging for the food and dishes you create. I was wondering: how do you produce all those different types of packaging? It’s very inspiring!
I think its funny you can see the indentations of the perforated holder in the cheese,…. squeezin hard!!
you are right about variety. i love variety too. i think that’s one of the reasons why i love banchan so much. you can have a little of everything!
They look delicious! I am definately going to try this weekend!
Julia
x
tasty yummy))
That truffle one looks amazing! Although I will eat pretty much anything that has truffle in it.
Can I please have your amazing penne sauce recipe? I made your after work pasta a month ago and my boyfriend is addicted! Thanks in advance
I tend to see that you use truffle oil and other truffle products often. How would you describe it’s taste and where can I invest in some?
I love to imaginary but not the heart shaped bowls its on the edge of shabby chic and romantic guggle, I cant take it
NOMNOMNOMNOMNOMNOMNOMNOM
this is a killer post for a pasta freak like myself.
great mediteranean food.The original.
I can only imagine how it will taste since I cannot recreate it
it seems delicious, I love pasta too, cook the pasta first, and then how do you make it crunchy?