Those_Dankmunchies

Got any pasta lovers out there? I am a pasta fiend. ill eat any kind any sauce any variety etc anytime. Its been my favorite since childhood and i never get sick of it. I always seem to end up cooking pasta when I'm stoned or ill make a batch before I toke so that way get to eating right away. I just prefer having it to regular munchies like chips and what not because its more flavorful and has more texture. I guess I'm just into quality foods in general hence my name "dank munchies" A plus side to to must foods and pasta of course is when you cook adding w/e spices you like really increases flavor. I mean thats what theyre for but sometimes i just dont taste regular spices stoned. But I always try to try something new when cooking.
I was pretty impressed with one of my stoned concoctions semi recently.
I took a box of penne family size ( Barilla, my fav brand ) mixed it with some parma rosa sauce, added half a bag of mexican cheese, some chipotle powder ( depends on taste, like spicy??) a pinch of garlic powder, a dash of oregino, and salt and pepper to taste. It came out tasting very south western. yum.
Id like to hear some of your recipes. any pasta, any sauce, ill eat anything!
al dente

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Lpwn_Ranger

Every one of my grandparents were born in Italy. My fathers side is from Florence, my mothers from Naples. My mom's got literally thousands of pasta recipes.
I'll call her tomorrow and get you some recipes. She always made the best and if you wouldn't be afraid to try some of the more time consuming meals then I'll try to get some of those too.

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Lpwn_Ranger

I have the list written down.
I'll post tomorrow.
Some good ones. My mom's spaghetti sauce isn't in there though, she wouldn't tell me. My older sister knows though. WTF?

dirtbomb

I am a pasta-holic.
My favorite thing to do with it these days is have Fettuccine with sort of a hot tapenade of braised eggplant (aubergine) diced tomatoes, olives and herbs, with loads of parmesan cheese on top.
Pasta al forno, is something else I can go nuts over for days.

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Montanita

One of the few things I truly miss not having here in Ecuador -- is my Italian pasta press.

Pasta is basically any combo of flour (wheat, whole wheat, rice, oats...etc) and a small amount of liquid (water, milk, egg) mixed together and then kneeded and rolled -- and rolled and rolled...until it is thin and the gluten (sugars) in the pasta break down to a form a doughy paste.

An Italian pasta press is the roller -- and most come with blades to cut into shapes for lasagna sheets, spaghetti and fettucini. of course sheets of dough are cut to make perogis (Polish potato and meat and cabbage filed dumplings) dim sum and gyoza (Chinese and Japanese noodle dumplings) kreplach (Jewish meat dumplings) ravioli, etc.

By the way -- I do beleive in the culinary area is a recipe to use the leftover weed from making canna butter or canna- olive oil as the base of a canna/basil pesto that makes the very strong and fabulous base for any type of other spicy/herby sauce to cook with

(basically add 1/2 cup chopped fresh basil to the left over canna/butter greens, about 1/2 cup grated parmesan and 3 -6 cloves crushed chopped fresh garlic, mix and store in the fridge sealed tightly in a jar -- it gets stronger over time and can stay up to three months -- use a tablespoon or two in a sauce pan as the "herb" spice for any other sauce/ragu whether cream based, cheese based or tomato based and it will give the sauce a real kick. Since there is usally more than you can use -- you can always share with friends which is fun.

Maximus

Grilled Chicken in angel hair pasta with a lemon-butter sauce with fresh parmesan cheese, mmmmmm...

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Those_Dankmunchies

For anyone on the east coast, go to a wegmans and get their prepared pastas. OMFG jizz everywhere

TokenNutritionist

I eat a tone of pasta. only get whole wheat kind though. much better for you. try "barilla plus." more protein and lower glycemic index than most salmolina products like traditional pasta. overall much healthier and hardly taste any different.