Growing up my mother taught me one way to make pasta. You boil the water, you put the pasta in for the time on the box, and then you drain it and pour the sauce over it. We won’t talk about her sauce here. The only time you did something different with the pasta was if you were making the boxed macaroni and cheese, in which case you added the powdered cheese, butter, and milk and stirred. That was how I was raised to think about pasta. My only other memories of my mother and pasta was when she was making a noodle kugel, but then she still made her egg noodles the same way or kasha varnikas in which she boiled the noodles and added them to the kasha. Overall, her basic approach was boil, drain, and use.
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