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Originally Posted by
ScoobaDawg
Last night was fresh made pasta with a garlic basil pasta sauce with some ground beef.. With grana padana over the top.
Tonight gonna go classic chicken Alfredo all from scratch with the extra pasta made on Sunday.
Someday I still need to recreate the verandas Mardi gras pasta. Loved that so much when I was in college.
Fresh made pasta like you are making your own pasta?
All of that sounds awesome. The one place I'm lacking in my cooking repertoire is creating sauces. I can make cream-based sauces just reducing it down and adding pesto, garlic, and stuff but past that, I'm not as creative as I'd like to be.
Especially with glazes and wine sauces.
What was in the Mardi Gras Pasta? I've had a dish by the same name that had green peppers, onion, cream based with cajun seasoning and crawfish and shrimp. So good.
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