I’m wanting to make a simple pasta and preserved recipe that I’ve never made before for a few casual guests tommorow.
I know, but its really casual, and we are all supposed to be experimenting with seasonal citrus.
I’ve found several recipes, most of which call for long pasta.
I don’t cook or eat much pasta. Why might long pasta be preferred here? I’d like use cavatappi, but I also have taggliatelle.
For a dish like this, you need the high ratio of surface to volume so the oil has a lot to cling to. Most papardelle or cavatapi are too thick and you cant get enough oil based sauce to stick. That is why those shapes are best with cream bases or rich meat sauces.
The Martha Stewart recope looks good until she adds parm. There are few seafood pasta dishes improved by parm, especially those with anchovy. Skip the parm and it sounds pretty good although id add more olive oil.
I was trying to come up with some different “soft food” dishes as I’m going to try to introduce some semi-solid food back into Sunshine’s diet.
I happen to see a “Lemon Pasta” on youtube, last night.
I’m wondering if I can make a lemon & creme pasta dish with lemon juice and milk?? Maybe thicken it with some cornstarch or maybe make a lemon bechamel sauce??
Also wondering if I should make homemade pasta for this??
I think small dried pasta would work better for your needs right now – try orzo or pastina or similar. For lemon bechamel, I would add zest and some juice at the end. Or you could also use cream to finish the pasta instead of bechamel.
I don’t usually stock cream as its a little pricey.
I do have some small dry “mini-penne” in stock – I could use that.
Macaroni or other small shapes will get pretty soft if overcooked too, so use whatever’s easiest. Also angel hair or other thin long pasta can be broken up and snipped with scissors after cooking. Skinny pasta gets soft / overcooked easily, which would be positive for your purpose.
Thanks… Yes, I’m not a fan of overcooked pasta, but in this instance it is a necessity.
I think I have some angel hair in stock… yes, I could use that.
I never even thought of a Lemon Pasta until I saw it on youtube last night and did a quick search on Hungry Onion.
It sounds interesting…
Just a minor caution on lemon juice and throat irritation, depending on how she’s feeling. You can get a pretty lemony flavor with the zest too.
There are a couple of really good NYT lemon pasta recipes that both use cream. I couldn’t wrap my head around the concept at first, since acid + dairy are often not a great idea, but it came out really well.
Maybe you could use milk and cornstarch for thickening the sauce?
Let us know how it turned out 
