View allAll Photos Tagged Pasta
We make our special Carbonara sauce from choice fresh eggs and quality Parmesan cheese. Tossed together with bacon, olive oil and garlic, it makes any pasta taste oh so... Mama Mia! Shloop!
Pasta with garlic and cheese,cherry tomatoes from my parents' garden, and a sprig of Kentucky colonial mint (also from their garden), which is mostly there to look pretty (and freshen your breath after all the garlic).
Looks delicious, no? Pasta is one of the most popular and versatile dishes in the world, and spaghetti noodes are the bestselling pasta shape in the USA.
A dish of pasta alla carbonara. Not spaghetti but capellini - slightly thinner sort of pasta.
See how this was cooked: www.flickr.com/photos/57908537@N00/6300525325/in/photostream
Pasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings.
There are approximately 350 different shapes of pasta. Examples include spaghetti (solid, thin cylinders), maccheroni (tubes or hollow cylinders), fusilli (swirls), and lasagne (sheets). They are both traditional in parts of Italy. Pasta is categorized in two basic styles: Dried and Fresh.
In preparation for consumption, pasta is generally boiled.
This picture is taken because of the next weeks photo assignment # 2 which is "MAT" ( Food )
Group:
Twitter Photochallenge #TwPhCh
The shot was taken i flourocent light at the kitchenbench. The pasta is laying on my black glossy Asus Eee 1000h computer lid
* Explored *
made this pasta last night and if you'd like to see some more photos of this pasta-making-session and maybe even get the recipe go on and visit me on my blog. and I do like friendly comments over there just as much as here. have a wonderful wednesday. oh and do you think this counts for happy bokeh wednesday too? if yes - happy bokeh wednesday to you.
I pretty much used this Food 52 recipe, though i subbed some crushed cardamom for the lemon zest i didn't have, tossing the pasta with some parsley and romano in addition to the crushed walnuts called for. i didn't bother blending part of the sauce, either, though in that case it was just because i forgot. Actually, a really good way to use up the less pretty stalks of asparagus left. food52.com/recipes/28279-creamy-asparagus-lemon-and-walnu...
Render some chopped Pancetta (a kind of Italian bacon) in a pan until crispy. Add chopped oninons, cook a little more. Then the cooked pasta. Apart, quickly beat the eggs with some cream and add - OFF the stove - to the pasta. Season with pepper. Sprinkle with Parmesan or Pecorino. Sprinkle with chopped parsley.
This was going to be my stock image for school, but after I shot it I realized that I used the wrong camera! To funny!!