Pasta Lover

I love all types of noodle dishes. I have favorites in Italian, Chinese, Japanese, Korean, Singapore, Thai, Filipino, American, African and local Hawaiian cuisines.

My favorite to make from raw to cooked has been a favorite many, many years to cook and it only takes eight minutes to cook.

Short strands of fettuccini pasta - original and spinach flavored, parmesan cheese, milk and butter. Depending on which type of milk you use is how the meal turns out.

Whole milk makes the pasta solid and easily forked. Oddly though, when it is cooking, it turns into a froth and goes to the top, but as soon as it cools off after it is done cooking, the milk sauce quickly diminishes then evaporates.

If you use milk that is 1%, 2%, skim, or even 0% - It's real; I bought it many times before -, the milk sauce turns into a nice buttermilk soup with seasoned flavoring from the herbs that go in the pasta.
blossomingbeauti blossomingbeauti
36-40, F
Sep 18, 2012