Comments on: Rosemary Pasta with Sausage, Peas, and Parmesan Beschamel http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/ Consuming Les$, Eating More Fri, 10 Feb 2012 16:36:46 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Not Eating Out in New York » Blog Archive » Fresh Fettuccine with Baby Portobellos, Green Beans & Sage in a Cream Sherry Sauce http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/comment-page-1/#comment-23584 Not Eating Out in New York » Blog Archive » Fresh Fettuccine with Baby Portobellos, Green Beans & Sage in a Cream Sherry Sauce Thu, 18 Oct 2007 04:13:42 +0000 http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/#comment-23584 [...] what a pasta it makes. I steered clear of making fresh pasta from scratch about a year ago, after an incident that had me rolling out dough for nearly three-quarters of an hour. Now it seems I’ve nearly [...] [...] what a pasta it makes. I steered clear of making fresh pasta from scratch about a year ago, after an incident that had me rolling out dough for nearly three-quarters of an hour. Now it seems I’ve nearly [...]

]]> By: cathy http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/comment-page-1/#comment-268 cathy Sat, 25 Nov 2006 01:09:25 +0000 http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/#comment-268 Thanks! It took about 5 minutes of cooking in boiling water until it was done, and about forty exhausting minutes of rolling and shaping the dough...good luck! Thanks! It took about 5 minutes of cooking in boiling water until it was done, and about forty exhausting minutes of rolling and shaping the dough…good luck!

]]> By: Chris http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/comment-page-1/#comment-257 Chris Fri, 24 Nov 2006 04:00:11 +0000 http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/#comment-257 I think I'd call the pasta tagliatelli, sort of a catch-all for long-ish pasta of any basic shape (comes from taglia, cut, in Italian). How long did this take to make? It looks great, and maybe doable from China. I think I’d call the pasta tagliatelli, sort of a catch-all for long-ish pasta of any basic shape (comes from taglia, cut, in Italian).

How long did this take to make? It looks great, and maybe doable from China.

]]> By: Cerbrina http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/comment-page-1/#comment-256 Cerbrina Fri, 24 Nov 2006 01:06:45 +0000 http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/#comment-256 wow, you even make your own noodle! amazing! im so hungry now coz they look so good ;) wow, you even make your own noodle! amazing!
im so hungry now coz they look so good ;)

]]> By: magda http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/comment-page-1/#comment-247 magda Wed, 22 Nov 2006 06:51:54 +0000 http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/#comment-247 try using cake flour next time- it's finer, which makes it a LOT easier to knead and roll out and much more tender. i think you're supposed to use semolina, but i never remember to buy it. cake flour is good for the white sauce, too. also, after you mix the dough together, let it rest under a damp tea towel for half an hour. then knead it some more and then roll it out. try using cake flour next time- it’s finer, which makes it a LOT easier to knead and roll out and much more tender. i think you’re supposed to use semolina, but i never remember to buy it. cake flour is good for the white sauce, too. also, after you mix the dough together, let it rest under a damp tea towel for half an hour. then knead it some more and then roll it out.

]]> By: adam http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/comment-page-1/#comment-230 adam Sun, 19 Nov 2006 23:23:34 +0000 http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/#comment-230 Adam's unsolicited suggestion of the day: toss your rosemary in a coffee mug and chop it with scissors to get it superfine in zero time! with love from your friendly neighborhood pothead. hey thanks for the recipe!! Adam’s unsolicited suggestion of the day:

toss your rosemary in a coffee mug and chop it with scissors to get it superfine in zero time!

with love from your friendly neighborhood pothead.

hey thanks for the recipe!!

]]> By: Yvo http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/comment-page-1/#comment-229 Yvo Sun, 19 Nov 2006 15:46:32 +0000 http://noteatingoutinny.com/2006/11/18/rosemary-pasta-with-sausage-peas-and-parmesan-beschamel/#comment-229 Nice! I've been seeing on a lot of blogs people making their own pasta. It makes me too nervous- it's too similar to baking which I hate (though I guess I "can" do). Plus I have a teeny kitchen- no room to roll out dough! Right? I'm impressed =) Nice! I’ve been seeing on a lot of blogs people making their own pasta. It makes me too nervous- it’s too similar to baking which I hate (though I guess I “can” do). Plus I have a teeny kitchen- no room to roll out dough! Right? I’m impressed =)

]]>