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Old 07-10-2008, 05:15 PM   #11
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Yea sorry my son was pulling at my leg here it is again without the typos


Ok, not it. I talked to the person who dates the woman who made it,hes a real jerk and wont tell me 4 no other reason but to b a jerk .It was
acini di pepe pasta in it .Its hard to explain ,it was very greasy and was cut up into Little 2 inch squares that held there shape perfectly.I'm so frustrated .I would have to say it was almost 90 percent acini di pepe but I got no clue what holds it together.
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Old 07-10-2008, 09:02 PM   #12
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From your descriptions (reminded you of quiche, held its shape when cut)the only thing I can think of, for the binder, would be egg. The egg could have had a little milk, or cream, or ricotta cheese mixed in with it. The greasy part probably came from the pepperoni on top.
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Old 07-10-2008, 09:31 PM   #13
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Quote:
Originally Posted by Michael in FtW View Post
From your descriptions (reminded you of quiche, held its shape when cut)the only thing I can think of, for the binder, would be egg. The egg could have had a little milk, or cream, or ricotta cheese mixed in with it. The greasy part probably came from the pepperoni on top.
Michael; you are almost astounding with your cullinary knowledge. Good job. I've never seen the pasta shape sold around here and so am unfamiliar with it. I do believe I cold duplicate it easily enough with other minute pasta shapes, like the tiny stars in my pasta cupboard. And I agree that egg mixed with cream or milk would be the binder, although sprinkling a bit of cornstarch into the cooked pasta before baking could have the same effect, but not as good a flavor.

Again, great job, my freind. You da man!

Seeeeeeya; Goodweed of the North
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Old 07-10-2008, 11:05 PM   #14
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I was married to a Brooklyn-Italian, who learned how to cook from her off-the-boat Dad and Uncles, for 4 years.

I just remembered the pasta shape - I had to go look it up to get the name ...
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Old 07-10-2008, 11:22 PM   #15
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Goodweed if I have acini de pepe in the middle of NOWHERE bland-land, I'd bet you have to have it somewhere!
If not I'll send you some!
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Old 07-11-2008, 12:31 AM   #16
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You've got to love it ... I was looking up the name for small star pasta and ran across this list of pasta shapes. (scroll down to the Micro Pasta section)

So - small round pasta could be: acini de pepe, fregula, pastina, or pearl pasta.

For this recipe - I don't see why stars (stelle) or litle stars (stelline) wouldn't work - so would orzo, risoni, or risi.

All these names for pasta ... the subtle little differences ... arrgh!!!!!
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Old 07-11-2008, 05:06 PM   #17
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ok well try it then maby it is ,gonna try to make it in a littel bit.

Thanks
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