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Old 09-16-2006, 05:06 AM   #31
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Hi! I've been to Noodles and Co. several times and this is one of my favorite dishes. The pesto that they use doesn't have parmesan in it at all and there isn't as much oil in it as there is in the pestos that you buy in the store. Their italian dishes have somewhere between 9 and 11 ounces of cooked pasta in them. JMediger, you were right about the size of the ladle, and they use one scoop of each of the different sauces. I hope that helps.
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Old 10-03-2006, 10:39 PM   #32
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man see! i knew there was something fishy
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Old 10-04-2006, 03:44 PM   #33
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I haven't been to Noodles and Company for many years. I remember their dishes and they were excellent.

Good luck with making your favorite dish.
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Old 10-04-2006, 04:30 PM   #34
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"That Kraft Stuff" that comes in the green can is sawdust in comparison to real Parmigiano Reggiano! Truth to tell, it is sawdust in comparison to Wisconsin Parmesan shredded freshly from a chunk of the cheese....

A bit less expensive than Parmigiano Reggiano, is Grana Padano, an even older cheese, that comes from the Piedmont region of Italy. It is made in the same style as Parmigiano Reggiano and is a bit more pungent, but quite a few $$ less in price.
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Old 10-04-2006, 08:50 PM   #35
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Quote:
Originally Posted by ChefJune


A bit less expensive than Parmigiano Reggiano, is Grana Padano, an even older cheese, that comes from the Piedmont region of Italy. It is made in the same style as Parmigiano Reggiano and is a bit more pungent, but quite a few $$ less in price.
I've just bought some imported Grana Padano at my suppliers. It cost about $10 cheaper per kilo - and I, personally, love the stronger flavour.
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Old 10-07-2006, 12:50 PM   #36
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Buffwannabe, why not cheat on the pesto and buy a decent ready-made sauce? They all taste far milder (blander) than a freshly-made home-made version. Either that or make some a few days in advance with no cheese and only a tiny hint of garlic.
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Old 10-07-2006, 01:07 PM   #37
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Quote:
Originally Posted by cliveb
I've just bought some imported Grana Padano at my suppliers. It cost about $10 cheaper per kilo - and I, personally, love the stronger flavour.
lidia bastianich often suggest grana over parmigiano. it is really good stuff. i've found the price comparable to other good italian parmigianos.

another good grating cheese is locatelli.
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Old 10-09-2006, 06:16 PM   #38
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I have't tried grana padano, will have to do that. I also like
to use asiago, I like the strong flavor. Especially for lasagna.
Peolple are right, once you use Parmigiano Reggiano, you
get hooked. I like shaved in salads....
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Old 04-05-2008, 06:11 PM   #39
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Pesto (noodles & co style)

-boil the cavatoppi noodles.
-add some oil to the noodles
-sautee noodles (10 oz) + any veggies you want to add in sautee pan using cooking oil/ vegetable oil
-add 1 or 2 ounces of water and 1 ounce of (white cooking wine)
-when the water is gone add 1 ounce of cream
-sautee it up a bit
-at the end mix in the pesto sauce
and tada
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Old 04-08-2008, 12:19 PM   #40
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Purple Basil!
Don't be afraid to use Purple basil leaves for pesto. When you grind them up, they turn a beautiful green, just like regular basil. ~Bliss
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