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Old 01-01-2015, 07:30 PM   #11
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I'm going to have to try this. More detailed instructions would be appreciated.


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Old 01-01-2015, 07:55 PM   #12
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Quote:
Originally Posted by CharlieD View Post
...More detailed instructions would be appreciated...
It's all there in the posts, Charlie.
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Old 01-01-2015, 10:01 PM   #13
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I remember watching Lidia Bastianich and she made a fresh pasta, rolled it out on a hand cranked pasta machine ( the piece was like about 6" x 12" ( inches). She then proceded to toast it. After she toasted it, she then broke it into large irregular pieces, boiled it , and served it up.

Unfortunately I cant find it in the cook book I have of hers, and cant locate it online either.

Maybe I was hallucinating or maybe it wasn't Lidia. I just remembered seeing it, cause at the time it seemed unusual to me.

That being said, many times I used Orzo, I fry it up in a little olive oil til it gets brownish, then add the water. Definitely gives it that ' nutty' flavor Andy mentioned. ( I do the same with Isreali cous cous, and broken up spagetti/rice.

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Old 01-02-2015, 10:33 AM   #14
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Larry, I don't know if this is the same recipe, but it includes toasted pasta sheets. The braised duck legs are Lidia's but the pasta is identified as Gourmet's.

http://www.aminglingoftastes.com/200...zetto.html?m=1
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Old 01-02-2015, 01:00 PM   #15
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Velly interesting!

I've never heard of this and can't wait to try it.

Toasted Pasta..what a concept!
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Old 01-02-2015, 01:04 PM   #16
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I have never heard of this either.
I thought this thread was going to be about crispy fried ravioli?
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Old 01-02-2015, 02:29 PM   #17
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I did toast the pasta the othe night. It was great! Try it.
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Old 01-02-2015, 11:21 PM   #18
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Originally Posted by GotGarlic View Post
Larry, I don't know if this is the same recipe, but it includes toasted pasta sheets. The braised duck legs are Lidia's but the pasta is identified as Gourmet's.

A Mingling of Tastes: Toasted Pasta with Duck Leg Guazzetto
That definitely looks like what I remembered.
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