I made a scratch pasta once with fresh sage, lots of parmasean - those
were the dominate flavors I remember. It was more like a dumpling when
finished than a pasta. What am I thinking of.

"Dan S." > wrote in message
...
>I made a scratch pasta once with fresh sage, lots of parmasean - those were
>the dominate flavors I remember. It was more like a dumpling when finished
>than a pasta. What am I thinking of.
>
>
Um, sage and cheese ravioli?

Kswck used his keyboard to write :
> "Dan S." > wrote in message
> ...
>>I made a scratch pasta once with fresh sage, lots of parmasean - those were
>> the dominate flavors I remember. It was more like a dumpling when finished
>> than a pasta. What am I thinking of.
>>
>>
> Um, sage and cheese ravioli?

No. I don't remember adding any flour, and it wasn't a wrapped pasta.
It was basically the cheese, sage, and bound with egg - probably salt,
pepper, maybe butter, but I don't remember exactly.

On Jun 28, 12:43*pm, Dan S.
> wrote:
> Kswck used his keyboard to write :
>
> > "Dan S." > wrote in message
> ...
> >>I made a scratch pasta once with fresh sage, lots of parmasean - those were
> >> the dominate flavors I remember. *It was more like a dumpling when finished
> >> than a pasta. *What am I thinking of.
>
> > Um, sage and cheese ravioli?
>
> No. *I don't remember adding any flour, and it wasn't a wrapped pasta. *
> It was basically the cheese, sage, and bound with egg - probably salt,
> pepper, maybe butter, but I don't remember exactly.

Confusing. Why do you call it "pasta" if it had no flour? -aem

aem laid this down on his screen :
> On Jun 28, 12:43*pm, Dan S.
> > wrote:
>> Kswck used his keyboard to write :
>>
>>> "Dan S." > wrote in message
>>> ...
>>>> I made a scratch pasta once with fresh sage, lots of parmasean - those
>>>> were the dominate flavors I remember. *It was more like a dumpling when
>>>> finished than a pasta. *What am I thinking of.
>>> Um, sage and cheese ravioli?
>>
>> No. *I don't remember adding any flour, and it wasn't a wrapped pasta. *
>> It was basically the cheese, sage, and bound with egg - probably salt,
>> pepper, maybe butter, but I don't remember exactly.
>
> Confusing. Why do you call it "pasta" if it had no flour? -aem

I've heard it called pasta by others. I've wondered the same thing
myself. It was boiled, I'm pretty sure. I originally found the recipe
on the now defunct "ask Yahoo!" service. Of course, I can't find it
anymore.

On Jun 28, 12:18�pm, Dan S. wrote:

> I made a scratch pasta once with fresh sage, lots of
> parmasean - those were the dominate flavors I
> remember. �It was more like a dumpling when
> finished than a pasta. �What am I thinking of.

Gnocci?

aem brought next idea :
> On Jun 28, 12:43*pm, Dan S.
> > wrote:
>> Kswck used his keyboard to write :
>>
>>> "Dan S." > wrote in message
>>> ...
>>>> I made a scratch pasta once with fresh sage, lots of parmasean - those
>>>> were the dominate flavors I remember. *It was more like a dumpling when
>>>> finished than a pasta. *What am I thinking of.
>>> Um, sage and cheese ravioli?
>>
>> No. *I don't remember adding any flour, and it wasn't a wrapped pasta. *
>> It was basically the cheese, sage, and bound with egg - probably salt,
>> pepper, maybe butter, but I don't remember exactly.
>
> Confusing. Why do you call it "pasta" if it had no flour? -aem

Found it. Nevermind.

Best stuff ever, if you're feeling ambitious.

http://www.alacartetv.com/html/lidia...st_chokers.htm

KevinS used his keyboard to write :
> On Jun 28, 12:18ïÿ½pm, Dan S. wrote:
>
>> I made a scratch pasta once with fresh sage, lots of
>> parmasean - those were the dominate flavors I
>> remember. ïÿ½It was more like a dumpling when
>> finished than a pasta. ïÿ½What am I thinking of.
>
> Gnocci?

Strazopretti. Sorry. I just had to look harder. Ask Yahoo is still
there, they just don't take questions anymore. That's where I first
saw it years ago.

On Sat, 28 Jun 2008 16:04:10 -0400, Dan S.
> wrote:

>aem brought next idea :
>> On Jun 28, 12:43*pm, Dan S.
>> > wrote:
>>> Kswck used his keyboard to write :
>>>
>>>> "Dan S." > wrote in message
>>>> ...
>>>>> I made a scratch pasta once with fresh sage, lots of parmasean - those
>>>>> were the dominate flavors I remember. *It was more like a dumpling when
>>>>> finished than a pasta. *What am I thinking of.
>>>> Um, sage and cheese ravioli?
>>>
>>> No. *I don't remember adding any flour, and it wasn't a wrapped pasta. *
>>> It was basically the cheese, sage, and bound with egg - probably salt,
>>> pepper, maybe butter, but I don't remember exactly.
>>
>> Confusing. Why do you call it "pasta" if it had no flour? -aem
>
>Found it. Nevermind.
>
>Best stuff ever, if you're feeling ambitious.
>
>http://www.alacartetv.com/html/lidia...st_chokers.htm
>

I think that is also called gnudi (ravioli filling - no pasta). I've
made the Giada De Laurentiis recipe. It's very good and not
particularly hard to do.
http://www.foodnetwork.com/food/reci..._33334,00.html




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

on 6/28/2008, sf supposed :
> On Sat, 28 Jun 2008 16:04:10 -0400, Dan S.
> > wrote:
>
>> aem brought next idea :
>>> On Jun 28, 12:43*pm, Dan S.
>>> > wrote:
>>>> Kswck used his keyboard to write :
>>>>
>>>>> "Dan S." > wrote in message
>>>>> ...
>>>>>> I made a scratch pasta once with fresh sage, lots of parmasean - those
>>>>>> were the dominate flavors I remember. *It was more like a dumpling when
>>>>>> finished than a pasta. *What am I thinking of.
>>>>> Um, sage and cheese ravioli?
>>>>
>>>> No. *I don't remember adding any flour, and it wasn't a wrapped pasta. *
>>>> It was basically the cheese, sage, and bound with egg - probably salt,
>>>> pepper, maybe butter, but I don't remember exactly.
>>>
>>> Confusing. Why do you call it "pasta" if it had no flour? -aem
>>
>> Found it. Nevermind.
>>
>> Best stuff ever, if you're feeling ambitious.
>>
>> http://www.alacartetv.com/html/lidia...st_chokers.htm
>>
>
> I think that is also called gnudi (ravioli filling - no pasta). I've
> made the Giada De Laurentiis recipe. It's very good and not
> particularly hard to do.
> http://www.foodnetwork.com/food/reci..._33334,00.html

Interesting. It was delicious when I made it with the sage sauce a
couple years back. It would probably be completely different with
maranara.