Posted on 10/10/2025 7:25:28 AM PDT by Red Badger
you know, everyone loves m&c... one day i was looking around @CostCo’s- recommended buys online it turned out their m&c was made with cavatappi.
I had never even heard of this type of pasta used for m&c . I made it with the cavatappi ...oh wow!
im experimenting with the 00 flour for pizza dough on a stone, too
i will send you some info on some things ive learned.
🍀
🍀
you know, everyone loves m&c... one day i was looking around @CostCo’s- recommended buys online it turned out their m&c was made with cavatappi.
I had never even heard of this type of pasta used for m&c . I made it with the cavatappi ...oh wow!
im experimenting with the 00 flour for pizza dough on a stone, too
i will send you some info on some things ive learned.
🍀
🍀
I have another remark that I will be posting soon and it refersto Dr. Peter Boghassian👁
real bacon bits stirred in and crispy onion topping (frenchs) is the best.
Seems like cheating to me too. They should have figured out exactly what the pros do to make the sauce without breaking it.
The pasta is cooked in a skillet with X amount of water and you watch it and add as necessary but don’t drown it. Put some aside for later as may be needed as the other ingredients are added. It’s a matter of figuring out how wet things have to be as the other ingredients are added.
If it's not available, then it's just unschlock a jar of Rao's Alfredo sauce. Grill some chicken (the trick is to brine the meat first), steam a little broccoli or spinach, back a couple of slices of bacon on the grill along with the chicken, plop all but the bacon above into the sauce pan and stir it up. Garnish with fresh basil and crunched up bacon.
It's almost not awful.
You can have mine, Sirius. I’m not a fan of Alfredo, much prefer marinara. I’m relegated to staying away from pasta, thanks to Type II. OTOH, my blood sugar was 108 this morning, so we’re off to a good start.
How fun!
I bought my Caputo a few months ago, but got the wrong bag. I was after flour without the USA’s “enrichments”, to make bread. (Sourdough for 2.5 years now).
00 Pizza Flour does not make good bread, at all. But it makes tremendous pizza! And pasta, it turns out. With a little semolina and olive oil added.
There are so many pasta varieties that are unknown. Back in .. ‘20? ‘21? It seemed stores were getting anything they could find to put on the shelves.
A Ronzoni variety, Creste di Gallo, made its way home with me. Maybe 4 boxes, 5. Ridged, thick elbows with ruffles on one side. After I used those up I have never found them again.
Other things have never been seen again since then. Printed napkins and paper towels for instance.
Anyway. Yes, 00. I have since found King Arthur flour that is not enriched but has “enzymes” in it. Looking for no folic acid.
The other Caputo, Chef’s flour (red bag) is supposed to be good for bread but is too expensive in the places I can find it.
It was sold at my local Chef’s Store next to the blue bag of Pizza, $35 for 50 pounds, but neither has been back.
Ah well, yes, share secrets! I love learning :)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.