Comments on: batali’s fettuccine with oyster mushrooms

By: Monique

Monique — Thu, 26 Feb 2009 13:58:10 +0000

When I started Al Dente Pasta Company 30 years ago it was especially for people who loved Egg Fettuccine, Northern Italian Style pasta but would not always have the time to make it themselves. For those times, try Al Dente-cooks in just 3 minutes, rolled out with a big version of the kitchen aid rollers you use-tastes exactly like fresh.If not in your local store: http://www.aldentepasta.com.

By: White On Rice Couple

White On Rice Couple — Fri, 28 Nov 2008 20:11:25 +0000

It’s been a while since we’ve made fresh pasta, what a great reminder here to do so!
This dish is just comfort in a bowl for this time of year!

By: cook eat FRET - sweet potato with king oyster mushrooms, guanciale and a poached egg

Fri, 14 Nov 2008 07:46:48 +0000

[...] handmade pasta and well, it really was a lot of fun. we made 3 dishes – a sweet potato tortellini, batali’s fettuccine capricciose and the roman classic, amatraciana with an extruded [...]

By: cook eat FRET - toasted farro, fennel and orange salad

cook eat FRET - toasted farro, fennel and orange salad — Thu, 21 Aug 2008 23:58:52 +0000

[...] percorino, or ricotta and egg yolk, or creme fraiche and truffle oil, or walnuts and mushrooms, or mushrooms sweet garlic and arugula, or even just garlic and olive oil – ok ok, i love pasta and could come up with countless meatless [...]

By: Lamberto

Lamberto — Fri, 01 Aug 2008 20:45:07 +0000

“bring 6 qts of water and 2 T salt to a boil in a large pot”??? C’mon!!! Season that water properly!!!

By: The Back Burner » Blog Archive » Fettuccine with Mushrooms, Sweet Garlic, and Arugula

Wed, 11 Jun 2008 21:55:51 +0000

[...] went so far as to make her own pasta! That’s an amazing feat, in my opinion. But in her blog, Cook Eat FRET, she explains that it really isn’t that daunting of a task. I love how she compares it to [...]

By: Sophie

Sophie — Mon, 09 Jun 2008 17:15:35 +0000

I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this adapted recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks

Sophie
http://blog.keyingredient.com/

By: Gayle

Gayle — Wed, 21 May 2008 22:59:34 +0000

Which “crazy olives” are you speaking of?

By: christey

christey — Tue, 13 May 2008 22:59:58 +0000

i have wanted to make my own pasta for about8 years now (and i do NOT cook) but i think i may be close. i really need a roller thing, well that and ambition, i suppose anyhow you make it sound so easy and look so good that i feel that day is very very soon….. stay tuned…

By: naomi

naomi — Thu, 08 May 2008 19:58:14 +0000

Hey Claudia,
I’m nominating you for an E for excellence award for the fabulousness of your blog and the mouthwatering food you share with us in such an eloquent and amusing way.

The badge is on my blog sidebar if you fancy dispalying it – just copy and paste the jpeg, or I can send it to you. If not, then just know that I think you’re swell honey.

x x x

By: TaratheFoodie

TaratheFoodie — Thu, 08 May 2008 00:00:13 +0000

I WILL be making this. Oh yes, it will be mine. That last picture literally made me contemplate licking the screen.

By: The Spotted Apron

The Spotted Apron — Wed, 07 May 2008 15:31:53 +0000

oh man – i love it! mushroom sauces are the best. Looks wonderful.

By: Razor Family Farms

Razor Family Farms — Wed, 07 May 2008 03:02:58 +0000

You had me at fettuccine! Gorgeous!

Blessings!
Lacy

By: Kevin

Kevin — Tue, 06 May 2008 23:51:59 +0000

That pasta sounds really good! I really like the use of all that garlic…mmm…

By: jim voorhies

jim voorhies — Tue, 06 May 2008 17:36:43 +0000

Fluffernutter, if she took up baking with the same resolve she does pasta and fat back, none of the rest of us would bother cooking any more – except to keep starvation from the door, of course. Sorry about the no carbs, but at least you did make the proper exception…

By: Robert

Robert — Tue, 06 May 2008 16:51:11 +0000

Fret,

Actually….. If you always kept up your usual impossible pace of being #1 (in a good way), we’d be more concerned.

By: fluffernutter

fluffernutter — Tue, 06 May 2008 16:41:21 +0000

I’m with lifeinrecipes — made pasta twice, enjoyed it, but baking is easier. We’re off carbs at our house these days (except for beer, of course) so you can’t imagine how good these look to me.

By: claudia

claudia — Tue, 06 May 2008 16:35:36 +0000

to one and all – i am obviously the #1 worst blog owner/comment responder there is in the whole wide blogoshere. and for this i apologize. forgive me. it’s not that i don’t love you because i so very do…

i’m just, well, a ‘time challenged’ sufferer. i have enough time, i just allocate poorly.

you know the type, right?

By: nina

nina — Tue, 06 May 2008 12:25:12 +0000

I agree, making pasta is the real therapy…this recipe just up to first place on my to-do-list.

By: lifeinrecipes

lifeinrecipes — Tue, 06 May 2008 00:44:07 +0000

Funny, you don’t love to bake, but you rock at pasta – I’m the flip of that. I can just taste this picture….and the clam sauce – wonderful.

By: michelle @ TNS

michelle @ TNS — Mon, 05 May 2008 22:34:04 +0000

i need those rollers. how do i not already have them? i need them like i need bacon.

By: RecipeGirl

RecipeGirl — Mon, 05 May 2008 21:53:56 +0000

You made your own pasta? Wow, I’m impressed. I love those mushrooms. I love this dish!

By: Jessica

Jessica — Mon, 05 May 2008 20:49:25 +0000

Looks really yummy, the perfect meal!

By: Lesley

Lesley — Mon, 05 May 2008 18:47:32 +0000

Hey, another vegetarian dish! Looks delicious. And I was just telling the Significant Omnivore last night that if we got married, we could register for a KitchenAid. I think he said he’d rather just go ahead and buy me one. Eh.

By: Cindy

Cindy — Mon, 05 May 2008 17:08:46 +0000

How delicious!