Alright, so then please help us out. What you are particularly criticizing about the the dish and what would in your opinion be the way to prepare it correctly / like you grandma would.
There are like 1,000 people in this community daily. You’re trying to troll me not because it’ll make other people laugh at my expense but to get someone to interact with you. What a sad life you live. Goodbye.
Not op, but to start with you are not supposed to “risotare” egg type fresh pasta like that, it will break apart lo Ike it did. This process is not meant to make the pasta soft, but help make a sauce or it would be relatively dry.
It works better with dried pasta, you then remove it 2 minutes before it’s done (so It has to be timed) and then drop It in a wide pan, and let it cook it with a portion of pasta water.
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Are you Italian, or just a troll?
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Which one? Both? confused food nerd noises
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Alright, so then please help us out. What you are particularly criticizing about the the dish and what would in your opinion be the way to prepare it correctly / like you grandma would.
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That is a very dogmatic position - even for an Italian. So Italians must hate Paella and … especially Scaloppini di Mare e Terra.
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Want to maybe add some context to why you wrote some prayer on my post like a grandmother on Facebook?
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There are like 1,000 people in this community daily. You’re trying to troll me not because it’ll make other people laugh at my expense but to get someone to interact with you. What a sad life you live. Goodbye.
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Not op, but to start with you are not supposed to “risotare” egg type fresh pasta like that, it will break apart lo Ike it did. This process is not meant to make the pasta soft, but help make a sauce or it would be relatively dry.
It works better with dried pasta, you then remove it 2 minutes before it’s done (so It has to be timed) and then drop It in a wide pan, and let it cook it with a portion of pasta water.