Pasta be it whatever style, egg or no egg?
My family is firmly no egg, I'm the odd one out, I prefer folding the steaming hot pasta through a lightly beaten egg mix, just before tossing the rest of the ingredients in a pan. I'm not a Bolognese on top kind of guy, that's not how my Grandma taught me to make pasta.
Usually I use a mix of two yolks and one white, which does 3 or 4 serves of whatever pasta you want to serve.
Personally, I can't imagine a carbonara or fettuccini without egg.
Also, I like to dress it up with a little olive oil, not too much just enough to act like a thin glaze, if it's a Seafood type Marinara a little oil is almost compulsory. But Pipi or Mussel?
My family is firmly no egg, I'm the odd one out, I prefer folding the steaming hot pasta through a lightly beaten egg mix, just before tossing the rest of the ingredients in a pan. I'm not a Bolognese on top kind of guy, that's not how my Grandma taught me to make pasta.
Usually I use a mix of two yolks and one white, which does 3 or 4 serves of whatever pasta you want to serve.
Personally, I can't imagine a carbonara or fettuccini without egg.
Also, I like to dress it up with a little olive oil, not too much just enough to act like a thin glaze, if it's a Seafood type Marinara a little oil is almost compulsory. But Pipi or Mussel?
"Ruck, ruck, ruck, ruck ....... Ruck, ruck, ruck, ruck"