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The 50+ Best Noodles: #5 Carbonara, #4 Japchae, #3 Lasagna, #2 Bolognese, #1 Soba (1 Viewer)
- Thread starter Eephus
- Start date
Eephus
Footballguy
I know there will be some squawking coming up about some dishes I combined under a single heading but I did so for purposes of the write ups and have no regrets about it.
There's only so much you can say about recipes with minor (but not insignificant) differences. I'm already at 6800 words about noodles which may be dumbest thing I've done on this board and that includes running the Gobbler for a couple of seasons.
Dickies
Footballguy
I also unironically love tuna noodle casserole. It was one of my favorite dishes growing up, and I find myself craving it from time to time. Being dairy-free does not help me with these cravings. It's basically a legit mac and cheese with tuna added to it. My mom would make the bechamel, toss the noodles in it, add a layer of cheddar cheese to the middle, then top it off with more cheddar cheese and baked/broiled it so the cheese on top got crispy and the corners/edges were like a Detroit-style pizza.
Zow
Footballguy
It's not. First of his rankings I vehemently disagree with.
Chaos34
Footballguy
I get we have different tastes. This is the first one I have an aversion to. I'd just go hungry instead. I love a tuna sandwich. Tuna on a salad is fine. I've made some snobby comments but just in fun. I've recently been told I eat like a toddler. Some snob. Just no tuna casserole for me, thanks. More for you!
Leroy Hoard
Footballguy
For some reason I just don't like tuna in a heated dish. As you said, a cold sandwich or salad works for me.
Eephus
Footballguy
If the tuna casserole is too fishy, you may want to try our puttanesca instead. It contains anchovies but you can barely taste them.
Zow
Footballguy
Oh, I agree with you actually. I wouldn't have even had this on my list!
My comment was that it's not a top 20 dish.
Eephus
Footballguy
#17 Pasta alle Vongole
Origin: Naples
Pasta alle vongole is the second Neapolitan dish of the day. It’s a simple recipe that relies on fresh clams. There’s a little bit of garlic, some white wine to supplement the clam’s juices, a sprinkling of pepper and maybe parsley for color. The clams open while cooking and release their briny contents. Like tuna noodle casserole, con vongole is a glorious dish that smacks of the sea.
I may be underrating this one because of where I live. The Mediterranean clams used for spaghetti alle vongole are closer to the small clams available on the East Coast. Manila clams are more available in my (little)neck of the woods and are fine as well. Mussels or canned clams can be substituted in a pinch but then we’re no longer talking about a top twenty noodle.
Origin: Naples
Pasta alle vongole is the second Neapolitan dish of the day. It’s a simple recipe that relies on fresh clams. There’s a little bit of garlic, some white wine to supplement the clam’s juices, a sprinkling of pepper and maybe parsley for color. The clams open while cooking and release their briny contents. Like tuna noodle casserole, con vongole is a glorious dish that smacks of the sea.
I may be underrating this one because of where I live. The Mediterranean clams used for spaghetti alle vongole are closer to the small clams available on the East Coast. Manila clams are more available in my (little)neck of the woods and are fine as well. Mussels or canned clams can be substituted in a pinch but then we’re no longer talking about a top twenty noodle.
Eephus
Footballguy
#16 Chow Fun
Origin: Guangzhou, China
Chow Fun is the most aptly named dish in the countdown since SpaghettiOs. It’s a Cantonese recipe using wide rice noodles (hor fun) stir-fried with bean sprouts, green onions and a protein of some kind. Beef is the traditional version but I think the noodles work just as well with the smoky sweetness of Chinese BBQ pork (char siu).
Like the rice noodles we encountered earlier in Thailand, hor fun can be difficult to work with. You need a really hot wok to get a bit of char but the noodles have annoying tendencies to stick together and tear apart. The natural reaction is to add a little more oil but it’s very easy to overdo it and end up with a greasy plate. If the cook can pass these challenges, chow fun is a fabulous dish. The noodles are nice and chewy, there’s a little bit of crunch from the bean sprouts and the flavors of the meat and soy sauce permeate the whole shebang.
Origin: Guangzhou, China
Chow Fun is the most aptly named dish in the countdown since SpaghettiOs. It’s a Cantonese recipe using wide rice noodles (hor fun) stir-fried with bean sprouts, green onions and a protein of some kind. Beef is the traditional version but I think the noodles work just as well with the smoky sweetness of Chinese BBQ pork (char siu).
Like the rice noodles we encountered earlier in Thailand, hor fun can be difficult to work with. You need a really hot wok to get a bit of char but the noodles have annoying tendencies to stick together and tear apart. The natural reaction is to add a little more oil but it’s very easy to overdo it and end up with a greasy plate. If the cook can pass these challenges, chow fun is a fabulous dish. The noodles are nice and chewy, there’s a little bit of crunch from the bean sprouts and the flavors of the meat and soy sauce permeate the whole shebang.
Zow
Footballguy
Great stuff if made well.
Chaos34
Footballguy
There's an olfactory receptor some have that makes cilantro taste like soap. I suspect there's something similar that makes hot tuna taste like wet cat food to some of us.
Drunken knight
Footballguy
One of my favorites. Easily top 5 for me
Dickies
Footballguy
It certainly doesn't compare to raw/rare tuna, which is spectacular.
Eephus
Footballguy
Punch line: something, something, Jorma Kaukonen
Ted Stickles
Footballguy
I always order Chow Fun over Chow Mein
Zow
Footballguy
Yep. Love me some tuna sushi and some seared, well-made tuna.
But warmed up tuna in a can? One of the few things I won't eat.
rockaction
Footballguy
Yeah, that's probably true and is reflected in the seems part. I did delete the comment because it seemed unnecessarily critical, but it's honestly how I feel about tuna casserole, which is probably exacerbated by my serious dislike of canned tuna.
I have eaten raw tuna in a slab before at a sushi restaurant and didn't mind it. Something about canning it and putting cream sauce on it just makes me blanch a bit. It's a me thing and I don't really judge anybody who likes (I really am non-judgmental of food and what people eat given my status as a non-epicure). The only time I'll really judge food is stinky food on planes that smells like fish or curry. Then it's a bit too much for the environment and unfair to others.
But other than that, I deleted the comment because who am I to say, really? I'm relativistic about food for the most part.
Chaos34
Footballguy
84 yrs old and playing The Coach House and The Belly Up in a couple weeks.
Also add Thyme and Shallots. It's even better the next day reheated in the oven with a little milk added since the noodles will have soaked up some of the liquid.
Eephus
Footballguy
#15 Ramen
Origin: Japan
Ramen noodles are similar to the Chinese egg noodles used for chow mein and lo mein. Even the name is derived from the Chinese word lamian which means pulled noodles. The dish came to Japan in the late 19th century from Chinese settlers in the port city of Yokohama. The dish gained popularity in Japan during times of scarcity during WWII and the post-war occupation. It soon became a national obsession and ramen houses throughout the country competed to perfect the dish. What was once a Chinese import is now a Japanese export with ramen restaurants in virtually every major city.
Ramen noodles can be served in many ways but I’m going to talk about the most familiar preparation: noodles served in a hot broth with assorted toppings. The classic broth options are miso, shoyu (soy sauce), shio (salt) and tonkotsu (pork) and spicy broths have grown in popularity more recently. Broth recipes are closely guarded secrets and in extreme cases have been elevated to an art form. There are scores of topping options of meats with raw and cooked vegetables but I need to mention two specific highlights: chashu, the slow simmered slices of pork, and ajitama, the marinated half-boiled eggs with the delicious jammy yolks.
In a move that will please everyone, I’m excluding instant ramen noodles for reasons I’ll explain when I get to them.
Origin: Japan
Ramen noodles are similar to the Chinese egg noodles used for chow mein and lo mein. Even the name is derived from the Chinese word lamian which means pulled noodles. The dish came to Japan in the late 19th century from Chinese settlers in the port city of Yokohama. The dish gained popularity in Japan during times of scarcity during WWII and the post-war occupation. It soon became a national obsession and ramen houses throughout the country competed to perfect the dish. What was once a Chinese import is now a Japanese export with ramen restaurants in virtually every major city.
Ramen noodles can be served in many ways but I’m going to talk about the most familiar preparation: noodles served in a hot broth with assorted toppings. The classic broth options are miso, shoyu (soy sauce), shio (salt) and tonkotsu (pork) and spicy broths have grown in popularity more recently. Broth recipes are closely guarded secrets and in extreme cases have been elevated to an art form. There are scores of topping options of meats with raw and cooked vegetables but I need to mention two specific highlights: chashu, the slow simmered slices of pork, and ajitama, the marinated half-boiled eggs with the delicious jammy yolks.
In a move that will please everyone, I’m excluding instant ramen noodles for reasons I’ll explain when I get to them.
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Dickies
Footballguy
Love a good Ramen to the point I would likely have this in my top 5.
Zow
Footballguy
Same here. It's so versatile. Great comfort food on a cool day.
Eephus
Footballguy
#14 Baked macaroni and cheese
Origin: England
Macaroni and cheese has an interesting history. The first recorded recipe for mac & cheese goes back to the late 14th century:
Thomas Jefferson’s personal chef brought the dish to the Americas after he encountered it in Paris. It remained a delicacy of the upper classes throughout the 19th century until mass production of the basic ingredients made it a dish of the people.
In spite of being a native cheesehead, mac & cheese was never a big deal for me. My family would occasionally eat the Kraft stuff and it was a cafeteria staple at school that was best avoided. It wasn’t until I married into a Black family that I understood the gravity of the dish. There was a pan of it at every holiday dinner, social event or church function; a lot of it was mediocre and underseasoned but occasionally somebody cooked a good batch that gave a glimpse of the possibilities. I liked it so much that I eventually started baking and bringing my own so there would be some certainty on the table. Mac & cheese is another great team player that compliments barbecue, turkey, yams and greens equally well. My in-laws are old now and don’t entertain as much anymore but my mac & cheese has gotten me a lot of love over the decades.
It’s an easy recipe. It’s pasta baked in a mornay sauce, topped with more cheese and a crispy layer. There are a lot of different ways you can go with the cheese but few of them are wrong as long as you use enough. You can keep your add-ins like truffle oil and bacon. I’ll add some mustard for flavor but otherwise mostly play the hits although I make do a mac & cheese with leftover Buffalo chicken dip after the Super Bowl and it was excellent.
Origin: England
Macaroni and cheese has an interesting history. The first recorded recipe for mac & cheese goes back to the late 14th century:
Thomas Jefferson’s personal chef brought the dish to the Americas after he encountered it in Paris. It remained a delicacy of the upper classes throughout the 19th century until mass production of the basic ingredients made it a dish of the people.
In spite of being a native cheesehead, mac & cheese was never a big deal for me. My family would occasionally eat the Kraft stuff and it was a cafeteria staple at school that was best avoided. It wasn’t until I married into a Black family that I understood the gravity of the dish. There was a pan of it at every holiday dinner, social event or church function; a lot of it was mediocre and underseasoned but occasionally somebody cooked a good batch that gave a glimpse of the possibilities. I liked it so much that I eventually started baking and bringing my own so there would be some certainty on the table. Mac & cheese is another great team player that compliments barbecue, turkey, yams and greens equally well. My in-laws are old now and don’t entertain as much anymore but my mac & cheese has gotten me a lot of love over the decades.
It’s an easy recipe. It’s pasta baked in a mornay sauce, topped with more cheese and a crispy layer. There are a lot of different ways you can go with the cheese but few of them are wrong as long as you use enough. You can keep your add-ins like truffle oil and bacon. I’ll add some mustard for flavor but otherwise mostly play the hits although I make do a mac & cheese with leftover Buffalo chicken dip after the Super Bowl and it was excellent.
Ramsay Hunt Experience
Footballguy
Tonkatsu ramen might be my #1. Maybe deduct points for it not being feasible for most people to make at home. I think there’s also an argument for the noodles (which are admittedly yummy) not being a star of the show. But God do I love it.
Ramsay Hunt Experience
Footballguy
Always knew Eephus was invited to the cookout.
Eephus
Footballguy
Apologies for being Mr. Pedantic Noodle Guy (again) but the ramen is tonkOtsu. TonkAtsu is the fried pork cutlet.
Ramsay Hunt Experience
Footballguy
Corrected by the tuna casserole guy. Mortifying.
Eephus
Footballguy
#13 Pasta al pesto
Origin: Genoa
Pesto began in ancient times as a paste of nuts, garlic and cheese but the addition of basil in the mid-19th century was a game changer. Basil brings a wonderful fragrance that works nicely with the pine nuts’ sweet and nutty flavor. If you don’t have pine nuts, you can substitute something like walnuts to add a little bit of creaminess to the pesto's texture.
Pesto sauce is tasty when added to most anything but it pairs especially well with pasta. Any shape will do but let’s go with a fusilli or radiatori so some of the sauce can collect in the interior portion of the noodle. Fresh basil goes off quickly and refrigeration accelerates the spoilage process. The only good news from that is that any pesto will be very fresh.
There’s also packaged pesto available either in jars or frozen in plastic tubs. The latter is palatable but the jarred stuff has a strange sour taste that you can’t hide.
Origin: Genoa
Pesto began in ancient times as a paste of nuts, garlic and cheese but the addition of basil in the mid-19th century was a game changer. Basil brings a wonderful fragrance that works nicely with the pine nuts’ sweet and nutty flavor. If you don’t have pine nuts, you can substitute something like walnuts to add a little bit of creaminess to the pesto's texture.
Pesto sauce is tasty when added to most anything but it pairs especially well with pasta. Any shape will do but let’s go with a fusilli or radiatori so some of the sauce can collect in the interior portion of the noodle. Fresh basil goes off quickly and refrigeration accelerates the spoilage process. The only good news from that is that any pesto will be very fresh.
There’s also packaged pesto available either in jars or frozen in plastic tubs. The latter is palatable but the jarred stuff has a strange sour taste that you can’t hide.
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Eephus
Footballguy
#12 Instant Ramen
Origin: Japan
Let us now praise Momofuku Ando who invented instant noodles in 1958. They were a major innovation for a couple of reasons: a special dehydration method that reduced cook time to a couple of minutes and a packaging process that mechanically shaped the noodles into the familiar wavy brick. Manufacturing of instant noodles is fascinating if you have eight minutes to spare.
I’m not going to argue that instant noodles taste better than traditional ramen but they have a nice texture that approximates the real thing (if you don’t overcook them). For me, instant ramen is the perfect fast food and the most essential item out of the 50. It’s tasty, cheap and can be prepared in minutes. But my favorite thing about them is how infinitely adaptable they are. Of course you can just use the included flavoring packet but I usually don’t. Ramen is an essential ingredient for stretching leftovers. If you have one pork chop or a piece of chicken you can make lunch for two by chopping it up and adding it to the noodles along with some greens or frozen peas. If you’re lucky enough to have restaurant leftovers, it’s even easier.
We easily go through more than a hundred packages of ramen in the course of a year. If we kept the flavoring packets, we'd probably be able to reconstitute a chicken if it ever comes to that. I’m not a big fan of the noodles that come in a styrofoam cup–even though they’re more convenient, they’re not as customizable.
Origin: Japan
Let us now praise Momofuku Ando who invented instant noodles in 1958. They were a major innovation for a couple of reasons: a special dehydration method that reduced cook time to a couple of minutes and a packaging process that mechanically shaped the noodles into the familiar wavy brick. Manufacturing of instant noodles is fascinating if you have eight minutes to spare.
I’m not going to argue that instant noodles taste better than traditional ramen but they have a nice texture that approximates the real thing (if you don’t overcook them). For me, instant ramen is the perfect fast food and the most essential item out of the 50. It’s tasty, cheap and can be prepared in minutes. But my favorite thing about them is how infinitely adaptable they are. Of course you can just use the included flavoring packet but I usually don’t. Ramen is an essential ingredient for stretching leftovers. If you have one pork chop or a piece of chicken you can make lunch for two by chopping it up and adding it to the noodles along with some greens or frozen peas. If you’re lucky enough to have restaurant leftovers, it’s even easier.
We easily go through more than a hundred packages of ramen in the course of a year. If we kept the flavoring packets, we'd probably be able to reconstitute a chicken if it ever comes to that. I’m not a big fan of the noodles that come in a styrofoam cup–even though they’re more convenient, they’re not as customizable.
pollardsvision
Footballguy
Spartans Rule
Footballguy
My wife lived in Japan for a while and is a big fan of a cold ramen dish called hiyashi chuka. I generally prefer my ramen hot but she goes all-out with the topping options when she makes it and it’s pretty tasty.
Instant ramen’s biggest contribution to my life came when I was single, offering an alternative to unnecessary late-night delivery orders when I had consumed too much of various substances.
Instant ramen’s biggest contribution to my life came when I was single, offering an alternative to unnecessary late-night delivery orders when I had consumed too much of various substances.
Ramsay Hunt Experience
Footballguy
There are a lot of bad “ramen hack” You Tube and Tik Tok videos, but the best ones are life changing. A little kewpie mayo, some garlic, sesame oil and maybe an egg and you can make a package of Shin taste pretty amazing.
A ramen brick is also a much easier proposition to turn into a single-serve carbonara than making a full batch with pound of pasta IMO.
A ramen brick is also a much easier proposition to turn into a single-serve carbonara than making a full batch with pound of pasta IMO.
Dickies
Footballguy
Shin Black with a soft-boiled egg is one of my go-to lunches. I think the basic ramen that everyone thinks about from their college years is garbage, but there are some pretty solid instant ramens out there these days.
I honestly thought Buldak would have qualified as instant ramen even if it's not brothy
I honestly thought Buldak would have qualified as instant ramen even if it's not brothy
Eephus
Footballguy
Eephus
Footballguy
Consistency left town a while ago.
Eephus
Footballguy
#11 Pasta Aglio e Olio
Origin: Naples
Another dish that is a marvel of simplicity. Aglio e olio means garlic and oil in Italian and that’s about it. There aren’t a lot of tricks–use good olive oil and thinly sliced fresh garlic and start over if you manage to scorch the garlic. It’s strictly a home cooked side for me, it’s probably a super high margin menu item when served at a restaurant.
Grated cheese isn’t traditional but it’s pretty much essential as far as I’m concerned. Some chopped parsley can deliver a pop of color that improves the presentation. I sometimes throw in a spoonful of breadcrumbs at the end to absorb some of the oil and bring more garlic flavor in a bite. Some recipes add a little pasta water to make the sauce creamier but that’s not what the dish is about. Other people add red chili flakes to add heat but I think it overpowers the garlic flavor.
It’s a thin sauce so it works best with a thin pasta–even the despised angel hair (capellini) is in play here. Spaghetti aglio e olio is a perfect side dish for a dinner of roasted chicken and steamed vegetables because the garlic oil improves everything it touches on the plate.
Origin: Naples
Another dish that is a marvel of simplicity. Aglio e olio means garlic and oil in Italian and that’s about it. There aren’t a lot of tricks–use good olive oil and thinly sliced fresh garlic and start over if you manage to scorch the garlic. It’s strictly a home cooked side for me, it’s probably a super high margin menu item when served at a restaurant.
Grated cheese isn’t traditional but it’s pretty much essential as far as I’m concerned. Some chopped parsley can deliver a pop of color that improves the presentation. I sometimes throw in a spoonful of breadcrumbs at the end to absorb some of the oil and bring more garlic flavor in a bite. Some recipes add a little pasta water to make the sauce creamier but that’s not what the dish is about. Other people add red chili flakes to add heat but I think it overpowers the garlic flavor.
It’s a thin sauce so it works best with a thin pasta–even the despised angel hair (capellini) is in play here. Spaghetti aglio e olio is a perfect side dish for a dinner of roasted chicken and steamed vegetables because the garlic oil improves everything it touches on the plate.
Atomic Punk
Footballguy
I’ve been following from the start … fantastic stuff @Eephus and thanks so much for doing this.
Another one with Italian heritage here, so I’m very familiar with all of the Italian dishes listed so far, but I am learning so much with all of the others.
I made a nice Pad See Ew today and it turned out ok, maybe a 7/10. I only had the more common pad Thai noodles and not the broader noodles that go better with this dish. Apparently the broader noodles caramelize better. Mrs. Punk enjoyed it, so it is on the make again list. I hope to do a few more with the home version of the crab house garlic noodles next.
Another one with Italian heritage here, so I’m very familiar with all of the Italian dishes listed so far, but I am learning so much with all of the others.
I made a nice Pad See Ew today and it turned out ok, maybe a 7/10. I only had the more common pad Thai noodles and not the broader noodles that go better with this dish. Apparently the broader noodles caramelize better. Mrs. Punk enjoyed it, so it is on the make again list. I hope to do a few more with the home version of the crab house garlic noodles next.
Chaos34
Footballguy
Fine. I'll try it. I have one package of instant ramen noodles left from the last bulk purchase. Next time I'm hungry. Might be awhile. It was work to finish the Sunday gravy leftovers and I may need a fast.
As for instant ramen. This is an Asian noodle I know! You could have ranked it anywhere, top to bottom, with no argument from me. Lately I've been riffing on kung pao with it cuz I have a bottle of peanut sauce in the fridge. Little green onion, celery, black vinegar, sichuan pepper, leftover chicken. Who needs take out? I too have a large collection of flavor packets. Don't really trust those. Need a magnifying glass and a half hour to read the ingredients.
Zow
Footballguy
Yeah definitely want those wider noodles.
Ramsay Hunt Experience
Footballguy
I'm definitely a pasta water and red pepper flakes in my aglio e olio guy. But I think I just try to emulsify any sauce. Red pepper was just always in the recipe I learned. I should maybe try it without it as including it pretty much rules it out as a side for my kids.
I'm still waiting for my aglio e olio skills to turn a dumpy guy like me into a sexual dynamo for hot chicks like that scene with Jon Favreau in Chef.
I'm still waiting for my aglio e olio skills to turn a dumpy guy like me into a sexual dynamo for hot chicks like that scene with Jon Favreau in Chef.
Eephus
Footballguy
#10 Ravioli
Origin: Italy
I had to make ravioli a top ten dish after I changed the rules to allow them. It’s a pasta/dumpling that needs no introduction. They’re terrific filled with meat, cheese,spinach or mushroom. Whatever you got, it’ll probably taste great if it’s stuffed in ravioli. Many cultures have their own variations of meat filled dumplings; they’re with us in spirit even though I’m going to write about ravioli.
My first exposure to ravioli was via Chef Boyardee. I don’t think I ate proper ravioli until after I moved to the Mission district of SF. I lived about five blocks from the Lucca Ravioli Company and Delicatessen on Valencia Street. It was a local institution for 94 years although it was only about 60 when I lived nearby. They made and sold fresh ravioli in flat cardboard boxes that the counter guy would tie with twine. The little pillows were unlike anything I’d eaten before; it was pure joy to see them bobbing in the pot. I’m afraid my saucier skills at the time weren’t worthy of the pasta but they were still delicious. Lucca closed its doors in 2019; the family cashed out at the peak of the SF real estate market. Good for them but bad for us. There are lots of places in the City to buy fresh pasta but none have the authenticity that Lucca did.
I prefer my ravioli in a more neutral/minimal sauce so the flavor of the filling isn’t masked but however you order ravioli, they’ll probably be good.
Origin: Italy
I had to make ravioli a top ten dish after I changed the rules to allow them. It’s a pasta/dumpling that needs no introduction. They’re terrific filled with meat, cheese,spinach or mushroom. Whatever you got, it’ll probably taste great if it’s stuffed in ravioli. Many cultures have their own variations of meat filled dumplings; they’re with us in spirit even though I’m going to write about ravioli.
My first exposure to ravioli was via Chef Boyardee. I don’t think I ate proper ravioli until after I moved to the Mission district of SF. I lived about five blocks from the Lucca Ravioli Company and Delicatessen on Valencia Street. It was a local institution for 94 years although it was only about 60 when I lived nearby. They made and sold fresh ravioli in flat cardboard boxes that the counter guy would tie with twine. The little pillows were unlike anything I’d eaten before; it was pure joy to see them bobbing in the pot. I’m afraid my saucier skills at the time weren’t worthy of the pasta but they were still delicious. Lucca closed its doors in 2019; the family cashed out at the peak of the SF real estate market. Good for them but bad for us. There are lots of places in the City to buy fresh pasta but none have the authenticity that Lucca did.
I prefer my ravioli in a more neutral/minimal sauce so the flavor of the filling isn’t masked but however you order ravioli, they’ll probably be good.
BobbyLayne
Footballguy
love a good tonkatsu - friend opened a tiny place with that as the primary draw & he was killing it pre-pandemic
Ramsay Hunt Experience
Footballguy
I enjoy ravioli but I've never had one of those revelatory ravioli makers around me. So my most common application is a store bought refrigerator case ravioli in either red sauce or a butter sauce. I prefer butter sauce. Sometimes I'll do a butternut squash one and brown the butter a bit for the sauce with some fresh sage. Autumnal.
Making my own pasta is the one home cooking trend I've never fallen for, so it's not as if I have a home recipe either.
Making my own pasta is the one home cooking trend I've never fallen for, so it's not as if I have a home recipe either.
Eephus
Footballguy
The Trader Joe's cacio e pepe ravioli are pretty solid. The texture of the wrapper isn't the best but I like the filling.
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