First time making pasta from scratch. Came out borderline inedible 😂😭
by Tubbysmom22
16 Comments
cressidacole
carbonaraofdreams
RogueAngel87
Ohhhh way too thick, but for a first time atleast you’re dough held together
boskee
If that’s semi melted Parmesan cut into strips then good for you. If it’s dough then RIP.
BustyCrawfish
Make dumplings!
Alarming-Leopard8545
Chop em up a little bit and make a ham and dumpling soup
opinion_aided
You could look up recipes for Pizzoccheri. These don’t have buckwheat but with butter and cabbage I’m sure they’d still be tasty.
What I’d probably do (if the flavor is good and it’s just the thickness that makes them “inedible), I would put some baking soda in salted water (to make them more alkali/bouncy), boil these up, and toss them with a dark green (kale/chard/spinach) and fried garlic, mix in a little peanut/tahini/soy sauce with a bit of sugar for sweetness, top with toasted sesame, green onion and chili crisp.
In any case, good luck with the next batch, and I hope you find a way to make good use of the food.
Oscaruzzo
I have no idea what that thing is 😮
boobenhaus
Thicc
YRob_Redditor3
Gotta get it thinner. But this honestly looks really solid for a first time attempt
Fifth_oh
“Everybody has to start somewhere. Perfection does not happen right away” – Haruki Murakami
“Si potrebbe fare meglio, bello”- my nonna
I_hate_being_alone
I would house that motherfucker down.
Tom__mm
There are certainly classic Chinese noodles that are at least this thick if that’s any consolation. Sichuan sweet water noodles is a classic example, as here with Lucas Sin:
16 Comments
carbonaraofdreams
Ohhhh way too thick, but for a first time atleast you’re dough held together
If that’s semi melted Parmesan cut into strips then good for you. If it’s dough then RIP.
Make dumplings!
Chop em up a little bit and make a ham and dumpling soup
You could look up recipes for Pizzoccheri. These don’t have buckwheat but with butter and cabbage I’m sure they’d still be tasty.
What I’d probably do (if the flavor is good and it’s just the thickness that makes them “inedible), I would put some baking soda in salted water (to make them more alkali/bouncy), boil these up, and toss them with a dark green (kale/chard/spinach) and fried garlic, mix in a little peanut/tahini/soy sauce with a bit of sugar for sweetness, top with toasted sesame, green onion and chili crisp.
In any case, good luck with the next batch, and I hope you find a way to make good use of the food.
I have no idea what that thing is 😮
Thicc
Gotta get it thinner. But this honestly looks really solid for a first time attempt
“Everybody has to start somewhere. Perfection does not happen right away” – Haruki Murakami
“Si potrebbe fare meglio, bello”- my nonna
I would house that motherfucker down.
There are certainly classic Chinese noodles that are at least this thick if that’s any consolation. Sichuan sweet water noodles is a classic example, as here with Lucas Sin:
https://youtu.be/zVFcNCsiZII?si=pXq0dqsRg3DxSS8J
At least it will be al dente
/s
I mean I’d still eat it.
Watch out, if you leave them for too long they’re going to attach to each other
Try eating eat raw. In Italy we do that when it’s home made.It’s good