Just playing around, sometime back, I added some cracked red pepper to water, boiled, then added my homemade pasta. After draining, I add a bit of Olive Oil and a nice helping of a quality, freshly grated Parmesan (very 'lemony'). It has become one of my absolute favorite dishes. Simple and quick too.
Here is my question, if greatly increasing the amount of pasta being cooked (typically I just make a couple of servings, but would like to introduce it at a family gathering), would I increase the red pepper based on the amount of pasta, or the amount of water used?
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