| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Floyd |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried tagliatelle |
| 2 |
tb |
Creamy milk |
| 2 |
oz |
Butter; melted |
|
|
Ground black Pepper |
| 1 |
oz |
Parmesan cbeese; grated |
|
|
Parmesan cbeese; grated to serve |
INSTRUCTIONS
Cook the dried tagliatelle or noodles in a large pan of boiling salted
water for about 6 minutes (but cook fresh for 2-3 minutes), until it is
just tender but still firm, al dente.
Meanwhile, mix the butter with the cheese and milk in a heated serving dish
and season to taste with salt and pepper. Drain the noodles thoroughly and
add to the cheese mixture. Toss well until the noodles are coated. Serve
immediately with a little extra grated cheese.
Source: Feast of Floyd
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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