Excellent recipe! You can even throw in some veggie purees if you're trying to use them up, for added veg nutrition. Sometimes I put in frozen spinach too.
dojo - I haven't bought any pastini yet so forgive me if the directions are on the box but you said you cook the pasta in milk? Regular milk, homo milk, breastmilk? Colour me confused (but excited to try this)
dojo - I haven't bought any pastini yet so forgive me if the directions are on the box but you said you cook the pasta in milk? Regular milk, homo milk, breastmilk? Colour me confused (but excited to try this)
I use whole milk (3.5% - I think homo milk is the same). The directions aren't on the box for this recipe. I just use a 2:1 ratio the same way you would if you were cooking rice, so that all the liquid is absorbed by the pasta.
dojo - I haven't bought any pastini yet so forgive me if the directions are on the box but you said you cook the pasta in milk? Regular milk, homo milk, breastmilk? Colour me confused (but excited to try this)
I use whole milk (3.5% - I think homo milk is the same). The directions aren't on the box for this recipe. I just use a 2:1 ratio the same way you would if you were cooking rice, so that all the liquid is absorbed by the pasta.
We have whole milk, 2%, 1%, and non fat milk. Canadians have 3.5% and call it homo milk?Like homogenized? Now I'm confused.
I use whole milk (3.5% - I think homo milk is the same). The directions aren't on the box for this recipe. I just use a 2:1 ratio the same way you would if you were cooking rice, so that all the liquid is absorbed by the pasta.
We have whole milk, 2%, 1%, and non fat milk. Canadians have 3.5% and call it homo milk?Like homogenized? Now I'm confused.
OMG, CH!
Yes, our 3.5% milk is refered to as homogenized and a lot people just call it 'homo milk'. I don't use that word in any other context so I didn't even think that it might be awkward.
We have whole milk, 2%, 1%, and non fat milk. Canadians have 3.5% and call it homo milk?Like homogenized? Now I'm confused.
OMG, CH!
Yes, our 3.5% milk is refered to as homogenized and a lot people just call it 'homo milk'. I don't use that word in any other context so I didn't even think that it might be awkward.
Oh you funny people of the North :-). I need to Google to see if our "whole" milk is 3.5%.
Yes, our 3.5% milk is refered to as homogenized and a lot people just call it 'homo milk'. I don't use that word in any other context so I didn't even think that it might be awkward.
Oh you funny people of the North :-). I need to Google to see if our "whole" milk is 3.5%.
I always thought our whole milk was 4%? Leave it to the Americans to add an extra .5% of fat.
Oh you funny people of the North :-). I need to Google to see if our "whole" milk is 3.5%.
I always thought our whole milk was 4%? Leave it to the Americans to add an extra .5% of fat.
You guys are also able to buy heavy cream which I understand is 40% where as the highest fat cream we can typically buy is whipping cream at 35%. It makes a small but sometimes noticeable difference in ganache which is frustrating!!