Comments on: Israeli pasta fonduta with labaneh and zaatar

By: Liz

Liz — Mon, 04 Jul 2011 12:23:26 +0000

Cool! Thanks, Yosefa.

By: Yosefa

Yosefa — Sat, 02 Jul 2011 23:27:34 +0000

Including this in the Tammuz KCC – tomorrow on nonrecip.com. Thanks for putting together the list of Israeli food blogs!

By: Liz

Liz — Mon, 23 May 2011 08:21:45 +0000

Thanks, all! Ben, see my next post

By: Liz

Liz — Mon, 23 May 2011 08:21:20 +0000

Hi Faye, thanks! I used 00 pasta flour this time. Usually I use a mix of all-purpose flour and semolina, but the special pasta stuff gave it a really great texture.

I used both kashkaval and Parmesan — it had lots of flavor!

By: Faye Levy

Faye Levy — Mon, 02 May 2011 20:17:37 +0000

This is wonderfully creative! I love the way you transformed the Italian recipe into an Israeli one. We often enjoyed pasta enriched with an egg yolk at the last minute at a simple Italian restaurant in Paris; it might have just been spaghetti carbonara but it was so good.
If you used only kashkaval and not Parmesan, did it not have enough flavor?

Your homemade pasta looks so good – beautiful texture. Do you use semolina flour, all purpose flour or a mixture?

By: Rivki Locker (Ordinary Blogger)

Rivki Locker (Ordinary Blogger) — Mon, 02 May 2011 11:42:27 +0000

What an innovative way to enjoy pasta. I love the combo of Italian and mid-Eastern!

By: Yaelian

Yaelian — Mon, 02 May 2011 06:23:03 +0000

That sounds really good! I have zaatar growing in a flower pot…

By: CARMIT

CARMIT — Mon, 02 May 2011 04:39:51 +0000

××ª ×ž×–×™×œ×” ×œ×™ ×¨×™×¨!

By: ben

ben — Sun, 01 May 2011 20:42:28 +0000

what’s up in barca?