Made this Winter Rigatoni last night and it was SO good, but as one of those rare freaks who find nooch repulsive (I know, I'm sorry!), I was curious if I could get away with leaving it out next time I make this and just upping the flour a bit for thickening purposes, or if you had a good substitute suggestion?
Thanks as always for your killer recipes and this newsletter!
your cooking instincts are great! yeah, i'd up the flour 1 tablespoon to help thicken it a little more. also the nooch is in this recipe for its umami quality, not it's cheesy taste, so I'd add a teaspoon or two of Braggs or soy sauce and a teaspoon of garlic powder to round it all out. hope that helps
Matt….. You Rock for Art!!! From now on I will not just share my recipes… but I will share my pictures of how I am making my tasty eats.
I'd love to see them
Made this Winter Rigatoni last night and it was SO good, but as one of those rare freaks who find nooch repulsive (I know, I'm sorry!), I was curious if I could get away with leaving it out next time I make this and just upping the flour a bit for thickening purposes, or if you had a good substitute suggestion?
Thanks as always for your killer recipes and this newsletter!
your cooking instincts are great! yeah, i'd up the flour 1 tablespoon to help thicken it a little more. also the nooch is in this recipe for its umami quality, not it's cheesy taste, so I'd add a teaspoon or two of Braggs or soy sauce and a teaspoon of garlic powder to round it all out. hope that helps
You're my heroes, thank you so much!