Author Topic: Zebra linguine  (Read 1269 times)

Offline narcout

  • Brewmaster General
  • *******
  • Posts: 2139
  • Los Angeles, CA
Zebra linguine
« on: November 30, 2015, 10:41:30 am »
I don't know how I was unaware this existed.

Sometimes you just can't get enough - JAMC

Offline Stevie

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 6858
Re: Zebra linguine
« Reply #1 on: November 30, 2015, 11:16:29 am »
Looks like a plate full of California king snakes.

Online pete b

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 3964
  • Barre, Ma
Re: Zebra linguine
« Reply #2 on: November 30, 2015, 01:56:55 pm »
Pretty cool. It must be a PITA to make. I cooked in a nice Italian restaurant in the early 90's where we made our own pasta and we would make black fettuccine with squid ink and regular semolina fettuccine and mix them 1/2 and 1/2 or make ravioli that were green with spinach on one side and white on the other. To do this I imagine you would make black and white pasta, cut in strips and then line them up alternating black and white, put through the rollers, then turn around and stretch through the rollers again, then cut into linguine. Like I said, PITA.
Don't let the bastards cheer you up.

Offline reverseapachemaster

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 3576
    • Brain Sparging on Brewing
Re: Zebra linguine
« Reply #3 on: December 01, 2015, 08:26:07 am »
Looks cool but yeah, must be a total PITA to make. Can't see how it would be worth it for a home cook to make by hand. I know it is preprepared on the market but seems hard to find.

Anything with that zebra appearance is a PITA like zebra cake. You make that by adding spoons of alternating white and black cake dough one spoonful at a time.

Heck yeah I blog about homebrewing: Brain Sparging on Brewing