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Mother-in-Law's tongue pasta

Richard 16 May 14, 2008 01:03 AM

I just bought a really beautiful looking pasta called Mother-in-Law's tongue.

http://www.pastacatalog.com/product_l...

The colors are amazing, and it would be a shame to cover it up with a red sauce. Has anyone here used it? Any advice?

  1. sarah galvin May 16, 2008 06:42 PM

    I just bought some today - Pastificio Marella - sombreroni! Sombrero macaroni? They are little sombreros and there is a lid for each little hat. They are to be stuffed and baked. I was at Collatio which is a high end little store in a little village near Calgary called Priddis. They service a lot of high end acreages but never thought I would find it there - haven't even seen it in the city! Fun.

    1. toodie jane May 14, 2008 09:08 PM

      the website shows it dressed with asparagus tips and olives. Maybe add some good tuna, and just touch of good olive oil, s&p?

      6 Replies
      1. re: toodie jane
        Richard 16 May 16, 2008 10:51 AM

        I couldn't find the pic on the site, but both the asparagus and the saffron sauce w/ lobster (which I did find) sound great! Hmmm... for a hint of color maybe a small spoon of orange tobiko or masago...

        1. re: Richard 16
          Gio May 16, 2008 10:57 AM

          Richard.... here's a link to a picture...
          http://www.italianharvest.com/subcate...

          1. re: Gio
            Richard 16 May 16, 2008 11:11 AM

            Thanks Gio! That one I have, but thanks! It's toodie jane's I can't find...

            Just found a hilarious PG rated pasta on the site! If interested, look for "Cazzetti e Fichette arcobaleno". Oh, the possibilties for sauces...

            1. re: Richard 16
              Gio May 16, 2008 11:15 AM

              OK - I guess I mis-read..... PG rated, hmmmm? Gotta go look. TKS.

              Edit: Gee, it's on sale too.....

              1. re: Richard 16
                Richard 16 May 16, 2008 11:21 AM

                Oh, and I should add that I found the Mother in Law's tounge pasta at T.J. Maxx for 5.99 for 250 grams (8.8 oz.), about half the price per pound as the web site.

                The manufacturer is an Italian company - Torino.

                1. re: Richard 16
                  Caitlin McGrath May 16, 2008 09:22 PM

                  When I lived in NYC, an Italian market had among its dry pastas several large crates of bags of cazetti-shaped pasta. Every time I went in, no dent appeared to have been made in the inventory. At the very least, I'd have thought it would have made for good gag gifts...

          2. Gio May 14, 2008 05:56 PM

            I couldn't resist searching for recipes for this particular pasta I have never heard of and found the following site...
            http://www.italianharvest.com/recipes...

            Pasta and Lobster...what could be better?

            1. sarah galvin May 14, 2008 05:45 PM

              I would just do a simple olive oil and toasted garlic with grated parmesan cheese. Maybe some crushed red chiles.

              1. TrishUntrapped May 14, 2008 04:52 AM

                Richard, thanks for posting about this. I have a box too And I haven't used it yet either.

                For my son's birthday I made homemade Chicken Parmigiana (DOP San Marzano tomatoes, fresh mozz and parmesan reggiano, we are talking the works!) and I thought I would make this pasta for the side dish, but changed my mind.

                I too thought it probably shouldn't be covered in tomato sauce because it would lose its beauty, plus I also wondered how big it gets when cooked... is it difficult to eat?

                So I hope some other folks have tried this and have some good rec's...

                1 Reply
                1. re: TrishUntrapped
                  w
                  Wagamama80 May 14, 2008 06:59 AM

                  what about a light pea sauce (or pesto) thinned out with some cream?

                2. linguafood May 14, 2008 04:23 AM

                  Dang. Here I was hoping this would be some sort of a pasta dish incorporating tongue, passed down to you by your MIL. Bummer. Tongue-stuffed ravioli --- yowzah.

                  1 Reply
                  1. re: linguafood
                    m
                    markabauman May 14, 2008 04:36 AM

                    I've used similar products before and also sometimes make multi-colored pasta. In fact, I just made some marbled pasta this past weekend combining beet and regular pasta. You layer the sheets, cut a small piece, turn it 90 degrees, then roll and pass through a pasta machine, creating a marbled effect. Usually dress with just some butter or good olive oil, possibly a little herbs or cheese. Have fun.

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