Mother-in-Law's tongue pasta

[Richard 16]

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?

[sarah galvin]

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.

[toodie jane]

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

[Richard 16]

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...

[Gio]

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

[Richard 16]

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...

[Gio]

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

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

[Richard 16]

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.

[Caitlin McGrath]

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...

[Gio]

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?

[sarah galvin]

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

[TrishUntrapped]

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...

[Wagamama80]

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

[linguafood]

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.

[markabauman]

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.