Reminds me of pizzoccheri, and I mean that in a derogatory sense. The pasta was semi dry, and the poudre douce was dominated by the ground ginger. If this is what they could eat at tavernas in the 1300s, I feel sorry for them. Feels like a bachelor dish. The ancestor of lasagne, everyone 🎉
It could work with normal flour and a better spice mix for the poudre douce, but I don’t feel like trying again and wasting 1.5 liters of beef stock
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