This pasta, this delicious pile of gluten changed my perception of my own cooking. I always thought I was a good cook, but not a great cook. I can bake a cake or a pie and it will taste great, but everyone loves dessert. I can cook a vegetarian meal that will make you forget there's no meat (gasp!) on your plate. I know my spices, herbs, and ingredients, and that knowledge is the real recipe for an amazing dish, but somehow I skipped a few levels in the course of a week. I went from better-than-average home cook to restaurant quality cook in just one dish. I'm sure having the flu and a few out-of-commission senses (taste, smell) have something to do with this holy experience, but I do remember the difference between good and great: this pasta was great.
I'll admit, I have a few new rules I like to follow:
-More salt, more butter, more cheese. More cream.
-Everything in moderation, but not every day.
-Don't use diet alternatives, your body doesn't know what to do with them: Butter>Margarine.
-You can crush up those cashews all you want, but they're not Parmesan and they never will be.
-Don't suffer through your meals. You only have one life so make it tasty. Maybe it's not always the healthiest choice, but that's why we have gyms and running shoes.
Here's how to make a game-changer angel hair pasta: