Just got back from Italy where I ate a lot of good noodles. One of the best dishes I had was tagliatelle with sea urchin, dressed simply with butter, garlic, black pepper & parsley. It was darn good. There was also a bunch of other stuff but this was tops. So, tagliatelle: slightly wide noodle that goes well with meat sauces. I hit up local Italian specialty shop Severino for some of their dried pasta; their product is some of the best if you opt not to make it yourself.
The other life thing happening now that contributed to this was taking part in a cow share. (Vinny is in on it too.) A cow share is, perhaps a bit obviously, where a bunch of people divvy up a whole cow. I received a bunch of cool meat, the bulk of which was ground beef.
Again on the subject of Italy. After returning home from the trip, I immediately hit up Italian Market for cheeses and butters. Among the spoils of this shopping excursion was baked ricotta, with a texture similar to paneer cheese. With that thought, the inspiration for beef curry tagliatelle, which is pretty much Indian saag paneer recast as a bolognese sauce for pasta.
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