LoneGansel

Yeah considering the effort I'll end up just making a poached egg on toast the next time around. I can punch circles out of toast and be fancy without sacrificing flavor.

Conchiglie are the best pasta for creamy sauce! Looks great.

Thank you!! It's from the country sourdough loaf I posted yesterday!

It broke when I flipped things but it was still jammy inside! Next time I think I'll toast one side of the bread, flip it, then break my egg in and cook things covered so I'm not having to flip things.

Thanks. I'm trying to do a bit more with my presentation. There's a balance between pretty and not enough food and this teeters right on the edge of that in my opinion.

Thank you, and you're correct! I use the Tartine recipe ratios as a base but I have my own workflow that lets me get things done with about half the kitchen time.

Thanks for being so kind! Prepping bread so it comes out of the oven first thing Monday morning is one of the little things that helps me start the week on the right foot.

Thank you! I have spent a lot of time and energy learning how to get my loaves how I want them. Lots of surface tension and lots of lamination help to get the insides and outsides of the loaves to look like this.

Thank you so much for the feedback and resource! Plating pasta is something I'm slowly working on improving as I get better tools for the job.

There was no broken pasta, but it was just barely al dente. The strands still had enough body that the ends were able to resist gravity, but I do think that proper plating will help me soften the overall shape and help me avoid that spiky profile that makes it look like I committed the ultimate pasta sin. :)

Thank you for the comment! This was what I was trying to comment but couldn't find the right words.

Starched pasta water is like a secret roux that underpins Italian pasta dishes. You can swap that starch for another, but skipping the starch entirely breaks the sauce.

Arepas might be a good substitute to keep the cornbread flavor while swapping the cake texture for flatbread. You've given me a new idea to try for next time! :)

Happy to share and join the community. :) Quick and straightforward recipes are a great way to taste test a new ingredient.