The disagreement started once we saw all those new Olive Garden commercials doing it. Her point is that nothing is going to taste great with the same thing used twice in a dish. I say differently. Like if you add a good Italian sauce or something and use rigatoni noddles.
Are we talking taste or nutrition here?
As for taste I say go for what you find good and tasty…
As for nutrition, maybe throw in there some veggies and some proteins and that will be fine…
Either way, enjoy your meal!
Related: May I introduce you to the Japanese abomination known as “Yakisoba Pan?” It’s a fried noodle sandwich. Carbs with fried carbs on top. I honestly can’t believe America didn’t create this.
I can’t believe I’ve never even seen this available here. I’d try one.
Have you heard of Torpasta?
I have not. That looks good.
Oh noo, all that starch taste, inundating my starch receptors, leaving my mouth all starchy…
A very common Indian daily meal is rotis (flatbreads) with thinly sliced, heavily sliced fried potatoes. Other meals include lentils (carb heavy) + rotis + rice. I’ve even had rotis + wheat & meat porridge. Carbmaxxing is a proud Indian tradition.
Pasta e patate is an Italian pasta dish with potatoes and it is delicious!
Listen to mama. Mama is right.
Nah. Listen to your taste buds. If you like it, you like it.
If I listened to my taste buds, I’d end up eating only ultra processed junk food and diabetic by age 22.
Okay, well, within reason. Control man! Control!
“Within reason”, two startches is too much and mama is right.
Pierogis are literally pasta stuffed with potatoes. And they are fucking awesome.
Hell, you can make pasta out of potato.
But I still kinda agree with your mom about the starches thing when it comes to sides. I wouldn’t serve corn and mashed potatoes. Only one is needed.
The only thing better than corn and mashed potatoes is corn in your mashed potatoes
I put potats in my ramen!
There’s some hikers and campers that like to make a thing called a ramen bomb. Just instant noodle with instant potatoes. It works, for some.
Pasta and potatoes are not the same thing, but you can cook and eat them together. Just cut the potatoes into chunks and add them to the water before you boil it, then add the pasta after it is boiling, then they should be finished cooking around the same time (potatoes need a little more time to cook than pasta).
No sauce is fixing what you’re getting at Olive Garden.
The Swiss sometimes like to put potatoes in their pasta. Me, I agree with your mum.
There’s a traditional dish in Switzerland combining pasta, potatoes, apple sauce, cheese and some other stuff to a great meal reminding me of mac and cheese but elevated.
https://en.wikipedia.org/wiki/Älplermagronen
It’s great!
My grandma used to make “grenadier march”, it was simple and cheap meal from her childhood, meaning (pre-)WW2.
Baked potatoes and flat egg noodles roasted with onion, bits of speck (bacon) and sweet paprika. Nothing more. I wasn’t really fan of the meal, but I understand where it came from and what it had to achieve (fill empty stomach for very cheap and mainly home grown ingredients).
As a kiddo, a cheeseburger, mac & cheese, and french fries was a regular summer dinner. That’s a threefer.
