I loved this dish but my husband hated it. He will eat just about anything at least once but he took one bite of this and wouldn't eat any more. However, if you love cranberries, mushrooms and almonds (as I do!), you'll probably like this rice.

Reviewed On: Nov. 10, 2009

The secret to good pasta is Italian "00" flour. (I had to order it online but grocery stores might sell it in larger cities.) Taste and texture is completely different with the right flour. This recipe also needs at least a tsp of salt and a tsp of olive oil. The directions doesn't specify time, but it must be kneaded for at least 10-15 minutes to get a good texture. Squeezing the dough like a stress ball can help to loosen it up when it gets too stiff to knead "properly." I use a pasta machine to roll out the dough (wouldn't bother making it without it) and I only cook the spaghetti for 30 seconds so that it's nice and chewy.

Reviewed On: Aug. 26, 2009

This was quite good.

Reviewed On: Aug. 23, 2009