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.
Trofie* al pesto is most properly made with string beans and potatoes and is delicious if the pesto is good and fresh.
*a pasta shape
May I present a Scottish delicacy - the macaroni cheese pie.
As someone else said: Pierogi!
Gnocchi is pasta made with potatoes.
Not pasta but I’ve put potatoes and rosemary and swiss cheese on a pizza and it was amazing.
Little cubes of sweet potato in cold pasta salad is good too.
I think you are more right, but I would not, like, mix spaghetti into mashed potatoes.
More combined starches: Verheiratete (German, something like “married couple”) are a kind of dumplings with potatoes together with diced fried bacon. One of my favourite local foods.
Pierogis are frequently potato stuffed and very ravioli-esque and delicious.
It certainly would count as two starches together but may be a stretch conflating the wrapper with ravioli with pasta with noodles.
I would like to introduce you to Guiso de Fideos:
A very traditional Argentinian food made with potatoes, noodles and other ingredients.
I would agree that just potatoes and noodles is way too much carb if that’s the only food you’re eating, but if you add other things or have it as a side dish it could work. Gnocchi are potato+flour and they’re not more starchy than other pasta, it’s all about the proportions with everything else.
Japanese/golden curry, massaman curry and others usually have potatoes in there. They are usually served with rice. But ive had them over noodles lots as well.
What about samosa? Potato stuffed into a bread and baked.
yep. gnocchi and samosa’s stop this discussion cold. so good.
Gnocchi ARE potato pasta (at least the traditional version is). The four ingredients are potato, wheat flour, eggs, and salt.
yes
I make chicken soup (almost a stew) with both potatoes and (egg) noodles.
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.
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!
The Swiss sometimes like to put potatoes in their pasta. Me, I agree with your mum.
https://momsdish.com/recipe/617/ukrainian-dumplings-aka-galushki
Ukrainian halushki. Its dumplings, frequently served with potatoes
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.
Have you heard of Torpasta?
I have not. That looks good.
I can’t believe I’ve never even seen this available here. I’d try one.
