WHO: QueenSashy is a self-professed cooking addict from New York City.
WHAT: A unique pasta with customizable spice and a process that's mostly hands-off.
HOW: Endure chill and bake times for the cheesy oat crumbs, then boil some pasta, and eat!
WHY WE LOVE IT: This is a cookie dough experiment gone wrong, and we couldn't be happier for the kitchen disaster. You'll swear the crumb mixture tastes familiar, and you'll agree -- a dough once destined for cookies is a revelation on pasta.
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Before you start cooking, make some art.
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Then off the oats go to the processor...
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...to turn into this.
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Add a healthy amount of cheese, and an equally healthy amount of butter. (Hey, we didn't make any virtuous promises here.)
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Now get in there -- you'll want this to come together into a nice, uniform dough.
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If it looks like this, you've done well.
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Now pat into a disk -- or whatever shape you like, really. (Trapezoids are fair game.)
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Wrap with plastic, and chill in the fridge.
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After it's cool and holding together well, grate it onto a parchment-lined baking sheet.
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Spread them around a bit so every crumb can get toasty, and into the oven it goes!
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While that bakes, boil your pasta.
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Sahara desert, or finished oat crumbs?
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Crumbs! Break them apart and crumble with your hands.
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