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[Harald Franzen <question657799@xxxxxxxxxxxxxxxxxxxxx>]

Question #657799 on Gourmet changed:
https://answers.launchpad.net/gourmet/+question/657799

Harald Franzen posted a new comment:
Uhm.... come to think of it, maybe this is a way of explaining it without screen shots...
 
Recipe A:
- Ingredients
* 100 grams flour
* 1 egg
- Method
* add egg to flour, knead until supple, wrap in cling film, refrigerate for at least an hour.

Recipe B:
- Ingredients
* 1 qty Recipe A
* 1 pce onion
* 1 tbsp olive oil
* 100 grams lardons
* 1 egg yolk
* 1 tsp pepper, black
- Method
* roll Recipe A and cut into tagliatelle. In a pan over medium heat, heat olive oil. Add chopped onion then lardons. In a large pan cook tagliatelle until "al dente". Drain tagliatelle, add to pan with onions and lardons. Stir until combined. Add egg yolk. Plate. Grind fresh black pepper over plate. Serve.
 
(That would -IIRC- be a carbonara :-)

Thing is, because you've taken on the basic recipe for any pasta (100
grams of flour for 1 egg), you can now create literally hundreds of
pasta recipes, simply by adding the pasta recipe to any "ragout"
(sauce); be it carbonara, Bolognese, or sugo di arna alla Vicentina ;-)

Gourmet will - for your ingredients at least - cascade through the
products (with their respective quantities) to produce your shopping
list. Obviously, if called for, you can have 2x recipe A for 1x recipe B
(or any other ratio that is appropriate for the recipes you are adding).

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