{"id":43185,"date":"2017-04-07T18:14:29","date_gmt":"2017-04-07T22:14:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43185"},"modified":"2017-04-07T18:15:53","modified_gmt":"2017-04-07T22:15:53","slug":"homemade-pasta-with-portobello-steak%e3%83%9b%e3%83%bc%e3%83%a0%e3%83%a1%e3%83%bc%e3%83%89%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43185&lang=en","title":{"rendered":"Homemade Pasta with Portobello Steak<br>\u30db\u30fc\u30e0\u30e1\u30fc\u30c9\u30d1\u30b9\u30bf"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43186 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/54.jpg\" alt=\"54\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/54.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/54-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Lately I&#8217;ve been watching my weight a little more carefully, and I don&#8217;t eat a large amount of carbs as I used to do.<\/p>\n<p>But I love pasta, and if I eat pasta I want something really good.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43187 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/41.jpg\" alt=\"41\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43188 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/47.jpg\" alt=\"47\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/47.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/47-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>And what&#8217;s better than homemade pasta?!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43190 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/56.jpg\" alt=\"56\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/56.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/56-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>This pasta was served with portobello mushroom steak, sauteed spinach, and two kinds of sauce, red and alfredo.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43189 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/59.jpg\" alt=\"59\" width=\"512\" height=\"365\" \/><\/p>\n<p>The homemade pasta is so good in so many ways, like taste, texture, and how it looks!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43191 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/51.jpg\" alt=\"51\" width=\"512\" height=\"365\" \/><\/p>\n<p>I used <a href=\"https:\/\/www.cooksillustrated.com\/recipes\/6948-fresh-pasta-without-a-machine\" target=\"_blank\">this recipe<\/a>\u00a0for the pasta. You may need to sign up to be their member or try their trial membership to see the recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lately I&#8217;ve been watching my weight a little more carefully, and I don&#8217;t eat a large amount of carbs as I used to do. But I love pasta, and if I eat pasta I want something really good. And what&#8217;s better than homemade pasta?! This pasta was served with portobello mushroom steak, sauteed spinach, and [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,21,11],"tags":[],"class_list":["post-43185","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-mushroom","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43185"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43185\/revisions"}],"predecessor-version":[{"id":43197,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43185\/revisions\/43197"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}