I advise to use Micky's Glantri descriptions many can be found in this post;
or my Broken Lands PDF
Both have excellent Foodstuffs
I created this next reciopy for my party wandering in Karameikos bosed on the gif I found online
Fey Spaghetti
by RobinFey Thread Pasta.
Next step you will need:
1 cup of Alfheim river water
2 cups Fey flour, spooned & leveled
3 large chicken eggs
½ teaspoon Traladaran sea salt
½ tablespoon extra-virgin Shire olive oil
Instructions
1 Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
2 Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of Alfheim water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
3 Dust 2 large baking sheets with flour and set aside.
4 Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).
5 Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
6 Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
7 Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
8 Repeat with remaining dough.
9 Run the pasta sheets through a Pasta Cutter. Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
Either serve to next step or dry the pasta for later use (Dehydration spell or prolonged warmth)
Note; beware. the pasta might already find animation and might desire to escape, so keep vigilance and constant awareness. Animated paste stays alive for up to 10 days in this state, but loses its tasteful state if wandered on a dirty floor. If dried the paste will remain inanimate until rehydrated again.
Ierendi Marinara Sauce
Next step you will need:
1 large can (28 ounces) whole peeled tomatoes*
1 medium yellow onion, peeled and halved
2 large cloves garlic, peeled but left whole
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
Pinch of red pepper flakes (optional, omit if sensitive to spice)
Salt, to taste (if necessary)
Optional, for serving: Cooked pasta, grated Parmesan cheese, chopped fresh basil, additional olive oil
Instructions
In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
Notes
*Tomato note: Using high quality tomatoes is key here. I recommend Glantrian tomatoes.
Karameikan Fey Spaghetti
Next step you will need:
Fey Thread pasta (clean preferrably,
a jar of Ierendi marinara sauce
1-2 pounds of ground Karameikan beef or Hin sausages
two large pots, one for boiling the pasta and the other for making the sauce
serving untensils
salt
water
Ground Darokinian Cheese (any cheese will do, depending on taste)
Instructions
You can use as much meat as you want, really - but anywhere from 1-2 pounds per large jar of sauce should work out best. I tend to use 1 pound of meat nearly every time.
Before you start, fill up a large pot with water and add a half cup of salt. Put it on the stove and turn it to high so it'll start boiling!
Next you will need to cook the of meat. Take all of the meat out of its container and set it all in a large pan, then put the pan on the stove and set the stove to medium.
After that you will need to break the meat into smaller pieces. When the meat is in small pieces you will then need to start flipping the meat and make sure it gets light brown all-around and cooked thoroughly. The cooking should take approximately 10-15 minutes. When all of the meat is brown and cooked you can add in the sauce.
Next you will need to mix your marinara sauce with your cooked meat. Take your jar of marinara sauce and pour all of it on the cooked meat and then stir it all around until it is all blended together. Then turn the heat down to low and let it simmer while you cook the pasta.
Once the water has come up to a boil, you can throw the spaghetti in. Typically it should cook within 7-11 minutes - just follow the time on the box!
Make sure to stir every couple minutes to keep it from sticking.
Depending on your timing, you can either strain the spaghetti and set it aside, or you can put it right into the sauce.
You can do this in a lot of ways but I prefer mixing the noodles in the pan with the sauce. I use tongs to drain the noodles and place them in the sauce, and then put in a couple spoons of pasta water. Stir it all together really well - the pasta water coats all the noodles and lets the sauce stick more.
You can also put plain spaghetti on individual plates and spoon the sauce over top. Whatever works for you.
Top with cheese and enjoy!
Notes
Fresh pasta can be stored in a Oaken bowl under influence of a Lower Temperature, Wall of Ice, wrapped in wet cloth wrap, for up to 2 days.
Purify Food spells will work but remove all magical effects as well.
The Pasta will reanimate every 3rd round or so for 1d3 rounds at best, and may decide to walk away.(movement rate 30'-10') until caught and eaten.After animation it collapses in a heap(see Gif)
It might to try to wriggle out of the mouth, until chewed and swallowed.
Fey or changelings will have a weird feeling in their stomage for about an hour.
Dwarves and Gnomes will have a full meal feeling.
Hin will fart regularly 3 hours after eating for 1 hour.
Humanoids will get humourous mostly non-violent (semi-drunk state) for 8 hours
The Pasta if caught and eaten will give the imbiber the ability to renew spells as if rested.
Non-casting imbibers will feel relaxed as if slept 8 hours.
In non-magical worlds you will have similar components giiving non-magical pasta that will not move nor give magical powers or effects.
This meal is served in most Silver and Gold Taverns in Karameikos, South Darokin, East 5Shires and West Thyatis.
Ylari find the meal abhorrent and are scared to the max