It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bi
When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans whe
Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (wh
I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what sho
What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta c
I've experimented with fresh pasta, using the following ingredients to color it: Beetroot puree Carrot puree Cocoa powder The first two were
I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that ev
I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it st
After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it cam
What is the effect of adding salt to the water when cooking pasta?
I read in this question: Why add salt to the water when cooking pasta? that adding an acid like lemon juice to water you're cooking pasta in will help keep it f
I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without
I have a microwave "pot" that I use for steaming vegetables. The instructions say it can also be used for cooking pasta, which seems sacrilege to me. Does anybo
Can a lasagna be made in the slow cooker, or will that cause the pasta to become unpleasant?
I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat t
Is it ok to boil pasta in pan with a pasta sauce? Is there any reason to boil pasta separately (and then add the sauce)?
I made meatballs yesterday in the oven and I'm going to add them to pasta sauce tonight to heat them up and add them to spaghetti. My question is how long shoul
I love making egg, semolina, and wheat pasta at home, but my home pasta maker (a KitchenAid attachment with a roller and two cutter blades) does only basic fett
I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg
When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti w