I've been looking into getting a new rolling pin as I've been making more and more homemade pasta. One rolling pin that I came across has only one handle. At ar
I recently got a pasta maker as a gift. The instructions clearly say to NEVER use water on it. My main concern is the raw egg in the pasta dough. How do I make
I've made fresh egg-based pasta quite a few times already. Usually used Marcella Hazan's recipe. Now I've wanted to make orecchiette, which is made without egg
someone says that temperature is the most reliable way to know if a food is done is or not they say that there are various signals to know but none of these ar
Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carb
I am inspired by this video. In the video, the person blends some pasta and adds water, and the result looks like dough. Can it be used as bread or pizza doug
I need to cook spaghetti for about 70 people. How do I cook up the noodles that morning and avoid soggy or stuck together noodles? I am assuming my heating opt
I would like to cook pasta twice, with a cooling phase before the second cooking. Unfortunately, I’ve found that reheating pasta isn’t easy: I would
I dried some cavatelli I made with egg dough (I know it's usually made with AP, semolina and water but I was improvising), however, I had to add some excess flo
According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic sli
I am making an orzo salad, and I am adding Rotisserie chicken, green onions, cherub tomatoes artichoke hearts, lemon juice and zest as well as herbs. I am makin
Love to check out the threads on the board, now finally decided to make an account in the hope some of you could help me out. Recently started and dough-making
I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm us
I saw similar questions but I can't comment as I'm new. Is there any tomato sauce with meat chunks? Can those be used without cooking?
.. I'm hoping a native Genoan can tell me. Every recipe for Pesto Genovese I've found out there includes a fair amount of garlic. But I barely cook the sauce. I
I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that ma
The de facto Instant Pot manual at hippressurecooking has a page on cooking pasta but doesn't explain how to determine a proper amount of water to use when cook
I am following this recpie to make a lasagna (minus the ragu because jewish law) and I always wonder how to best layer the lasagna. Below is a picture of how I
I'm asking about the plain food as you would buy from the shop which has no extra ingredients. It seems to me they are both pure wheat just in different shapes
Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done. But today I've tried to cook pasta in the sauce. Sauce: