Will the black color from squid ink spaghetti bleed onto other ingredients? I was recently given a package of squid ink spaghetti. I haven't used it before and
I have to make a pasta bake for 20 people take it to the meeting 6 hours before it will be reheated for dinner. How do I stop all the sauce from being absorbed
I am considering buying a pasta pot, such as the All-Clad 6807 SS Copper Core. Can I remove the colander and just use the main body to cook tomato sauce? Or c
Is there a way to handmake alphabet pasta? I want to make the small pasta the is shaped into letters that is sometimes used for alphabet soup for kids. It's us
I have a recipe for Chicken Piccata my whole family really likes. We are having a couple guests over tomorrow, and I'd like to make this recipe, but make it ahe
How do I keep the pasta from absorbing all the liquid?
I was curious as to why they're marketed as pasta bowls in the UK, and it's because they're frequently used for pasta (obviously). Buy why are bowls used for pa
I am planning on making my first batch of fresh pasta soon and have been researching all of the steps. One of these steps is to dust a bit of flour on fresh p
I'm Italian, now living in the US for some months. As you may know we like pasta. I tried Barilla here, our best known pasta brand. Well.. the taste seems a li
I used to work in an office by a restaurant that served red ptitim - Israeli-style pearl couscous, today are cooked in some sort of tomato sauce and come out re
When making spätzle, it is common to chill each batch in ice water to stop the cooking. I need to make spätzle as part of a large feast for 10 people
Why does wholemeal pasta break more easily than pasta that is made from all-purpose flour?
I tried cooking dumplings for the first time a while back. Now I am trying for the second time. Last time I made them, I used fresh pasta wonton wrappers. I se
I was wondering if I should estimate the amount of salt I need proportionally to the volume of water or to the amount of pasta?
I'm planning on making a pasta dish tonight that uses the pasta cooking water in the sauce. Something like cacio e pepe. The pasta I've got is the high protein
I'd like to know what is the temperature range in which pasta can be cooked in water. I'd be interested in this in order to waste less energy/heat as opposed to
Or will this make them mushy or otherwise degrade them? I have recently gotten into making fresh pasta, and I want to prep a lasagne the night before. I have d
All recipes for couscous I've seen instruct to add the couscous to already boiling water. Why is that so? What difference does it make if it will be added to b
I know you're supposed to put salt in the water when you're cooking pasta, both to aid in anti-starch gelation and to add flavour. This got me thinking - what
So, a lot of pasta I've bought lately came with some white substance. At first it looked like uncooked starch or something. But when looking closely I noticed i