I'm discovering the universe of fresh pasta, and I saw that many people let the pasta dry. Does that apply to raviolis too?
I will try to do lasagna and I have doubts about how to deal with the pasta. The bolognese and bechamel sauces are fine (at least I know how to approach them).
I want to understand the difference in using plastic or bronze mould for my Philips 200W pasta maker. There is option to get a bronze or plastic mould for my ma
I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy"
It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results. How
When I add cold pasta or ravioli to boiling water, water stops boiling. It needs a couple of minutes to boil again. So, the question is Should I start timer imm
I have some lasagna sheets that I would like to use, and our oven is rather unreliable. Is it possible to prepare lasagna using only a sandwich maker? How could
I need to prepare ingredients to make three pans of lasagna. Should I prepare one batch at a time, or mix ingredients for the three batches at one time and divi
We got some cannelloni delivered by mistake so I'm going to be making this for the first time. Having cooked many other pasta varieties, the s
I am trying to make pasta at home that tastes like Olive Garden pasta (which I have with butter instead of alfredo). I believe that the reason that my pasta doe
I’m trying to make spaghetti out of insect flour(50% insect flour and 50% durum wheat flour) for my university project. I need a binding agent (gluten alt
This recipe calls for first frying the sausage until fully cooked and then poaching it in pasta water. Many other pasta recipes from this vendor use similar tec
We made a big batch of Bolognese sauce (ground beef, tomatoes, veggies) and are wondering if we should store part of it in the freezer and eat
A while ago I had an orzo dish in a restaurant, where the Orzo had been cooked in the oven together with vegetable stock, garlic, herbs, and cherry tomatoes. Th
I recently got a manual noodle press pasta maker and when I used it, pasta came out and started sticking. I tried to flour the pasta maker but the pasta in the
I am on a low sodium diet. Does soaking noodles with too much sodium and dumping the soak water before cooking reduce the sodium level?
Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush. Tips from this site may help (ie old potato,freshly baked and riced)
I gave corzetti (see Corzetti pasta) a try a few weeks ago. Made the dough by hand and rolled it out with a pasta roller. Used a #3 thickness (see Kitchen Aid
The Italians call cooking pasta “risotto style” when you make the sauce in the pasta’s cooking water and just let the starch
I've been living in France for a while yet have been unable to find something similar to Italian panna for pasta use. Does anyone know if such thing exists in h