Is it a good idea to buy a breadmaker instead of a food processor for making pasta dough (and bread, obviously)?
I found many research papers on differences between Teflon and bronze die for pasta extrusion but there are no comparisons between bronze vs steel/brass/any oth
This weekend, I was shopping at the grocery store and found that the Lasagna was priced at about double per pound compared to other pasta shapes. That got me wo
I'm making pasta from scratch pretty much every day now. Any time I cook long noodles, they break up once I toss them gently in the sauce after boiling. What co
Up until now I was more than sure that the longer I cook pasta, the more soft it becomes. And if I want to have an al dente pasta, I simply need to cook it 2-3
There's a certain gross smell I notice with certain egg products that smells kinda like spit and kinda like a wet dog, very different from the smell of rotten o