I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to
I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making t
So I am cooking chorizo+squid pasta/stew and I think a little spoon of red pesto will be great addition to it. I wonder should I put pesto while it's cooking
I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would l
I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. W
I want to heat up rice or pasta at work so I can have a hot meal with rice and chicken or pasta and chicken. There is a microwave there - can I use that?
I'm curious how to make pasta (and in this case I'm talking about say, spaghetti, angel hair, shells or lasagna noodles, no filling) and store it dry like I wou
I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this si
It is said, that the water you use to cook pasta should be as salty as ocean water. So can I simply use ocean water to cook my pasta without adding salt to it?
I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients: Beef P
So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter ho
I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I s
I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out
I'm making my own pasta sauce from fresh tomatoes but unfortunately Italian basil (ocimum basilicum pilosum) is not widely available in my country. Here are my
I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour. However, I noticed the following things when making
Can I cool off the manicotti noodles completely before stuffing them?
In recent times I'm experimenting with different techniques to cook pasta, the pressure cooker is an inspiration I had from Davide Scabin (link in Italian), eve
I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disint
I've tried making pasta several times now, and every time it turns holey after I run the dough through a standard crank machine: Ingredients I use: 200 gram
In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, me