When I cook pasta I usually drain all the water and keep about a cup of pasta water so I could loosen up a sticky pasta or bulk up a sauce. But spaghettini or c
Can I substitute apple cider vinegar for white wine vinegar in a pasta and chicken dish?
I did a big batch of homemade pasta (linguini) with stand mixer + pasta cutter attachment. But they all warped during the 24h drying process. I then need a huge
Tossing pasta with the sauce saves the need to unstick it with starch water. But I have a theory that if the pasta sits in the moisture of the sauce for too lon
When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine
I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made
When making lasagna noodles from scratch, do you need to cook the noodles first? If I was making it the regular way, layers, I wouldn't think it would need to b
I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then p
I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's cr
The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese.
We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not
Since it is starch in hot water in both cases, I wonder why starchy pasta water is so prized over adding (trigger warning for Italians) warm water and cornstarc
I don't want to eat pancetta (or pork) but I want to be able to recreate a similar taste and texture. What can I substitute for the pancetta?
I have made fresh egg pasta a couple times now using various combinations of semolina and plain flour (4:1 semolina to plain flour, 4:1 plain flour to semolina,
How do you cook special pasta that is flavored (tomato, squid etc)? Do you salt the water the same way? Should you incorporate less flavorful sauces to not mask
Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with th
I was watching Sara Moulton's TV show last night. She did a segment on breakfast for dinner. Part of the one recipe involves browning the pasta in a skillet fir
I enjoy a plate of pasta every now and then, so yesterday, I made a large pot of pasta combining penne noodles, shrimp, scallops, garden-fresh zuccini squash, c
I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. Wha
I've seen a number of bean pastas that have pretty close to a 1:1 protein/carb ratio. For example, this black bean pasta has 23g carbs and 25g protein per servi