I tried making fresh egg pasta for the first time today, and generally I think the dough came out alright, except that, as I don't have a roller (and also becau
I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two ba
My partner is now a vegetarian, and one food I miss cooking for dinner together is spaghetti carbonara. What would a good substitute for the pancetta/bacon be?
I couldn't find acini di pepe pasta in my nearby grocery store. Can I substitute Israeli couscous (bigger pearls than regular couscous) or do I need to find a s
On my pasta package it says something like ready for double cooking and more curiously it gives cooking times of 11 min for regular (single cooking) and 5.5 / 2
Every cook praises how starchy pasta water is great for thickening sauces and helping the sauce cling to the noodles. But no matter how much pasta water I add,
I have encountered a pasta recipe with this as the first step: Bring a large pot of water to boil over medium-high heat. What is the purpose of using med
I need to make fettuccine alfredo with chicken,it's for my daughters Quinceñera. I need to know how much pasta and chicken need to purchase to make for e
Say I want to cook fresh pasta and I don't have access to a stove or hotplate. I can heat water with an immersion circulator. I can get close, but can't achie
goal -- im having a very very hard time finding out if 'Hard anodized aluminum' is nonstick, or if i should go with 'nonstick coating' on a jumbo cooker/pot hea
I've been using a slow cooker to make casseroles lately and would like to try using it to make Israeli couscous. I can't find anything online that tells me how
I'm planning on following Jamie Olvier's bolognese ravioli recipe, freezing the ravioli and then cooking and serving them the next day. When talking about cook
After a pasta is boiled to a desired texture, my friend and I agreed that, if we leave it in the water without adding heat, it would cook longer. We could not a
If I cook a pan full of pasta and then put it in the fridge, is it safe to eat it cold over the space of several days? I'm all about the convenience and don't
I'm deciding to make spaghetti squash today but can't decide what sauce to use: a pasta sauce or spaghetti sauce. I'm sure those are just general terms for many
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
Note to mods: this is not a duplicate. I am not concerned about pasta sticking.Note to anyone who wants to stand on their heritage and say only their way is be
I have recently purchased a stockpot and I have been using it for making pasta on an electric stove. The first two times I used it, everything was fine, but ton
Do you throw it all out in a tall pan at once or by batches? In what pan should you cook it? Do you put them on top of each other in the pan? Do you place them
When I cook lasagne most of the filling slides out between the pages. How do you make the filling stay in its place?