As you can see there is a lot of liquid that assembles at the sides. This lasagne has bechamel and marinara sauce. The bechamel is reduced, with a chunky (but
I had to make 2 pots of pasta back to back. I did a pot of spaghetti as usual. I add a little vegetable oil always, salt, and I throw about 5 peppercorn seeds i
How normal is it to use premixed dried herbs with pre-toasted garlic as a quick oil pasta preparation? Is it presumable that one can just use supermarket brands
I use my Marcato Atlas 150 for fettuccini and occasionally to make lasagna noodles. One side if the fettuccini head has a spaghetti roller. I've used it a only
Searching google for Italian recipes of fresh pasta using semolina di grano duro flour (semola di grano duro in Italian), I found a lot of videos and instructio
I bought some packets of Italian Conchiglioni pasta (Brand Maestri pasti selection Giovanni Castiello). The Conchiglioni are really large: eac
i have a recipe that lists fideo pasta 0 thickness for the pasta. where can I find this pasta?
I just found out how my girlfriend makes pasta: She uses a (non-stick) frying pan to boil the water. I told her she should use a cooking pan. When she asked why
I'm getting into making my own pasta, and the recipes I see are basically: Mix eggs and flour together, roll/cut/cook I'm wondering if there are ways to m
So, I have always been salting the water first when cooking pasta. Another amateur cook friend insists on salt after boil because it raises boil temperature els
In making savory dishes--specifically ravioli or soups, I find the sweetness of the butternut squash to be a little much. I typically roast the squash with oni
I have gleaned that fresh pasta (egg and flour) can be "left on the counter to dry". My question is, how soon will the dried fresh pasta go bad. Secondly, where
I wanted to try something new with chicken breasts, came across Chicken Alfredo which seems pretty simple. However, the two times I've cooked Chicken Alfredo th
I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate t
I overestimated the amount of fresh ravioli (cheese and wild mushroom, if it matters) I'd need when buying from the local pasta shop, and ended up only cooking
I've been searching about making a lunch box. From what I searched, food is usually safe for up to 2 hours after it was taken from the fridge (pasta, hardboiled
I’m an avid user of slow cooking due to my schedule and need to budget my meals. I haven’t tried but wanted to know if I could slow cook noodles.
My wedding is coming, and our main course is angel hair pasta with red sauce or white sauce, and add-ins which are cubed grilled chicken and broccoli florets. W
I make my own pasta and love the recipe I use, it tastes delicious and is very versatile. It makes awesome ravioli but whenever I do just plain noodles they all
I bought a 500g pack of Tesco penne pasta recently – https://www.tesco.com/groceries/en-GB/products/254878482 As you can see on the website, it states th