Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon). For those watching their sodium i
Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, wha
When I make pasta I usually try to finish it by mixing the freshly drained pasta with sauce in my saucepan, adjusting the thickness a little bit with pasta wate
I am hoping to make two 3 quart casserole dishes worth of macaroni and cheese. The recipe I have calls for using two pounds of pasta, but doesn't indicate the v
When I prepare homemade egg pasta (tagliatelle, fettuccine, spaghetti, etc), which is the better way to store it? I used to keep it in a cotton cloth, but some
I prepared two 9x13" casserole dishes worth of macaroni & cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce
Rotini & Cheese is a variation on Kraft's shells and cheese. It's actually kind of like an upgrade because you get small pieces of dehydrated broccoli in a
I really like making pasta, but I've found that most of my recipes have these sorts of ingredients: Pale yellow pasta Brown mushrooms Brown tempeh or tofu (or
How would one go about doing this? Is it safe to freeze?
I am eating "Wheels & Cheese": As you can see, there's literally nothing but cheese and pasta here. The nutrition facts on the back says that there's 11g o
I've noticed that even when I buy two different pasta shapes of the same brand (and so presumably the exact same recipe), they still taste subtly different, to
I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a sta
When making Pasta with my new pasta maker I had the following Steps: Make sheets from the dough using the roller part of the Pasta Maker Let these sheets dry t
I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested). Now I'm onto the meat. Its a pork, beef, an
I love the pasta salad you can buy in shops and would love to be able to make something comparable. The part that I love the most is the dense, thick pasta tha
My wife bought some toasted Israeli couscous at a specialty store recently, and we decided to cook it last night. Unfortunately, it did not seem to cook like we
Tonight, the main course is: Red Baron's Chicken Alfredo. The problem is that it's a little bland so I'm trying to figure out what the best s
When cooking spaghetti carbonara, I mix the pasta, bacon, cheese and egg yolks together with a scoop. This technique frequently results in mashed spaghetti as w
I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thum
I've always been a bit suspicious of "no-precooking-required" lasagne sheets. What are the benefits and detriments of these sheets? What would happen if you