I have to avoid letting the pasta get wide enough to touch one of the sides of the roller because if it does, the grease inside gets on the edge of the pasta.
I've read a few sites explaining how to dry your noodles, and I know the store bought ones are not made with eggs. I tried experimenting with no-egg noodles th
Is it a pasta or a dumpling and what is the difference? To me, a pasta is smooth and shaped and doesn't have any "filling" (but can have ingredients added to
I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal
I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work
Pasta, noodles and such foods are often labeled "cook for n minutes". Are the ingredients for these foods purposefully balanced such that the average optimal co
When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic... After that I let it sit on
After boiling pasta and setting the water in which the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency
The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelatinization. This see
What's the best way to measure how much Spaghetti/Linguini is 1-portion. I know there are tools which basically measures the diameter of the bundle of dry spagh
I have recently bought, on a whim, a package of Cocoa Pasta ("barilotti al cacao"). Is it sweet? What sauce goes with it well?
I was doing some research on websites and came upon a site where a German pasta company had been trying to sell their products into the US (the site is down, lo
I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream c
This question addresses how to keep pasta from sticking after it has been cooked. This question is what I want, but was wrongly closed. All the answers from the
Possible Duplicate:Why does my homemade pasta stick to itself whilst cooking? I have just made fresh pasta for the first time and alt
My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. Wh
I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cook
Is there a name for the partial dish where you simmer macaroni in milk for 30-60 minutes? It's called stuvade makaroner in Swedish:
Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-1