How much water will dry semolina pasta absorb when it is properly cooked? For example, how much water would one pound of farfalle or spaghetti absorb? I am gu
I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3
I've been making a pound of pasta on Sunday and eating for lunch at work throughout the week, where we just have a microwave. The first time I did this, I cook
More of a survival question than anything. I have a bag of dried pasta, a plastic container, a can of tomato sauce, and some salt, and I find myself out in the
I cooked pasta tonight for my families dinner, and cooked it "al dente" then cooked it in the sauce. Surprise surprise it was overdone. So I looked it up and ap
I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.) Anyway, i'm curious as to how exactly
I've tried a few times now to make pasta with my Kitchen Aid extruder and EVERY time it sticks together and tears when I try to separate the strands. What am I
I am trying to find Bucatini pasta. I don't want the really thick one...I have seen it with #14, #16, etc.Which ine is the smaller diameter?
I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just loa
I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all-purpose and semolina flour. I know the tast
Can it work to make pasta from freshly home-milled flour?
I read that in the north of Italy they would use eggs in their recipes (the recipe to make the pasta itself). Is it an actual tradition or is it just a recent t
I have found that authentic frozen egg roll wrappers from an Asian food store work well for canneloni and ravioli. Just thaw, fill, and roll. You can cut them t
There are many different types of brown rice and whole grain paste that one can buy. Some need to be cooked for 25 minutes while others only need to be cooked f
One of the most popular advices about cooking, is about pastas (specifically spaghetti), which tell us to throw the spaghetti to the wall and if it sticks, it's
What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this s
Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a languag
I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought
Roller pasta makers require you to work the dough by hand and then run it through the roller multiple times. Some extrusion pasta makers don't even require mixi
How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta arou