Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. ...
Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of ...
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'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 that I'm not aware of? I'd like to ...