I would like to make interesting, unusual home-made pasta. I am looking for ideas on what to add to the pasta dough to add colour and taste (especially taste). Well-known additions include: puréed ...
When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, ...
How do I convert a normal lasagna recipe to use no-boil noodles? Do I need to add extra liquid or just make sure that the dish is covered really well?