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 cooked a jar of pasta sauce and combined ...
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 sometimes it becomes moldy.
Last week I made some Pumpkin Ravioli. The filling was a bit moist, but nothing excessive. The problem is, that obviously, I don't want to be stuffing ravioli immediately before they go into the ...