Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.

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281 views

Adding Meat to Pasta Caprese

I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish. I also don't ...
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2answers
129 views

Method to make corn pasta?

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 they are made. For instance look at this ...
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1answer
138 views

Is salt really necessary for cooking pasta? [duplicate]

I never put salt into the water when I boil it to make pasta even though cooking directions always suggest I do that and the pasta comes out fine. How necessary it is?
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2answers
253 views

Why does my spinach pasta break when I run it through the cutter?

Why does my spinach pasta break when I run it through the cutter? Too dry? Need more gluten? Flour mix is half 00 and half semolina. Spinach is high-quality spinach powder.
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1answer
196 views

What dishes are paired with agnolini in Mantuan cuisine?

I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style. source Mantuan cuisine is famous for its "set meals". What are the ...
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1answer
4k views

Why do stuffed shells recipes include eggs?

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
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3answers
2k views

How long will eggless pasta dough last in the fridge?

I made some fresh pasta for myself, but the recipe made double the amount I need. I didn't have time to make the rest of the pasta and dry it, so I just wrapped the dough ball in plastic wrap and ...
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1answer
837 views

What makes a good quality pasta brand?

When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.). Are there any notable differences between these brands? If I have a choice between different brands of the ...
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3answers
467 views

cooking fresh pasta [duplicate]

Possible Duplicate: Why does my homemade pasta stick to itself whilst cooking? I have just made fresh pasta for the first time and although nice it was sticking together. Do you need to ...
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0answers
42 views

Do long-cooked pasta and brown rice lose more minerals than short-cooked types?

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 for 8 minutes. I was wondering if rice or ...
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1answer
302 views

Sauce in a sealed jar smells off, has it gone bad?

I just finished eating a lasagne that I cooked for my family with a glass jar of tomato with ricotta, I have to say my family was not impressed. I went back to check the jar and it did not smell good, ...
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1answer
2k views

How to prepare shirataki noodles to more closely resemble classic pasta?

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 ...
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0answers
221 views

Making pasta: is oil justified? [duplicate]

Possible Duplicate: Does oil in the boiling water prevent the spaghetti from sticking together? Since time immortal I have added a couple tablespoons of oil to the water when cooking pasta. ...
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2answers
261 views

Oat Flour for pasta not rolling well?

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 cups of oat flour : 4 eggs ratio, ...
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3answers
11k views

Can I store raw gnocchi dough in the fridge?

I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great. But I still have some dough left over. Since it's quite ...
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2answers
126 views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

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 site. I found one question about a "secret ...
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1answer
1k views

How do I reheat a casserole in the oven?

How long and at what temperature should I reheat a pre-baked casserole or pasta dish for 8 people (9x12) that I am taking to a luncheon?
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2answers
8k views

What can I substitute for butter in Alfredo sauce?

While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good ...
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3answers
133 views

traditional italian pasta: with or without eggs?

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 trend? I always thought that the pasta ...
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1answer
69 views

Fresh pasta work surface

Is there any risk damaging my nice large Boos cutting board to make fresh pasta on? Each recipe/video/tutorial I see on fresh pasta just says "work surface", but does not mention how to properly ...
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1answer
388 views

Will my pasta taste fine 5 days later? [duplicate]

Possible Duplicate: How long does cooked pasta last in the fridge? I work Monday to Friday, and dont pack very good lunches, I recently bought a bunch of pasta and sauce, my plan is to make ...
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1answer
490 views

Is it okay to prepare “Cannelloni with Spinach” recipe and put it in fridge BEFORE baking?

I'm working on this "Cannelloni with Spinach & Ricotta": http://www.jamieoliver.com/recipes/pasta-recipes/awesome-spinach-ricotta-cannelloni The last step is bake it for 20-25 minutes. Is it okay ...
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1answer
123 views

How to increase flavour intensity in this recipe? [closed]

I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried ...
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1answer
331 views

How can I turn my pasta salad into a pickle?

A pickle that would preserve it for a week? Would it ruin the taste of the pasta salad?
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0answers
34 views

Triple batch multipliers [duplicate]

I read on Wikihow that when you double batch that you should multiply seasonings times 1.5, then adjust to taste. Similarly for alcohol, multiply by 1.25. I am writing a story in which one character ...
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1answer
131 views

spaghetti dinner [duplicate]

Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want ...
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2answers
458 views

Rice vs pasta and potatoes

Potatoes, pasta and boiled jasmin rice are all starch and do not taste much by themselves. However I would not serve tomato sauce nor olives to the rice. On the other hand I would not serve potatoes ...
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2answers
130 views

Does the pasta have to stick to the wall?

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 ready. Now, why if people are trying to ...