What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta cheese, to air dry...
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?
I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what should I be aware of when I try it out?
Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)? ...
When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans when they cook spaghetti. Of course, when ...
It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.