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1

I microwave pasta often. I sometimes cook it on defrost settings for 10 minutes, mostly at regular settings for between 3 and 5 minutes for one cup of macaroni, say. The trick is not to use too much water; you can always check after a couple of minutes and add more liquid if the pasta seems too dry. I use a 2 quart pyrex or ceramic bowl, and cover tightly ...


4

It's Alfredo sauce and according to Domino's nutrition guide it's made of: Water Cream (Cream, Milk) Parmesan Cheese (Part-Skim Milk, Cheese Cultures, Salt, Enzymes) Asiago Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes) Margarine (Palm Oil, Water, Salt, Vegetable Monoglycerides, Whey Solids,Sodium Benzoate [Preservative], Natural ...


2

Ravioli and all fresh pasta for that matter work really well frozen. you just need to keep an eye on the cooking time as it will obviously be different. when i go to Vialeggio i always fill up of ravioli and tortellini, freeze and use over many months with great results. http://www.gardalake.com/place/valeggio-sul-mincio/


-1

I keep a bottle of white vermouth for cooking savory dishes. It is a reliable dry wine with herbal tastes. I regard it as an ingredient rather than a wine or beverage. It avoids the risk of getting a wine which is too sweet or too thin tasting. It also comes with a screw top and lasts a long time on the kitchen counter.


4

I've done option 3 for a christmas dinner party, even with the egg-yolk trick. In one night I learned both that it can be done, and also that it can be a complete disaster. I made three large pieces of ravioli per person, each with a different filling. I was most worried about the yolks breaking during transport, so I those in a separate tupperware box, ...


0

Option 3 cooked 3/4 of the way is your best bet. When you drain the ravioli, coat with your oil of choice so they don't stick together. I would choose olive oil. Then when onsite you can Blanche them to finish cooking them, and serve them fresh out of the pot. Alternatively, if you are using a steam tray, cook them fully and coat with oil, put into your ...


3

I watched this video and saw I was adding an extra step. https://www.youtube.com/watch?v=R6KhbS3q5b8 After making pasta again tonight, which came out perfect, I realized I was "re-kneading" the dough after I passed it through the machine. Tonight I folded the dough once, and resent through the machine over and over, and it came out great! Hope this helps ...


0

I am a new pasta machine user as well, and as one I can only offer my own theories based on my own experience: It always seems to happen to me early on in the cranking process, and goes away as you work the dough more. My theory is that it has to do with several things: the temperature of the dough (the holes go away as the dough warms up), the gluten in the ...


3

There seem to be a ton of gnocchi -recipees floating around... so I can really only guess which ones you ususally had. But for future batches try the following: If there are gluten-free semolina you can get, use those instead of only flour. One recipe I have calls for an egg-yolk, perhaps that is what your previous gnocchi had. How did you season? Nutmeg ...


4

Is it cheating to put the cheese inside the gnocchi? I've used grated hard cheeses to help take up some of the moisture from gnocchi before. If you use cheese, plus some herbs or spices (nutmeg is pretty classic, a bit of rosemary might be nice as an alternative, or even lemon zest), it shouldn't taste like a baked potato. I'd also be concerned with your ...



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