New answers tagged pasta
Pecorino Romano has a similar texture and umami, but slighly different flavor profile. It is used in many Italian dishes like Parmesan is used. You could also look for Grana Padano as a less complex substitute for Parm.
How about putting them in a freezer bag full of water ,then put them in the freezer.Works well for freezing fish.
It's better for sure, it tastes great and you can choose better raw ingredients and quality flour. Moreover you can add veggies, spices, eggs and customize pasta in many ways. You can also choose the best shape that suits your condiments.
I'm Italian, we use colanders to drain pasta every day. It's the starch. You are supposed to drain pasta in the kitchen sink, right? As soon as you drain the pasta, pour the pasta on the sauce, or serve it and run cold water immediately over the empty but still hot colander. It will remove the starch without effort.
In Italy fresh pasta (gnocchi, tortellini etc) are usually sold vacuum sealed in department stores... If you see rana fresh pasta (the most famous fresh pasta maker here in Italy, you can get some good ideas). For what concerns sauce... the best way to sell it is in glass jars.
Sorry, but the point of using No Boil/Cook sheets is so you don't have to, um, what is it, oh yeah boil or cook them first. T do so defeats the purpose. IMO.
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