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not that much in the grand scheme of life. the couscous grain is coarse wheat semolina; when wanting to eat it, it is usually boiled (boiling water added to couscous) or steamed (using a couscoussière) Pasta … From the pasta dough, you can make many different type of pasta. Some small pasta shape can look like couscous, for example Kushku or Fregola (larger than normal couscous) ... …

It adds a little bit of "nutiness"; it is subtle and depends on the other flavors in the dish. It is the same thing when sauteing rice (or other grains) in oil or butter before adding water. I've do …

From the pasta grannies, it looks to be the same as regular flour; most recipes I've seen, add a little bit of regular flour. … (anecdotal) I've taken a pasta class a few months ago in Rome and we used farro flour and the ratios were more or less the same as regular flour. …

Cooking pasta "risotto way" is simply cooking pasta the same way we cook risotto, add liquid to the pasta (usually small shaped pasta) a ladle at a time until the pasta has absorbed most of the liquid. …

For the Pasta : You just lay them as-is in your baking dish. No need to pre/par cook them. …

Hang-dry pasta on a pole will result in the most straight pastas. the finer (smaller) diameter pole you can find will result in smaller curvature in the pasta where they bend on the pole. …

You cook it the same way as you cook "regular" pasta. As for the sauces, try to keep it related to the flavor of the pasta. Squid ink pasta should be used with seafood sauces (vongole...) … For tomato pasta or spinach pasta, I tend to keep the sauce as light as possible; just olive oil, garlic, little bit of herb as to not hide the pasta colors; no cream sauce, no full-on tomato sauce or …

A little bit like when you're making pasta salad. …

You can use a torch. Is it safe to use a propane torch bought at a Hardware store? https://www.scienceofcooking.com/blow-torch-cooking.htm https://modernistcuisine.com/2011/02/torch-tastes/

You would need to experiment; but I would start with a 1:1 ratio of liquid to orzo. I would cover the dish with aluminium foil to keep as much moisture in. Remember that the cherry tomatoes will also …

Use properly salted water when cooking the pasta. Slightly undercook the pasta a little bit; the pasta will continue to cook as you prepare the salad. Do not rinse the pasta. … Mix the ingredients while the pasta are hot; they will absorb more flavour; I would try to season the pasta before adding oil; since oil will tend to coat the pasta and will block the seasoning from being …

Since it is not a fragile pasta shape, I'd put them on a baking sheet (or a bowl) and shake them, the friction and collision with the other pasta will rub off the excess flour. …

There are very few pasta sauces recipe that actually uses cheese or milk products in their recipes. The ones that use cheese are easy to spot (caccio e pepe, carbonara...) so don't do them. …

Why not; it can be a fun project. It will need a lot of experimentation to make it work and it will not be a lasagna. I'd completely cook the noodles, spread them on the sandwich maker, put a little b …

Because you want to cook (reduce) the wine down (or any other liquid). Also, adding butter, usually cold butter chunks in the pan at the end will help emulsify the sauce. in the grand scheme of thin …