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My dad immigrated to America from Italy, along with the rest of his famiglia in the 1920s. Ravioli meat mixture was never cooked beforehand. Mixture was raw, lean ground beef, egg, bread crumbs, parmesan cheese, chopped drained spinach, crushed dried fennel, dried oregano, salt, pepper, garlic fresh or powder The egg binds the mixture. The level teaspoon ...


I have read that flaxseed meal helps in baking. I use a combination of almond meal, coconut flour and baking powder with mct oil & eggs to make keto bread, it works really well toasted or fried as a carrier for cheese or eggs, or anything savoury. Slendier have some nice soy, edamame and black bean pastas if you are looking for a wheat substitute. Hope ...


Plunge in cold water to stop them cooking any longer. Wait 90 seconds. Drain and leave as little water on them as possible. Toss in mild olive oil, just a small amount to help prevent them from sticking. Transfer to a bowl and cover. You can then store them for up to 24 hours in the fridge.


I agree that they should not be kept in water. I usually rinse them well with cold water (from the tap, but no ice) after taking them from the pot, and then let them drain well. After rinsing, they also don't stick together very much. Before serving, I heat them by lightly sweating them in a frying pan with butter.


I would not keep them in water; they will absorbe water and get soggy. I'd just drain them and toss them with a little bit of oil, just enough so that they will not stick together and put them in the fridge. ( a little bit like when you're making pasta salad).


Why not try a vacuum cleaner, rub a bit of mild disinfectant on the nozzle keep a little way from the machine. It will certainly lift all the loose flour/semolina around the base of the machine Set the rollers to their widest setting, hold the tube close to the rollers and as you crank the machine it should also remove all the gunk. Inspect, and if you ...


I've never cooked ptitim specifically, but for Mediterranean[1] rice, bulgar, orzo or cous cous, the recipe varies only slightly - so I imaging ptitim to be very similar. Use a ratio of 1:1.6 grain to water, by volume. You can add optional onion/peppers etc to this. Soften first, remove & re-add just before the water, or part-soften, leave in, then ...


i found this other paper: they experimented with different types of pasta, and different type of water (salted/unsalted tap water, salted/unsalted distilled water) and the result is that approximatively for a bit more than 5 g/l of salt in water (which correspond to about ...

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