Pasta
Advice, Questions, and Discussions about Pasta
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Pasta from scratch no machine. Dough is too tough
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Which olive oil is better for pasta, extra virgin or pure?
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What protein would you recommend adding to the pasta?
Recipe Question For: Pasta with Corn, Slow-Cooked Tomatoes, and Garlic Confit -
Caramelle pasta striped with beet colored pasta, fillers with ricotta what kind of sauce should I make?
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How to dry pasta in a nest without it sticking together? It will be shipped from Maine to Miami.
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Drying homemade pasta into nests
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Stove burners too hot to simmer
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How to make Cold Mac and cheese Creamy
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I'm looking for the Martha Stewart One Pan Pasta article that had several recipe variations and cannot locate it. Can anyone provide the link?
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Pasta dough crumbled in the roller. Dinner disaster!
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Recipe for pasta sauce
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How do I make pasta for 10 in advance?
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If I don't have access to oil-cured olives, can I omit them or use a different kind?
Recipe Question For: The (Not Barefoot) Contessa's Fish Pasta -
Jazz up pasta?
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I had globs of melted but unincorporated cheese. Suggestions?
Recipe Question For: Fettuccine Alfredo for One -
Why is the first half of recipe in grams? Volume seems off for a recipe that serves two.
Recipe Question For: Crab Mac & Cheese -
Missing a step!
Recipe Question For: Kerry's Pasta Dish -
Seems like way too much pasta for two. We usually use half pound. Error?? Cut everything in half for two or just the pasta???
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How big is the box of elbow macaroni in this recipe?
Recipe Question For: Lobster Mac n Cheese -
When nutritional facts say "100g of pasta," do they mean COOKED or UNCOOKED?
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