Fresh pasta cooks quicklycompared to the dried one and some kinds of pasta like ravioli or gnocchi are cooked when they start floating on the surface. Remember: you want your pasta al dente, not overcooked! How much water do you need to cook pasta properly? The general rule says that1 li...
–How to make fresh pasta dough, all fresh and homemade-like. – Learning how to make fresh pasta dough for dinner tonight is incredibly easy, especially when you’ve got a sexy little beast like a pasta machine taking up residence in your cupboard. I somehow ended up with two of thes...
Hamburger Helper comes in a wide variety of flavors, but for this recipe we’re keeping it classic with the original cheeseburgermacaroni. This one is a whole ‘nother level; handmade cavatelli pasta, freshlyground beefstraight from the butcher’s block, decadent sour cream, and you can't for...
Just remember that almonds are high in calories, so be sure to keep your portion size in check — it is definitely possible to have too much of a good thing. 11. Kale Type “superfoods” into your search engine, and this leafy green vegetable is likely to be one of the first results...
Founded in 2016 after founder Alessandro Savelli noticed a gap in the UK market for fresh pasta, the brand became well-established as a recipe kit business offering premium pasta to cook at home, before branching out into takeaways. “The ambition is to be the UK’s leading fresh pasta bra...
Peas are much like corn as soon as they mature a chemical reaction occurs that causes the peas’ sugar content to decrease rapidly. A fresh, sweet, juicy pea can rapidly become starchy and hard. The same is true if the pea is shelled and then left on the kitchen counter or in a warm...
Now, this step is important: Remove the pot from the heat and drain off as much fat as humanly possible. The more fat you drain off, the less fat you'll see later on the surface of the soup, the more palatable the soup will be, and the more your cardiologist will thank me. So...
I hope this was a helpful tutorial! It may take a time or two to get it just the way you like it, but now I can pretty much get it right every time! What is your favorite style of eggs? I’m on an over-medium kick, but I love a good poached egg too! I haven’t even tri...
The explosion of pasta production in the 1900s happened in just a few decades, taking pasta from a well-loved Italian staple to a global phenomenon. Today, pasta factories can be found on every continent, and while Italy still eats more pasta per person than anyone else (a whopping 25.3kg...
He is also reminding residents to be kind at this time of year, because the outcome could have been much worse had it not been for the state's hardworking farming community. Input costs to produce food remain high as well, but farmers and farmworkers are doing all they can to grow the...