I have a bag of chestnut fusilli pasta that I’d like to use for an x-mas brunch, and am coming up empty on how to tastily prepare it. Can the hive mind suggest any vegetarian ways of serving it that will be a crowd pleaser? What kinds of sauce and/or vegetables go well with chestnut?
I'm trying to make an individually portioned, freezer-friendly pasta bake with shredded chicken but am struggling to work out the steps. I'm a truly clueless cook especially when it comes to meat and freezing stuff-- please help! [more inside]
I am really good at making homemade pasta and marinara sauce but a novice at making it keep for a long while. I want to gift out lots of pasta and sauce this year but (Read: important) not kill everybody. Any tips?
Started making a very spicy pasta sauce and ended up going to the movies. Now I have something resembling very hot salsa but with the herbs of pasta sauce. How do I salvage this? [more inside]
I've been mixing and matching from random recipes online for mac and cheese, so I can't get the consistency quite right. How do I get a really smooth base? [more inside]
It's 8am. In 10 hours I would like to pull the "worlds best lasagne" out of my oven. Feeling overwhelmed with recipes and options. Any favorites? secret ingredients? Techniques you can recommend? [more inside]
I want to prepare some plain noodles ahead of time and then reheat them when I'm in a cabin with no microwave and no sink. I'll have two gas fire rings, a wood stove, and can bring whatever pots and pans are necessary. Advice? [more inside]
I have a 1 lb. package of tri-color gnocchi. I need to make some kind of dinner with it, but we're exhausted of red marinara-style sauces, and I can't handle eating an Alfredo-style cream sauce. What can I make for dinner with this? [more inside]
I have made a lovely bolognaise. I think it would be even lovelier with parmesan. If I buy some parmesan I won't use up the whole wedge. Is there anything interesting I could use the leftover parmesan for? Or alternatively, something other than parmesan that is dynamite on a bolognaise sauce. [more inside]
Is there a delicious way of combining sliced smoked salmon and pasta for dinner? [more inside]
I am cooking dinner this weekend for an old friend who has requested Italian, preferably pasta with a creamy sauce. I am not very well acquainted at all with cream sauces, apart from this very simple one. I have many extra hours to work on this, and access to several specialty markets and a Trader Joe's. Help me find a crazy delicious recipe! Special farfalle inside... [more inside]
Why do I put Worcestershire sauce in the water when boiling pasta? That is, when the water comes to a boil, just before I put the pasta in? [more inside]
Pasta from scratch and recipes that compliment it? [more inside]
Easy, awesome pasta sauce recipes please. [more inside]
Ravioli-filter: Does anyone know about the Imperia Raviolamp 12-Ravioli maker device? [more inside]
Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce? [more inside]
I'm cooking up pasta sauce. I've got recipes, and also the knowledge gained from previous batches. But I have some questions about a few related matters. [more inside]
Ravioli help! I need a creative, fast, tasty sauce idea... [more inside]
Passover is coming, hurray. Is there a way to make noodles, gnocchi or other pasta without using wheat, rice or beans? I've seen commercial potato noodles for sale but I'd rather make my own.
Where can I find fresh pasta in San Diego? [more inside]
What are your favorite ravioli fillings and sauces? [more inside]
I want to make pasta, but it's oh-so-complicated... [more inside]
Another pasta sauce question but with a few additional requirements... [more inside]
I have a lot of fairly overcooked tortellini. What can I do with it? [more inside]
Pizza. What is it that distinguishes pizza sauce from any other pasta sauce? I notice that a good pizza sauce seems to have an extra zing, an extra bite to it, and I've never been able to pin down what ingredient it is. I've used spaghetti sauce and homemade tomato-oregano concoctions on homemade pizzas and it never tastes right.
Why is fresh pasta made with eggs as the liquid, while dried pasta is made with water? And how do egg noodles fit into the equation?