Ravioli-filter: Does anyone know about the Imperia Raviolamp 12-Ravioli maker device?
[more inside]
posted by bquarters
on Jul 25, 2011 -
5 answers
Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce?
[more inside]
posted by donpedro
on Jul 5, 2010 -
29 answers
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]
posted by azpenguin
on Jan 30, 2010 -
30 answers
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.
posted by rolypolyman
on Oct 21, 2005 -
35 answers
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?
posted by smackfu
on Dec 14, 2004 -
11 answers
