What should I know before buying a pasta maker? [more inside]
posted by Solomon on Nov 19, 2009 - 17 answers

Ravioli help! I need a creative, fast, tasty sauce idea... [more inside]
posted by kaseijin on Oct 6, 2009 - 16 answers

Is there any good replacement for Parmesan cheese in pasta recipes? [more inside]
posted by mellifluous on Jul 24, 2009 - 28 answers

Does the intersection of a torus and a gravity-bent plane always result in a bezier curve? [more inside]
posted by yesster on Jul 17, 2009 - 14 answers

Help me find a cream-vodka pasta sauce recipe? [more inside]
posted by LN on Apr 22, 2009 - 8 answers

My pasta machine is a useless waste of space. Please help! [more inside]
posted by exceptinsects on Apr 13, 2009 - 15 answers

What are your most flavorful and amazing recipes for a wild mushroom pasta or saute? [more inside]
posted by Asherah on Mar 17, 2009 - 10 answers

Does a dish named Lander Macaroni really exist, or is it a figment of my wife's imagination? [more inside]
posted by roryks on Jan 5, 2009 - 14 answers

Looking for a easy to follow chart for pairing of pasta sauces and types/shapes of pasta (preferably a visual guide). [more inside]
posted by MiltonRandKalman on Jan 4, 2009 - 5 answers

What simple pasta dish has just mushrooms and garlic and olive oil and some spices? [more inside]
posted by davathar on Dec 20, 2008 - 22 answers

A question of eating etiquette. I'm meeting my boyfriend's mother tomorrow, and I'm anxious to make a good impression. [more inside]
posted by malusmoriendumest on Nov 14, 2008 - 24 answers

Pasta e Fagioli, I simply must have your recipe, my dear. [more inside]
posted by dawson on Oct 24, 2008 - 10 answers

Can someone advise on whether this food will still be okay to eat? [more inside]
posted by angryjellybean on Aug 21, 2008 - 40 answers

Searching for a song filter: looking for a song that played on Reading Rainbow in 1988. [more inside]
posted by dinty_moore on Jul 9, 2008 - 7 answers

Which Shape of Pasta is the Cheapest? [more inside]
posted by complience on Jul 2, 2008 - 14 answers

Best store-bought Alfredo sauce? [more inside]
posted by shotgunbooty on May 21, 2008 - 24 answers

Where can I find fresh pasta in San Diego? [more inside]
posted by brynna on May 17, 2008 - 8 answers

What is "lobster sauce" and do you have a good recipe for it? [more inside]
posted by sirion on May 12, 2008 - 7 answers

Help me solve this scary pasta mystery: What was the name of the witch's hat in Heinz Scarios? [more inside]
posted by atropos on Mar 16, 2008 - 4 answers

Are there any decent-tasting whole-wheat pastas? [more inside]
posted by radioamy on Feb 21, 2008 - 31 answers

What are your favorite ravioli fillings and sauces? [more inside]
posted by bondcliff on Feb 21, 2008 - 19 answers

I'm trying to find pastina, that tiny star-shaped pasta usually used in soups, somewhere in Orange County, CA. For some reason it seems to have disappeared off the shelves of the local supermarkets. (Albertsons and Ralphs are the two I've checked.) It's my husband's favorite comfort food and he has the flu right now, so I know he could use a little comfort. Any recommendations on stores that might carry it? (I'm in Huntington Beach if that helps.)
posted by platinum on Jan 28, 2008 - 9 answers

I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular? [more inside]
posted by zebra3 on Dec 28, 2007 - 30 answers

I want to make pasta, but it's oh-so-complicated... [more inside]
posted by roygbv on Dec 25, 2007 - 19 answers

Recommendations for Italian language learning software? This would be for someone who's not a rank beginner, but probably not quite up to intermediate level either. [more inside]
posted by Naberius on Dec 2, 2007 - 9 answers

Another pasta sauce question but with a few additional requirements... [more inside]
posted by widdershins on Nov 15, 2007 - 14 answers

What could be causing this weird reaction to frozen pasta? [more inside]
posted by crinklebat on Oct 2, 2007 - 12 answers

I have several lbs of ripe plum tomatoes, and I'm looking for your most delicious recipes for (vegetarian) tomato pasta sauce. [more inside]
posted by Ladysin on Sep 28, 2007 - 17 answers

Inspiring butter bean recipes... Does anyone have any ideas or tried and tested recipes for a pasta dish involving butter beans? Beans have already been soaked and are ready to use...
posted by farfaraway on Sep 3, 2007 - 5 answers

Foodfilter: vegetable substitutes for pasta? [more inside]
posted by gregb1007 on Aug 21, 2007 - 32 answers

I have a lot of fairly overcooked tortellini. What can I do with it? [more inside]
posted by oflinkey on Aug 3, 2007 - 15 answers

Where to find cavatelli in or around Seattle, WA? [more inside]
posted by jclovebrew on Dec 3, 2006 - 5 answers

What are your favourite pasta recipes?
posted by oxford blue on Sep 24, 2006 - 36 answers

Is there a decent way to reheat pasta with alfredo sauce? [more inside]
posted by thinman on Sep 4, 2006 - 13 answers

Pasta Sauce Jar Filter: I reuse my old pasta sauce jars for pantry storage. No matter how well I clean the lid the scent of pasta sauce remains and sometimes compromises the food stored inside. Any tricks for getting the lid spickety span. Note: I have no dishwasher.
posted by Constant Reader on Jan 12, 2006 - 16 answers

What is the best way to go about cleaning a very dirty pasta maker? [more inside]
posted by teem on Dec 10, 2005 - 10 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

What has happened to my noodles!? Recently, all the boxes of dry spaghetti in my cupboard have suffered a strange affliction... [more inside]
posted by nebulawindphone on Aug 24, 2005 - 7 answers

Why are there different pasta shapes? I've never been able to see how it made a difference. What's the point?
posted by stoneegg21 on Apr 5, 2005 - 19 answers

We've recently bought a manual type pasta maker. Looks like fun and operation mostly make sense. One thing though: when I'm rolling sheets of pasta how do I determine what the proper thickness is for the type of pasta I'm making? The machine has seven settings. Some things are obvious: angel hair at the thinnest setting for instance, but how thick should fettucine or linguine or plain ol' spaghetti be?
posted by PinkStainlessTail on Feb 20, 2005 - 19 answers

What do you put in your red sauce? I like mine, but I think I want to try out some elements from yours. Please tell me how you make it.
posted by Mayor Curley on Feb 17, 2005 - 34 answers

There is a very simple type of pasta made by sprinkling drops of water over semolina flour then using a sieve to extract the pasta from the flour. Little irregularly shaped and sized pasta nodules (no, not noodles) result. I think the name starts with an 'f' and the recipe is Sicilian. And no, I'm not talking about gnocchi. I seek the name and a more precise recipe.
posted by TimeFactor on Jan 26, 2005 - 7 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

DebunkFilter: Dreamfields Pasta claims only 5 digestible carbs per serving. Fact or fiction? [more inside]
posted by mischief on Jul 8, 2004 - 13 answers

I am looking for an English translation of the Italian phrase "Conte Luna." This literary translates to "count moon," but what does it mean? I saw it on a box of Linguine no.19. [more inside]
posted by romanb on Jan 15, 2004 - 9 answers

Can pasta in sauce be frozen? I just whipped up a vat of penne mixed with tomato-chicken-mushroom-spinach sauce, and post-cooking estimates show that it's a bit more than I can eat in a week. Googled cooking sites tell me about freezing pasta alone and sauce alone, but what about when one has already mixed them? And once frozen, is it microwaveable?
posted by brownpau on Jan 5, 2004 - 7 answers