Most commercial operations use dried pasta for most recipes. Dried pasts,which contains just flour and water, has a sturdier texture better suited to many sauces, especially those with vegetables or other large chunks.
When actually cooking the pasta, the important decision determines when to stop cooking. Pasta can be quite chewy or just barely resistant to the bite.
cooking
the pasta sauce should be cooked first
It is used it cooking for Pizza and sometime Pasta .
Dried pasta has a better shelf live. Fresh pasta will cook much faster. Fresh pasta has to be refrigerated while dried pasta can be kept on the shelf.
Pasta should be cooked in lots of boiling water.
hard
Savino Recine has written: 'Pasta & risotto' -- subject(s): Cookery (Pasta), Cookery (Rice), Primi Piatti Ristorante (Washington, D.C.), Risotto, Cooking (Pasta), Cooking (Rice)
Paula's Home Cooking - 2002 Pasta Potluck was released on: USA: 28 September 2003
depends on how much pasta you want, less pasta smaller pot, more pasta the bigger the pot....easy concept
Cristina Avila has written: 'Pasta mia' -- subject(s): Pasta products, History, Pasta factories, Cooking (Pasta), Social life and customs
One can find some easy pasta salad recipes from a cooking channel (e.g. Food Channel), online cooking websites (e.g. Allrecipes), and a cooking recipe book.