Anyone can cook pasta. This can be anyone whether a chef or a bad cook.
Of course she cooks pasta you wierdo!
My smartest friend Korey Colyar knows the answer to this question. NO! You do not need to precook fresh pasta for a pasta bake. Fresh pasta is interchageable with normal dried pasta in recipes. You might want to check it before the time is up though since fresh pasta cooks much quicker than dried pasta. Boiling dried pasta takes 8-10 minutes, fresh pasta cooks in 2-3 minutes. later...K
Semolina (durum wheat) flour and water. Pasta all'uovo also contains eggs. Pasta may be secca (dried) or fresca (fresh). Fresh pasta cooks much more quickly than dried.
A new chef should have little difficulty using a pasta roller. Amateur cooks use pasta rollers in there kitchens all the time. I even have one in mine.
Fresh pasta is more tender, cooks much more quickly, and has better flavor.
To prevent pasta from sticking when cooking it, make sure to use a large pot with plenty of water and add salt to the water before boiling the pasta. Stir the pasta occasionally while it cooks and avoid overcooking it. After draining the pasta, rinse it with warm water to remove excess starch and prevent sticking.
it's cooked in water. some of the nutritional value cooks off in the milky water. answer - no.
The serving size of pasta is typically measured before it is cooked. Dry pasta expands and absorbs water as it cooks, significantly increasing in volume and weight. A standard serving size is usually around 2 ounces (56 grams) of dry pasta per person, which will yield about 1 cup of cooked pasta.
Well, you have to make a lot of pasta to justify buying a motorized pasta maker. The consensus among cooks is that a hand cranked unit is not only cheaper, it's better. There is more flexibility of adjustment and more modes of operating with a hand-operated unit.
It matters how big the serving, but it can feed up 4-7 people :)
The yellow pasta is made of durum wheat flour and water, sometimes it is made by flour, eggs and a little salt (aka Fresh egg Pasta) The red pasta is made in the same way as other pasta but it is flavoured with tomatoes. The green pasta is made in the same way as other pasta but it is flavoured with spinach.
There are basically two reasons for boiling (simmering) homemade pasta sauce for an hour. The longer the sauce cooks, the thicker it will be. Also, simmering for longer periods of time will allow the flavors to "marry," creating a better tasting sauce. Many recipes specify simmering pasta sauces for even longer; two hours or more.