Noodles don't need a lot of stove time to taste good, which is why they're a no-fail standby. As much as I love cold peanut noodles, sometimes I crave a bowl of silky-sauced pasta laden with vegetables and cheese — without spending an hour simmering that sauce.
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Well-seasoned water is the foundation of every delicious pasta dish. These days, you’d be hard-pressed to find a pasta recipe that doesn’t instruct you to salt the cooking water, but beyond vaguely invoking the sea, few of them bother to tell you how much salt is enough.
If there's a study that shows pasta in a good light, it's hard to ignore. Everybody loves pasta, right? I do. Chances are you do, too. Barilla, maker of pasta, definitely does.
Tomato-based pasta sauce can either be incredibly simple or very involved. Whether you're making Marcella Hazan's three-ingredient sauce or a loaded-up bolognese, it's all about creating that perfect balance of flavours. Tasting, tweaking and tasting again is key, as is having a little lineup of extras you can toss in to bring that special something.
A big bowl of hot pasta, each strand perfectly coated in a creamy sauce, is perhaps the perfect comfort food. If you're not so hot on dairy - or it's not so hot on you - this meal may seem sadly out of your reach. Fortunately, there is a very easy way to make a rich and luscious, pasta-coating sauce without using a single drop of cream or a single pat of butter.
I can't remember a Christmas dinner without a lasagna on the table. This is largely due, in part, to watery sauce with pasta and cheese sort of floating in it, but it's also just always been there (paired with an overcooked rib roast, of course). That meal, the last big holiday meal for many families, deserves better.
Gnocchi, if you haven't met them before now, are dumplings made from boiled potatoes, which are then formed into a dough of sorts, usually by adding flour and egg. Though more traditionally served as an appetizer, they have become a popular featured dish owing to their incredible versatility. Here's a delicious homemade recipe suitable for the laziest of chefs.
If you're obsessed with pasta (I am!), then you know there's a marked difference in texture and taste between fresh and dried noodles. But while I'd always assumed that fresh was better than dried, it turns out that isn't the case, and sometimes shelling out for fresh pasta isn't worth it -- which is very good news for us budget-minded carbo-loaders.
Baked pasta is a low-prep dish, which makes it perfect for a busy weeknight when you just don't have the time to spend an hour or two chopping produce and cooking over a hot stove. But to get the perfect, saucy, delicious baked pasta dish without having to cook the pasta first, you have to follow one key trick.
Marinara and other tomato based pasta sauces aren't too difficult to make on your own, but sometimes you don't have the time. This super simple trick can make a jar of the store-bought stuff taste like you've been working on it all day.
The perfect romantic meal should be easy to prepare, easy to clean up, and not so filling that you're too weighed down to enjoy other, uh, activities. A steak dinner is never unwelcome, but it's a bit heavy, and you don't want to smoke up the house or fret about overcooking a rib eye. Luckily, there a bunch of dishes you can make to wow your sweetie, even if you're not quite Top Chef Material.
Bechamel is a simple white sauce that can serve as a base for cheesy macaroni, creamy queso dip, white lasagna and all sorts of gratins. It's deceptively easy to make, and the above video can walk you through it.