Pasta: Difference between revisions
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[https://www.seriouseats.com/fresh-egg-pasta by Niki Achitoff-Gray 28/9/25 serious eats] | [https://www.seriouseats.com/fresh-egg-pasta by Niki Achitoff-Gray 28/9/25 serious eats] | ||
It's not just a lay cook's issue, either. When I was in culinary school, I had a series of instructors who only left me more disoriented. Some insisted on oil, others on salt, still others on additional yolks or a splash of water. Prescribed kneading and resting times often contradicted each other. One instructor told us to hang the pasta to dry for at least 10 minutes before cooking it; others had us keep it tightly wrapped until the moment it was dropped in the pot. And even the best cookbooks for making pasta have differing instructions. | It's not just a lay cook's issue, either. When I was in culinary school, I had a series of instructors who only left me more disoriented. Some insisted on oil, others on salt, still others on additional yolks or a splash of water. Prescribed kneading and resting times often contradicted each other. One instructor told us to hang the pasta to dry for at least 10 minutes before cooking it; others had us keep it tightly wrapped until the moment it was dropped in the pot. And even the best cookbooks for making pasta have differing instructions. | ||
=====No Dinner Motivation? Here Are 3 One-Pot Pastas to Save the Day===== | |||
[https://www.americastestkitchen.com/articles/7591-no-dinner-motivation-here-are-3-one-pot-pastas-to-save-the-day by Eden Faithfull 19/9/23 AMERICA'S TEST KITCHEN] | |||
As someone who loves to cook, the one part of the process I would happily give up forever is deciding exactly what to cook. As an America’s Test Kitchen employee, I have no lack of incredible recipes at my fingertips, making the decision even more difficult every single night. | |||
