Pasta shapes and Gnoochi Tutorials

[Paul_Bacino]

Pasta and Gnocchi tutorials

I thought this was really interesting!! To Share

[awilliamson4]

Thanks for posting

[Leonard_Maran]

Most interesting, and I require al dente pasta. The salt is an absolute necessity, though as long as it isn’t iodized, any will do in the pasta water. Olive oil has no essential use in pasta water (presuming it is prepared correctly) according to Marcela Hazan, many years ago.

[Anton_D]

@Leonard Maran

Most interesting, and I require al dente pasta. The salt is an absolute necessity, though as long as it isn’t iodized, any will do in the pasta water. Olive oil has no essential use in pasta water (presuming it is prepared correctly) according to Marcela Hazan, many years ago.

When I have to make gluten free pasta for guests, I cheat and use olive oil in the water and then “lift and lower” the pasta as it cooks in order to get a little less noddle sticking in the cooked pasta.

For “normal” pasta, I agree about oil not being a necessity.

[Frank_Drew]

Ma, non capisco… che cose sono gnoochi?

[Ron_Kramer]

@Anton D

@Leonard Maran

Most interesting, and I require al dente pasta. The salt is an absolute necessity, though as long as it isn’t iodized, any will do in the pasta water. Olive oil has no essential use in pasta water (presuming it is prepared correctly) according to Marcela Hazan, many years ago.

When I have to make gluten free pasta for guests, I cheat and use olive oil in the water and then “lift and lower” the pasta as it cooks in order to get a little less noddle sticking in the cooked pasta.

For “normal” pasta, I agree about oil not being a necessity.

How do you get the sauce to stick to the pasta?

[Paul_Bacino]

@Frank Drew

Ma, non capisco… che cose sono gnoochi?

Dooh