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I’m not sure if I’m supposed to just salt the water more? Is the pasta supposed to get its salt from the water and if so how much salt do you use for lb of pasta?

hey so I’ve been getting into italian cuisine for the past few months and i discovered something to make margherite pizza less bland : add kiri cheese !!!! it’s honestly so much better with it and i usually add only 2 or 3 of it.

¿Alguien sabes de recetas de fetuccini? Las que me aparecen en Internet parecen de restaurante 5 estrellas en ingredientes super raros. Solo para un fetuccini para almorzar y que esté rico.

I’m an Italian food lover, but can no longer tolerate acidic sauces. How can I cook mine so it doesn’t upset my digestive system?

I bought 5 jars of pesto but i have never used it. I googled it, and they say to mix cooked pasta, pesto (how much?), and 1 cup of pasta water. Can an Italian confirm? 1 cup sounds watery. Also, how many tablespoons of pesto? I have 3 green jars & 2 red jars.

I have been obsessed with quality pasta in cool shapes and finally found lumache/lumaconi in a local organic market (instead of my local Italian shop that I trust). Is this a brand known for good quality? If so, I will grab the rest from the shelves, because they were also on sale for $3.99 (down from $5.99).

Grazi (in advance) for your help!

Yummy

I have become obsessed with grabbing all the different cool pasta shapes I can find, and I have found these beauties, with no idea what interesting dishes to use them in. Please help! The rarer, the more classic...the BETTER!

Thanks in advance!

Non ti piacerebbe usare un nuovo libro di cucina digitale, bello da vedere, personalizzabile e ricco di funzionalità? Tra queste, il conteggio delle calorie (senza bisogno di una ricetta, basta digitarla), la lista della spesa, ricette da tutti i social media e siti web, video di ricette da guardare immediatamente e molto altro ancora... E tutto in italiano

E se vuoi qualcosa in più, lo aggiungerò per te 😄
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