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Food, Nutrition, Health, Safety, and Good Eats: Science-based Information a Foodie Needs to Know. AnnaResurreccion@gmail.com
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Pasta Salad With Crispy Prosciutto and Winter Vegetables

Pasta Salad With Crispy Prosciutto and Winter Vegetables | FoodieDoc says: | Scoop.it

Pasta salad is often associated with summer, but why not prepare it during the darker months as well? It is the perfect lunch dish and, because it is cold, it can be prepared ahead of time; just toss the ingredients together when it is time to eat! And it is perfect for your lunch box the day after. [...]

 

PASTA SALAD WITH CRISPY PROSCIUTTO AND WINTER VEGETABLES

Ingredients

4 servings400 g/14 oz pasta1 small cauliflower1 small celery root150 g/5,3 oz Parma hambunch of parsley, finely chopped1 clove of garlicherb saltextra-virgin olive oilDirections


Via Mariano Pallottini
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Spaghetti with garlic, oil and chili pepper ( aglio, olio e peperoncino )

This is one of the most traditional dishes of Italian cuisine, the spaghetti with garlic, oil and chili pepper. So easy and quick that you can taste it any time of day... or night! Have you ever got home late with your tummy rumbling? For such cases, I'll show you a pasta dish that will never disappoint you: the spaghetti with garlic, oil and chili pepper. Let's see how to do! We'll need:

14 oz (400 g) of spaghetti 2 hot chili peppers  just under ½ cup (100 ml) of extra virgin olive oil salt 2 cloves of garlic

Bring a pot with salted water to a boil and toss in the spaghetti, in the meanwhile put the oil in a pan together with the crushed garlic... and add the chili pepper. Now let the flavours blend for a few minutes.
Drain the spaghetti al dente, add to the garlic, oil and chili pepper, and stir-fry for a few minutes to gain flavour.
Now you can enjoy your spaghetti with garlic, oil and chili pepper, ready in just 10 minutes! Good, easy and quick!


Via Mariano Pallottini
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How to make fresh egg pasta

How to make fresh egg pasta | FoodieDoc says: | Scoop.it

When making fresh home-made egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all’uovo, an easy to remember rule of thumb is to use 1 egg per 100g of flour for each person. If you are using imperial measurements, the rule is 1 egg per cup of flour per person. These rules of thumb, however, are not at all exact, as the results will depend on the exact size of the egg, the quality of the flour, even the humidity in the air, so be prepared to adjust as you go along. Pour the flour into the mixing bowl with a pinch of salt and the egg(s)...


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Via Mariano Pallottini
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