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  1. says

    I cook Pasta at least once a week .. and initially it used to become soggy .. but now it is doing fine .. and recently I learn about adding salt while boiling them. This post has some great information

    • says

      Thanks Kankana, I hope this post can help you and others as well… as I said, I believe that knowing how to cook pasta the correct way is very important to enjoy Italian food… 😉

  2. says

    THIS IS AWESOME! I love very picture/instruction heavy posts! I’m a very visual spatial person, so this is great! I’ve never made gnocchi before, but there a polish version I’ve made before. Kopitka. I think it has a slightly higher potato content, but sooo good.

  3. says

    Helloooooo Manu, Great recipe & instruction ..I love pasta, but rarely have it but when we do . . love it al dente HATE it soft, it tastes like a different food a food we dislike immensely :) Love the dough recipe, never have pizza either as Hubbys hates Pizza even more than he thought he hated pasta!!! (until I made him my carbonara & the spaghetti was perfect, al dente & served immediately) I used to go to an Italian Restaurant, they used to serve the THE most divine pizza. I’ve never yet been able to convince hubby, pizza can be delicious .. . maybe now .. :) Thank you for the recipe next time he fancies something tasty but doesn’t quite know what .. . I do!!

  4. says

    My goodness. What a great post and so helpful, complete with videos, too. Thank you for sharing. It never fails to surprise me the number of people who actually buy ready made pasta already sitting in too much sauce from well known supermarket chains. They should all have to read your techniques!

  5. says

    Love this post! I always throw my spaghetti against the wall to check if it’s done :) The first time I did that in front of my boyfriend he thought I was crazy! Thanks for all the tips!

  6. says

    Love the Busiati recipe & method, thank you so much, who needs to go to the little village in Italy during the Summer holidays!!! The very nice patient old lady taught you & your hubby well. Thank you for teaching us :)

  7. says

    Manu – I love the idea of making homemade butter. It’s very common in India for women to make homemade dairy products, but somehow I never learned how to do it! I don’t have a standup mixer, do you think a handheld electric mixer would work?

    Thanks again for the informative post!

  8. says

    I have buttermilk left over from a recipe I did last week. I hate to throw it away, especially since I dont think I will have time to bake this weekend. I might have time to make homemade butter though!!

  9. says

    WOW WOW WOW! I really LOVE this idea!!!! I have never made my own butter either, but since we food blog, we obviously use a lot of it. Thanks for the recipe. I will be trying this out soon once I get some leftover buttermilk.


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  2. […] This is probably the most traditional pasta you can eat in the area of Trapani, in western Sicily.  Both the pasta and the sauce are, together with fish couscous, the most well known dishes of the area.  The sauce is very easy to make and it is the Trapanese version of pesto.  It is similar to its “green counterpart”, but contains tomatoes and much more garlic, so much so that its common name among the locals is “pasta cull’agghia”, which literally means “pasta with garlic”.  If you have romantic plans after your meal or you are a vampire, then this dish is not for you!   Jokes apart, I love it.  I used to spend my summer holidays in a little town by the sea called San Vito Lo Capo (Wiki) and my mom would make this pasta very often.  It is traditionally served with slices of fried eggplant on the top.  If you do not have the time to prepare busiati from scratch, you can substitute them with spaghetti.  If you are willing to put your pasta making skills to the test, then follow my tutorial on “How to make your own busiati at home”.  […]

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  4. […] made a fondant rose and added some mint leaves to it.  You can find step by step instructions on How to make a fondant rose in the Techniques page of this […]

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