Here you find lots of good tips and step by step instructions on the basics of Italian cooking!
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Techniques
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[…] cook the penne pasta following the steps on How to cook your pasta “al dente” in the Techniques page of this site. Serve with the sausage sauce and some grated Parmigiano Reggiano on the […]
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[…] the vermicelli pasta as per the instructions on How to cook pasta “al dente” in the Techniques page of this blog. When ready, drain it and serve it with the sauce on the […]
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[…] Techniques […]
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[…] the ricotta gnocchi as per the instructions in the Techniques page of this site, keep them aside and prepare the 3 […]
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[…] This post was mentioned on Twitter by manusmenucom, manusmenucom. manusmenucom said: Techniques http://j.mp/eMJDTR via @AddToAny […]
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[…] the meantime, cook spaghetti following the steps on How to cook pasta “al dente” in the Techniques page of this site. When ready, drain it and mix well with the fried guanciale and oil. Serve […]
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[…] 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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[…] the panzerotti dough as per the steps on How to make panzerotti dough in the Techniques […]
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[…] the casarecce following the steps on How to cook pasta “al dente” in the Techniques page of this site. While the casarecce are cooking, add a couple of tbsp of the […]
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[…] Italian flag: white, red and green. This recipe is very simple as well. I thought of making “strascinati”, which is a type of handmade pasta typical from the south of Italy, with tomatoes, basil and […]
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[…] Pizza dough for 4 persons as per the instructions on How to make pizza dough […]
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[…] the meantime, cook spaghetti following the steps on How to cook pasta “al dente” in the Techniques page of this site. While the pasta is cooking, take 3 tbsp of its water and […]
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[…] the strozzapreti or busiati following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is fully cooked as it will […]
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[…] Pizza dough for 4 persons as per the instructions on How to make pizza dough. […]
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[…] the penne following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish […]
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[…] 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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[…] the meantime, cook the spaghetti following the steps on How to cook pasta “al dente” in the Techniques page of this site. Drain it and serve with the fish sauce. Top it with freshly […]
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[…] Pizza dough for 4 persons as per the instructions on How to make pizza dough. […]
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[…] use them. As the dish in itself is quite simple to put together, I thought of making it with homemade mayonnaise and serving it rolled inside ham slices, just like I used to eat them when I was a […]
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[…] a drink, followed by dessert (often ice cream). If you are interested, you can learn more about Pizza toppings – the do’s and don’ts, in the Techniques page of this […]
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[…] the meantime, cook spaghetti following the steps on How to cook pasta “al dente” in the Techniques page of this site. When the pasta is ready, drain it and serve it with the […]
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[…] the meantime, cook spaghetti following the steps on How to cook pasta “al dente” in the Techniques page of this site. When the pasta is ready, drain it and serve it with the […]
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[…] in it and I have been making these cupcakes this way ever since. Also, I have made them with my home-made salted butter. I have made them in regular and small sizes and I like them both. They look quite impressive, […]
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[…] “little ears” as they look like little ears in shape. I am posting the tutorial on “How to make orecchiette” in the Techniques page of this site, as I always do with dishes like this. As for the sauce, I […]
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[…] pasta dough as per the instructions on How to make egg pasta dough (for 4 people make 2 eggs and 200 gms […]
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[…] them came quite naturally to me. I did not have a recipe for cocoa gnocchi, so I adapted my basic Ricotta Gnocchi recipe by playing around with the proportions of the ingredients and adding the cocoa powder to the […]
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[…] with busiati and you can have a go at making some by following my step by step instructions on How to make busiati in the Techniques page of this site, or you can easily serve it with short pasta. This time I have […]
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[…] the béchamel sauce Make half the dose of the béchamel recipe that you find in How to make béchamel sauce in the Techniques page of this […]
Very informative and looks amazing.
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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
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… 😉
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.
Thanks Leanna! I have never had kopitka before, but they sound yummy!
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!!
Hehehe I agree 100%… pasta should be eaten al dente and HOT… can’t just leave it there… you have to eat it immediately! 😉
Great post Manu. I will have to try those perfect gnocchi!
It will be nice to have a piece of pizza this weekend!
Thanks!
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!
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!
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 🙂
thank you so much 🙂 these look so easy and quick..kneeding could be good therapy for my wrist
Manuela, I am afraid I had missed this receipe before it is really excellent. I will show my sons as they love PASTA.
Thanks.
Begoña
Wow! Your homemade butter is fabulous! 🙂
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!
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!!
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.
wow… thanks for all this information. this is a great one-stop post for the most needed how-tos
this article is really useful for me. Thanks for sharing It.