Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Tips / Techniques

Techniques

 

Here you find lots of good tips and step by step instructions on the basics of Italian cooking!

Browse through:

Pasta and Gnocchi

Pizza and Other Doughs

Sauces and Other Basics

Decorations

Share

Related Posts:

  • No Related Posts

Comments

  1. Food Frenzy says

    February 16, 2011 at 1:45 pm

    Very informative and looks amazing.

    We invite you to share this post and some of your favorite posts on Food Frenzy.
    Please check out our community at http://blogstew.net/foodfrenzy

    Reply
  2. Kankana says

    February 16, 2011 at 2:47 pm

    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

    Reply
    • Manu says

      February 17, 2011 at 3:20 pm

      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… 😉

      Reply
  3. Leanna @ Raptortoe.com says

    February 16, 2011 at 4:23 pm

    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.

    Reply
    • Manu says

      February 17, 2011 at 3:21 pm

      Thanks Leanna! I have never had kopitka before, but they sound yummy!

      Reply
  4. Spinneys Cauldron says

    February 16, 2011 at 5:54 pm

    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!!

    Reply
    • Manu says

      February 17, 2011 at 3:23 pm

      Hehehe I agree 100%… pasta should be eaten al dente and HOT… can’t just leave it there… you have to eat it immediately! 😉

      Reply
  5. Hester Casey - Alchemy says

    February 20, 2011 at 10:48 pm

    Great post Manu. I will have to try those perfect gnocchi!

    Reply
  6. Aroma y Cocina says

    February 25, 2011 at 10:23 pm

    It will be nice to have a piece of pizza this weekend!
    Thanks!

    Reply
  7. Jill Colonna says

    February 26, 2011 at 5:08 am

    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!

    Reply
  8. Elyse says

    February 27, 2011 at 12:19 pm

    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!

    Reply
  9. Spinneys Cauldron says

    February 28, 2011 at 5:50 am

    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 🙂

    Reply
  10. Berrie Knight says

    March 23, 2011 at 7:38 pm

    thank you so much 🙂 these look so easy and quick..kneeding could be good therapy for my wrist

    Reply
  11. Aroma y Cocina says

    April 11, 2011 at 4:23 am

    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

    Reply
  12. Giulietta @ Alterkitchen says

    July 21, 2011 at 9:37 pm

    Wow! Your homemade butter is fabulous! 🙂

    Reply
  13. Divya Yadava says

    July 21, 2011 at 11:18 pm

    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!

    Reply
  14. [email protected] says

    July 22, 2011 at 1:19 am

    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!!

    Reply
  15. Amy @ Gastronome Tart says

    July 22, 2011 at 2:14 am

    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.

    Reply
  16. Sarah says

    October 3, 2011 at 8:20 pm

    wow… thanks for all this information. this is a great one-stop post for the most needed how-tos

    Reply
  17. Sarika says

    December 13, 2016 at 11:40 pm

    this article is really useful for me. Thanks for sharing It.

    Reply

Trackbacks

  1. PENNE WITH SAUSAGE SAUCE – PENNE CON SUGO DI SALSICCIA | says:
    February 14, 2011 at 4:39 pm

    […] 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 […]

    Reply
  2. VERMICELLI WITH ANCHOVIES AND ROASTED BREADCRUMBS – VERMICELLI ALL’ACCIUGHINA E “MUDDICA ATTURRATA” | says:
    February 14, 2011 at 4:51 pm

    […] 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 […]

    Reply
  3. PESTO LINGUINE – LINGUINE AL PESTO GENOVESE | says:
    February 14, 2011 at 10:16 pm

    […] Techniques […]

    Reply
  4. RICOTTA GNOCCHI WITH THREE SAUCES – TRIS DI GNOCCHI DI RICOTTA | says:
    February 16, 2011 at 12:25 pm

    […] the ricotta gnocchi as per the instructions in the Techniques page of this site, keep them aside and prepare the 3 […]

    Reply
  5. Tweets that mention Techniques | -- Topsy.com says:
    February 17, 2011 at 9:42 pm

    […] This post was mentioned on Twitter by manusmenucom, manusmenucom. manusmenucom said: Techniques http://j.mp/eMJDTR via @AddToAny […]

    Reply
  6. Spaghetti carbonara says:
    February 24, 2011 at 1:25 pm

    […] 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 […]

    Reply
  7. Busiati with pesto trapanese and fried eggplant says:
    February 27, 2011 at 9:20 pm

    […] 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”.  […]

    Reply
  8. Panzerotti says:
    March 2, 2011 at 11:07 pm

    […] the panzerotti dough as per the steps on How to make panzerotti dough in the Techniques […]

    Reply
  9. Casarecce with tuna and lemon topped with garlic breadcrumbs says:
    March 8, 2011 at 8:58 am

    […] 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 […]

    Reply
  10. Strascinati Tricolore says:
    March 13, 2011 at 9:24 pm

    […] 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 […]

    Reply
  11. Sfincione palermitano says:
    March 19, 2011 at 9:02 pm

    […] Pizza dough for 4 persons as per the instructions on How to make pizza dough […]

    Reply
  12. Spaghetti with mullet roe - Spaghetti con bottarga di muggine says:
    March 25, 2011 at 12:48 pm

    […] 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 […]

    Reply
  13. Strozzapreti with speck and pistachio pesto says:
    April 20, 2011 at 8:31 pm

    […] 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 […]

    Reply
  14. Rianata says:
    April 27, 2011 at 9:03 pm

    […] Pizza dough for 4 persons as per the instructions on How to make pizza dough. […]

    Reply
  15. Penne with zucchini and speck says:
    May 5, 2011 at 8:55 pm

    […] 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 […]

    Reply
  16. Rose cheesecake says:
    May 7, 2011 at 2:05 pm

    […] 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 […]

    Reply
  17. Spaghetti with fish sauce says:
    May 27, 2011 at 8:33 pm

    […] 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 […]

    Reply
  18. Fried Pizza says:
    May 31, 2011 at 8:17 pm

    […] Pizza dough for 4 persons as per the instructions on How to make pizza dough. […]

    Reply
  19. Russian Salad in Ham Cannoli says:
    June 15, 2011 at 8:53 pm

    […] 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 […]

    Reply
  20. Caffe' Moretti - My first review says:
    June 22, 2011 at 8:23 pm

    […] 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 […]

    Reply
  21. Spaghetti with tuna and capsicum says:
    July 4, 2011 at 9:01 pm

    […] 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 […]

    Reply
  22. Spaghetti with tuna and capsicum says:
    July 4, 2011 at 9:01 pm

    […] 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 […]

    Reply
  23. Triple Salted Caramel Cupcakes says:
    July 15, 2011 at 8:00 pm

    […] 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, […]

    Reply
  24. Orecchiette con verdure ripassate - Orecchiette with spicy veggies says:
    July 15, 2011 at 8:16 pm

    […] “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 […]

    Reply
  25. Artichoke and ricotta Mezzelune on a Parmigiano Reggiano fondue says:
    August 3, 2011 at 9:34 am

    […] pasta dough as per the instructions on How to make egg pasta dough (for 4 people make 2 eggs and 200 gms […]

    Reply
  26. Cocoa gnocchi with mascarpone and walnut sauce says:
    August 3, 2011 at 1:21 pm

    […] 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 […]

    Reply
  27. Sedanini with swordfish and eggplant says:
    August 19, 2011 at 9:21 pm

    […] 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 […]

    Reply
  28. Stuffed Crespelle says:
    August 23, 2011 at 7:26 am

    […] 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 […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

manusmenu
Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Load More... Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.