By: peterhutch | 2008-07-03 | Pasta dishes Pasta doesn’t always need a tomato or cream base though. Take your cue from the Italians and make the most of the Mediterranean’s aubergines, courgettes, peppers and basil read more
By: Emely | 2011-10-19 | Pasta dishes How too prepare Pasta Melanzane? This is a unique pasta recipe. It can be prepared with just a little effort. Eggplant and olive oil are a luxurious combination. Make sure you use a high-quality oil, one with lots of flavor. For an easy variation, susbstitute lemon or rosemary flavored oil. read more
By: Emely | 2011-08-01 | Recipes In this post I will show you how to prepare Pasta pesto recipe. This light, untraditional pesto matches well with fresh pasta. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta. See recipe read more
By: Jack Botticelli | 2010-04-01 | Pasta dishes There are so many varieties of carbonara that it is hard to sort them out. This is a creamy, delicious and unique pasta recipe! read more
By: Ralph Serpe | 2008-08-20 | Pasta dishes Here is a quick, easy and delicious summer Italian pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after eating this dish. read more
By: Attilio Ferullo | 2010-03-31 | Pasta dishes Americans and many other countries in the world have only recently warmed to term pasta. Having made only spaghetti and macaroni for generations, the term pasta was truly a blank canvas... read more
By: kevinnairvij | 2010-11-24 | Food & Beverage You can use numerous varieties of Italian pasta, however a great technique is required to cook nice Italian pasta recipes. Sticky and starchy pasta is in no way appealing and luscious. read more
By: Emely | 2011-10-16 | Pasta dishes In this article i will show you how to prepare Pasta Bake Recipe. I wouldn’t normally precook the pasta for an oven-baked dish; pasta cooked twice is too starchy and rubbery, and cooking what should be a basic one-step recipe in two stages defeats the object of the exercise for me...See recipe read more
By: Pranav Mehta | 2013-03-21 | Restaurant reviews The most important thing to check for is flavour absorption and sauce retention. This is basically important as it defines the ultimate taste of your dish, when it goes to the table. read more
By: venturiwang | 2010-11-10 | News and society many people would like to eat pasta, however seldom of them know the origin about it. This article will show you the origin of pasta. read more
By: Ned Benjamin | 2010-03-31 | Pasta dishes Fresh pasta, or 'pasta fresca' to the Italians, has a taste that will make you rethink your notions of what good pasta is, in fact you may never want to buy the dried version again! Simple and cheap to make with only a few ingredients, pasta is a favourite around the world. You really should try it. read more
By: Mare Nikolic | 2011-08-29 | Pasta dishes Hearty enough to serve as a main course with a green salad on the side, California pasta is also a perfect accompaniment to any type of meat or chicken dish. It also goes well with fish because its rich yet subtle flavors do not overwhelm even the most delicate fish. This recipe works best with slightly wider forms of pasta, such as linguini or fettuccini, which provide a nice balance between the pasta and butter coating. read more
By: Jan Richards | 2010-09-25 | Hobbies While Marco Polo, a Venetian, is generally given credit for discovering noodles in China, recent research suggests that Italian pasta in all its glorious varieties was actually discovered in Rome nearly a century earlier, and quite by accident, by a remarkably unlikely epicurean named Julius Amplonius, with read more