PLEASE SHARE YOUR GOOD RECIPES! I am not good in cooking pasta, but love it! I love Italian style pasta the most... HELP?

PLEASE SHARE YOUR GOOD RECIPES! I am not good in cooking pasta, but love it! I love Italian style pasta the most... HELP I want to prepare Italian pasta dishes on a special day that's coming up.

Any of your winning recipes? Asked by EdwardBellaRenesmee 39 months ago Similar questions: SHARE RECIPES cooking pasta love Italian style HELP Food & Drink > Cooking.

Similar questions: SHARE RECIPES cooking pasta love Italian style HELP.

Pasta lore Pasta comes in two parts, the pasta itself and the sauce. The best pastas are homemade, but they're rare. The "fresh pastas" available in grocery stores are often not very good, so let's skip them.

Let's talk about plain old boxed pasta. You want a certain amount of "chew" to it, which Italians call "al dente", to the tooth. Basically, you cook the pasta until it's a bit chewy, but not yet soft.

The best way to tell is to just pick up a piece of it and eat it. If you like the texture, it's done. Use the directions on the box as a URL1 make pasta taste good, you want to add salt to the water.

Starches of any sort (potatoes, rice, pasta) are unpleasantly bland without salt. You add the salt to the water.(There are myths about when to add it, but they're bogus. Add it at the beginning of the process so you don't forget.

) You should add at least as much salt to make it taste like soup, about a tablespoon per gallon of water. And you should use a lot of water. You need at least a gallon of water to cook a pound of pasta, and more is better.

The water allows the starch to wash away; otherwise it becomes sticky. You do NOT need to put olive oil in the water.It doesn't do anything. When the pasta is done, drain it in a collander.(Some recipes call for you to save some of the cooking water, but we'll get to that later.

) Don't run cold water over it unless you're planning to save it for later. You want the pasta hot. Now, the sauce.

There are thousands of different sauces, and many guidelines for pairing the right sauce with the right pasta. Generally, long pastas get smooth sauces, and short pastas get chunky sauces. It has to do with the way they coat and with the resulting mouth-feel.

If you care a lot, read a web page like this one for suggestions. There are too many types of sauces to go over in any sort of detail. The best ones use fresh ingredients.

Honestly, the best thing to do is to probably just pick up a jar of something you like. We could go on forever about techniques and tips. So, you take a jar of pasta, and dump it into the cooking pot.

Warm it up. Add the cooked pasta, still hot, into the pot with the sauce, and cook it until it's warmed through.Serve. The pasta and sauce should merge a bit.

The image of a plate of pasta with sauce glopped on top is wrong. The hot pasta should absorb a bit of the sauce, which makes it taste better. If you'd like to start making your own sauce, here are a couple of trivial things to get you sarted: Cappelini pomodoro Take a ripe, fresh tomato (it must be a good tomato, so you can only do this during the summer) and chop it.

Put the tomatoes in a serving bowl, and top with the hot pasta, along with a couple of tablespoons of good olive oil and a crushed clove of garlic.Serve. Really, that's it. It's the easiest sauce in the world.

The hot pasta cooks the tomatoes and the garlic.It tastes of fresh tomatoes and needs nothing else, though a few chopped basil leaves are a nice addition. Pasta puttanesca Put a teaspoon of oil into a skillet over medium-high heat. Add a half teaspoon of red pepper flakes, a couple of cloves of garlic, and an anchovy fillet.(Don't worry, it won't taste fishy).

Stir until fragrant and the anchovy melts. Add a large can of tomatoes. Cook over medium heat, 5 minutes.

Add a cup of chopped Kalamata olives and a couple of tablespoons of capers. Stir and cook until the olives are heated through, about 1 minute. Add your pasta to the sauce.

Stir, heat through, serve. Sources: http://www.taunton.com/finecooking/articles/cooking-pasta-properly.aspx .

This is a very easy tasty recipe Crusty Baked Rigatoni 1lb. Rigatoni, penne, or ziti 2 Tbs. Olive oil, plus more as needed 1 yellow onion, chopped 2 garlic cloves, chopped 1 1/2 lb.

Bulk italian sausage or ground beef 1/2 cup chopped fresh flat-leaf parsley 1 Tbs. Dried oregano 1 large can (28 oz. ) peeled and chopped tomatoes 1 cup heavy cream Salt and freshly ground pepper, to taste 1/2 lb.

Mozzarella cheese, shredded 1 cup grated fresh parmesan cheese Preheat an oven to 350 In the same pot, heat the 2 Tbs. Olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes.

Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano and tomatoes and stir well.

Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper.

Return the rigatoni to the pot with the sauce and toss to coat well Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella.

Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

Serves 6. Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook about 10 ( it should be a little under cooked because it will be baked) minutes or according to the package instructions.

Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside. *Carla*'s Recommendations Quick and Easy Pasta Recipes (Nitty Gritty Cookbooks) Amazon List Price: $8.95 Used from: $0.01 Average Customer Rating: 4.5 out of 5 (based on 3 reviews) Keep Life Fresh with Easy Italian Recipes from Buitoni Amazon List Price: $9.95 Used from: $4.72 Average Customer Rating: 5.0 out of 5 (based on 1 reviews) .

Classic Fettuccine Alfredo . This is the best Alfredo sauce I’ve ever tasted. And, from my experience, you do not want to use a grated parmesan that you buy on a shelf (in a can or a jar).

It will make your Alfredo go from a sauce to a gooey mess. You want to buy a very good and very hard parmesan and grate it yourself. .

I like to make this when I feel really indulgent. It’s not common fare around our house, but every once in a while, I like to live on the edge. :D Also, if you want to kick it up a notch, add chicken or shrimp.It’s to die for!

:D . INGREDIENTS 10 ounces fettuccini pasta 1/2 cup butter 5 cloves garlic, chopped 1 cup heavy cream 1 egg yolk 2 cups freshly grated Parmesan cheese 2 tablespoons dried parsley . DIRECTIONS Bring a large pot of lightly salted water to a boil.

Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain. . In a large skillet melt the butter and add the chopped garlic.

Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic. . Pour about a 1/4 cup of the heavy cream into a small bowl.

Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high.

As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle.

Continue whisking until well blended. . Add 1 cup of the Parmesan cheese and continue to mix the cream.

Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

. Enjoy! KatyDidIt's Recommendations Everyday Pasta Amazon List Price: $32.50 Used from: $14.24 Average Customer Rating: 4.5 out of 5 (based on 62 reviews) Cooking Light Pasta (Cooking Light) Amazon List Price: $17.95 Used from: $1.24 Average Customer Rating: 4.0 out of 5 (based on 2 reviews) 100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio Amazon List Price: $24.95 Used from: $1.97 Average Customer Rating: 4.0 out of 5 (based on 4 reviews) .

1 Just posting to watch this. I'm always looking for good recipes.

Just posting to watch this. I'm always looking for good recipes.

Most people cook it until it's tender, glop sauce on it, and the result is pretty tasty. It's not great Italian cooking but it's pretty darn good. The best way to improve on it is to use better ingredients, starting with making the sauce yourself from fresh ingredients.

But the basic red sauce is a highly personal thing; there are a million variants and the one your grandmother made is always the best one.So... what's wrong with your pasta? What are you looking for?

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.