So many shapes, so many choices. We encourage getting creative with any type that catches your eye, but everyone tends to gravitate toward one type over another, restocking the pantry with the same old shapes. For most people, Italian pastas feel interchangeable: fresh, homemade marinara sauce tastes just as delicious atop penne as piled on linguine. But traditional Italian cooking holds a method to the unending list of noodles.
Each pasta’s form and texture play a bigger part in sauce pairings, thick or thin, warm or cold. Sturdier noodles stand up to heavy cream-based and meat sauces while more delicate types compliment oil-based entrées. And of course, a few of our favourites play well with nearly any “gravy” out there. We’ve provided a run-through of accessible noodle-sauce pairings for pasta dinners that satisfy everyone around the table.
We all strive to improve our efficiency and frugality in the kitchen for obvious reasons; time and money are valuable! Both attributes can be learned over time, yet often a helpful tip at just the right moment can be more useful than months -or even years- of experience.
Here are twenty kitchen hacks, shortcuts and secrets. They will save you money, time, and wits.
Gleaned from many years in the professional cooking industry and passed along from fellow chefs and home cooks alike, they are 100% applicable for everyday cooks. Put a few of them to good use and help simplify your cooking and baking.
This recipe was passed to me by Anja, a friend in Germany. I love it because is simple and delicious 🙂
*“Schmand” is a fresh cream (similar to Crème Fraiche or whipping cream) that has a spoon-firm consistency. It is a lot like sour cream and has a has a lower fat content than Creme Fraiche. It is used in baking and cooking. If you don’t find something similar, a pureed combination of cream cheese and cottage cheese is a great way to make a substitution for it. Smooth 16 ounces of Cottage Cheese in a blender, then add one 8 ounce package of Cream Cheese and blend well.
When preparing something that includes tomato sauce and you made much more than what you needed, therefore you end up with some leftovers… but you don’t want to waste it, you don’t have to! Here are some suggestions from Food 52 and The Food Network + How to store tomato paste tips by The Kitchn: