http://zestycook.com/ten-tips-for-cooking-pasta/ Food made simple. Food you love. Food you eat. Fri, 25 May 2012 17:16:23 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://zestycook.com/ten-tips-for-cooking-pasta/#comment-17097 Andy Sat, 21 Jan 2012 23:38:12 +0000 http://zestycook.com/?p=1214#comment-17097 I started doing this one trick that has made every pasta dish better. Reserve about 2 cups of the pasta water and reduce it down to a syrupy state. From there you can add your sauce and stir it in. The result is your sauce becoming very velvety and the pasta well coated. I started doing this one trick that has made every pasta dish better. Reserve about 2 cups of the pasta water and reduce it down to a syrupy state. From there you can add your sauce and stir it in. The result is your sauce becoming very velvety and the pasta well coated.

]]> http://zestycook.com/ten-tips-for-cooking-pasta/#comment-1683 Val Brungardt Fri, 28 Jan 2011 20:35:23 +0000 http://zestycook.com/?p=1214#comment-1683 Im happy I discovered this web page, I couldnt discover any knowledge on this matter before. Also operate a niche site and if you're ever serious in doing some visitor writing for me make sure you feel free to let me know, i'm always look for people to check out my webpage. Please stop by and leave a comment sometime! Im happy I discovered this web page, I couldnt discover any knowledge on this matter before. Also operate a niche site and if you’re ever serious in doing some visitor writing for me make sure you feel free to let me know, i’m always look for people to check out my webpage. Please stop by and leave a comment sometime!

]]> http://zestycook.com/ten-tips-for-cooking-pasta/#comment-1682 Bavette with Prawn in Spicy Tomato Sauce « b u t t e r f l y r u b r i c s Sat, 12 Dec 2009 07:43:32 +0000 http://zestycook.com/?p=1214#comment-1682 [...] anglaise for puddings) and soups.. and I’ll post them when I get the chance. In the meantime, here’s a link to some simple pasta tips which I used to take for granted that everyone knows. Remember, technique [...] [...] anglaise for puddings) and soups.. and I’ll post them when I get the chance. In the meantime, here’s a link to some simple pasta tips which I used to take for granted that everyone knows. Remember, technique [...]

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