italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes


white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes


italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news


Italian cuisine
italian cuisine at home
Promote Your Page Too

Italian Cuisine at Home
on Google+


HOW TO COOK  PASTA AND homemade pasta.

pasta As seen in the prior table the egg pasta generally contains common wheat flour, while the dough with water and flour is  in general of  durum wheat of semolina flour. This influences both the conservation and the cooking time.

The eggs pastas generally are eaten fresh, alternatively they can be frozen, while the pastas made with water and flour are conserved by drying. Of course they can be consumed fresh.

That means that  egg pasta requires a shorter cooking time, generally 1 up to 3 minutes, while the semolina pasta can require a cooking time up to 8 minutes long, depending from thickness and drying level.

For the “immersion cooking” generally we consider 2 pints (1lt) of water and 2 Lbs (1 kg) of pasta.  

cooking pastaPay attention to the pot dimension, the pasta needs place for not becoming sticky! Furthermore the fresh pasta foams as soon as boils, so use big pots and fill them only for the 70%. In this manner you avoid it to overflow. Use the same proceeding you use for  boiling the milk.  


The oven cooking manners are 2: traditional, with the goal of  blending the stuffing ingredients, and au gratin. The first one is slow (20/40 minutes) cooking pastaand generally about F° 280 ( C° 140) for not drying the pasta, the second one is quicker (3/5 minutes) at about F° 390 (C°200) for making the cheeses melt and making a crispy surface. Often both cooking manners are combined: a first separated cooking for the ingredients and then the final cooking all together.

cooking stuffed pastaFor the condiments ( that have as the sole limit our fantasy…) a separated comment is due to the “stuffed pasta” as ravioli, tortellini, and cannelloni, where the condiment is already inside the pasta. In this situations we suggest a light sauce or simply a little extra virgin olive oil or fried butter and sage with shredded parmesan or pecorino cheese. In this manner you don’t cover the stuffing with new smells and flavors.

For cooking in broth it is always important cooking the pasta “al dente”! So it is important to add it to the broth just before serving and never store soups containing pasta already cooked inside.

For the recipes go to first course pasta page where you can find some idea and also suggestions for the long pasta "management".

how eat spaghetti

How eat spaghetti   withouth problems

<< go to the kinds of pasta list

cooking pasta

cooking pasta  

cooking pasta


go to the home page