I couldn't find any vanilla powders in that link kokopuffs.
What we get here in Italy is white powder, called "vaniglina" and which is by italian law considered a "natural flavoring" and by other countries "artificial...
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Originally Posted by Koukouvagia
Must all pasta have egg in it? What is the difference between egg noodles and pasta? Is the well method the best method or is it ok to use a food processor with good...
This is just conjecture, but the water probably sticks to the pot somehow, (and i'd want to experiment just putting water in, not necessarily cold) and waters down the milk near the base of the pot, but not the upper levels of the...
Just a note. Most Italians reserve home made pasta for special occasions like holidays or maybe a special sunday dinner. For their everyday suppers they almost always eat the dried industrial pasta. Just so you...
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Originally Posted by flipflopgirl
Grilled cheese sandwich and that can of chicken noodle soup (if it says condensed on the can dilute with a half can of water)
Large tumbler of vodka over ice.
A...
Quote:
Originally Posted by petalsandcoco
Absolutely fantastic recipes Siduri ! I really enjoy how you adapt a recipe and make it your own.
You submitted a winter squash dish and a summer pasta dish with clear...
It depends on the recipe. Breadcrumbs, or, depending on your allergies, you might substitute some nut-like seeds like pine nuts, pistachios or sunflower seeds. Be sure you;re not allergic to any of these first though. ...
Pasta alla caprese con tocchi americani
(pasta capri style - that is, mozzarella and tomato - with some american touches)
this recipe is my own invention, variation of the traditional pasta al caprese. Caprese is a mozzarella...
Ah, to the spaetzel - or galuska
Here's a recipe for a hybrid gnocchi/galuska. I developed this recipe for gnocchi di zucca (pumpkin or squash gnocchi) and galuska (my hungarian friend had given me a galuska tool - looks like...
