Gnocchi
are extremely easy to make and can be a very satisfying meal. Discover
Italian gnocchi and the beautiful Italian pasta
dishes and learn how to prepare tasteful meals
by using our easy to prepare recipes and countless possibilities of gnocchi.
The Italians
invented pasta and have been enjoying it since the days of ancient Rome.
Buon Appetito! |
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How
To Cook The Perfect Pasta
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Use between
4 and 5 quarts
of boiling water for every pound of dry pasta.
Add 2 tsp. of salt to every gallon
of water you are using and bring water to a rolling boil. Always add pasta
in small quantities to keep the water rolling boil. Start stiring with
a wooden spoon immediately after adding the pasta to the water, to stop
it sticking to the bottom of the cooking pan and keep stiring occasionally
during cooking to prevent sticking. Never cover the pan and always follow
the package directions for cooking times. Taste the pasta
to determine if it is done.
Perfect boiled
pasta is cooked "al dente", which means "to the tooth" or firm to the
bite, but cooked through.
Drain cooked pasta immediatelly
to stop the cooking action and do not rinse unless the recipe says to do
so. |
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leave the pasta sitting in the warm water as it will continue to cook.
If you are cooking pasta for cold salads
or you are not going to use pasta immediately, drain and rinse pasta with
cold water and toss lightly with 1 tsp. of vegetable oil to prevent it
from sticking and drying out. |
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Browse
Our Tasteful Gnocchi Cookbook
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|
 Gnocchi
di Ricotta |
| Homemade
Gnocchi |
| Potato
Gnocchi with Bread crumb Sauce |
| Italian
Pasta Recipes |
| Gnocchi
of Milk |
| Gnocchi
di Semolina |
| Gnocchi
of Potato |
| Back
To Pasta Page |
| Italian
Cookbooks |
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Pasta |
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Cookbooks |
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| Whatever
sauce you choose, the gnocchi should be always cooked right before serving.
Gnocchi dough can be prepared and portioned well in advance. |
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The
FIGS TABLE: MORE THAN 100 RECIPES FOR PIZZAS, PASTAS, SALADS, AND DESSERTS
by Todd English, Sally Sampson
At Figs, which was voted Best
Italian Restaurant by USA Today and cited by Boston magazine and Zagat's
as having the best pizza in Boston, there's something for everyone in the
family
Simple or complex, sweet or savory,
any dish from The Figs Table is special. |
Every
Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes
or Less by Giuliano Hazan
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| PASTA TIP:
When you are cooking fresh pasta, some cooks suggest to add a teaspoon
of olive oil in the cooking water, to prevent pasta from sticking. Others
don't think this advice is a good idea, because oil coats the surface of
the pasta, affecting its abiliti to absorb the sauce. Let your own instincts
guide you however, though remember that in life and cooking there is always
some exception that proves the rule. |
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Angeli
Caffe Pizza Pasta and Panini: Heavenly Recipes from the City of Angels'
Most Beloved Caffe by Evan Kleiman, Michael Hodgson, Ann Field
The restaurant cookbook of Angeli
Caffe in Los Angeles conveys the passion and simplicity of its Italian
trattoria cuisine with recipes for the important triad of pizza, pasta,
and panini as well as complimentary elements of calzone, sfincione, panzerotti,
focaccia, cicchetti, bruschetta, and tramezzini. One basic recipe for pizza
dough suffices for use in the pizza recipes and emphasizes this simplicity.
Nothing short of a visit to the restaurant should satisfy you after reading
this cookbook! |
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