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  2. Pasta Pitfalls: 10 Pasta Mistakes You're Probably Making - AOL

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    2. Adding Oil to the Water. Once upon a time, in a kitchen far, far away from Italy, a well-meaning soul declared that the secret to non-sticky pasta was to anoint the boiling water with oil.

  3. 4 pasta-making mistakes you’re probably making - AOL

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  4. How to make fresh pasta dough like a chef - AOL

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  5. Pasta processing - Wikipedia

    en.wikipedia.org/wiki/Pasta_processing

    Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged. Durum wheat semolina or flour, common farina or flour, or combination of both is mixed with water and eggs (for egg noodles) and other optional ingredients (like spinach, tomato, herbs, etc.).

  6. Spaghetti - Wikipedia

    en.wikipedia.org/wiki/Spaghetti

    Spaghetti can be made by hand by manually rolling a ball of dough on a surface to make a long sausage shape. The ends of the sausage are pulled apart to make a long thin sausage. The ends are brought together and the loop pulled to make two long sausages. The process is repeated until the pasta is sufficiently thin.

  7. Tagliolini - Wikipedia

    en.wikipedia.org/wiki/Tagliolini

    In Piedmont it is called tajarin [1] and made of egg dough (pasta all'uovo). The dough also contains semolina, flour and salt. [2] [3] It is typically served with butter and truffles (tajarin ai tartufi) [4] or sugo d'arrosto, a sauce made from the drippings of roast meat. [5] Tagliolini have a short cooking time, especially when made from ...

  8. The One Major Mistake You're Making When Cooking Pasta - AOL

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  9. Experts Explain Exactly Why Pasta In Europe Doesn't Make Your ...

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    Unsurprisingly, hard red winter wheat has a higher gluten content than soft winter wheat, making it likely harder to digest for all us gluten-sensitives out there. Donato Fasano - Getty Images ...

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