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

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3. This Clever Trick Will Keep Your Basil Fresh for Days - AOL

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   Start by wrapping the basil in dry paper towels to help absorb moisture and keep the basil fresh. Place the wrapped basil in a food storage container or air-tight plastic bag and store in the ...

4. 45 Easy & Classic Italian Pasta Recipes (That Aren't Just ...

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   These 45 Italian-inspired pasta recipes go way beyond just spaghetti and meatballs, featuring all your favorite noodles and sauces, like gnocchi and orzo.

5. Pasta processing - Wikipedia

   en.wikipedia.org/wiki/Pasta_processing

   When the pasta leaves the dies it has the moisture content of 31%. The final desired moisture of the dried pasta is about 12%, in order for the pasta to be rigid and have a long storage life. The drying process is slightly different for long and short pastas, but in general, pasta is exposed to hot air to dehydrate the pasta.

6. Blanching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blanching_(cooking)

   The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

7. List of America's Test Kitchen episodes - Wikipedia

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   Recipes for pasta and fresh tomato sauce with garlic and basil, and rustic slow-simmered tomato sauce with meat. ... presses and quick tips for convection ovens and ...

8. How to Store Pasta So You Don’t Get Bugs - AOL

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   Keep your pasta fresh and ready for weeknight dinner. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...

9. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.