I had a really, really good cooking class in high school, which is actually what got me into Actual Cooking in the first place, and I just remembered we actually did do pasta from scratch in that class! Which is really, really awesome, now that I think about it. (I need to go and see if my high school has that teacher's forwarding information; she was only there for one year, but I really want to e-mail her and tell her that that class was probably the most useful class I ever had in high school.)
One of my New Year's Resolutions is to make pasta by hand this year; probably when I go home for the summer. Have you read The Lost Ravioli Recipes of Hoboken? Super-good memoir/food book about, well, ravioli! The recipes in there look amazing, totally on my list for the summer.
The other reason you put salt in pasta water is because it makes the water boil faster, as it...disrupts the molecules, or something? We talked about it in my geology class over the summer.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Date: 2011-03-19 09:16 pm (UTC)One of my New Year's Resolutions is to make pasta by hand this year; probably when I go home for the summer. Have you read The Lost Ravioli Recipes of Hoboken? Super-good memoir/food book about, well, ravioli! The recipes in there look amazing, totally on my list for the summer.
The other reason you put salt in pasta water is because it makes the water boil faster, as it...disrupts the molecules, or something? We talked about it in my geology class over the summer.