Lia's Recipe Collection - Donna Laura Wines - Flipbook - Page 4
PASTA
I
cannot
indicate
measurable
how
quantity,
E
RISO
salt
much
because
to
salt
add
to
potency
your
is
water
different
in
in
any
every
place I have been. In Italy if I put a teaspoon of salt in 1 gallon
of water it would be perfectly salted but for some reason in the
USA, it would be hardly salted. I am convinced our salt in north
America is half something else, not salt. So what I mean is, you
will have to use your own common sense. Using not enough salt
is
the
pasta.
number
It
one
needs
to
issue
boil
in
I
have
salted
seen
in
water.
USA
The
for
water
low
you
quality
boil
your
pasta in, should taste like the ocean. This is the first and a most
important step in making good pasta.
Gragnano
Brand of store-bought pasta.
is my favorite type. It’s
from a very special place near Napoli and is high-quality pasta.
I also like the brands
can
easily
find.
I
DeCecco
do
not
use
and
Rummo ,
Catelli.
I
common brands you
do
not
make
my
own
pasta very often, because fundamentally, I am lazy. I am a busy
mother and grandmother and I own and run a few businesses so
now-a-days
something
when
I
handmade
am
it
home,
will
be
I
use
dry
gnocchi
as
I
pasta.
If
I
make
have
never
found
anything store bought that will do the trick. I rarely make ravioli
or tortellini. I love the brand
am
not
pastas,
in
I
Italy
opt
and
for
can’t
the
Rana
get
brand
the
for stuffed pastas and when I
local
Rana
homemade
when
I
find
it.
stuffed
Ravioli
tortellini are something I make only when I find this brand.
little
and