Pasta is simple, which is exactly why small details make a big difference. Most of them happen in the last two minutes of cooking. Cooking dried pasta The secret: pasta water and finishing in the pan Before draining, scoop out a cup of the cooking water. Then transfer the pasta, slightly underdone, directly into the … Read more
Homemade bread needs only flour, water, salt and yeast (or a sourdough starter). The difference between a dense brick and a great loaf comes from time, temperature and a few techniques. Start with a simple yeast loaf, then move on to sourdough. A simple first loaf A no-knead bread is the easiest way in. Mix … Read more
Home ovens do not reach the 800°F of a wood-fired pizzeria, but you can still make excellent pizza. The secrets are a well-fermented dough, maximum heat from below, and restraint with toppings. 1. A dough with time A basic Neapolitan-style dough uses 00 or bread flour, water, salt and a little yeast, at about 60 … Read more
