Make your very own slice of heaven with this toaster oven that lets you bake a 12 pizza to perfectionNo Comments on 6290 Toaster/Pizza Oven –
Baking stone eliminates hot spots while cooking and adds brick-oven flavor. Pizza stones are the secret to crusts that come out of the oven uniformly browned and crispy. This baking stone is terrific for other baked goods such as bread and pastries, too. The convenient serving rack allows you to bring the stone to the table, so serving is easy. Stoneware pizza stone with chrome-plated steel wire rack. Hand wash. 15″ round.No Comments on 15″ Round Pizza Stone
Store snacks, tea, flour, sugar and more in this acrylic canister by Oggi. Flip top locking lids with a silicone gasket that seals airtight-keeps your food fresh longer. Made from BPA-free material.
- Clear acrylic flip-top lid
- Great for use storing cookies, sugar, flour, spices and other kitchen staples
- Capacity; 58-ounce
- The locking lids with silicone gasket keep your food fresh
- Care and Cleaning: Wipe Clean With a Damp Cloth
Scarpetta Pasta Sauce Lovers Gift Box, 19.8-Ounce Jar (Pack of 4)
- Pack of four, 19.8-ounce boxes(total of 79.2-ounces)
- Microwaveable, freezable, reusable plastic containers
- Gluten free and vegetarian
All pastas are not created equal. bionaturae organic pastas from Italy are made with the artisanal techniques of long ago. The difference between a traditionally made pasta like bionaturae and an industrially made pasta is easy to detect. The pale color and porous surface of our pasta is different because we extrude the shapes through traditional bronze dies instead of Teflon dies and dry our pasta slowly at low temperatures. This process is slower and more costly, but the difference in quality is worth it. bionaturae pasta is made by a third generation of a family of pasta makers. We offer semolina, whole wheat, egg noodles and gluten free pastas. Take time out of your day to sit down and enjoy a delicious dinner made from bionaturae organic pastas from Italy. For best results use bionaturae organic canned tomatoes from Italy for your sauce.
- Certified Organic & Kosher ( Circle K symbol)
- Imported from Italy
- Dried at Low temperatures with superior quality
- 100% Whole Grain-6 grams of fiber per serving
- True pasta texture-not gritty or grainy
Perciatelli, (also called bucatini), are originally from Naples and are long strands of pasta with a round pierced section. Well known are the bucatini all’amatriciana, a bacon tomato based sauce. However this versatile pasta cut is suitable for butter, meat, cheese and egg based sauces. Excellent also with vegetable based sauces made with tomato, peppers, aubergines, olives and capers. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always “al dente”. Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies.
- Long strands of pasta with a round pierced section
- They are between 0.038 inch – 0.042 inch thick, with a 0.118 inch diameter
- Goes well with vegetable- based sauces made with tomato, peppers, aubergines, olives and capers
- Made in Italy
- Please note: the date printed on the box is the production date. First 3 digits refer to the Julian Date (001= Jan 1, 365 = Dec 31), next two digits are the year. Shelf life is three years from production date.
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook’s Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best — from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as “Are Electric Pasta Machines Worth the Money?” and “A Guide to Popular Cheeses.”
“Cook’s has always been the definitive word on any subject it tackles,” says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers.
From the Hardcover edition.Americans love pasta. But this doesn’t mean we know about its many types, how best to serve it, or even how best to bring it from plate to mouth. Exploring these topics and more, The Cook’s Illustrated Complete Book of Pasta and Noodles offers a comprehensive introduction to the world’s pasta, from spaghetti, couscous, and spaetzle to ramen, udon, rice sticks, and more. Compiled from the pages of Cook’s Illustrated, the magazine of culinary investigation, the book is a trove of illustrated step-by-step instructions (on rolling pasta dough, for example), hundreds of pasta and related recipes, tips on buying and storage, and other useful data. In chapters such as “Dried Semolina Pasta and Chinese Wheat Noodles,” the book explores a particular pasta type and then provides useful supplementary information. Included, for example, are pasta-tasting results, a “gallery” of pasta shapes, and material on matching pasta shapes to sauces. Offered also are comprehensive saucing chapters that cover such pasta accompaniments as olive oil, butter, cheese, bread crumbs, canned and fresh tomatoes, and seafood, among many others. The recipes themselves are exhaustive and, as one might expect, models of accuracy and good taste. Included are the likes of Macaroni with Spinach and Gorgonzola, Lasagna with Shrimps and Scallops, Potato Gnocchi with Butter, Sage, and Parmesan Cheese, and Cellophane Noodle Salad with Charred Beef and Snow Peas. With master recipes for many of the basic pasta types and more than 300 illustrations, the book should enlighten pasta lovers while whetting their appetite for its many satisfactions. –Arthur BoehmNo Comments on The Complete Book of Pasta and Noodles