Se­crets from The Test Kitchen

The Weekly’s food­ies show you how to cook al dente ev­ery time.

The Australian Women’s Weekly Food Magazine - - Contents -

Pasta to Ital­ians is like rice to the Chi­nese. It’s a ver­sa­tile sta­ple that makes a great fam­ily meal and helps to bulk up dishes to feed a crowd. Tra­di­tion­ally in Italy, pasta is a course of its own, and is never eaten as a main meal. How­ever, whether you tackle the process and make your own, or stock up on store-bought fresh or dried pasta when on spe­cial, pasta def­i­nitely is a must-have for your fridge or pantry. To help you em­brace this firm favourite, here are a few tan­ta­lis­ing tips for you to re­mem­ber when han­dling this fab­u­lous in­gre­di­ent.

Buy­ing

Dried pasta comes in all sorts of shapes and sizes, so it’s a good idea to grab a few pack­ets to have on hand. It’s great as is served with a tasty sauce, or you can add it to soups and casseroles for ex­tra bulk. Dried pasta stores well, but fresh pasta re­ally needs to be con­sumed close to pur­chas­ing, as it has a rel­a­tively short shelf life.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.