Learn more about food with this collection
How to improvise with ingredients
How to follow a recipe
How to prepare ingredients
Stuffers
Stuffed pasta has fillings that are based on creamier cheeses such as ricotta, mozzarella, and burrata.
Shapes: Ravioli, Tortellini, Conchiglie, Cappelletti, Gnocchi
Sauces: Sage Brown Butter, Marinara, Butter & Garlic, Mushroom Cream Sauce
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161 reads
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Thick noodles
These thicker, wider ribbons are the perfect canvas for nearly any sauce thrown at them. They’re often paired with heavier sauces.
Shapes: Fettuccine, Tagliatelle, Pappardelle, Lasagna
Sauces: Ragu, Bolognese, Alfredo
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155 reads
Thin noodles
These noodles tangle beautifully with many types of sauces, particularly simple, oil-based sauces, like puttanesca, or creamier sauces, like Chrissy’s
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133 reads
Tubular
Tubular shaped pasta is great for capturing thicker sauces.
Shapes: Penne, Rigatoni, Ziti, Orecchiette, Campanelle, Cannelloni, Elbow
Sauces: Alfredo, Bolognese,
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186 reads
Squiggly
Squiggly-shaped pasta is designed to hold any sauce, particularly thicker sauces or even grated cheese.
Shapes: Rotini, Fusilli, Cavatappi
Sauces:
18
160 reads
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Many pasta shapes are specifically designed to complement specific ingredients.
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Smelly cheeses
Some microorganisms digest more than proteins, they also digest fat, such as the Penicillium moulds found in blue cheese. The broken-down molecules may have a peppery taste, while others create an off-putting stink.
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Non-perishable foods to stock
Keep a can opener on hand at all times.
- Canned tuna, salmon, chicken, or turkey can last two years in the pantry. They provide essential protein.
- Canned vegetables, such as green beans, carrots, and peas.
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