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Tomato paste for red, just reduce the water or oil content.

When I was growing up, my mother and grandmother would dry extra pasta on a balcony and on the roof during the summer.

We make it by cooking beans like you would normally cook beans, then cooking the pasta inside of the liquid you cooked the beans in. Really, its that simple. Thats the pasta fagioli I grew up with :D. They also do a variation with lentils.

When I lived in Japan for a short while, they made their rice with glutin rice, and with a ratio of almost 1:1.5, with no salt. Salt in Japanese rice is strictly verboten.[/i]

Here is how it works: Semolina- Semolina is the flour we use down in the south for pasta, because wheat doesnt grow as well. We usually use a mix of semolina and 00 flour (You cannot get in the US). Then eggs and maybe water depending on the time of year (humidity for drying). Your semolina...

Marcellerella, hai sono Italiano? As for the knife, if you want to get a knife that lasts you a long time with an excellent edge, youll be spending twice to three times that. But for that much money, go for a gehring.

Mm. For salads, go with a sliced braesaola salad. Just use a mandoline to slice fennel and carrot thinly, then cut the braesaola (substitute prosciutto) the same width, toss with lemon and olive oil dressing. The prosciutto might be expensive, but for about 10 bucks (Im not sure, I dont buy in...

In America, I have a neighbor who has just given me her entire picking of grape leaves as a gift before I return to Italy in 2 weeks. I want to take them with me, because, believe it or not, the flavour is different. Is it possible to preserve/package them?

Go buy a Shun. Expensive, but the sharpest edge I have ever seen.

As my time in America draws to a close, I have gone on a craze of buying, and among some of my purchases, a 8 1/2" Shun Yanagiba. I have to say, I use this way more than my Henckels 8" chefs, and Henckels santuko. I use it for slicing, dicing, and just about everything. The knife is amazingly...

Mmm! My grandmother would sometimes take the grape leaves and stuff with all sorts of summer foods, like raisins, nuts, lemon zest, and rice.

Grape leaves! Who else loves these? Back in Italy, my grandmother has a grape vineyard, and makes many sweet and savory dishes with grapes and grape leaves. Who else loves these? Post recipes too!

eBay. I have a 6" gehring chefs. Excellent knife.

Get a small baguette and slice it to the wanted length, then slice it in half. On one side put mozarella di buffalo, on the other piece tomato, a few shredded leaves of basil. Put them together and drizzle both sides with olive oil.

Two things: Henkels knives and a knife that was made for me by a man I met while travelling in Japan. And espresso machine, which I brought with me from Italy. That and dozens of bags of Kimbo.

This is a salad that my aunt would make for us, everyday for the lunch break during school. 1 bulb e fennel 1 carrot 1/4 kilo to about 1/5 kilo (1/2 lbs.?) bresaola (A thin meat cut, like prosciutto. You can change them) a rather large pinch each of chiffonade basil...

In Italy, we call this salad caprese. In the Italian version, it is just mozzarella di buffalo, tomato (pomodoro), balsamico (balsamic vinegar), olio (olive oil), basilico (basil).

I was in America for the past 6 months learning to perfect my English. Cooking was my favourite pasttime in Italy, and attended many cooking schools in Italy and France. I have seen in America that people have butchered the true salsa di pomodoro, to the point of adding many un needed things...