Cooking Tips & Advice

Date: 2015/09/19
"Thanks so much for this, I've been actually searching everywhere for something like this. I just got a new pasta machine (extruder style - I have to cook GF and I just can't make myself pay $6 for a 12oz bag of GF macaroni again!) and found myself wondering why it seems flavor is always expected to be ON the pasta, not part of the pasta itself. Some folks branch out into spinach or squid ink, but the range is still really limited. Printing off the chart to use as a base for experimenting. As it is? Tomorrow I'm going to see how using dehydrated cheddar powder works in fresh pasta. Just how cheesy can good old Mac & Cheese REALLY be? Thanks for putting the chart together and thinking outside of the box!"