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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Poached Pear Tart
This tart is a specialty of Calvizzano, a town ...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Pasta Water
Boiling, salted pasta water is an essential component of skillet pastas both in the sauce-making stage...
 
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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May 4, 2015
Pasta Water

Boiling, salted pasta water is an essential component of skillet pastas both in the sauce-making stage and in finishing the dish. After you have caramelized all your seasonings and sauce ingredients, add water from the pasta pot as a medium to extract and blend their flavors, no need to add stock, wine or butter. In a large skillet, liquid will evaporate quickly. Replenish the moisture with pasta water whenever needed. If your sauce is complete but must wait a while for the pasta to cook, it may thicken. Add more water and bring it to a good simmer before dropping in the pasta. If there is not enough sauce to coat the pasta when you’re tossing them together in the skillet, add some pasta water. Remember that the cooking water is salty and has starchy-qualities which add seasoning and body during the finishing of the pasta with the sauce.