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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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Meatloaf with Ricotta
Most of you have made meatloaf on occasion; you...
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Behind the scenes in Lidia's Kitchen

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Buying Pasta
When you buy pasta asciutta (dry pasta), look for these qualities: It should be made of 100% semolina ...
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Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
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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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Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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September 14, 2014
Buying Pasta

When you buy pasta asciutta (dry pasta), look for these qualities: It should be made of 100% semolina flour; the higher the protein in the semolina, the better—14% is a good amount. The pasta should have a rough finish. It should be opaque and should not be blotchy or have white specks, and it should not be cracked or broken. Imported Italian pasta is more likely to possess these characteristics than any other, although there are very good pastas now being produced in the United States. When buying pasta look for different shapes, lengths, and ridges; they all add an extra element of texture and palette stimulation, and the sauces lodge better in the pastas with nooks and crannies. My pasta line has 8 cuts of bronze die cast pasta, each with a really fabulous nutty, high quality wheat flavor. The pasta shapes are capellini, spaghetti, fettucine, linguine, penne rigate, fusilli, rigatoni and farfalle. They are 100% durum wheat semolina and have a14% protein content.