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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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Ziti with Tuna Ascoli-Style
Ascoli is a city in the Marche region known for...
 
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Behind the scenes in Lidia's Kitchen

 
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Drying Pasta
To dry fresh pasta lay out the pasta shapes on trays lined with a clean kitchen towel or parchment pap...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
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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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April 24, 2014
Drying Pasta

To dry fresh pasta lay out the pasta shapes on trays lined with a clean kitchen towel or parchment paper. Lightly toss the pasta with flour and separate so they don’t stick together. Arrange long shapes in the separate small nests, and other shapes in a single layer. Fresh pasta that has air dried will take a bit longer to cook than just made pasta. To freeze cut pasta for long storage, set the nests or individual pieces in single layers, floured and separated, on trays that fit into your freezer. After they’re solidly frozen, pack them in small airtight plastic bags or containers. Don’t defrost before cooking; simply drop the frozen pieces into the boiling water, stir immediately and then let it return to boil.