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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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Apple and Bean Soup
Every region of Italy has a fagioli (bean) soup...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their"annual live, call in show from...
 
Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao "and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
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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.