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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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Egg-Battered Zucchini Roll-Ups
I have literally grown up on zucchini prepared ...
 
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lidia's recipes ›


Lidias In the Kitchen: Toasting Nuts

 
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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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Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market"in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th" in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be"presenting at the 2015 James"Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
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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, 2015
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.