how to make pasta from scratch

Macaroni and Cheese Serves: 4 Prep time: 15 minutes Cooking time: 30 minutes Ingredients: 1/2 pound penne pasta 1/2 cup butter 3 tbsp. minced fresh onion 1/2 tsp white pepper 1 1/2 tbsps flour 1 tbsp Dijon mustard 1 1/2 cups milk 1 cup grated cheddar cheese 1 cup grated Parmesan cheese 1/3 cup bread crumbs Directions: Heat the oven to 350 degrees. In a pot, boil the pasta in water until tender. Drain and set aside. Meanwhile, melt 1/3 cup of the butter in a saucepan over medium heat and add the onion. Cook for two minutes. Add the white pepper and flour. Cook, stirring constantly, for three to four minutes. Don't let the flour brown; lower the heat if it does. Add the mustard and milk and bring to a simmer. Simmer for 10-15 minutes. The sauce will thicken. It should be very thick but not gluey. Add more milk if it thickens too much. Once the sauce has simmered for at least 10 minutes, add the cheddar cheese and half the Parmesan. Turn off heat and stir the cheeses in as they melt. Return the pan to low heat if necessary. Working quickly, toss the pasta in the cheese sauce. Toss it well so the sauce gets inside the pasta tubes. Place the pasta in an 11- by 14-inch glass baking dish. Sprinkle the remaining Parmesan cheese over the top. Melt the remaining butter, stir it into the breadcrumbs and sprinkle this mixture over the top of the pasta. Bake for about 30 minutes or until the top is golden and toasted. 20 What is the second step that the recipe requires? A. Toss the pasta in the cheese sauce. B. Simmer for 10-15 minutes. C. Add the cheddar cheese and half the Parmesan. D. In a pot, boil the pasta in water until tender.

Macaroni and Cheese Serves: 4 Prep time: 15 minutes Cooking time: 30 minutes Ingredients: 1/2 pound penne pasta 1/2 cup butter 3 tbsp. minced fresh onion 1/2 tsp white pepper 1 1/2 tbsps flour 1 tbsp Dijon mustard 1 1/2 cups milk 1 cup grated cheddar cheese 1 cup grated Parmesan cheese 1/3 cup bread crumbs Directions: Heat the oven to 350 degrees. In a pot, boil the pasta in water until tender. Drain and set aside. Meanwhile, melt 1/3 cup of the butter in a saucepan over medium heat and add the onion. Cook for two minutes. Add the white pepper and flour. Cook, stirring constantly, for three to four minutes. Don't let the flour brown; lower the heat if it does. Add the mustard and milk and bring to a simmer. Simmer for 10-15 minutes. The sauce will thicken. It should be very thick but not gluey. Add more milk if it thickens too much. Once the sauce has simmered for at least 10 minutes, add the cheddar cheese and half the Parmesan. Turn off heat and stir the cheeses in as they melt. Return the pan to low heat if necessary. Working quickly, toss the pasta in the cheese sauce. Toss it well so the sauce gets inside the pasta tubes. Place the pasta in an 11- by 14-inch glass baking dish. Sprinkle the remaining Parmesan cheese over the top. Melt the remaining butter, stir it into the breadcrumbs and sprinkle this mixture over the top of the pasta. Bake for about 30 minutes or until the top is golden and toasted. 18 What is the second to the last step? A. Working quickly, toss the pasta in the cheese sauce. Toss it well so the sauce gets inside the pasta tubes. B. Place the pasta in an 11- by 14-inch glass baking dish. C. Once the sauce has simmered for at least 10 minutes, add the cheddar cheese and half the Parmesan. D. Melt the remaining butter, stir it into the breadcrumbs and sprinkle this mixture over the top of the pasta.

Your brother has returned from school but your mother is not there at home. He called you up to say that he is hungry. Give him instructions on how to make noodles ( exposistery writing )

pasta and bread are likely substitutes and the market for pasta is in equilibrium. The effect of a new more efficient technique for making bread on the market for pasta is

Distinguish between the elasticity of a spaghetti noodle before and after it's cooked, with reference to bending.Write 3-4 sentences in your answer.