Who loves pasta? We do! We spent our afternoon answering your questions with Julia Collin Davison, the Executive Food Editor of the cookbook division at America’s Test Kitchen and the on-air test cook for America’s Test Kitchen TV and Cook’s Country TV. With roughly 400 tweets in 60 minutes about pasta, how to cook it, and our new cookbook Pasta Revolution, Julia’s fingers were flying as she typed and tweeted back. In case you haven’t heard of Pasta Revolution, it’s a cookbook with 200 foolproof recipes and whole chapters on whole-wheat, pesto, casserole and skillet dishes. If you missed out on the fun of our live chat, no need to worry, you can catch up on the highlights here!
@lynngr: Love ATK recipes. Are there some in the book for less than an army? There’s only two of us.
@TestKitchen: We actually have a cooking for two chapter in the book! It’s nice not to have leftovers all the time. -Julia
@jplauche: Julia, any new pasta “Skillet” recipes like the great Lasagna recipe?
@TestKitchen: Tons! We have a whole chapter of them in new Pasta Revolution book. MY new fav is skillet paella pasta. -Julia
Back to Basics:
@appleseller: Julia, settle a debate for me. Oil or no oil in the water when boiling pasta? PS, you’re my favorite TK chef.
@TestKitchen: NO OIL. It just sits on top of the water, and then coats the pasta when draining so that the sauce won’t stick -Julia
Now that you’re up to speed, be sure to take a look at Pasta Revolution and don’t forget to peek at the photos from the cookbook! Have any pasta questions that you want answered? Ask us on our twitter or America’s Test Kitchen TV Facebook Page!