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@weinoo I agree : ' not every new ... " but some do . This does. I plan to make Marcella's ' sauce ' soon . no kale , thank you and get some rigatoni . hopefully DelCecco Ill pass on your generous offer of sending me a bag or two of you're favorite Ill probably like it , Im sure . then have to tap the Trust Fund .One thing for sure : weight gain is much fasta w the Fasta.

@weinoo I think you've got GrandNona's on the brain . in jest . send me a pack , and Ill report back . the issue is not just time , but ease of use , and replicability . its a lot easier dealing w the very hot water in the Fasta , than several liters in a pot. not in any way more complicated that that. and , w minimal ' testing ' my DelCecco turns out perfectly every time , its dried pasta . it boils . its done . its drained and fool proof.

@weinoo interesting poinnts however , many people do have a microwave , and a comprehensive ' pasta ' book should go over the technique. for completeness sake , if nothing else an effective microwave container holds many many shapes i very much doubt a microwave method , properly proportioned , involves any gummy mess . I have not tried fresh pasta in the Fasta , so that area need research. I pour off the hot pasta water , over the sink , into a pyrex measuring cup. I usually get just over 1` cup . this is far more than I need for the ProkRagu version . the Campari version uses the tomato jus as a post cooking hydrator. in the winter time , the mise you've seen , and plates , except for the eggs // green onions . grated cheee sits on top of the oven , and actually warms up a bit going into the oven , and it preheats to 170 F , then is promptly turn off. so I do use a little more water than the markings on the Fasta indicate. not that much more. the volume and temp of the water ( faucet temp ) add to the determination of total Micro time. add pasta to Fasta . Salt . wsater . Micro for the time youve decided by experience gets you perfectly cooked pasta. for a portion for ' two' , based on the Fasta top holes , is 17 minutes , 45 seconds . unattended . for review purposes , FastaPasta guidelines : you see above , FP suggests 13 - 14 min for a portion for 2 for linguini . as you have noted , all types of linguini are not the same . 17:45 works for delCecco , and I add water to the level 3 , not 2 Tj's linguini ' from Italy ' a decent pasta , takes less time , same starting point. I dont think dried pasta needs to swim . its very true that the Fasta should be 1/4 " longer , as the DelCecco pasta sits corner to corner and that added 1/4 " might be usefull. not a deal breaker. no idea is DC is a tiny bit longer than other common pasta.

for review purposes :

@KennethT no oil . the water hydrates the outer layers of the dumpling like item . longer = softer texture for some of the dumpling. you still get crispy based on the AF time and temp but you can get both ' steamed ' and ' crunchy ' at the same time w a soak. dont soak for very long w thin skinned items like these thicker ' casings ' can take a longer soak . talking minutes here , not tens of minutes . directly from Fz also tasty w no soak , directly from Fz into the AF

over here https://forums.egullet.org/topic/168215-six-seasons-of-pasta-a-new-way-with-everyones-favorite-food-by-joshua-mcfadden-and-martha-holmberg/#comment-2460284 two Italian - ish cookbooks were discusses . after the first one was posted @weinoo suggested perhaps another Italian cookbook might not be needed. then a second book was mentioned . I looked both of them over , and realized they both reiterated a pasta cooking method , while proven , and ancient , is really dated : book # 1 and book # 2 Granted , restaurant cooking is not the same as home cooking , but , why so much water ? probably not to ' seal in the juices ' a but of an extreme comparison , but .... it took time. So , are there any Italian-ish cookbooks that understand and mention The FastaPasta ? https://fastapasta.com/collections/frontpage or any other low water volume Microwave pasta cooker ? Tafura Microwave Pasta Cooker with Double Straining System, Microwavable Spaghetti Cooker with Drainer, Dorm Gift for Kitchen, Fast Pasta Boat with Strainer Tray and Lid. BPA Free (eG-friendly Amazon.com link) tastes the same to me , once you get the hang of it . and I mention ' cookbook ' ie something published , not noise from the internet .

a fuzzy late lunch : Tj's ' Thai ' shrimp ' gyoza ' fuzzy iPhone pic , Fz gyoza are soaking in cold water for a minute or two the AF'd I do this w many of TJ's Fz item that will end up in the AF . it changes the texture just a bit Tj's sweet chili sauce , a couple drops of RB40 , and some chili oil . excellent .

on another thread , two ' Italian ' cookbooks were discussed : https://forums.egullet.org/topic/168215-six-seasons-of-pasta-a-new-way-with-everyones-favorite-food-by-joshua-mcfadden-and-martha-holmberg/#comment-2460283 looking over the first one , as e-pub , I thought about my two pasta dishes , and decided to add some chopped spinach to the Campari version : mise Campari / Spinach / Penzey's Tuscan seasoning Uncooked . window green onions jus from the Campari , used in place of pasta water two beaten eggs ( for a creamy texture a la carbonara ) EVOO / butter / Fz basil and garlic cubes ( Dorot ) DeCecco linguini ( house standard # 7 ) cooked in the FastaPasta a bit later note my pasta dishes are deliberately ' wet ' , making a sauce delicious it was , and spinach will now be a regular addition P.S.: there was grated also Tj's parmesan-ish .

to be fair to the author , allowing you to decided : re: Kale. for review purposes , from ' Six Seasons of Pasta ' Id try it , when MarketBasket caries Tuscan kale . and , looking over the various Ragu Rx's , Im reminded again , my Pork iPot Ragu lacks a carrot. I know that would improve it , as the carrot is in Classic Meat Ragu . but I keep forgetting to get one.

this pic from the above book ( e-bub version ) inspired me to think about my two pasta dishes . the Campari and the Pork iPot ragu . Im adding a little finely sliced raw spinach to my Campari Linguini tonight , as a result. go figure . And Im not sure Id ever add Kale to Macella's tomato sauce .

ATK/CC/MS make most of their money via cookbooks , and various subscriptions. and , of course , being experts at churn. I agree w @weinoo that their is not that much new in the pasta world and I agree w @blue_dolphin a cookbook , in hand , and be a joy for inspiration , esp w the photography .

Yes , I know that potato smell. there is another aroma here , gladly a rare one : the dead mouse MC did not put for display .

BTW , you can age at home . I do . Brie to die for , from Tj's . that's not to say a trip to a Cheese Emporium that takes care of their supply isnt well worth it.

Another fine blog. thank you @Shelby

@Ann_T Perfect looking Ham Dinner Ham requires either scalloped or au gratin potatoes ,and your version looks very tasty .

@weinoo he is The Master .

@Shelby '''' Yeah...deviled eggs are a pain especially if you have to make a lot of them! '''' correct. and after all that work , they disapear in a flash ! but soooooo good.

this apparently has added Listeria .

@TdeV for those times , Fz does not matter . the shoulder , was , well , in a bag ? yes , I think you can keep the shoulder in the bath until dinner as that's a longish time to begin with , even from Fz , so the extra I dont think will change much . pls take a pic or two and let us know .

@TdeV Ill suggest that packet that's included has way to much salt. way to much. one packet of noodles seem fine // person.

@weinoo when bagels went sandwich , the bagel ( hot , crunchy surface , plain ) was lost forever . The owner of a N California successful chain told me that happened or they would go our of business .

@AlaMoi I agree with you on a braise , and waiting until the next day so that some Jus that was squeezed out of the meat can be reabsorbed by the meat. this is just the sort of cooking that SV excels at . you can get tenderness at a lower temp , keeping some of the jus and flavor in the meat , you have the results in a sealed bag for later , etc also , the sirloin flap has a lot more flavor over both top and bottom round but the spices used for this type of dish would probably overshadow that so , again , @AlaMoi , your point makes sense : top or bottom round , on sale would do the trick.

@Maison Rustique I get that wine @ TJ's its a mighty fine white , @ 9.89 $ its my ' weekend ' wine , several steps up from the table wine , Tj's coastal chardonnay which is very very good itself.

@KennethT youve got the right idea go for flavor , at an attractive price . sirloin flap meat might be perfect ie sirloin tips , but ask for that cut whole ,before they cut it into tips. commonly goes on sale from time to time.

@Alex your points are interesting . anything ' cured ' would keep . cheeses are fine at room temp , including the the Brie I keep for several days at room temp to ' mature ' think more about Mayo ? and items like that .