Does anyone have tricks for mixing ingredients into pasta? In restaurants the ingredients seem to be so well mixed, but when I make pastas at home, all of the good stuff clumps together or sinks to the bottom. Any mixing tricks?
Sent by Kristy
Kristy, try folding the pasta and sauce together gently with tongs and then plate each dish individually. A scoop of orphaned ingredients sprinkled on top makes the dish finishes the "perfectly tossed" image!
Readers, any other tips for mixing pasta and sauce?
Related: Essential Weeknight Recipe: Quick Tomato Sauce with Pasta
(Image: Emma Christensen)