
A weekly journey into pasta, cooking, and the joy of exploring food with curiosity.
| Platform | Pricing | Only free issues | Publishes | Twice weekly | |
|---|---|---|---|---|---|
| Issues | 70 | Founded | 8 months ago | Last Issue | 3 days ago |
| Active | |||||

Welcome Back Explorers!
This week, we’re back in freezer territory, but not everything on the plate started there. We’ve a jarred Arrabbiata sauce, a bag of experimental rotini, and one of those tastings where the smell, the first bite, an...
Welcome back Explorers!
Ever thought about Pasta water? Like, really thought about it? Sure, everyone says to save the pasta water, use a splash, and finish the pasta in the sauce, but that can still leave a person standing at the stove wi...
Pull up a chair and pull out your fork, it’s time for a cool adventure!
Today, I’m doing frozen pasta… one from the store, and then I’ll also look at week one’s results from our freezer experiment.
Let’s get to it!
Hey! If you aren’t a s...
Welcome back!
So, in the dry pasta aisle, the plain shapes are easy to understand. Spaghetti, penne, rotini, shells: you can look at them and have a pretty good idea what you are getting.
Then you reach the stuffed pasta section, and sudd...
Welcome Back Explorers!
Can you freeze cooked pasta?
I mean, yes, I’ve eaten pre-made frozen pasta, like you get from the store, that you find “in your grocer’s freezer case” as commercials used to say. But can I do it myself at home?
Tr...
Subscribers, engagement, traffic and sponsorship for Pasta Explorer.
| Subscribers | Engagement | 70 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
The writers behind this newsletter.
Head Writer at Ramsey Writing Services
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