Type what you have

Ingredients

• ✓ egg
• mayonnaise
• black pepper
• paprika
• green olive

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
2. 2 Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.

By OLIVIES

Ingredients

• ✓ egg
• mayonnaise
• green onion
• yellow mustard
• paprika
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
3. 3 Remove eggs from hot water; cool, peel, and chop.
4. 4 Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper.
5. 5 Stir and serve on your favorite bread, crackers, or salad greens.

By wifeyluvs2cook

Ingredients

• ✓ egg
• avocado
• red onion
• mayonnaise
• sweet pickle
• yellow mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mash hard-boiled eggs lightly in a bowl with a fork.
3. 3 Add avocado, red onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season to taste with salt and black pepper.
4. 4 Store in the refrigerator until ready to serve.

By ANGELAANDJAKERS

Ingredients

• ✓ egg
• sweet pea
• cheddar cheese
• mayonnaise
• onion
• salt
• black pepper

Instructions

1. 1 Mix sweet peas, hard-cooked eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.
2. 2 Enjoy!

By JessyTastic

Ingredients

• ✓ egg
• potato
• mayonnaise
• salt
• yellow mustard
• black pepper
• green onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
2. 2 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
3. 3 Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.

By Allrecipes Cook

Ingredients

• ✓ egg
• sourdough bread
• imitation crabmeat
• celery
• onion
• mayonnaise
• sour cream
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Trim crust from bread and dice into cubes. Discard crusts or reserve for another use.
3. 3 Combine bread cubes, eggs, imitation crab meat, celery, onion, mayonnaise, sour cream, salt, and pepper in a large bowl; mix well and refrigerate until ready to serve.

By Audrie

Ingredients

• ✓ egg
• bacon
• iceberg lettuce
• chicken
• tomato
• blue cheese
• green onion
• avocado
• ranch salad dressing

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
4. 4 Drizzle with dressing and enjoy!

By Barrett

Ingredients

• ✓ egg
• potato
• mayonnaise
• red onion
• barbecue sauce
• garlic powder
• salt
• black pepper
• paprika

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes.
2. 2 Drain potatoes. Transfer to baking sheets; spread in a single layer. Refrigerate until cold, about 2 hours.
3. 3 Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbecue sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

By Verna

Ingredients

• ✓ egg
• potato
• mayonnaise
• celery
• sweet relish
• garlic
• mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
3. 3 At the same time, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
4. 4 Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
5. 5 Gently mix together and serve warm.

By Allrecipes Member

Ingredients

• ✓ egg
• potato
• celery
• onion
• sweet pickle relish
• mayonnaise
• mustard
• garlic salt
• celery salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
3. 3 Drain, cool, peel, and chop potatoes.
4. 4 While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
5. 5 Remove eggs from hot water; cool, peel, and chop into chunks.
6. 6 Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
7. 7 Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!

By jewellkay

Ingredients

• ✓ egg
• rotisserie chicken
• onion
• pickle relish
• mustard
• paprika
• red pepper flakes
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season with salt and pepper.

By Idess

Ingredients

• ✓ egg
• red potato
• mayonnaise
• pickle
• red onion
• celery
• mustard
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
3. 3 Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.
4. 4 Fold in cooled potatoes until well combined.
5. 5 For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.
6. 6 Enjoy!

By MRANDAL

Ingredients

• ✓ egg
• sirloin steak
• vegetable oil
• salt
• black pepper
• cooking spray
• french-fried potato
• romaine lettuce
• cucumber
• crouton
• mozzarella cheese

Instructions

1. 1 Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Spread French fries onto the prepared baking sheet.
5. 5 Bake French fries in the preheated oven until slightly browned, about 15 minutes.
6. 6 While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
7. 7 Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
8. 8 Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

By foodpassion

Ingredients

• ✓ egg
• water
• potato
• celery
• mayonnaise
• green onion
• mustard
• dill pickle relish
• paprika
• salt
• black pepper

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ egg
• red potato
• sour cream
• mayonnaise
• onion
• celery
• apple cider vinegar
• dijon mustard
• celery salt
• salt
• black pepper
• dill weed

Instructions

1. 1 Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.
2. 2 Stir sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper together in a bowl until well combined.
3. 3 Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.
4. 4 Cover and refrigerate the salad for at least 30 minutes. Serve cold.

By NE1canCook

Ingredients

• ✓ egg
• russet potato
• kosher salt
• water
• celery
• onion
• parsley
• chive
• paprika
• mayonnaise
• apple cider vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Ingredients

• ✓ egg
• lime
• peanut
• cilantro
• green onion
• bean sprout
• flaxseed oil
• lettuce
• chili powder
• paprika
• garlic
• peanut oil
• tamarind concentrate
• fish sauce
• soy sauce
• lime
• water
• white sugar
• rice noodle

Instructions

1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Ingredients

• ✓ egg
• all-purpose flour

Instructions

1. 1 Heap flour and make a well in it on a clean work surface. Break eggs into the middle of the well. Beat eggs with a fork. Stir eggs into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
2. 2 With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
3. 3 Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
4. 4 Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.

By Holly

Ingredients

• ✓ egg
• milk
• all-purpose flour

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ egg
• all-purpose flour
• salt

Instructions

1. 1 Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2. 2 Drop into hot chicken broth. Boil for 15 minutes.

By Craig Smith

Ingredients

• ✓ egg
• flour
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

By Alemarsi

Ingredients

• ✓ egg
• flour
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
5. 5 Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
6. 6 Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
7. 7 Gently toss pasta with some more flour. Air dry for 30 minutes.
8. 8 Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

By Alemarsi

Ingredients

• ✓ egg
• white sugar
• maple syrup
• mascarpone cheese

Instructions

1. 1 Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form; transfer to another bowl and set aside.
2. 2 Beat egg yolks and sugar together in the bowl of the stand mixer fitted with the paddle attachment until smooth and pale. Add maple syrup; beat until fully combined. Slowly beat in mascarpone cheese; fold in egg whites.
3. 3 Store in the refrigerator for up to 48 hours, loosely covered with plastic wrap. Cream may begin to separate after 24 hours. Gently stir before serving.

By Buckwheat Queen

Ingredients

• ✓ egg
• milk
• salt
• all-purpose flour

Instructions

1. 1 Gather the ingredients.
2. 2 Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.
3. 3 Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.
4. 4 Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.
5. 5 Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

By Sandy

Ingredients

• ✓ egg
• russet potato
• all-purpose flour
• olive oil
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
2. 2 On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

By PASTAWITHGARLIC

Ingredients

• ✓ egg
• spinach leaf
• water
• salt
• all-purpose flour

Instructions

1. 1 Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
2. 2 Place spinach and liquid in a blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
3. 3 Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

By McKenzie Delling

Ingredients

• ✓ egg
• flour
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt.
3. 3 Gently beat eggs using a fork, incorporating surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
4. 4 Knead dough with your hands by flattening, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
5. 5 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
6. 6 Divide dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
7. 7 Cut pasta dough into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry for about 30 minutes before assembling.

By Alemarsi

Ingredients

• ✓ egg
• flour
• salt
• water

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center; add eggs and salt. Gently beat eggs with a fork, incorporating surrounding flour, until batter is runny. Bring remaining flour into batter using a bench scraper until dough forms a ball. Add water, 1 tablespoon at a time, if dough feels too stiff.
2. 2 Knead dough by flattening the ball, stretching, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece, then roll 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times more. Continue rolling and turning until dough is 1/16-inch thick.
5. 5 Cut dough into manageable, narrow sheets. Dust generously with flour and roll loosely into logs. Slice logs into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
6. 6 Bring a large pot of salted water to a boil. Add tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.

By Alemarsi

Ingredients

• ✓ egg
• potato
• all-purpose flour
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.
3. 3 As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes.
4. 4 Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).
5. 5 Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter.
6. 6 Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
7. 7 Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.
8. 8 Serve and enjoy!

By Anna

Ingredients

• ✓ egg
• basil
• all-purpose flour
• olive oil
• water
• all-purpose flour

Instructions

1. 1 Process basil leaves in a food processor until chopped very fine. Add 1 1/2 cups flour and pulse two or three times, or until combined. Mix in egg and oil. Add water until dough forms a ball shape. If dough seems dry, add a bit more water.
2. 2 Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate for 2 hours.
3. 3 Remove dough from the refrigerator and cut into 6 equal size portions. Run pasta though a pasta machine or roll with a rolling pin to desired thickness. Use additional flour to coat pasta while rolling. Once dough is desired thickness, run through the machine on the fettuccine setting to create noodles.
4. 4 Allow pasta to dry for 1 hour prior to cooking.
5. 5 Cook in a large pot of boiling water until al dente, 3 to 5 minutes depending on the thickness of the pasta.

By GYPSY-WITCH