Given the background description of some cooking related query, summarize the question into a title

[Q]: I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish.I also don't consider a meal without some form of protein that isn't cheese to be a meal, and vegetarian meals aren't considered kindly by those I cook for, so I really need at least some meat with every meal.So my quandry is how to serve my pasta caprese as part of a meal with meat. In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken? Ideally I'd like to feature the flavors of the pasta as the main.I tried hot Italian sausage last night. It was OK, but I felt that the sausage competed too much with the flavors of the dressing.
[A]: Adding Meat to Pasta Caprese


[Q]: I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt.I know they're pretty much the same thing, but I'm not sure if it's going to change the composition/texture of the food by making this substitution. If it's not recommendable, what would be a good substitution? For example would it be better to use plain yogurt? Like the one sold at Walmart even though is a bit sweet. Thanks
[A]: Is it ok to use sour cream as substitute of sour yogurt?


[Q]: I am experimenting with a home pasta maker, and after all the fun comes the cleaning up.My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every time I shake it, and they of course contain raw egg .On the instructions, it clearly says not to wash it with water.What's the best practice in this case (besides disassembling the thing)?
[A]:
How do I clean a pasta maker?