Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.

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1
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1answer
90 views

Does it matter if I add cornstarch to my sauce instead of pasta water?

Since it is starch in hot water in both cases, I wonder why starchy pasta water is so prized over adding (trigger warning for Italians) warm water and cornstarch when tossing pasta.
1
vote
1answer
76 views

How to keep pasta hot, yet not sticky in crock pot?

We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not sticky, but not for hot.)
3
votes
1answer
128 views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
1
vote
1answer
104 views

Where does scarface pasta get its name from?

I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's creator Alfredo Di Lelio.
13
votes
1answer
868 views

How well does it work to just throw in all the ingredients and boil?

I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting ...
1
vote
2answers
66 views

Fresh pasta noodles in lasagna

When making lasagna noodles from scratch, do you need to cook the noodles first? If I was making it the regular way, layers, I wouldn't think it would need to be cooked. But I'm rolling the noodles ...
3
votes
1answer
135 views

What is the optimal method for making box macaroni and cheese?

I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made a few hundred batches, at least. ...
0
votes
0answers
15 views

Pasta Storage Oops! [duplicate]

I had purchased some Spinach Filled Tortellini from the refrigerated case at Trader Joe's. While unpacking the groceries my daughter put the tortellini in the pantry instead of the fridge. It is 4 ...
7
votes
2answers
157 views

Pasta edges break when being rolled in pasta machine

When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my ...
3
votes
1answer
228 views

When should or shouldn't you toss pasta with sauce?

Tossing pasta with the sauce saves the need to unstick it with starch water. But I have a theory that if the pasta sits in the moisture of the sauce for too long (fridge) it gets soggy and loses it's ...
3
votes
2answers
73 views

How do you dry homemade pasta so that it stays straight?

I did a big batch of homemade pasta (linguini) with stand mixer + pasta cutter attachment. But they all warped during the 24h drying process. I then need a huge bag to store them as they take up a lot ...
0
votes
1answer
310 views

Can I use apple cider vinegar instead of white wine vinegar for cooking? [duplicate]

Can I substitute apple cider vinegar for white wine vinegar in a pasta and chicken dish?
1
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2answers
158 views

How do you store cooked pasta without losing the bite?

When I cook pasta I usually drain all the water and keep about a cup of pasta water so I could loosen up a sticky pasta or bulk up a sauce. But spaghettini or capellini is too thin so it breaks up ...
6
votes
2answers
97 views

Homemade Beet Pasta loses color when cooked

I love making homemade pasta, and I've been making the beet pasta for a while (I use this recipe here http://natalieparamore.com/homemade-beet-pasta/). When I make the pasta, it gets a beautiful dark ...
1
vote
2answers
74 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
2
votes
2answers
279 views

How do I get rid of plastic smell in rice / pasta?

I bought a number of bags of rice and pasta and stored it in a plastic bin in the basement. I recently grabbed one of those bags of rice and it smells gross, like plastic. Everything in the bin smells ...
0
votes
1answer
97 views

How much weight does pasta gain when boiled? [duplicate]

In the diet my dietetician has prescribed me, I have amount of pasta allowed listed for dry (uncooked) pasta. This is not a problem if I have the foresight to weigh the pasta before boiling, but it ...
2
votes
2answers
2k views

How do I keep my zoodles from being too watery?

Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins, but they still release a lot of water. I would ...
2
votes
4answers
143 views

How does good pasta dough feel to the touch?

I have just been given an Imperia Pasta Roller as a present and have wasted no time in trying to make pasta. As advised in the instruction manual, I have made a small batch of pasta just using water ...
1
vote
1answer
102 views

Using pesto as a sauce ingredient

I have some leftover turkey (still) and a jar of pesto, so came up with an idea to make a kind of turkey pasta pesto bake: my thoughts were to end up with something along the lines of baked ziti (only ...
1
vote
3answers
88 views

Why pasta keeps always damp and moist when I cook it?

Boiling pasta in itself is easy - however, there's a problem I could never avoid or solve. When I judge the pasta is ready, I pour the unnecessary water out of the vessel, though even if I use a ...
1
vote
1answer
89 views

How to transport fresh ravioli to office potluck?

I made some fresh ravioli to take into an office potluck. I only have access to a microwave at work to reheat the food. I also don't want my ravioli to stick to each other once cooked. I'm thinking of ...
2
votes
1answer
70 views

How to prevent Italian style rice pasta from sticking to the pot?

Every time I cook Italian style rice pasta the whole pot becomes "starchy" and some of the pasta always gets stuck to the pot. Is there a way to prevent this from happening?
3
votes
1answer
1k views

How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?

I've made spaetzle a few times now but every time I struggle with it ending up a bit wet/soggy, I try to drain it the best I can but it holds a lot of water still. I do sometimes end up cooking it ...
3
votes
1answer
141 views

Is great gluten-free extruded pasta possible?

I'm gluten intolerant and tempted to have a go at producing my own pasta. Does it make sense to use an extruder attachment for a kitchen machine to produce e.g. rigatoni or fusilli, or will this never ...
4
votes
1answer
123 views

Penne Pasta in bulk

Can you give portion advice for cooking the dry penne pasta for 200? We want to mix the pasta with a meat spaghetti sauce. Is there a general rule for pounds of pasta per 100 servings?
0
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1answer
54k views

How long will spaghetti and meat sauce last in the refrigerator? [duplicate]

Today, I accidentally forgot that I had brought my lunch in - leftover spaghetti noodles and a meat sauce (sauce from a jar, meat cooked fresh and added to the sauce) that we had last night. They are ...
1
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4answers
411 views

How can I best dry homemade extruded pasta?

I've been experimenting with extruded pasta. I want to try to dry it so I don't necessarily have to make it the same day as cooking it. Once extruded, how long should I leave it out to dry? ...
1
vote
2answers
658 views

Do you need eggs for extruded pasta dough?

I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
0
votes
1answer
228 views

What other Italian cheese(s) could be substituted for parmesan in most recipes? [duplicate]

I seem to be unable to tolerate Parmesan cheese (not the processed "parmesan-flavored" cheese, but the real Italian Parmesan) - as a topping it makes me gag, and if included in a recipe either ...
2
votes
1answer
298 views

How to package fresh pasta and fresh pasta sauce

I want to start selling my pasta sauce and fresh pastas (gnocchi and tortellini) in refrigerated compartments of departmental stores. Does any one know how stores package their sauces and fresh pastas?...
3
votes
1answer
156 views

Why does my colander feel slimy after I use it to drain pasta?

I'd imagine the "slimy" feeling is due to all the starch passing over and through it. But how come it's so hard to clean? Even with repeated scrubbing the slickness can stubbornly remain.
0
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1answer
2k views

What is the white sauce of Domino's pasta made of?

What is that made of? Can it be replicated at home?
4
votes
3answers
282 views

Transporting partially finished ravioli

In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, meaning I want to get every dish as close ...
3
votes
2answers
500 views

What causes pasta dough to be holey after running through a machine multiple times?

I've tried making pasta several times now, and every time it turns holey after I run the dough through a standard crank machine: Ingredients I use: 200 grams all purpose flour 2 jumbo brown eggs ...
2
votes
2answers
107 views

gluten free gnocchi tasting too much like potato

I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple ...
3
votes
1answer
571 views

Cooking pasta in a Pressure Cooker

In recent times I'm experimenting with different techniques to cook pasta, the pressure cooker is an inspiration I had from Davide Scabin (link in Italian), even though he's surely not the first one ...
2
votes
3answers
177 views

can you cool manicotti noodles off completly before stuffing

Can I cool off the manicotti noodles completely before stuffing them?
2
votes
1answer
117 views

Hand made pasta with wholemeal flour

I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour. However, I noticed the following things when making it. It took a good half hour (and ...
1
vote
3answers
278 views

How to compensate for the unavailability of Italian basil in authentic Italian pasta sauce?

I'm making my own pasta sauce from fresh tomatoes but unfortunately Italian basil (ocimum basilicum pilosum) is not widely available in my country. Here are my options: leave it out entirely (so the ...
1
vote
1answer
173 views

Why are there holes in pasta dough when it is cold

I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out of the roller. But for later batches, ...
2
votes
3answers
1k views

Using homemade pasta instead of dried in a bake

I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made ...
3
votes
2answers
289 views

Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?

So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter how hard I try I can't emulate the exact ...
4
votes
2answers
783 views

How should I store bolognese sauce prep?

I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients: Beef Pork shoulder Carrots Celery Onions ......
6
votes
1answer
4k views

Can I use ocean water to cook my pasta?

It is said, that the water you use to cook pasta should be as salty as ocean water. So can I simply use ocean water to cook my pasta without adding salt to it?
3
votes
1answer
95 views

Is my ragu missing an ingredient?

I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this simmer for 2-3 hours. When I return to ...
8
votes
2answers
16k views

How to store homemade pasta without freezing

I'm curious how to make pasta (and in this case I'm talking about say, spaghetti, angel hair, shells or lasagna noodles, no filling) and store it dry like I would find in a box at a store. I would try ...
1
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4answers
2k views

How do I heat up rice and pasta at work?

I want to heat up rice or pasta at work so I can have a hot meal with rice and chicken or pasta and chicken. There is a microwave there - can I use that?
3
votes
2answers
682 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
2
votes
1answer
654 views

Can you and how do you melt quark cheese into bechamel?

I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would like to use specifically is the Polish ...