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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0
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3answers
118 views

traditional italian pasta: with or without eggs?

I read that in the north of Italy they would use eggs in their recipes (the recipe to make the pasta itself). Is it an actual tradition or is it just a recent trend? I always thought that the pasta ...
3
votes
2answers
52 views

Whole wheat pasta from milling to the results

Can it work to make pasta from freshly home-milled flour?
1
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2answers
98 views

Using whole wheat flour instead of all purpose and semolina

I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all purpose and semolina flour. I know the taste will be a little different but can I ...
0
votes
0answers
34 views

Triple batch multipliers [duplicate]

I read on Wikihow that when you double batch that you should multiply seasonings times 1.5, then adjust to taste. Similarly for alcohol, multiply by 1.25. I am writing a story in which one character ...
2
votes
1answer
62 views

How do I tell bucatelli pasta size and thickness

I am trying to find Bucatini pasta. I don't want the really thick one...I have seen it with #14, #16, etc.Which ine is the smaller diameter?
2
votes
1answer
72 views

Why does the pasta I make with my extruder always stick together?

I've tried a few times now to make pasta with my Kitchen Aid extruder and EVERY time it sticks together and tears when I try to separate the strands. What am I doing wrong? I am new to homemade pasta ...
0
votes
1answer
102 views

Method to make corn pasta?

I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.) Anyway, i'm curious as to how exactly they are made. For instance look at this ...
6
votes
3answers
255 views

How do I tell if my pasta is molto al dente?

I cooked pasta tonight for my families dinner, and cooked it "al dente" then cooked it in the sauce. Surprise surprise it was overdone. So I looked it up and apparently it needs to be "molto al ...
1
vote
1answer
139 views

Can I cook pasta without heating it up… ever?

More of a survival question than anything. I have a bag of dried pasta, a plastic container, a can of tomato sauce, and some salt, and I find myself out in the wilderness with no heat to speak of. ...
1
vote
2answers
165 views

How to properly prepare a weeks worth of pasta and microwave it at work

I've been making a pound of pasta on Sunday and eating for lunch at work throughout the week, where we just have a microwave. The first time I did this, I cooked a jar of pasta sauce and combined ...
1
vote
2answers
169 views

Oat Flour for pasta not rolling well?

I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3 cups of oat flour : 4 eggs ratio, ...
9
votes
1answer
1k views

How much water does pasta absorb when it is cooked?

How much water will dry semolina pasta absorb when it is properly cooked? For example, how much water would one pound of farfalle or spaghetti absorb? I am guessing the shape of the pasta doesn't ...
2
votes
3answers
215 views

Preparing spaghetti without boiling water

I saw a commercial on televison for preparing spaghetti without boiling the noodles, just place them in water for about on hour. Can this be done?
0
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1answer
731 views

How do I reheat a casserole in the oven?

How long and at what temperature should I reheat a pre-baked casserole or pasta dish for 8 people (9x12) that I am taking to a luncheon?
1
vote
1answer
131 views

Is salt really necessary for cooking pasta? [duplicate]

I never put salt into the water when I boil it to make pasta even though cooking directions always suggest I do that and the pasta comes out fine. How necessary it is?
5
votes
3answers
496 views

Does dry pasta need washing?

When I am cooking at home I usually cook with dry, store bought pasta shapes. Before I cook it I usually partly wash it under the tap so that the water isn't too cloudy when it cooks, I don't usually ...
1
vote
2answers
1k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
1
vote
4answers
308 views

Pasticcio vs Lasagna

What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have b├ęchamel sauce. They both need to be baked (as far as I know) but honestly, ...
2
votes
2answers
2k views

What can I use as a replacement for ricotta or cottage cheese in a lasagna?

I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth. However, most of the recipes I have seen for lasagna involve using one or ...
2
votes
2answers
163 views

Using white wine in the cooking

Once I was in an italian restaurant where you could see the chefs cooking. My friend ordered a a pasta whose sauce was made of vegetables red meat and white wine. As far as I could remember he cooked ...
1
vote
2answers
110 views

Can pasta salad be preserved long-term?

Can I preserve pasta salad in bottles that can last for months? The ingredients are cooked pasta shells, diced onion, diced green and red pepper. The dressing is: boiled together: vinegar, sugar, ...
1
vote
2answers
2k views

Can you freeze egg noodle pasta?

I recently made fresh egg noodle pasta. I made too much! Can I freeze it? I have tried freezing other kinds of pasta but am skeptical of freezing egg noodle pasta. What should I do?
0
votes
1answer
68 views

Fresh pasta work surface

Is there any risk damaging my nice large Boos cutting board to make fresh pasta on? Each recipe/video/tutorial I see on fresh pasta just says "work surface", but does not mention how to properly ...
2
votes
2answers
112 views

Non-Quick Cooking Couscous - Is that a real thing anywhere?

To me a big part of the fun of cooking meals traditional elsewhere is to do it "right". So I'd like to try to approximate using a couscousier as I play with my new North African ingredients. Almost ...
4
votes
3answers
347 views

How can I color pasta during cooking or afterwards, preferably using natural coloring?

My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who. I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? ...
3
votes
2answers
269 views

Béchamel and pomodoro

Is there any traditional recipe that uses b├ęchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for this sauce? I often do this mixture but I've ...
2
votes
1answer
177 views

Is there pattern to stack lasagna?

I've been cooking lasagna at least twice a week, but I still haven't been able to come up with a flavor that makes me "happy". Is there a particular way to stack lasagna for full flavor? Say: first ...
4
votes
3answers
2k views

How can my cheese sauce be creamier

I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. my steps for making the cheese sauce ...
5
votes
2answers
1k views

Turning regular noodles into no-boil noodles

I've been told by other that you don't need to boil the noodles for lasagna before you assemble and bake it. They claim that you can just lay them out on the pan raw and assemble as usual and the heat ...
5
votes
0answers
172 views

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
2
votes
1answer
396 views

Masa Harina and a pasta roller?

I've got most of a 5 pound bag of masa harina left from a semi-successful foray into the world of tamales. Recently I've really enjoyed my pasta roller. It got me thinking. Is there some way I could ...
10
votes
2answers
573 views

Can anybody help make homemade pasta foolproof?

I can't even count the number of times that I have followed recipes for pasta using a food processor, only to discover that no matter the care I took with the measurements, my dough was just a bit too ...
1
vote
2answers
227 views

Why does my spinach pasta break when I run it through the cutter?

Why does my spinach pasta break when I run it through the cutter? Too dry? Need more gluten? Flour mix is half 00 and half semolina. Spinach is high-quality spinach powder.
-1
votes
2answers
453 views

Rice vs pasta and potatoes

Potatoes, pasta and boiled jasmin rice are all starch and do not taste much by themselves. However I would not serve tomato sauce nor olives to the rice. On the other hand I would not serve potatoes ...
3
votes
1answer
178 views

Looking for a specific type of pasta to go with pesto

I was half-listening to a cooking show on TV the other day and heard that pesto sauce should be served with a type of pasta that's made just for pesto. The pasta itself has some potato in it (or was ...
3
votes
1answer
459 views

Can I make pasta with atta flour?

I have purchased a bag of atta flour and am wanting to make pasta - is this flour suitable? And is atta a self raising flour or plain flour?
1
vote
1answer
289 views

Sauce in a sealed jar smells off, has it gone bad?

I just finished eating a lasagne that I cooked for my family with a glass jar of tomato with ricotta, I have to say my family was not impressed. I went back to check the jar and it did not smell good, ...
3
votes
1answer
430 views

Egg and flour proportion for pasta extruder

Just bought a manual pasta extrusion device from China. It came with no instructions and the box is written in Chinese. By looking at it, it seems that the "1 egg x 100g of flour" dough recipe will ...
3
votes
3answers
890 views

Why does my cookbook want me to drain my tomatoes for a pasta sauce?

I have an excellent recipe for pasta sauce, but I'm having trouble convincing people to try it because it contains a counter-intuitive and potentially wasteful instruction. The gist of it is this: ...
4
votes
8answers
638 views

How can I keep pasta shapes intact?

I frequently make wagon wheel (rotelle) pasta (Racconto brand and probably others) for my kids, but the shapes rarely stay intact. Pieces of the outer edges often break off of most pieces, and some ...
6
votes
4answers
7k views

Should I use whole eggs or only yolks in Spaghetti alla Carbonara?

I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better result?
3
votes
2answers
2k views

Semolina substitute

I live in Okinawa, Japan, and I've had a hard time finding semolina flour. I enjoy making home made pasta, and was wondering if there was a good substitute for semolina that would help give my pasta ...
6
votes
1answer
2k views

What are techniques to make homemade pasta without a pasta machine?

I would like to try making homemade pasta, but my significant other won't let me buy a pasta machine. It's understandable, they are expensive. What are good techniques to make homemade pasta without a ...
6
votes
3answers
3k views

How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?

This shape of pasta easily nests inside each other. A lot of times if you just pour it directly from the bag/box into boiling water, you will get stacks of them together. Once they are cooking this ...
3
votes
3answers
921 views

What happens to boiled pasta if you use too little water?

There are almost always guidelines on pasta packages for the amount of water you should use when boiling. Sometimes I'd like to use a pot that's on the smaller side, and that got me wondering; what ...
2
votes
5answers
2k views

Best moment to put salt in spaghetti?

Different friends have conflicting theories about the best moment to pour salt into spaghettis: Before putting the spaghettis, so that the salt infiltrates inside the spaghetti. Just a bit before ...
2
votes
2answers
908 views

macaroni salad, potato salad, tuna salad excess moisture

When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the storage container the next day. Does anyone ...
1
vote
1answer
182 views

What dishes are paired with agnolini in Mantuan cuisine?

I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style. source Mantuan cuisine is famous for its "set meals". What are the ...
3
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2answers
153 views

What is size 2 pasta?

I have a recipe requesting pasta #2 as an ingredient. What is pasta #2? I searched in several places but found nothing useful.
5
votes
1answer
676 views

Why do the inserts in pasta pots not go all the way to the bottom?

I love using a pasta pot/steamer where there is an inner "colander" pot so that you can pull all the pasta out easily. BUT... in all of the ones I've seen, the inner colander doesn't go all the way ...