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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3
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3answers
4k views

Why is my macaroni salad absorbing all the liquid?

I like to prepare my macaroni salad and refrigerate overnight. The next day I find that my salad is dry, because the salad dressing has absorbed into the macaroni. What causes the salad dressing to ...
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?
8
votes
3answers
7k views

Why does my homemade pasta stick to itself whilst cooking?

I make a fair amount of homemade pasta (Mostly Tagliatelle or Linguine), and I tend to cook it fresh, rather than drying it and cooking from dry; however, it tends to clump and stick together in the ...
5
votes
3answers
694 views

Preserving Home Made Pasta

How would one go about doing this? Is it safe to freeze?
6
votes
0answers
193 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 ...
0
votes
1answer
69 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 ...
4
votes
5answers
8k views

Adding pasta to soup

Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with the same result.
3
votes
2answers
288 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 ...
10
votes
6answers
32k views

What causes a tomato sauce to have a bitterness and getting rid of it?

My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. What causes a tomato sauce to have a (in ...
4
votes
3answers
354 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? ...
7
votes
3answers
30k views

Cooking pasta in the microwave

I have a microwave "pot" that I use for steaming vegetables. The instructions say it can also be used for cooking pasta, which seems sacrilege to me. Does anybody know if the result would be a good al ...
6
votes
3answers
22k views

What is 00 flour and when should I use?

I've made pasta before using 00 flour. I was about to use the same thing to make gnocci but I've noticed that none of the gnocci recipes mention the "00". Does it make a difference? Is one better then ...
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 ...
2
votes
1answer
191 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 ...
5
votes
2answers
2k 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 ...
3
votes
2answers
655 views

Truly long spaghetti

Something I recall from my childhood, but which I last recall seeing about 45 years ago, is long boxes (about 2 feet long, 5" x 5" in square cross section) of spaghetti pasta with very long noodles ...
8
votes
8answers
7k views

What are the advantages of homemade pasta over store-bought?

I am thinking about getting a pasta maker. Of course it takes more time to make your own pasta but it seems like it would be fun and nutritious. What are the real advantages to making your own pasta ...
1
vote
2answers
243 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.
29
votes
6answers
6k views

Why are there so many different pasta shapes?

Do the different pasta shapes serve any purpose, or are they just for fun? Some difference appear to be cultural (lo mein vs spaghetti), but there are so many different syles of Italian pasta, is ...
2
votes
1answer
435 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 ...
8
votes
1answer
1k views

Is It Possible to Make Elbow Pasta At Home?

I love making egg, semolina, and wheat pasta at home, but my home pasta maker (a KitchenAid attachment with a roller and two cutter blades) does only basic fettucini and spaghetti shapes plus whatever ...
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?
48
votes
25answers
114k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
-1
votes
2answers
458 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
451 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 ...
2
votes
2answers
952 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 ...
3
votes
1answer
196 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 ...
1
vote
3answers
2k views

What savory flavors would pair well with chocolate pasta?

I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking. I have been thinking about what kinds of flavors could be used for ...
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
9k views

How to gauge orzo's change in volume from dry to cooked for a soup?

I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal but the problem I always run into though ...
1
vote
1answer
296 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
2answers
534 views

Will adding lemon juice to non-wheat pastas make them starchier?

I read in this question: http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta that adding an acid like lemon juice to water you're cooking pasta in will help ...
3
votes
3answers
987 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
652 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 ...
4
votes
2answers
8k views

How do I clean a pasta maker?

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 ...
24
votes
7answers
14k views

Can I boil pasta in a pasta sauce?

Is it ok to boil pasta in pan with a pasta sauce? Is there any reason to boil pasta separately (and then add the sauce)?
3
votes
3answers
952 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 ...
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 ...
15
votes
6answers
7k views

(How) can I prevent pasta water from boiling over with the lid closed?

I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to keep the lid on for energy saving purposes. ...
1
vote
2answers
281 views

Adding Meat to Pasta Caprese

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 ...
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
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.
2
votes
4answers
4k views

How can I repair a pasta maker that was washed with water and has started to rust?

My girlfriend has a pasta maker, pictured. Alas, it was accidentally cleaned with water, which is explictly forbidden (!!!) by the directions, which state: After using, clean with dry cloth or ...
1
vote
1answer
194 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 ...
18
votes
9answers
12k views

How should one go about reheating pasta?

Ok, so, I know the answer, "You shouldn't, because it's easy to make it fresh." But on occasion, I end up making too much pasta, not having enough sauce, etc. and the pasta gets stowed in a ...
5
votes
1answer
692 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 ...
2
votes
2answers
11k views

What kind of herbs are common in Italian dishes?

Yesterday I tried to follow a pasta recipe that called for tarragon. Since I didn't have this herb, I sustituted basil. For convenience, I may try to plant those commonly needed herbs myself so I ...
9
votes
5answers
1k views

What are some good reasons for why people make homemade pasta?

What are some good reasons for people to make their own pasta? Does it make it cheaper? Does it taste any better?
2
votes
2answers
4k views

Does pasta dough really need to rest?

I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta machine on the widest setting. I did this ...