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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9
votes
2answers
3k views

Why do different pasta shapes taste different?

I've noticed that even when I buy two different pasta shapes of the same brand (and so presumably the exact same recipe), they still taste subtly different, to the point that I consistently prefer the ...
3
votes
2answers
75 views

Whole wheat pasta from milling to the results

Can it work to make pasta from freshly home-milled flour?
1
vote
2answers
413 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
37 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 ...
5
votes
3answers
1k 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 ...
2
votes
2answers
184 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 ...
2
votes
1answer
168 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?
5
votes
6answers
14k views

Could rice or pasta be cooked without hot water?

I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
2
votes
1answer
135 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 ...
6
votes
3answers
551 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 ...
13
votes
3answers
27k views

What does al dente really mean?

Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. ...
3
votes
3answers
414 views

Pasta preservation

I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without getting dry or rotten?
2
votes
2answers
207 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 ...
7
votes
3answers
9k views

Heating meatballs in pasta sauce

I made meatballs yesterday in the oven and I'm going to add them to pasta sauce tonight to heat them up and add them to spaghetti. My question is how long should I boil the meatballs for in the sauce ...
23
votes
9answers
32k views

What's the numbering system for spaghetti and does it matter?

When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti was sold in Italy with a number ...
2
votes
2answers
525 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 ...
13
votes
6answers
18k views

Pouring cold water on pasta after cooking it

Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, what do they want to accomplish with doing ...
1
vote
1answer
444 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. ...
9
votes
1answer
7k 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 ...
11
votes
4answers
7k views

When cooking pasta in salted water how much of the salt is absorbed?

Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon). For those watching their sodium intake, how much of this salt will ...
12
votes
9answers
52k views

What's the best way to tell that pasta is done (when boiling)?

I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thumb. With regular spaghetti, I've tried ...
1
vote
1answer
14k 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
4answers
1k 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, ...
10
votes
5answers
7k views

How do I stop homemade Ravioli from going soggy? (storage issue)

Last week I made some Pumpkin Ravioli. The filling was a bit moist, but nothing excessive. The problem is, that obviously, I don't want to be stuffing ravioli immediately before they go into the ...
1
vote
1answer
196 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?
7
votes
6answers
7k views

How much water to put in my pasta pot?

My pasta pot/steamer did not come with directions telling me how full to make it. It seems to boil over or not have enough water to cover the pasta. It is a large pot with the pasta strainer ...
6
votes
5answers
64k views

Best way to measure Spaghetti/Linguini portions?

What's the best way to measure how much Spaghetti/Linguini is 1-portion. I know there are tools which basically measures the diameter of the bundle of dry spaghetti. But are there simpler tricks which ...
13
votes
2answers
718 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 ...
5
votes
7answers
4k views

What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?

After cooking pasta, I typically drain it in a colander. I have found the starch residue in both the cooking pot and particularly the colander is difficult to clean without hand scrubbing it. I am ...
2
votes
5answers
777 views

Can water in which pasta was cooked be used to make gravy?

After boiling pasta and setting the water in which the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency of gravy. Would I be able to make gravy ...
1
vote
2answers
222 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, ...
3
votes
3answers
5k 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 ...
8
votes
3answers
8k 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
791 views

Preserving Home Made Pasta

How would one go about doing this? Is it safe to freeze?
0
votes
1answer
90 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
10k 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
585 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
44k 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
759 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
31k 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
5k 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
326 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 ...
8
votes
8answers
8k 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
468 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.
32
votes
6answers
7k 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
775 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
12k 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?
49
votes
25answers
160k 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
575 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 ...