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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3answers
524 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
2answers
299 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 ...
3
votes
2answers
840 views

Extrusion pasta maker versus roller: which one makes the best pasta?

Roller pasta makers require you to work the dough by hand and then run it through the roller multiple times. Some extrusion pasta makers don't even require mixing the ingredients before placing them ...
4
votes
4answers
2k views

How to cook Lo Mein?

I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought are not the fresh ones but the dry ones. ...
5
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9answers
1k 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 ...
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2answers
248 views

Does the pasta have to stick to the wall?

One of the most popular advices about cooking, is about pastas (specifically spaghetti), which tell us to throw the spaghetti to the wall and if it sticks, it's ready. Now, why if people are trying to ...
2
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3answers
1k 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?
1
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3answers
419 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
1answer
820 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
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2answers
1k 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
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
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2answers
77 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
470 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
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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
245 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
191 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
15k 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
152 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
677 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
30k 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
420 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?
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
34k 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
645 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
20k 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
567 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
9k 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
57k 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
17k 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?
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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 béchamel 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
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1answer
207 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
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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
69k 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
742 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
793 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
238 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
6k 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
811 views

Preserving Home Made Pasta

How would one go about doing this? Is it safe to freeze?
0
votes
1answer
95 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
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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
761 views

Béchamel and pomodoro

Is there any traditional recipe that uses béchamel (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
46k 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
851 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
33k 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
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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 ...