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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2
votes
3answers
239 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
230 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
3answers
9k 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
91 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
209 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
802 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
679 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
338 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
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 ...
7
votes
4answers
12k 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 ...
6
votes
2answers
297 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
818 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 ...
13
votes
2answers
733 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
512 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
591 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
290 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
794 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
436 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
915 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
2k 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: ...
5
votes
9answers
982 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
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?
3
votes
2answers
3k 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 ...
7
votes
4answers
4k 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
1k 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
1k 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
235 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
votes
2answers
173 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
949 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 ...
7
votes
3answers
32k 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 ...
3
votes
2answers
19k 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 ...
10
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?
13
votes
3answers
28k 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. ...
2
votes
2answers
6k 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 ...
7
votes
1answer
560 views

What should I look for when buying a pasta roller?

I'm looking to buy a pasta roller but I have no experience with them at all. What things should I look for to make sure I get a good one? Can they be made of different materials? Are there ...
3
votes
2answers
1k views

Tomato pasta sauce splits. Why?

I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmering & thickening process the sauce ...
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 ...
4
votes
1answer
328 views

Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?

When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product. ...
3
votes
2answers
5k views

Mixing mozzarella without clumping

Whenever I use mozarella in a pasta dish, and attempt to mix it in like you would cheddar or anything else, I end up with one giant clump of mozzarella. Ex) I cook some pasta, and add the cheese/milk ...
0
votes
1answer
744 views

Is it okay to prepare “Cannelloni with Spinach” recipe and put it in fridge BEFORE baking?

I'm working on this "Cannelloni with Spinach & Ricotta": http://www.jamieoliver.com/recipes/pasta-recipes/awesome-spinach-ricotta-cannelloni The last step is bake it for 20-25 minutes. Is it okay ...
3
votes
2answers
1k views

Romano vs Parmesan in Cacio e Pepe?

I've tried making Cacio e Pepe a few times, using a recipe from America's Test Kitchen. In Cacio e Pepe, you boil pasta in a limited amount of water, then mix some of the hot starchy water with grated ...
5
votes
1answer
1k views

What happens to pasta dough when it is run multiple times through the machine?

Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a tip on a cooking show to put the dough ...
1
vote
1answer
5k views

Why do stuffed shells recipes include eggs?

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
0
votes
2answers
10k views

What can I substitute for butter in Alfredo sauce?

While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good ...
0
votes
1answer
127 views

How to increase flavour intensity in this recipe? [closed]

I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried ...
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
4answers
5k 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
3answers
2k views

What savory flavors would pair well with chocolate pasta? [closed]

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 ...