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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7
votes
1answer
999 views

My toasted couscous didn't soften properly. Why?

My wife bought some toasted Israeli couscous at a specialty store recently, and we decided to cook it last night. Unfortunately, it did not seem to cook like we are used to, and some of it was still ...
7
votes
3answers
2k views

What's the best pasta, and cooking approach, for making pasta salad?

I love the pasta salad you can buy in shops and would love to be able to make something comparable. The part that I love the most is the dense, thick pasta that comes in these salads. When I try to ...
7
votes
4answers
5k 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 ...
7
votes
3answers
46k 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 ...
7
votes
1answer
751 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 ...
7
votes
6answers
10k 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 ...
7
votes
2answers
118 views

Pasta edges break when being rolled in pasta machine

When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my ...
6
votes
10answers
88k 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 ...
6
votes
4answers
3k 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. ...
6
votes
7answers
7k 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 ...
6
votes
5answers
745 views

Sauteed fresh pasta?

I'm making fresh pasta and I'd like to put garlic in it. The problem is that garlic needs to be sauteed to taste good right? Since it doesn't take long to cook fresh pasta, will it work to just saute ...
6
votes
3answers
11k views

How to make the pasta in this TV show (Anthony Bourdain in Rome)?

I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper ...
6
votes
6answers
3k views

What ingredients can be added to pasta to give a different color? [closed]

I've experimented with fresh pasta, using the following ingredients to color it: Beetroot puree Carrot puree Cocoa powder The first two were successful, the cocoa poweder resulted in a very ...
6
votes
4answers
21k 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?
6
votes
2answers
2k views

Is cheese or pasta a good source of protein?

I am eating "Wheels & Cheese": As you can see, there's literally nothing but cheese and pasta here. The nutrition facts on the back says that there's 11g of protein in it. I've never heard of ...
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
4answers
1k views

What Old World Europe countries (apart from Germany and Italy) have their own unique pasta traditions?

I was doing some research on websites and came upon a site where a German pasta company had been trying to sell their products into the US (the site is down, looks like the enterprise was not ...
6
votes
3answers
471 views

Are commercial foods adjusted for integer cooking times?

Pasta, noodles and such foods are often labeled "cook for n minutes". Are the ingredients for these foods purposefully balanced such that the average optimal cooking time is integer? Of course the ...
6
votes
3answers
2k 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 ...
6
votes
2answers
13k views

How to store homemade pasta without freezing

I'm curious how to make pasta (and in this case I'm talking about say, spaghetti, angel hair, shells or lasagna noodles, no filling) and store it dry like I would find in a box at a store. I would try ...
6
votes
1answer
4k views

Can I make pasta with quinoa flour?

I'm going to be buying quinoa flour and wanted to use it to make up pasta. Is this a direct flour replacement in a typical pasta recipe or are there other changes you need to make?
6
votes
2answers
74 views

Homemade Beet Pasta loses color when cooked

I love making homemade pasta, and I've been making the beet pasta for a while (I use this recipe here http://natalieparamore.com/homemade-beet-pasta/). When I make the pasta, it gets a beautiful dark ...
6
votes
2answers
318 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 ...
5
votes
3answers
3k 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 ...
5
votes
9answers
2k 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 ...
5
votes
4answers
7k views

Keep fettuccine from sticking/clumping while cooking?

This question addresses how to keep pasta from sticking after it has been cooked. This question is what I want, but was wrongly closed. All the answers from the first address the sticking ...
5
votes
2answers
2k views

How do I make Udon noodles fat?

When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
5
votes
1answer
372 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. ...
5
votes
3answers
938 views

Preserving Home Made Pasta

How would one go about doing this? Is it safe to freeze?
5
votes
3answers
4k views

Can Fresh unboiled egg pasta be used for lasagna?

I want to make a lasagna quickly, and I don't want to be bothered with boiling the noodles OR going to the store. Would strips of freshly made pasta cook properly layered with the other ingredients? ...
5
votes
2answers
1k views

Impact of using egg yolks vs whites in a spaghetti dish?

I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and I'm wondering how much of a ...
5
votes
6answers
22k 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 ...
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 ...
5
votes
5answers
2k 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? ...
5
votes
3answers
14k 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 ...
5
votes
1answer
1k 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 ...
5
votes
7answers
2k views

Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?

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 ...
4
votes
9answers
1k views

Which is a typically American way of seasoning spaghetti and other pasta?

When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans when they cook spaghetti. Of course, when ...
4
votes
5answers
12k 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.
4
votes
4answers
296 views

How to make my pasta less brown?

I really like making pasta, but I've found that most of my recipes have these sorts of ingredients: Pale yellow pasta Brown mushrooms Brown tempeh or tofu (or ground beef if you prefer) Spices that ...
4
votes
3answers
3k views

Best spices to use on minced quorn in spaghetti sauce and other recipes [closed]

As a vegetarian, whenever I have to use minced meat I use minced quorn. But quorn does not add any flavour to dishes, only texture. What are the best "base spices" to add to the quorn when using it ...
4
votes
4answers
16k views

How to avoid cooked pasta soaking up sauce when stored?

I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based. By lunch the next day, the ...
4
votes
2answers
2k 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
3answers
246 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.
4
votes
2answers
1k 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 ...
4
votes
2answers
1k views

Kitchen aid pasta roller getting oil on my pasta

I have to avoid letting the pasta get wide enough to touch one of the sides of the roller because if it does, the grease inside gets on the edge of the pasta. The other side doesn't do it at all. ...
4
votes
3answers
792 views

Fried Spaghetti

Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of ...
4
votes
2answers
2k views

How to mix pasta and sauce evenly?

When I make pasta I usually try to finish it by mixing the freshly drained pasta with sauce in my saucepan, adjusting the thickness a little bit with pasta water etc. The problem is with pasta sauces ...
4
votes
4answers
1k views

Slow cooker lasagne

Can a lasagne be made in the slow cooker, or will that cause the pasta to become unpleasant?
4
votes
3answers
261 views

Transporting partially finished ravioli

In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, meaning I want to get every dish as close ...