Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.

learn more… | top users | synonyms

2
votes
1answer
821 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
165k 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
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
916 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
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 ...
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 ...
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 ...
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 ...
3
votes
2answers
13k 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
438 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
658 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
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: ...
25
votes
7answers
17k 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
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 ...
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 ...
15
votes
6answers
8k 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
295 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 ...
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.
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
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 ...
18
votes
9answers
16k 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
950 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 ...
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?
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 ...
0
votes
3answers
15k views

Can I store raw gnocchi dough in the fridge?

I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great. But I still have some dough left over. Since it's quite ...
7
votes
1answer
561 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 ...
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 ...
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 ...
11
votes
3answers
3k views

Can I preserve fresh potato gnocchi by drying it?

I have a lot of potatoes to use, and I am making a large batch of Gnocchi. I plan to freeze much of it, but I was wondering if it's also possible to dry the fresh Gnocchi and store in a sealed ...
12
votes
5answers
7k views

How to substitute eggs in homemade pasta?

I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and animal products from time to time, I would like to ...
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. ...
0
votes
1answer
745 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
128 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 ...
0
votes
1answer
353 views

How can I turn my pasta salad into a pickle?

A pickle that would preserve it for a week? Would it ruin the taste of the pasta salad?
6
votes
6answers
3k views

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

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 ...
0
votes
1answer
142 views

spaghetti dinner [duplicate]

Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want ...
1
vote
1answer
2k views

How to prepare shirataki noodles to more closely resemble classic pasta?

I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work that I'm not aware of? I'd like to ...
2
votes
1answer
3k views

What is the significant difference between pastas? [duplicate]

Possible Duplicate: Why are there so many different pasta shapes? What makes a pasta shape pair with a sauce? When getting ingredients for a soup recipe, I couldn't find the type of pasta ...
8
votes
4answers
3k views

Is Spaetzle a pasta or a dumpling?

Is it a pasta or a dumpling and what is the difference? To me, a pasta is smooth and shaped and doesn't have any "filling" (but can have ingredients added to color or flavor it before it is shaped) ...
4
votes
1answer
922 views

Does adding oil to pasta water reduce the tendency to boil over?

I know that adding oil to pasta water doesn't keep the noodles from sticking--much better to do that after cooking. I also know that there's no need to cook pasta at a rolling boil. My question is ...
4
votes
2answers
2k views

Why did my fresh pasta come out pasty and lumpy?

I just got a pasta machine, and had my first try at making fresh pasta yesterday. I used the recipe in the booklet that came with the machine which called for 2 cups Semolina flour, 2 large eggs, and ...
4
votes
3answers
2k 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 ...
13
votes
1answer
506 views

What makes a pasta shape pair with a sauce?

Spaghetti goes well with tomato sauce with ground meat. Fettucini goes well with a creamy sauce. Why? What general principles about the characteristics of the pasta and the sauce make them work well ...