Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.
4
votes
2answers
537 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. ...
7
votes
3answers
15k views
How to deal with “no precooking required” lasagne sheets?
I've always been a bit suspicious of "no-precooking-required" lasagne sheets.
Are they inferior to the traditional kind? Also, are they improved if you ignore the instruction and cook them a little ...
7
votes
3answers
775 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 ...
2
votes
3answers
3k views
What are some seasonings that can spice up a bland frozen chicken alfredo?
Tonight, the main course is: Red Baron's Chicken Alfredo.
The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more ...
7
votes
4answers
3k views
Do I need to cook the meat filling before stuffing ravioli?
I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested).
Now I'm onto the meat. Its a pork, beef, and veal mixture.
My question is, do I ...
3
votes
2answers
787 views
How do you Tell if Home Made Pasta is Dry Enough to put through the Cutter?
When making Pasta with my new pasta maker I had the following Steps:
Make sheets from the dough using the roller part of the Pasta Maker
Let these sheets dry to a certain extent
Put the pasta sheets ...
4
votes
2answers
457 views
How do I hand-roll homemade pasta made with egg?
I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out, ...
7
votes
3answers
3k 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 ...
7
votes
2answers
1k 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 ...
4
votes
2answers
499 views
3
votes
3answers
298 views
How do you drain Velveeta Rotini & Cheese with Broccoli, without losing the rehydrated Broccoli?
Rotini & Cheese is a variation on Kraft's shells and cheese. It's actually kind of like an upgrade because you get small pieces of dehydrated broccoli in addition to the mac and cheese. Halfway ...
3
votes
1answer
142 views
Did extra insulation cause ice crystals in frozen mac & cheese?
I prepared two 9x13" casserole dishes worth of macaroni & cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce and pasta I baked to try to eliminate ...
2
votes
1answer
2k views
How do you calculate volume of pasta from its weight after cooking down?
I am hoping to make two 3 quart casserole dishes worth of macaroni and cheese. The recipe I have calls for using two pounds of pasta, but doesn't indicate the volume of food that it will yield after ...
3
votes
2answers
1k 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 ...
9
votes
3answers
4k 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 ...
5
votes
3answers
2k 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? ...
1
vote
0answers
219 views
Making pasta: is oil justified? [duplicate]
Possible Duplicate:
Does oil in the boiling water prevent the spaghetti from sticking together?
Since time immortal I have added a couple tablespoons of oil to the water when cooking pasta. ...
12
votes
6answers
947 views
Why is my mac 'n' cheese grainy?
I need to make a large batch (to serve 30) of mac 'n' cheese, and rather than bothering with my standard roux - cheese sauce, I thought maybe I could cheat with a short cut.
I dug up an old recipe ...
6
votes
5answers
382 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 ...
27
votes
6answers
3k 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 ...
8
votes
4answers
482 views
Saving pasta water
When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, ...
7
votes
9answers
538 views
Additional ingredients to homemade pasta? [closed]
I would like to make interesting, unusual home-made pasta. I am looking for ideas on what to add to the pasta dough to add colour and taste (especially taste).
Well-known additions include:
puréed ...
20
votes
5answers
11k views
What is the correct water to pasta ratio?
I have heard one should use a lot of water when cooking pasta; how much water should I use?
6
votes
2answers
465 views
Tools for making Pasta
I am exploring the world of home-made pasta.
My first experiments, cutting the dough into stripes using a knife and throwing the stripes into the boiling water - eatable but with rather plump ...
5
votes
5answers
2k views
Is there a faster/less messy way to stuff manicotti/canneloni?
I've had all the ingredients for stuffed manicotti sitting around in my kitchen for the past 2 days but keep putting it off because I absolutely dread the whole stuffing process.
I usually start off ...
6
votes
3answers
6k 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 ...
8
votes
14answers
940 views
Cheeses for pastas, off the beaten path
I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that everybody knows, such as parmesan, mozarella, ricotta, or ...
5
votes
2answers
769 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 ...
3
votes
0answers
167 views
How do I keep fettucini from sticking together while boiling it [duplicate]
Possible Duplicate:
How can I keep pasta from sticking to itself?
I have tried to add vegetable oil to the water. I have tried stirring while boiling. Is there a better technique?
7
votes
1answer
738 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 ...
4
votes
8answers
525 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
4answers
650 views
Slow cooker lasagne
Can a lasagne be made in the slow cooker, or will that cause the pasta to become unpleasant?
2
votes
3answers
266 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
400 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
97 views
Daikon in place of pasta
I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it.
Have you done this? If so, what should I be aware of when I try it out?
