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
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 ...
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
2answers
10k 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 ...
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 ...
4
votes
2answers
879 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 ...
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 ...
13
votes
1answer
495 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 ...
1
vote
3answers
2k views

How long will eggless pasta dough last in the fridge?

I made some fresh pasta for myself, but the recipe made double the amount I need. I didn't have time to make the rest of the pasta and dry it, so I just wrapped the dough ball in plastic wrap and ...
4
votes
3answers
726 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 ...
0
votes
1answer
405 views

Will my pasta taste fine 5 days later? [duplicate]

Possible Duplicate: How long does cooked pasta last in the fridge? I work Monday to Friday, and dont pack very good lunches, I recently bought a bunch of pasta and sauce, my plan is to make ...
0
votes
1answer
350 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?
1
vote
1answer
886 views

What makes a good quality pasta brand?

When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.). Are there any notable differences between these brands? If I have a choice between different brands of the ...
18
votes
10answers
21k views

Why add pasta water to pasta sauce?

I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?
2
votes
2answers
9k views

Types of potato for making gnocchi

I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
1
vote
3answers
3k views

How long do you cook the vegetables in a pasta salad recipe?

Pasta salad is pasta cooked until soft with vegetables and an Italian dressing. I assume I need to boil the vegetables separately, but am blanking on how long is appropriate. Thoughts?
1
vote
1answer
61 views

Why in this one recipe parsley is used in 2 different ways?

I found a "Shrimp and Pasta" Recipe here. It's a nice and simple, but I don't quite understand the way it uses parsley. Why part of the parsley is fried with shrimp and the rest are just mixed with ...
3
votes
3answers
5k 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 ...
7
votes
2answers
9k views

What kind of olive oil should I use?

When you cook pasta, something you have to mix the pasta in the pan with olive oil and various ingredients. For example, in this recipe: http://smittenkitchen.com/2010/02/spaghetti-cacio-e-pepe/ ...
3
votes
1answer
2k views

How to judge quantity of fresh pasta dough per person

Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta ...
1
vote
1answer
265 views

What is macaroni cooked in milk called?

Is there a name for the partial dish where you simmer macaroni in milk for 30-60 minutes?
3
votes
2answers
4k views

How to layer a Lasagne

I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cooked and even partially cooled the first ...
10
votes
6answers
44k 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 ...
1
vote
3answers
485 views

cooking fresh pasta [duplicate]

Possible Duplicate: Why does my homemade pasta stick to itself whilst cooking? I have just made fresh pasta for the first time and although nice it was sticking together. Do you need to ...
5
votes
4answers
5k 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 ...
3
votes
4answers
9k 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 ...
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 ...
4
votes
2answers
922 views

What to do with Cocoa Pasta [closed]

I have recently bought, on a whim, a package of Cocoa Pasta ("barilotti al cacao"). Is it sweet? What sauce goes with it well?
6
votes
5answers
64k 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 ...
10
votes
2answers
2k views

Is there an authoritative source on whether salt affects pasta stickiness?

The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelation. This seems to be a controversial question, with lots ...
2
votes
5answers
778 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 ...
15
votes
13answers
65k views

How long should I cook pasta sauce?

I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic... After that I let it sit on a small flame for a bit more. As a ...
5
votes
2answers
1k 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?
6
votes
3answers
427 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 ...
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 ...
3
votes
2answers
12k 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 ...
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) ...
3
votes
2answers
854 views

Is it safe to keep dried out egg noodles?

I've read a few sites explaining how to dry your noodles, and I know the store bought ones are not made with eggs. I tried experimenting with no-egg noodles though and they just came out too gummy. ...
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. ...
7
votes
6answers
45k 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 ...
12
votes
9answers
53k 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 ...
10
votes
4answers
871 views

How to mix a spaghetti carbonara?

When cooking spaghetti carbonara, I mix the pasta, bacon, cheese and egg yolks together with a scoop. This technique frequently results in mashed spaghetti as well as bacon clustering. What could I ...
2
votes
3answers
12k 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
1answer
918 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 ...
8
votes
4answers
6k 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
2k 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
552 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, ...
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 ...
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 ...
5
votes
3answers
791 views

Preserving Home Made Pasta

How would one go about doing this? Is it safe to freeze?