Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.
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?
2
votes
4answers
259 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
4answers
2k 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 ...
2
votes
4answers
508 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 ...
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 ...
2
votes
3answers
265 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
1answer
883 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 ...
2
votes
3answers
226 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
2answers
1k 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 ...
2
votes
2answers
1k views
What savory flavors would pair well with chocolate pasta?
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
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 ...
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 ...
2
votes
2answers
821 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 ...
2
votes
2answers
325 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 ...
2
votes
2answers
4k 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
2answers
3k 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
1k 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
238 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?
1
vote
2answers
211 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
53 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 ...
1
vote
2answers
228 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 ...
1
vote
1answer
73 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 ...
1
vote
1answer
1k 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?
1
vote
3answers
867 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 ...
1
vote
1answer
663 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 ...
1
vote
3answers
320 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 ...
1
vote
1answer
1k 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 ...
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. ...
0
votes
3answers
4k 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 ...
0
votes
2answers
3k 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
297 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
159 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 ...
0
votes
1answer
94 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
282 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?
0
votes
1answer
103 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 ...
