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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4
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3answers
280 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 ...
4
votes
2answers
763 views

How should I store bolognese sauce prep?

I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients: Beef Pork shoulder Carrots Celery Onions ......
4
votes
1answer
505 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 ...
4
votes
1answer
1k 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
577 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, ...
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
1k 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?
4
votes
1answer
116 views

Penne Pasta in bulk

Can you give portion advice for cooking the dry penne pasta for 200? We want to mix the pasta with a meat spaghetti sauce. Is there a general rule for pounds of pasta per 100 servings?
4
votes
1answer
163 views

How firm a bite should Ptitim (pearl couscous) have?

I've made Ptitim for my family a couple of times without any prior experience of how it should taste. After about 25 mins of simmering, the pearls remained quite firm (a little like pasta that needs a ...
4
votes
3answers
531 views

How do I avoid gummy, unworkable pasta dough?

I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to pass through a pasta roller or even to ...
3
votes
2answers
642 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
3
votes
4answers
8k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
3
votes
3answers
4k 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: ...
3
votes
3answers
483 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?
3
votes
4answers
11k 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 ...
3
votes
3answers
553 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
128 views

What is the optimal method for making box macaroni and cheese?

I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made a few hundred batches, at least. ...
3
votes
2answers
280 views

Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?

So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter how hard I try I can't emulate the exact ...
3
votes
2answers
1k views

Can I make pasta with atta flour?

I have purchased a bag of atta flour and am wanting to make pasta - is this flour suitable? And is atta a self raising flour or plain flour?
3
votes
2answers
9k views

Mixing mozzarella without clumping

Whenever I use mozarella in a pasta dish, and attempt to mix it in like you would cheddar or anything else, I end up with one giant clump of mozzarella. Ex) I cook some pasta, and add the cheese/milk ...
3
votes
3answers
3k 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
5k 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 ...
3
votes
2answers
817 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
113 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?
3
votes
1answer
1k views

How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?

I've made spaetzle a few times now but every time I struggle with it ending up a bit wet/soggy, I try to drain it the best I can but it holds a lot of water still. I do sometimes end up cooking it ...
3
votes
2answers
2k views

How to properly prepare a weeks worth of pasta and microwave it at work

I've been making a pound of pasta on Sunday and eating for lunch at work throughout the week, where we just have a microwave. The first time I did this, I cooked a jar of pasta sauce and combined ...
3
votes
2answers
2k views

Béchamel and pomodoro

Is there any traditional recipe that uses b├ęchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for this sauce? I often do this mixture but I've ...
3
votes
2answers
38k 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 ...
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 ...
3
votes
1answer
221 views

When should or shouldn't you toss pasta with sauce?

Tossing pasta with the sauce saves the need to unstick it with starch water. But I have a theory that if the pasta sits in the moisture of the sauce for too long (fridge) it gets soggy and loses it's ...
3
votes
1answer
184 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 ...
3
votes
1answer
117 views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
3
votes
2answers
68 views

How do you dry homemade pasta so that it stays straight?

I did a big batch of homemade pasta (linguini) with stand mixer + pasta cutter attachment. But they all warped during the 24h drying process. I then need a huge bag to store them as they take up a lot ...
3
votes
2answers
457 views

What causes pasta dough to be holey after running through a machine multiple times?

I've tried making pasta several times now, and every time it turns holey after I run the dough through a standard crank machine: Ingredients I use: 200 grams all purpose flour 2 jumbo brown eggs ...
3
votes
2answers
85 views

Whole wheat pasta from milling to the results

Can it work to make pasta from freshly home-milled flour?
3
votes
2answers
4k 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 ...
3
votes
2answers
2k 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 ...
3
votes
2answers
2k 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 ...
3
votes
2answers
21k 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 ...
3
votes
1answer
95 views

Is my ragu missing an ingredient?

I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this simmer for 2-3 hours. When I return to ...
3
votes
1answer
2k views

How do I roll or wrap up pasta into a log-like shape for presentation?

How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta around?
3
votes
1answer
1k 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 ...
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 ...
3
votes
2answers
991 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. ...
3
votes
1answer
136 views

Is great gluten-free extruded pasta possible?

I'm gluten intolerant and tempted to have a go at producing my own pasta. Does it make sense to use an extruder attachment for a kitchen machine to produce e.g. rigatoni or fusilli, or will this never ...
3
votes
1answer
152 views

Why does my colander feel slimy after I use it to drain pasta?

I'd imagine the "slimy" feeling is due to all the starch passing over and through it. But how come it's so hard to clean? Even with repeated scrubbing the slickness can stubbornly remain.
3
votes
1answer
493 views

Cooking pasta in a Pressure Cooker

In recent times I'm experimenting with different techniques to cook pasta, the pressure cooker is an inspiration I had from Davide Scabin (link in Italian), even though he's surely not the first one ...
3
votes
0answers
171 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
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 ...
2
votes
5answers
951 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 ...