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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2
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4answers
8k 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
16k views

What are some seasonings that can spice up a bland frozen chicken alfredo? [closed]

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
2answers
233 views

How do I get rid of plastic smell in rice / pasta?

I bought a number of bags of rice and pasta and stored it in a plastic bin in the basement. I recently grabbed one of those bags of rice and it smells gross, like plastic. Everything in the bin smells ...
2
votes
2answers
106 views

gluten free gnocchi tasting too much like potato

I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple ...
2
votes
1answer
993 views

Pesto after doing a sauce or before?

So I am cooking chorizo+squid pasta/stew and I think a little spoon of red pesto will be great addition to it. I wonder should I put pesto while it's cooking or when sauce is ready?
2
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3answers
150 views

Käsespätzle like the ones in Bavaria

I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making them just like at the restaurant, where no matter ...
2
votes
1answer
6k 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
1answer
355 views

Why does the pasta I make with my extruder always stick together?

I've tried a few times now to make pasta with my Kitchen Aid extruder and EVERY time it sticks together and tears when I try to separate the strands. What am I doing wrong? I am new to homemade pasta ...
2
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3answers
2k views

Preparing spaghetti without boiling water

I saw a commercial on televison for preparing spaghetti without boiling the noodles, just place them in water for about on hour. Can this be done?
2
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2answers
7k 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
2k views

How do I keep my zoodles from being too watery?

Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins, but they still release a lot of water. I would ...
2
votes
1answer
616 views

Can you and how do you melt quark cheese into bechamel?

I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would like to use specifically is the Polish ...
2
votes
2answers
620 views

Non-Quick Cooking Couscous - Is that a real thing anywhere?

To me a big part of the fun of cooking meals traditional elsewhere is to do it "right". So I'd like to try to approximate using a couscousier as I play with my new North African ingredients. Almost ...
2
votes
1answer
2k 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 ...
2
votes
2answers
13k 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?
2
votes
1answer
10k 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
3answers
170 views

can you cool manicotti noodles off completly before stuffing

Can I cool off the manicotti noodles completely before stuffing them?
2
votes
1answer
314 views

How do I tell bucatelli pasta size and thickness

I am trying to find Bucatini pasta. I don't want the really thick one...I have seen it with #14, #16, etc.Which ine is the smaller diameter?
2
votes
1answer
467 views

Is there pattern to stack lasagna?

I've been cooking lasagna at least twice a week, but I still haven't been able to come up with a flavor that makes me "happy". Is there a particular way to stack lasagna for full flavor? Say: first ...
2
votes
4answers
137 views

How does good pasta dough feel to the touch?

I have just been given an Imperia Pasta Roller as a present and have wasted no time in trying to make pasta. As advised in the instruction manual, I have made a small batch of pasta just using water ...
2
votes
1answer
70 views

How to prevent Italian style rice pasta from sticking to the pot?

Every time I cook Italian style rice pasta the whole pot becomes "starchy" and some of the pasta always gets stuck to the pot. Is there a way to prevent this from happening?
2
votes
1answer
285 views

How to package fresh pasta and fresh pasta sauce

I want to start selling my pasta sauce and fresh pastas (gnocchi and tortellini) in refrigerated compartments of departmental stores. Does any one know how stores package their sauces and fresh pastas?...
2
votes
1answer
111 views

Hand made pasta with wholemeal flour

I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour. However, I noticed the following things when making it. It took a good half hour (and ...
2
votes
1answer
965 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 ...
2
votes
3answers
1k views

Using homemade pasta instead of dried in a bake

I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made ...
2
votes
3answers
437 views

Using white wine in the cooking

Once I was in an italian restaurant where you could see the chefs cooking. My friend ordered a a pasta whose sauce was made of vegetables red meat and white wine. As far as I could remember he cooked ...
1
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5answers
4k views

Pasticcio vs Lasagna

What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both need to be baked (as far as I know) but honestly, ...
1
vote
2answers
552 views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ...
1
vote
4answers
1k views

How do I heat up rice and pasta at work?

I want to heat up rice or pasta at work so I can have a hot meal with rice and chicken or pasta and chicken. There is a microwave there - can I use that?
1
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3answers
9k views

How to prepare dried tortellini?

I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just load as much as you need, and get the ...
1
vote
2answers
2k views

Can I cook pasta without heating it up… ever?

More of a survival question than anything. I have a bag of dried pasta, a plastic container, a can of tomato sauce, and some salt, and I find myself out in the wilderness with no heat to speak of. ...
1
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3answers
3k 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 ...
1
vote
2answers
153 views

How do you store cooked pasta without losing the bite?

When I cook pasta I usually drain all the water and keep about a cup of pasta water so I could loosen up a sticky pasta or bulk up a sauce. But spaghettini or capellini is too thin so it breaks up ...
1
vote
3answers
87 views

Why pasta keeps always damp and moist when I cook it?

Boiling pasta in itself is easy - however, there's a problem I could never avoid or solve. When I judge the pasta is ready, I pour the unnecessary water out of the vessel, though even if I use a ...
1
vote
4answers
385 views

How can I best dry homemade extruded pasta?

I've been experimenting with extruded pasta. I want to try to dry it so I don't necessarily have to make it the same day as cooking it. Once extruded, how long should I leave it out to dry? ...
1
vote
3answers
4k views

How can I store wonton wrappers in the freezer?

I have found that authentic frozen egg roll wrappers from an Asian food store work well for canneloni and ravioli. Just thaw, fill, and roll. You can cut them to any desired length. Also, frozen ...
1
vote
3answers
2k views

traditional italian pasta: with or without eggs?

I read that in the north of Italy they would use eggs in their recipes (the recipe to make the pasta itself). Is it an actual tradition or is it just a recent trend? I always thought that the pasta ...
1
vote
2answers
991 views

Using whole wheat flour instead of all purpose and semolina

I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all purpose and semolina flour. I know the taste will be a little different but can I ...
1
vote
1answer
40k views

How do I reheat a casserole in the oven?

How long and at what temperature should I reheat a pre-baked casserole or pasta dish for 8 people (9x12) that I am taking to a luncheon?
1
vote
3answers
16k views

Can you freeze egg noodle pasta?

I recently made fresh egg noodle pasta. I made too much! Can I freeze it? I have tried freezing other kinds of pasta but am skeptical of freezing egg noodle pasta. What should I do?
1
vote
3answers
5k 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
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2answers
74 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
1
vote
2answers
371 views

Can pasta salad be preserved long-term?

Can I preserve pasta salad in bottles that can last for months? The ingredients are cooked pasta shells, diced onion, diced green and red pepper. The dressing is: boiled together: vinegar, sugar, ...
1
vote
1answer
134 views

Fresh pasta work surface

Is there any risk damaging my nice large Boos cutting board to make fresh pasta on? Each recipe/video/tutorial I see on fresh pasta just says "work surface", but does not mention how to properly ...
1
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2answers
8k 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
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1answer
293 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
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1answer
79 views

Does it matter if I add cornstarch to my sauce instead of pasta water?

Since it is starch in hot water in both cases, I wonder why starchy pasta water is so prized over adding (trigger warning for Italians) warm water and cornstarch when tossing pasta.
1
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1answer
72 views

How to keep pasta hot, yet not sticky in crock pot?

We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not sticky, but not for hot.)
1
vote
1answer
85 views

How to transport fresh ravioli to office potluck?

I made some fresh ravioli to take into an office potluck. I only have access to a microwave at work to reheat the food. I also don't want my ravioli to stick to each other once cooked. I'm thinking of ...
1
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1answer
65 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 ...