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Questions tagged [pasta]

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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Help recalling the name of a recipe?

While in Europe I frequently cooked this wonderful pasta recipe someone there recommended to me, but I've tragically forgotten the name! It started with spaghetti and the second word started with an ...
SuperDialga's user avatar
0 votes
0 answers
77 views

Is poaching a Rotolo necessary when the filling is entirely pre-cooked?

I recently made Marcella Hazan's "Spinach and Ricotta Rotolo" (pg. 224-227) where you're basically making a jelly roll composed of a pasta sheet wrapped around a spinach and cheese filling. ...
Marco's user avatar
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14 votes
1 answer
3k views

Pasta Bar for 250 people

My ladies church group has been asked to cater a wedding dinner. It is a pasta bar for 250 people- 3 kinds of pasta, 3 sauces, 3 toppings (broccoli, chicken, cheese), salad and bread. My question is ...
Marie Niemeyer's user avatar
5 votes
2 answers
4k views

Why is it important to fold the dough three times before running it through a pasta machine?

I have been told to fold fresh pasta when making fresh pasta. Why is it important to fold the dough three times before running it through the pasta machine?
Roger's user avatar
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24 votes
2 answers
3k views

Is the foam on pasta water significantly more starchy than the rest of the water?

Often while cooking pasta I will take out some pasta water to incorporate into my sauce. The purpose is to transfer starches into the sauce to thicken and bind it. Is it better to repeatedly skim the ...
orlp's user avatar
  • 419
4 votes
1 answer
544 views

Should freshly made egg-free lasagna sheets be dried before use?

I've made lasagna sheets before, using eggs and semolina flour (one full egg to two yolks, and enough flour for a very dry dough). These sheets worked well, placed directly into the lasagna without ...
Peter's user avatar
  • 422
0 votes
1 answer
141 views

Does simmering, boiling or roiling boiling water while cooking makes a difference? [duplicate]

So I've seen a few cooking styles when it comes to cooking things in high temperature water. You have people that blast heat at max and get the water to roiling boil, you have people that bring the ...
ThePiachu's user avatar
  • 103
3 votes
1 answer
361 views

Is there an official name for the pasta in between carbonara and cacio e pepe?

Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana. You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that ...
John Doe's user avatar
  • 3,793
0 votes
2 answers
321 views

How can you cook a Spaghetti Carbonara sous-vide?

I'm looking to make my first sous-vide Spaghetti Carbonara. My thinking is that it would be impossible to cook everything in the same pouch together as the dried pasta would not rehydrate. The current ...
Greybeard's user avatar
  • 6,100
11 votes
3 answers
5k views

Good salt:water ratio when boiling pasta

I have found that when adding salt just before adding pasta, that more is better. But how much is too much? What is a good ratio of salt to water when cooking pasta?
Jason P Sallinger's user avatar
8 votes
5 answers
3k views

Can you replace red wine with apera/sherry in a ragout sauce for lasagne?

I am trying to make this lasagne recipe. I have apera¹ in my pantry, which I bought to make stroganoff. Can I use this in place of red wine in the recipe? It may be sacrilegious, but I do not want to ...
Cyber's user avatar
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4 votes
3 answers
4k views

Miracle whip vs. Mayonnaise for Pasta or Potato salad

I am wondering if anybody knows if Miracle whip adds more moisture to your pasta salad vs Mayo. Mine always seems to be swimming in liquid a day later. Also I was thinking that boiling the pasta a ...
Philip B.'s user avatar
4 votes
6 answers
738 views

Why does my IKEA pasta pan take so long to cook pasta?

I have a dedicated stainless steel pasta pan (well I assume that is what IKEA intended it for). It comprises of a pan, unventilated lid and a perforated liner which is designed to be lifted up by the ...
Greybeard's user avatar
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6 votes
2 answers
4k views

How to make Kraft Mac and Cheese Like Ihop

Ihop recently stopped serving their Kraft Mac and Cheese in my area. I have made Kraft Mac and Cheese myself from the box following the instructions, but it never takes as good as the mac and cheese ...
Andrew Murdza's user avatar
1 vote
1 answer
202 views

Steam table - preventing spagetti sauce from burning?

Having debate with friend ... we have spagetti sauce in steam table at 250 f -- with lid off the spagetti sauce evaporates and reduces and burns on side of the steam table pan during duration of the ...
Michael Saikali's user avatar
4 votes
1 answer
741 views

My pasta maker roller has warped

My son was making pasta but stuffed a huge dollop into the roller, which has then caused the roller to roll in an oval shape rather than smoothly; so now I get horizontal 'stripes' in the dough from ...
Gem's user avatar
  • 41
3 votes
5 answers
3k views

How to break mince beef apart for a bolognese, and then brown it

I am able to break mince beef down into a much less coarse material, by putting the raw mince into hot water in a pan, then breaking it apart easily with a spoon. See an example here It appears ...
apg's user avatar
  • 141
0 votes
0 answers
61 views

The recipe says to cook in a slow cooker on medium setting for 5 hours (dry pasta cooking in last hour), but I only have low or high [duplicate]

I want to make a recipe that says to cook on medium setting for 5 hours, with the addition of dry pasta and cheese at the start of the last hour. The recipe says to cook the ground beef before adding ...
Bee Magnolia's user avatar
5 votes
2 answers
3k views

Why does making a pasta require more yolks than whites?

I have looked up numerous pasta recipes and all of them suggest adding a certain number of whole eggs and a certain number of additional egg yolks. I am just curious why we need only yolks? How would ...
Ninad's user avatar
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9 votes
2 answers
3k views

Feeding pasta dough through Kitchen aid roller

The problem I recently bought a Kitchen Aid stand mixer with the 3 in 1 pasta roller/cutter attachments to make fresh pasta. I found a few recipes online, made some dough and when I get to the part ...
orion2112's user avatar
  • 211
1 vote
0 answers
553 views

How much penne pasta for 10 trays (20x12)

I need to make 10 large party trays (20x12) of baked pasta with three kinds of cheese for 200 people. Please suggest the following: How many lbs of pasta I will need per tray? tips to make/boil such ...
Sam's user avatar
  • 41
0 votes
1 answer
138 views

What is the difference between durum whole wheat flour and hard amber durum wheat?

The Meijer brand package description is "whole wheat pasta" and the ingredients are "hard amber durum wheat". The Kroger brand pasta package description is "100% whole wheat ...
Sedumjoy's user avatar
  • 812
2 votes
1 answer
478 views

What is the quality problem with commercial jarred tomato sauce?

Tonight, I made a quick tomato pasta sauce, using canned tomatoes, garlic, olive oil, and basil. And ... it was better than even the $11 jar of fancy gourmet tomato pasta sauce I once bought. It's ...
FuzzyChef's user avatar
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3 votes
1 answer
201 views

Is there any benefit in adding egg to a durum semolina pasta?

I'll be extruding pasta this weekend to use in a constructed food. I have good durum semolina but I'm wondering is whether adding egg will increase the overall strength of the macaroni and spaghetti. ...
bugmagnet's user avatar
  • 133
0 votes
2 answers
499 views

When should I add coriander to macaroni and cheese

I am fairly new to food connoisseurship, so I have a couple of what may appear to some to be stupid questions. Basically, I am making Macaroni Cheese and Garlic Bread for dinner, and I have some spare ...
John Strachan's user avatar
0 votes
1 answer
264 views

Extra-thick pasta machine for udon noodles?

I enjoy making udon noodles occasionally. But the main point of labor & annoyance is hand-cutting the noodles. I would really like a pasta-maker that is thick enough to cut out square udon noodles....
Steven Sagona's user avatar
0 votes
2 answers
1k views

What web sites have recipes for a Philips Pasta Maker Avance Collection

Help! I bought a Philips Pasta Maker. I love pasta and Asian noodles. The first time I used this machine the pasta was wonderful. Ever since, there have been problems. Mostly, the pasta is dry and in ...
Cary Jensen's user avatar
2 votes
2 answers
1k views

Which pasta shape can I make without any equipment?

I would like to try to make fresh pasta. However, I do not have equipment like rolling pins and pasta machines. Is there any pasta shape which I can make without this equipment?
hb20007's user avatar
  • 253
2 votes
3 answers
1k views

Why do some egg products smell like spit and how can I prevent this from happening?

There's a certain gross smell I notice with certain egg products that smells kinda like spit and kinda like a wet dog, very different from the smell of rotten or overcooked eggs. People I've asked ...
Katerino's user avatar
1 vote
1 answer
170 views

Getting the right dough for semolina-water pasta

I'm making pasta from scratch pretty much every day now. Any time I cook long noodles, they break up once I toss them gently in the sauce after boiling. What could I improve to make them stronger? ...
Ryan's user avatar
  • 153
7 votes
1 answer
326 views

Cooking pasta longer to get it al dente?

Up until now I was more than sure that the longer I cook pasta, the more soft it becomes. And if I want to have an al dente pasta, I simply need to cook it 2-3 minutes shorter than I'd cook it to get ...
trejder's user avatar
  • 733
1 vote
2 answers
278 views

Are different pasta shapes easier/harder for factory machines to make?

This weekend, I was shopping at the grocery store and found that the Lasagna was priced at about double per pound compared to other pasta shapes. That got me wondering if different pasta shapes are ...
stats_model's user avatar
10 votes
3 answers
1k views

Why we use bronze die (and not steel) for pasta extrusion?

I found many research papers on differences between Teflon and bronze die for pasta extrusion but there are no comparisons between bronze vs steel/brass/any other metal dies. Why we still stick to ...
infor7's user avatar
  • 111
5 votes
4 answers
4k views

Can you make pasta dough in a breadmaker?

Is it a good idea to buy a breadmaker instead of a food processor for making pasta dough (and bread, obviously)?
Lavandysh's user avatar
  • 584
4 votes
4 answers
2k views

What's the French equivalent of Italian "panna da cucina"?

I've been living in France for a while yet have been unable to find something similar to Italian panna for pasta use. Does anyone know if such thing exists in here?
X HOxha's user avatar
  • 123
1 vote
1 answer
116 views

Is there any risotto-style pasta recipe using eggs? [closed]

The Italians call cooking pasta “risotto style” when you make the sauce in the pasta’s cooking water and just let the starchy water reduce without ever draining it. Is there any such recipe in which ...
Julius Hamilton's user avatar
1 vote
0 answers
272 views

Corzetti / tough and chewy?

I gave corzetti (see Corzetti pasta) a try a few weeks ago. Made the dough by hand and rolled it out with a pasta roller. Used a #3 thickness (see Kitchen Aid pasta roller) which is quite a bit ...
user3533030's user avatar
1 vote
4 answers
660 views

Egg Yolk Sub for Vegan Potato Gnocchi

Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush. Tips from this site may help (ie old potato,freshly baked and riced) with a vegan version but their ...
Pat Sommer's user avatar
  • 5,452
1 vote
1 answer
695 views

High sodium Udon noodles

I am on a low sodium diet. Does soaking noodles with too much sodium and dumping the soak water before cooking reduce the sodium level?
Paula Riggs's user avatar
0 votes
2 answers
452 views

Manual noodle press pasta maker sticking

I recently got a manual noodle press pasta maker and when I used it, pasta came out and started sticking. I tried to flour the pasta maker but the pasta in the middle of the mould still stuck. Olive ...
Joshua's user avatar
  • 1
1 vote
2 answers
5k views

How to cook orzo in oven?

A while ago I had an orzo dish in a restaurant, where the Orzo had been cooked in the oven together with vegetable stock, garlic, herbs, and cherry tomatoes. The waiter said that the trick is to put ...
Hannah's user avatar
  • 803
1 vote
1 answer
3k views

Q: How long should Bolognese sauce be stored in the fridge? [duplicate]

We made a big batch of Bolognese sauce (ground beef, tomatoes, veggies) and are wondering if we should store part of it in the freezer and eat the other part over the next week. What is the optimal ...
shiramy's user avatar
  • 113
1 vote
2 answers
137 views

What is the point of frying and then poaching a sausage?

This recipe calls for first frying the sausage until fully cooked and then poaching it in pasta water. Many other pasta recipes from this vendor use similar technique. What is the goal here? Is it to ...
Kentzo's user avatar
  • 403
1 vote
0 answers
138 views

What type of methylcellulose would be appropriate as binding agent for insect based noodles?

I’m trying to make spaghetti out of insect flour(50% insect flour and 50% durum wheat flour) for my university project. I need a binding agent (gluten alternative) for this, and I thought about ...
Killerbee's user avatar
5 votes
4 answers
2k views

What kind of butter do restaurants like olive garden use for their pasta?

I am trying to make pasta at home that tastes like Olive Garden pasta (which I have with butter instead of alfredo). I believe that the reason that my pasta doesn't taste the same is because of the ...
Andrew Murdza's user avatar
0 votes
1 answer
589 views

How to quickly fill cannelloni tubes with relatively dry mixture [duplicate]

We got some cannelloni delivered by mistake so I'm going to be making this for the first time. Having cooked many other pasta varieties, the sauces look fairly straightforward. However, this ...
Robbie Dee's user avatar
10 votes
1 answer
664 views

Best way to prepare multiple pans of lasagna

I need to prepare ingredients to make three pans of lasagna. Should I prepare one batch at a time, or mix ingredients for the three batches at one time and divide among three pans?
user94407's user avatar
  • 101
2 votes
1 answer
157 views

Lasagna in a sandwich maker

I have some lasagna sheets that I would like to use, and our oven is rather unreliable. Is it possible to prepare lasagna using only a sandwich maker? How could I go about doing this?
Zev Spitz's user avatar
  • 121
2 votes
4 answers
4k views

Should I start timer immediately after adding pasta to boiling water?

When I add cold pasta or ravioli to boiling water, water stops boiling. It needs a couple of minutes to boil again. So, the question is Should I start timer immediately after adding pasta to boiling ...
RedFox's user avatar
  • 121
2 votes
2 answers
107 views

How important are ingredient ratios in pasta-making (as compared to baking)?

It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results. However, there are other situations where ...
Asker's user avatar
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