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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1answer
48 views

How to master homemade pasta? [closed]

I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy" when compared to store-bought pasta (I mean the ...
2
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0answers
72 views

What is the difference using plastic or bronze mould for pasta maker?

I want to understand the difference in using plastic or bronze mould for my Philips 200W pasta maker. There is option to get a bronze or plastic mould for my machine. I have read the bronze will give ...
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5answers
2k views

How is this lasagna pasta supposed to be cooked?

I will try to do lasagna and I have doubts about how to deal with the pasta. The bolognese and bechamel sauces are fine (at least I know how to approach them). The problem I am having is with these &...
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1answer
94 views

Do I need to let ravioli made with fresh dough dry?

I'm discovering the universe of fresh pasta, and I saw that many people let the pasta dry. Does that apply to raviolis too?
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2answers
71 views

Choosing between semolina and non-semolina durum flour

I have a big confusion between flours, aggravated by the fact that I do not live in an english-speaking country and labeling and translations are confusing. I like fresh pasta and have experimented ...
5
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2answers
642 views

What is the best way to cook pasta made from quinoa,amaranth, and brown rice?

I am not sure if this is on topic but was wondering if there is some "trick" to cooking this pasta. That is my question in a nutshell. The package direction say to boil for 10 min. which I ...
2
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2answers
145 views

What is the best way to keep fresh food good for a long trip?

I would like to buy a few meals from a restaurant that would then later be reheated. What would be the best way to safely transport pasta for 10+ hours while maintaining freshness and quality? I was ...
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2answers
166 views

Benefit to covering pasta while cooking?

Taking a quick poll of several bags of pasta in my kitchen, about half recommend keeping the pot covered while cooking1. This is not very convenient for me, as I don't have a good tightly fitting lid ...
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2answers
80 views

Can alfredo pasta be made in mixed sauce?

Is it possible to make alfredo pasta in mixed (both red and white) sauce? Is alfredo pasta the same as pasta made in white sauce?
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7answers
5k views

What's a good substitute for basil in pesto sauce?

I'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food processor. Unfortunately, I can't find basil where I ...
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2answers
1k views

Processed cheese in pesto

I have a full grown Basil plant at my home. So I am planning to make a Basil recipe, though I have never made one. So I decided to make pesto pasta. However due to the pandemic, the nearby shops have ...
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2answers
2k views

What is the difference between 100% whole wheat pasta and 100% whole wheat couscous?

I google the ingredients list and one says 100% durum wheat the other says 100% whole wheat. I still don't see any difference? Does anyone else? If they are the same then couscous is just pasta?
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1answer
156 views

With vs without egg fresh pasta cooking time

If you have identically sized/shaped/thickness of fresh pasta noodles, with egg and without, is there any difference in cooking time? My son and his girlfriend are vegetarian and vegan, so I'm looking ...
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2answers
372 views

Pasta machine rolls dough wider than machine

I have a (admittedly rather cheap) pasta roller that I try to use fairly regularly. The issue is that when I am rolling it out,the dough keeps getting wider, not just longer, beyond the size of the ...
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0answers
55 views

black lines/grease on my pasta when going through roller on my Kitchen Aid

My Kitchen aid is a little over one year old. I recently started using the pasta attachments, specifically the roller. This was the 3rd time I have used it and it always comes with black lines/...
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1answer
160 views

What are the grades of Italian pasta?

I'm a Russian student. I'm writing a report about Italian pasta. There is no information on the Russian web sites, so guys, help me, please. I need to learn more about the grade/quality of pasta. What ...
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2answers
589 views

How to roll pasta thinly by hand

Last weekend, I made some fresh pasta without a pasta machine. I used a simple recipe of 200g AP flour, 2 large eggs, ~1 tbsp olive oil and a pinch of salt, kneading by hand then resting the dough (...
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2answers
67 views

Pasta rolling machine

Apologies in advance if this is a question that has been asked before but I can't see anything. I have a past rolling machine and I am comfortable with the pasta dough making. My problem sits with ...
14
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5answers
5k views

What is the benefit of a pasta pot with an inset?

All my life I’ve cooked pasta in regular pots. The most fancy thing I had in regards to pasta cooking was a pot with little holes in the lid and a locking mechanism, so that you could use that to ...
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3answers
669 views

Alternatives to Broil?

I have taken up cooking while stuck in quarantine and wanted to know if there's an alternative to broiling. I have seen plenty of recipes which recommend broiling but I don't have a broiler. Any ...
4
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1answer
127 views

Can I laminate pasta dough with meat?

I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume you wouldn't want to do it with uncooked ...
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2answers
52 views

Can fermented products (yoghurt, creme fraiche etc) be added to a ravioli filling?

If not, why not? (From a science point of view if possible :))
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2answers
78 views

Why are my homemade Manicotti Shells doughy?

I handmade fresh pasta sheets for my manicotti recipe. Without cooking the pasta sheets in boiling water I stuffed the sheets (shells) with the cheese filling, topped with tomato sauce and cooked ...
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2answers
59 views

Any tips/resources/guidelines for making homemade pasta with other flours/grains?

I've made homemade pasta with AP, 00, semolina, and durham flour. Now, I'm interested in experimenting with incorporating farro (because I had a great farro pasta dish at a local restaurant) or rice ...
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2answers
629 views

Why does industrially produced tagliatelle come in nests?

I can buy industrially produced tagliatelle only in nests¹. Why is it delivered in this form? Some considerations I made myself or found in a dissatisfying Reddit on the subject are: It might be ...
27
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1answer
8k views

What are the tiny white self-moving objects on pasta?

So, a lot of pasta I've bought lately came with some white substance. At first it looked like uncooked starch or something. But when looking closely I noticed it was MOVING ON ITS OWN. After a while ...
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1answer
228 views

What can pasta absorb from the water it's cooked in?

I know you're supposed to put salt in the water when you're cooking pasta, both to aid in anti-starch gelation and to add flavour. This got me thinking - what ELSE can pasta absorb from the water it ...
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1answer
132 views

Why do you add couscous to boiling water?

All recipes for couscous I've seen instruct to add the couscous to already boiling water. Why is that so? What difference does it make if it will be added to boiling water or cold water on the stove?
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0answers
73 views

Keeping cooked pasta, chicken, beef, shrimp, and rice edible for at least 5 days [duplicate]

I am trying to meal prep for the work week. I have come up with recipes that meet my calorie goals, and I am trying to make them in advance. I have tried this in the past, but what I noticed is that I ...
4
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3answers
1k views

Cooking pasta in water temperature range?

I'd like to know what is the temperature range in which pasta can be cooked in water. I'd be interested in this in order to waste less energy/heat as opposed to cooking it in rolling boiling water and ...
2
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1answer
253 views

Pasta water usable with lentil pasta?

I'm planning on making a pasta dish tonight that uses the pasta cooking water in the sauce. Something like cacio e pepe. The pasta I've got is the high protein pasta that they make out of lentils or ...
2
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3answers
163 views

Should I salt water for cooking pastas based on the volume of water or amount of food?

I was wondering if I should estimate the amount of salt I need proportionally to the volume of water or to the amount of pasta?
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2answers
3k views

How to prevent dumplings from sticking together

I tried cooking dumplings for the first time a while back. Now I am trying for the second time. Last time I made them, I used fresh pasta wonton wrappers. I set the edges of the wrappers and then ...
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1answer
120 views

Why does homemade pasta using wholemeal flour break easily as compared to all purpose flour?

Why does wholemeal pasta break more easily than pasta that is made from all-purpose flour?
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3answers
3k views

How long can I hold spätzle in ice water or drained?

When making spätzle, it is common to chill each batch in ice water to stop the cooking. I need to make spätzle as part of a large feast for 10 people; I'm wondering if I can just leave the spätzle in ...
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2answers
94 views

Red ptitim (pearl couscous)?

I used to work in an office by a restaurant that served red ptitim - Israeli-style pearl couscous, today are cooked in some sort of tomato sauce and come out red tainted - but not wet: i.e they're not ...
22
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5answers
7k views

Test if two foods are the same

I'm Italian, now living in the US for some months. As you may know we like pasta. I tried Barilla here, our best known pasta brand. Well.. the taste seems a little bit different to me. It is ...
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3answers
1k views

Flour vs cornstarch for keeping fresh uncooked pasta from sticking together

I am planning on making my first batch of fresh pasta soon and have been researching all of the steps. One of these steps is to dust a bit of flour on fresh pasta dough to make it easier to work ...
3
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1answer
787 views

Traditionally, why are 'pasta bowls' wide and shallow?

I was curious as to why they're marketed as pasta bowls in the UK, and it's because they're frequently used for pasta (obviously). Buy why are bowls used for pasta traditionally wide and relatively ...
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3answers
198 views

Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while

How do I keep the pasta from absorbing all the liquid?
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1answer
126 views

Make ahead Chicken Piccata

I have a recipe for Chicken Piccata my whole family really likes. We are having a couple guests over tomorrow, and I'd like to make this recipe, but make it ahead. The guests are people we don't know ...
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2answers
2k views

Is there a way to handmake alphabet pasta?

Is there a way to handmake alphabet pasta? I want to make the small pasta the is shaped into letters that is sometimes used for alphabet soup for kids. It's usually about half a cm in length. And I ...
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2answers
264 views

Can a pasta pot be used for cooking sauces?

I am considering buying a pasta pot, such as the All-Clad 6807 SS Copper Core. Can I remove the colander and just use the main body to cook tomato sauce? Or can it only be used for water-based ...
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5answers
6k views

How do I stop all the sauce from being absorbed and the pasta going soggy?

I have to make a pasta bake for 20 people take it to the meeting 6 hours before it will be reheated for dinner. How do I stop all the sauce from being absorbed and the pasta going soggy. Thanks ...
17
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2answers
4k views

Does squid ink pasta bleed?

Will the black color from squid ink spaghetti bleed onto other ingredients? I was recently given a package of squid ink spaghetti. I haven't used it before and I want to try something creative. I ...
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2answers
1k views

My Alfredo sauce always ends up gooey

I’ve been trying to make authentic Alfredo sauce using this recipe. I’m normally pretty good with sauces, but this one is eluding me. I simmer the pasta water and melt the butter, and everything ...
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1answer
968 views

Leftover Uncooked Pasta Dough

I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or two it started turning darker which I ...
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1answer
171 views

How do reduce the sourness of pasta cooked with peppers?

I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana peppers are sour by nature, or because ...
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4answers
380 views

Is spaghetti and bechamel sauce an authentic Italian dish?

I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistaken for carbonara since its creamy white. ...
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1answer
174 views

Will cooking tagliatelle in squid ink turn it black?

I am planning to make squid ink pasta, but I do not have pasta machine. Since I am lazy, I want to boil dried pasta in squid ink water. Will it turn black...or not black enough?

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