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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.

0
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1answer
86 views

what weight to use when weighing pasta for dieting purposes?

I presume that, ceteris paribus, the same amount of pasta cooked is significantly heavier than the same amount uncooked. So what is the standard?
0
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3answers
165 views

Is fresh pasta just good marketing? [closed]

I noticed some questions about fresh Lasagne sheets and it reminded me of something I heard, but sadly too long ago to be able to attribute although probably a chef on TV (I'm un the UK), and that was ...
2
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1answer
175 views

I err.. made pan fried gnochi and it tasted like pancakes

I made pan-fried gnocchi for the first time today. I used the following: Wholemeal plain flour Leftover baked potatoes Salt A single egg. I ran the potatoes through a cheese grater because I don't ...
2
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2answers
129 views

Why is bolognese cooked for so long?

Most bolognese recipes advise to simmer the sauce for 4 hours, some even advise to simmer longer than that. Until I heard about that, I had a recipe, which was a total of maybe 45min of cooking, ...
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0answers
67 views

Cooking large qunitities

We cook 35 loofa pasta for a spaghetti feast we have a problem keeping pasta from drying out How should this be done to keep pasta firm looking an d not drying out.This is what we do Cook pasta ,rinse ...
0
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0answers
26 views

Does a thawed frozen entree rot? [duplicate]

I left an Indian cuisine frozen entrée out and I left for two weeks. Will I come home to maggots? I heard Frozen foods can't produce maggots. Please help!
4
votes
1answer
114 views

How to mix parmessan (or any hard cheese) into oil sauce

When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it. However, is there anything I can do when working with oil-...
1
vote
2answers
85 views

Are egg-less pasta typically made with durum flour?

When making an egg-less type of Italian pasta, which type of flour should I use for the dough? And why? Or, can you make decent egg-less pasta using all the same types of flour from pasta recipes ...
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3answers
106 views

Does addition of tomato puree make the oil component of sauce less lubricating?

I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Wherever the oil goes thereafter so will ...
1
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2answers
344 views

Why can't you reheat pasta in a microwave, grill, or wok?

I understand that to reheat pasta it must be done by boiling in water. Why must this be the case? Why can't you just microwave it, stir fry, or even quickly grill it?
-4
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3answers
129 views

What are the minimum ingredients for a pasta sauce?

I want my pasta to absorb a sauce which consists of herbs and spices only. What are the minimum ingredients that are needed for this? for example do you really need oil, tomatoes, onions or is one ...
44
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8answers
13k views

If you add spices to boiling pasta, will it absorb spices/flavours?

If you are cooking pasta via simmering, and you add some spices e.g. pepper to the pot, will the pasta absorb the spices/flavors or will the spices just go to the top of the pot and not really get ...
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2answers
118 views

How do you cook pasta?

How do you cook pasta and what temperature?
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2answers
290 views

Must I store uncooked pasta in an airtight container?

With things like uncooked chapatis, if you don't put them in airtight packaging, they become tough and dry. I imagine that this is because they've already been mixed with water and chemically changed. ...
4
votes
1answer
168 views

Which pasta should be used for what sauce?

As I understand it, the philosophy of what pasta to choose depends a lot on the sauce. With bolognese, you have a heavy sauce, with fairly large meat particles and tomato parts. This means, that you ...
5
votes
2answers
222 views

Why is the pasta often cooked in the sauce in al'arrabiata recipes?

I looked up some recipes for pasta al'arrabiata, and one part I find a bit confusing is that most of them finish cooking the pasta in the sauce. So you cook the pasta separately until it's almost done,...
2
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1answer
63 views

How do you properly cook stuffed cannelloni?

Up until now when I made cannelloni I stuffed it with meat. Now was the first time I made it with cheese and here are some problems I have discovered: The cheese melts during cooking and escapes the ...
1
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0answers
28 views

Rice lasagna cooked ahead

I am using rice lasagna noodles and wonder if I can assemble it tonight to use tomorrow night. Should I fully cook the rice lasagna noodles?
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5answers
166 views

Pasta cooking time vs. box instructions

I understand that it is hard to define when pasta is properly 'cooked'. It's a subjective topic. But I think that 'really not cooked enough' is a state that most of use would agree on. I noticed ...
6
votes
5answers
356 views

Why isn't “pasta” water salted in Chinese cuisine?

I'm American-born Chinese and my parents never salt the water in which they boil noodles and there's never been an issue - at least with my palate - with seasoning or the texture of the noodles w.r.t. ...
0
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1answer
102 views

How do I keep boiled pasta from getting sticky overnight?

When I boil pasta and store it overnight in the refrigerator, it sticks to itself. Is there a way I can avoid this stickiness?
0
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0answers
41 views

Is it good to add salt or oil to pasta water [duplicate]

Is it necessary as should i add salt or oil to the pasta water when it comes to the boil as before i add the pasta??Does it really effect the outcome of the pasta at all?
0
votes
1answer
938 views

How much does fresh pasta yield when cooked?

While I know the yield for dried pasta, I cannot find the yield for fresh pasta, which I know is different from dried. (My goal here is actually to calculate calories for fresh pasta based on the ...
1
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3answers
1k views

What pasta sauces can I make that don't include cheese? [closed]

I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make. However, many of these recipes involve cheese and/or milk, but I'm sadly ...
0
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1answer
132 views

When should or shouldn't you use pasta water? [duplicate]

Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta ...
34
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5answers
13k views

Should pasta be started in cold or boiling water?

There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which method is the best to cook pasta? Does ...
-1
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2answers
127 views

Why do pasta leftovers lose flavor and creaminess in the following days?

I don't expect pasta to be el dente out of the fridge. However with red sauces it seems like there is way too little sauce and too much fat at the bottom and not on the noodle. When I combine the ...
0
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3answers
292 views

How much salt does pasta absorb compared to rice?

Apparently if you cook both pasta or rice in salty water both will absorb salt. It seems to me the salt changes the taste of the pasta more than it changes the taste of rice though I could be wrong, ...
2
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1answer
126 views

Does pasta boiled in tap water absorb chemicals?

Apparently chlorine goes with boiling but I'm not sure if this is true. However I know that chloramines also exists in tap water and concentrate more with boiling. Will the chloramines absorb into ...
1
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2answers
749 views

What is the thick white substance in my pasta water?

As you can see in the pic, the water in my pasta has a thick white substance. All I did was water, pasta, salt, boil. What is this substance? Is it a sign of overcooking, should the well cooked ...
-1
votes
2answers
155 views

Is there a way to make pasta dry rather than watery?

After I boil and strain pasta it tastes watery unlike rice which can be dry if you don't use too much water. Is there a way to make pasta dry too?
0
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2answers
64 views

Newbie to Dutch Oven

I just bought a dutch oven and was wondering if I can use that instead of a larger pot for pasta. Can you also bake casseroles in it?
3
votes
1answer
758 views

How to soak no boil lasagna noodles in water without them sticking to each other?

I like to soak no boil pasta noodles in water before layering them since it gives them a special taste. However the noodles like to stick to each other in whatever container i put them in. How do you ...
5
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3answers
2k views

It seems, acidity prevents pasta from being overcooked?

Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done. But today I've tried to cook pasta in the sauce. Sauce: pepper + onion + garlic + flour + ...
-2
votes
1answer
91 views

Is there any difference between wholewheat pasta and wholewheat sphaghetti besides the shape?

I'm asking about the plain food as you would buy from the shop which has no extra ingredients. It seems to me they are both pure wheat just in different shapes. Is that correct or has one been ...
0
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2answers
267 views

What is the traditional way to layer a lasagna?

I am following this recpie to make a lasagna (minus the ragu because jewish law) and I always wonder how to best layer the lasagna. Below is a picture of how I layer my lasagna. Is this the correct ...
3
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2answers
2k views

How much water to use when cooking pasta in an Instant Pot

The de facto Instant Pot manual at hippressurecooking has a page on cooking pasta but doesn't explain how to determine a proper amount of water to use when cooking pasta. Figuring out the liquid is ...
1
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1answer
582 views

Egg pasta vs. water+semolina pasta texture

I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that made with eggs. Is it supposed to be like ...
14
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1answer
1k views

Does traditional Pesto Genovese contain garlic?

.. I'm hoping a native Genoan can tell me. Every recipe for Pesto Genovese I've found out there includes a fair amount of garlic. But I barely cook the sauce. I really just warm it through, tossing ...
1
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1answer
69 views

Can meat flavored tomato sauce be used without heating?

I saw similar questions but I can't comment as I'm new. Is there any tomato sauce with meat chunks? Can those be used without cooking?
4
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1answer
2k views

Avoiding clumps in cacio e pepe?

I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm using only two cups of microplane-grated ...
7
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4answers
2k views

Pasta maker: Spaghetti sticking after rolling

Love to check out the threads on the board, now finally decided to make an account in the hope some of you could help me out. Recently started and dough-making is going quite well now. In the below ...
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0answers
57 views

Homemade Marinara Sauce: Shelf-Life and Reheating Question [duplicate]

I just made marinara sauce yesterday, sauced some pasta with some and put the rest in a mason jar. How long can I expected this to stay fresh? It's completely sealed-off in a mason jar, I used canned ...
0
votes
1answer
207 views

Quantity of Orzo when using other ingredients

I am making an orzo salad, and I am adding Rotisserie chicken, green onions, cherub tomatoes artichoke hearts, lemon juice and zest as well as herbs. I am making this for a BBQ party with apprx. 25 ...
1
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4answers
165 views

Why wine _before_ butter in shrimp scampi?

According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic slices, add white wine and let the alcohol ...
2
votes
4answers
275 views

How do I get rid of excess flour on my dried pasta shapes?

I dried some cavatelli I made with egg dough (I know it's usually made with AP, semolina and water but I was improvising), however, I had to add some excess flour around the shapes to prevent them ...
2
votes
4answers
885 views

Tips for cooking pasta twice

I would like to cook pasta twice, with a cooling phase before the second cooking. Unfortunately, I’ve found that reheating pasta isn’t easy: I would like to keep it al dente and prevent tangling/...
3
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2answers
182 views

Spaghetti noodle issues

I need to cook spaghetti for about 70 people. How do I cook up the noodles that morning and avoid soggy or stuck together noodles? I am assuming my heating option at this event will be the portable ...
3
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3answers
289 views

Can I blend pasta and add water to make bread or pizza dough?

I am inspired by this video. In the video, the person blends some pasta and adds water, and the result looks like dough. Can it be used as bread or pizza dough?
6
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1answer
418 views

Bulk ingredient for keto/low carb flour substitute mix with gluten

Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carbohydrates thanks to the high amount of ...