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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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 ...
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1 vote
1 answer
73 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? ...
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7 votes
1 answer
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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 ...
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1 vote
2 answers
179 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 ...
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5 votes
2 answers
370 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 ...
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5 votes
4 answers
2k 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)?
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4 votes
4 answers
1k 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?
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16 views

Homemade egg pasta dough storage [duplicate]

My Situation I've made fresh pasta from Jamie Oliver's basic recipe for fresh egg pasta, and my family enjoyed it very much. I made it from 600g of flour and 6 eggs, which was bit more pasta dough ...
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1 vote
1 answer
82 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 ...
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1 vote
0 answers
69 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 ...
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1 vote
4 answers
227 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 ...
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1 vote
1 answer
182 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?
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2 answers
117 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 ...
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1 vote
2 answers
184 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 ...
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1 vote
1 answer
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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 ...
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1 vote
2 answers
122 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 ...
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1 vote
0 answers
74 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 ...
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5 votes
4 answers
662 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 ...
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0 votes
1 answer
130 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 ...
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10 votes
1 answer
493 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?
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2 votes
1 answer
108 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?
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2 votes
4 answers
971 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 ...
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2 votes
2 answers
80 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 ...
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0 votes
1 answer
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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 ...
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2 votes
1 answer
193 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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5 votes
5 answers
3k 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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  • 549
1 vote
1 answer
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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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1 vote
2 answers
121 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 ...
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5 votes
2 answers
712 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 ...
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2 votes
2 answers
173 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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0 votes
2 answers
455 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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-1 votes
2 answers
125 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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22 votes
7 answers
7k 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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10 votes
2 answers
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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8 votes
2 answers
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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4 votes
1 answer
175 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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5 votes
2 answers
433 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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1 vote
1 answer
257 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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5 votes
2 answers
747 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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2 votes
2 answers
84 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 ...
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14 votes
5 answers
6k 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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3 votes
3 answers
5k 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 ...
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4 votes
1 answer
152 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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0 votes
2 answers
56 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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1 vote
2 answers
102 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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3 votes
2 answers
61 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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4 votes
2 answers
1k 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 ...
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  • 306
27 votes
1 answer
9k 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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2 votes
1 answer
326 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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1 vote
1 answer
229 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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