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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2
votes
1answer
75 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 ...
6
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3answers
2k views

Impact of using egg yolks vs whites in a spaghetti dish?

I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and I'm wondering how much of a ...
15
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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 ...
3
votes
2answers
84 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 ...
4
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3answers
3k 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 ...
5
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2answers
3k 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 ...
13
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5answers
4k 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 ...
14
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6answers
15k views

When cooking pasta in salted water how much of the salt is absorbed?

Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon). For those watching their sodium intake, how much of this salt will ...
8
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2answers
31k views

What kind of olive oil should I use?

When you cook pasta, something you have to mix the pasta in the pan with olive oil and various ingredients. For example, in this recipe: http://smittenkitchen.com/2010/02/spaghetti-cacio-e-pepe/ ...
3
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7answers
35k 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 ...
17
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2answers
3k 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 ...
-2
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2answers
172 views

How do you cook pasta?

How do you cook pasta and what temperature?
2
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2answers
189 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 ...
2
votes
1answer
110 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 ...
1
vote
1answer
82 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 ...
1
vote
1answer
118 views

Why does pasta dough need to be kneaded for such a long time?

Some dough recipes caution that we shouldn't knead the dough for too long, lest it become too tough to be rolled as thin and wide as the recipe calls for. Why isn't the same thing true about pasta ...
0
votes
1answer
147 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?
4
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2answers
126 views

Sheets of fresh pasta sticking together

I make fresh pasta regularly and it usually works out well. There is one exception. If I make sheets of pasta for lasagna or cannelloni they tend to stick together during cooking so that I have ...
-2
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1answer
64 views

Can coconut milk always and thoughtlessly substitute cream-based/bechamel sauces? [closed]

I'm thinking of a pasta dish with chicken and mushroom. I have some coconut milk to use. I also want to add cheese at the end, because cheese. But I'm worried the coconut milk might be too strong/odd ...
6
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3answers
8k views

What is the optimal method for making box macaroni and cheese?

I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made a few hundred batches, at least. ...
3
votes
1answer
470 views

Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour?

This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very little experience. I've got working with ...
7
votes
4answers
30k views

How do I clean a pasta maker?

I am experimenting with a home pasta maker, and after all the fun comes the cleaning up. My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every ...
3
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3answers
968 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, ...
15
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6answers
21k views

How to substitute eggs in homemade pasta?

I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and animal products from time to time, I would like to ...
10
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4answers
4k views

Cooking pasta in a water boiler

A friend of mine cooks pasta in a modified electric water boiler which has been modified to keep going even after the water placed in it boils. What are some advantages and disadvantages of this ...
6
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6answers
7k views

How can I color pasta during cooking or afterwards, preferably using natural coloring?

My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who. I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? ...
3
votes
3answers
452 views

Could adding oil to boil benefit the taste and texture of the pasta?

Note to mods: this is not a duplicate. I am not concerned about pasta sticking. Note to anyone who wants to stand on their heritage and say only their way is best: I am Italian, I am 45, I have been ...
10
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11answers
155k views

How to deal with “no precooking required” lasagne sheets?

I've always been a bit suspicious of "no-precooking-required" lasagne sheets. What are the benefits and detriments of these sheets? What would happen if you ignore the instruction and cook them a ...
7
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2answers
2k views

Truly long spaghetti

Something I recall from my childhood, but which I last recall seeing about 45 years ago, is long boxes (about 2 feet long, 5" x 5" in square cross section) of spaghetti pasta with very long noodles ...
18
votes
13answers
197k views

What's the best way to tell that pasta is done (when boiling)?

I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thumb. With regular spaghetti, I've tried ...
15
votes
14answers
151k views

Turning regular noodles into no-boil noodles

I've been told by other that you don't need to boil the noodles for lasagna before you assemble and bake it. They claim that you can just lay them out on the pan raw and assemble as usual and the heat ...
15
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4answers
11k views

Can I slow cook noodles?

I’m an avid user of slow cooking due to my schedule and need to budget my meals. I haven’t tried but wanted to know if I could slow cook noodles.
6
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3answers
1k views

Preserving Home Made Pasta

How would one go about doing this? Is it safe to freeze?
159
votes
11answers
126k views

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
0
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1answer
2k 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 ...
0
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1answer
108 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
215 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
votes
1answer
197 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 ...
0
votes
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!
6
votes
3answers
3k views

Why do the inserts in pasta pots not go all the way to the bottom?

I love using a pasta pot/steamer where there is an inner "colander" pot so that you can pull all the pasta out easily. BUT... in all of the ones I've seen, the inner colander doesn't go all the way ...
13
votes
19answers
40k views

Is there a faster/less messy way to stuff manicotti/canneloni?

I've had all the ingredients for stuffed manicotti sitting around in my kitchen for the past 2 days but keep putting it off because I absolutely dread the whole stuffing process. I usually start off ...
1
vote
2answers
107 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 ...
4
votes
1answer
151 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-...
44
votes
8answers
14k 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 ...
0
votes
3answers
122 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 ...
2
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2answers
1k 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
143 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 ...
7
votes
1answer
5k views

Can I make pasta with quinoa flour?

I'm going to be buying quinoa flour and wanted to use it to make up pasta. Is this a direct flour replacement in a typical pasta recipe or are there other changes you need to make?
3
votes
2answers
3k 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 ...
0
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2answers
967 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. ...