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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8
votes
5answers
28k views

How can I make my cheese sauce creamier?

I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. To make the cheese sauce, I put milk and ...
5
votes
2answers
21k views

How do I keep my zoodles from being too watery?

Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins, but they still release a lot of water. I would ...
2
votes
7answers
13k views

Pasticcio vs Lasagna

What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both need to be baked (as far as I know) but honestly, ...
1
vote
0answers
72 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
votes
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
votes
3answers
155 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?
2
votes
1answer
94 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 ...
7
votes
10answers
9k views

Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?

When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the storage container the next day. Does anyone ...
10
votes
11answers
17k views

What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?

After cooking pasta, I typically drain it in a colander. I have found the starch residue in both the cooking pot and particularly the colander is difficult to clean without hand scrubbing it. I am ...
44
votes
8answers
20k views

Pasta: is simmering equivalent to roiling boil?

I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat transfer would remain the same regardless ...
2
votes
2answers
331 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 ...
1
vote
1answer
88 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?
12
votes
4answers
65k views

How to store homemade pasta without freezing

I'm curious how to make pasta (and in this case I'm talking about say, spaghetti, angel hair, shells or lasagna noodles, no filling) and store it dry like I would find in a box at a store. I would try ...
1
vote
1answer
73 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 ...
4
votes
8answers
39k 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 ...
3
votes
2answers
5k 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 ...
80
votes
31answers
389k views

How can I keep pasta from sticking to itself?

Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)? ...
12
votes
6answers
16k views

Do I need to cook the meat filling before stuffing ravioli?

I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested). Now I'm onto the meat. Its a pork, beef, and veal mixture. My question is, do I ...
7
votes
2answers
603 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 ...
7
votes
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 ...
7
votes
5answers
35k 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 ...
17
votes
7answers
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 ...
12
votes
5answers
55k views

Cooking pasta in the microwave

I have a microwave "pot" that I use for steaming vegetables. The instructions say it can also be used for cooking pasta, which seems sacrilege to me. Does anybody know if the result would be a good al ...
22
votes
5answers
6k 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 ...
0
votes
3answers
222 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 ...
1
vote
4answers
6k views

Oat Flour for pasta not rolling well?

I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3 cups of oat flour : 4 eggs ratio, ...
1
vote
1answer
325 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 ...
1
vote
2answers
4k 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?
5
votes
3answers
182 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?
33
votes
6answers
166k views

What is the correct water to pasta ratio?

I have heard one should use a lot of water when cooking pasta; how much water should I use?
10
votes
5answers
5k 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 ...
2
votes
1answer
94 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
votes
3answers
3k 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
votes
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
131 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
votes
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
votes
2answers
6k 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 ...
12
votes
5answers
5k 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 ...
8
votes
2answers
33k 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/ ...
17
votes
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 ...
-2
votes
2answers
187 views

How do you cook pasta?

How do you cook pasta and what temperature?
2
votes
2answers
321 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
117 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
104 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
155 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
157 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
votes
2answers
277 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
votes
1answer
72 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
votes
3answers
10k 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
547 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 ...

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