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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.

6
votes
4answers
25k 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 ...
2
votes
1answer
85 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-...
42
votes
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 ...
0
votes
1answer
47 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 ...
0
votes
3answers
95 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
vote
2answers
203 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
votes
3answers
109 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
1k 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 ...
-2
votes
2answers
108 views

How do you cook pasta?

How do you cook pasta and what temperature?
0
votes
2answers
160 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. ...
14
votes
11answers
134k 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 ...
13
votes
19answers
37k 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 ...
4
votes
1answer
155 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 ...
1
vote
5answers
154 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 ...
11
votes
1answer
12k views

Can I use ocean water to cook my pasta?

It is said, that the water you use to cook pasta should be as salty as ocean water. So can I simply use ocean water to cook my pasta without adding salt to it?
0
votes
1answer
187 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 ...
5
votes
2answers
217 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
votes
1answer
49 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 ...
34
votes
5answers
12k 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
vote
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?
6
votes
5answers
17k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
6
votes
5answers
348 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. ...
28
votes
7answers
147k views

What does al dente really mean?

Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. ...
15
votes
1answer
45k views

How much water does pasta absorb when it is cooked?

How much water will dry semolina pasta absorb when it is properly cooked? For example, how much water would one pound of farfalle or spaghetti absorb? I am guessing the shape of the pasta doesn't ...
0
votes
1answer
76 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?
12
votes
4answers
47k views

What is the difference between noodles and pasta?

Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a language question than an actual food question.....
0
votes
0answers
38 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
398 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
vote
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
votes
1answer
90 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 ...
10
votes
3answers
7k views

How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?

This shape of pasta easily nests inside each other. A lot of times if you just pour it directly from the bag/box into boiling water, you will get stacks of them together. Once they are cooking this ...
7
votes
9answers
7k 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 ...
-1
votes
2answers
123 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
votes
3answers
221 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, ...
1
vote
2answers
388 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
149 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?
2
votes
1answer
123 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 ...
0
votes
2answers
63 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
500 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
votes
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
85 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 ...
1
vote
1answer
483 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 ...
12
votes
6answers
15k views

How do I stop homemade Ravioli from going soggy? (storage issue)

Last week I made some Pumpkin Ravioli. The filling was a bit moist, but nothing excessive. The problem is, that obviously, I don't want to be stuffing ravioli immediately before they go into the pot....
9
votes
12answers
203k views

What can I use as a replacement for ricotta or cottage cheese in a lasagna?

I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth. However, most of the recipes I have seen for lasagna involve using one or ...
0
votes
2answers
238 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 ...
6
votes
6answers
46k views

Could rice or pasta be cooked without hot water?

I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
4
votes
3answers
16k views

Why do stuffed shells recipes include eggs?

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
14
votes
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
vote
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?