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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.

2
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3answers
3k views

My pasta keeps sticking together

I make my own pasta and love the recipe I use, it tastes delicious and is very versatile. It makes awesome ravioli but whenever I do just plain noodles they all clump together when cooked. I had this ...
3
votes
2answers
557 views

How to make, store, and reheat angel hair pasta for 250 in a tiny church kitchen

My wedding is coming, and our main course is angel hair pasta with red sauce or white sauce, and add-ins which are cubed grilled chicken and broccoli florets. We are feeding 250 from age 2 up to age ...
15
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4answers
9k 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.
2
votes
4answers
1k views

How to keep a lunch box fresh for more than 2 hours?

I've been searching about making a lunch box. From what I searched, food is usually safe for up to 2 hours after it was taken from the fridge (pasta, hardboiled egg, etc). However, if commuting takes ...
2
votes
2answers
3k views

If I have too much fresh pasta, should I cook it up or store it as is?

I overestimated the amount of fresh ravioli (cheese and wild mushroom, if it matters) I'd need when buying from the local pasta shop, and ended up only cooking half of it for our meal. Assuming we'll ...
6
votes
1answer
668 views

What needs to be added to quinoa flour make it “behave” like all-purpose flour?

I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate them into my diet in a healthy way. ...
0
votes
1answer
2k views

How to thin Chicken Alfredo sauce?

I wanted to try something new with chicken breasts, came across Chicken Alfredo which seems pretty simple. However, the two times I've cooked Chicken Alfredo the sauce seems to come out rather thick ...
0
votes
1answer
3k views

Shelf life of dried egg pasta & pasta hanger or fridge?

I have gleaned that fresh pasta (egg and flour) can be "left on the counter to dry". My question is, how soon will the dried fresh pasta go bad. Secondly, where should dry pasta be stored? In the ...
0
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1answer
59 views

Cutting sugar in savory butternut squash dishes

In making savory dishes--specifically ravioli or soups, I find the sweetness of the butternut squash to be a little much. I typically roast the squash with onions, and this only concentrates the ...
4
votes
5answers
1k views

Cooking pasta: when to salt?

So, I have always been salting the water first when cooking pasta. Another amateur cook friend insists on salt after boil because it raises boil temperature elsewise. I keep telling him I don't care ...
1
vote
4answers
254 views

Can handmade pasta be more than just flour + eggs?

I'm getting into making my own pasta, and the recipes I see are basically: Mix eggs and flour together, roll/cut/cook I'm wondering if there are ways to make the pasta any fancier/tastier? Or do ...
3
votes
1answer
2k views

Is using a frying pan to boil water for pasta a good or a bad idea?

I just found out how my girlfriend makes pasta: She uses a (non-stick) frying pan to boil the water. I told her she should use a cooking pan. When she asked why I did not have a response. After some ...
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1answer
74 views

recipe asks for fideo pasta number 0 thickness

i have a recipe that lists fideo pasta 0 thickness for the pasta. where can I find this pasta?
1
vote
1answer
253 views

Good sauces for large Italian Conchiglioni pasta [closed]

I bought some packets of Italian Conchiglioni pasta (Brand Maestri pasti selection Giovanni Castiello). The Conchiglioni are really large: each shell is probably 5cm long. I tried them with a ...
4
votes
2answers
1k views

Pure fresh semolina pasta with and without eggs

Searching google for Italian recipes of fresh pasta using semolina di grano duro flour (semola di grano duro in Italian), I found a lot of videos and instructions from Italian websites and Italian ...
0
votes
2answers
285 views

Marcato Atlas 150 spaghetti head

I use my Marcato Atlas 150 for fettuccini and occasionally to make lasagna noodles. One side if the fettuccini head has a spaghetti roller. I've used it a only a couple of times because the pasta is ...
0
votes
2answers
166 views

Premix dry herbs for easy oil pasta

How normal is it to use premixed dried herbs with pre-toasted garlic as a quick oil pasta preparation? Is it presumable that one can just use supermarket brands in making one's own premixes, or is it ...
0
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0answers
577 views

Boiling pasta and adding pink Himalayan salt

I boiled pasta and added quite a bit of pink salt. After it was boiled it looked like somebody had spat into it. What might be the cause for this?
2
votes
1answer
795 views

What happens when I boil 2 pots of pasta in the same water back to back?

I had to make 2 pots of pasta back to back. I did a pot of spaghetti as usual. I add a little vegetable oil always, salt, and I throw about 5 peppercorn seeds in the water, bring it to a boil, then ...
0
votes
3answers
18k views

How do you prevent your lasagne from being watery?

As you can see there is a lot of liquid that assembles at the sides. This lasagne has bechamel and marinara sauce. The bechamel is reduced, with a chunky (but watery) red sauce. The lasagne pages were ...
9
votes
2answers
4k views

How to prevent the lasagne filling from sliding out?

When I cook lasagne most of the filling slides out between the pages. How do you make the filling stay in its place?
1
vote
5answers
6k views

How do you cook lasagne noodles?

Do you throw it all out in a tall pan at once or by batches? In what pan should you cook it? Do you put them on top of each other in the pan? Do you place them horizontally or vertically? With oil ...
0
votes
1answer
499 views

Weird Smoke Coming from Stock Pot on Stove

I have recently purchased a stockpot and I have been using it for making pasta on an electric stove. The first two times I used it, everything was fine, but tonight I put it on the stove to make pasta ...
3
votes
2answers
308 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 ...
5
votes
1answer
530 views

Can fresh pasta sheets be used to assemble a lasagne, then left in the fridge overnight before baking?

Or will this make them mushy or otherwise degrade them? I have recently gotten into making fresh pasta, and I want to prep a lasagne the night before. I have done this before with store-bough dried ...
1
vote
2answers
9k views

What is the difference between Pasta Sauce and Spaghetti Sauce?

I'm deciding to make spaghetti squash today but can't decide what sauce to use: a pasta sauce or spaghetti sauce. I'm sure those are just general terms for many types of sauces, but can anyone give me ...
10
votes
1answer
31k views

Cold / cooked pasta safe to eat?

If I cook a pan full of pasta and then put it in the fridge, is it safe to eat it cold over the space of several days? I'm all about the convenience and don't want to have to rely on putting boiling ...
1
vote
1answer
2k views

Does pasta continue cooking after being drained if left in the pot?

After a pasta is boiled to a desired texture, my friend and I agreed that, if we leave it in the water without adding heat, it would cook longer. We could not agree on what would happen if we drain ...
3
votes
1answer
397 views

How do I cook bolognese-filled ravioli from frozen?

I'm planning on following Jamie Olvier's bolognese ravioli recipe, freezing the ravioli and then cooking and serving them the next day. When talking about cooking them, the recipe says: Cook the ...
3
votes
3answers
527 views

Making pearl couscous in slow cooker

I've been using a slow cooker to make casseroles lately and would like to try using it to make Israeli couscous. I can't find anything online that tells me how to do this. The reason I would like it ...
1
vote
1answer
231 views

Could you show how nonstick Hard Anodized Aluminum is with an example? Say you leave pasta cooking for 1 hour

goal -- im having a very very hard time finding out if 'Hard anodized aluminum' is nonstick, or if i should go with 'nonstick coating' on a jumbo cooker/pot heard that nonstick coating wears off over ...
5
votes
2answers
643 views

What is the lowest temperture I can use to cook fresh pasta?

Say I want to cook fresh pasta and I don't have access to a stove or hotplate. I can heat water with an immersion circulator. I can get close, but can't achieve a boil. What is the lowest ...
1
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2answers
3k views

Need to cook pasta for 200 people

I need to make fettuccine alfredo with chicken,it's for my daughters Quinceñera. I need to know how much pasta and chicken need to purchase to make for each person approximately 2ounces .
0
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1answer
4k views

Why should one boil water over medium-high heat for pasta?

I have encountered a pasta recipe with this as the first step: Bring a large pot of water to boil over medium-high heat. What is the purpose of using medium-high heat? Isn't it faster and more ...
19
votes
4answers
8k views

I never succeed in thickening sauces with pasta water. What am I doing wrong?

Every cook praises how starchy pasta water is great for thickening sauces and helping the sauce cling to the noodles. But no matter how much pasta water I add, it never thickens the sauce.Yesterday I ...
22
votes
1answer
2k views

Double cooked pasta

On my pasta package it says something like ready for double cooking and more curiously it gives cooking times of 11 min for regular (single cooking) and 5.5 / 2 min for first/second cooking when ...
7
votes
2answers
3k views

Can couscous substitute for acini di pepe?

I couldn't find acini di pepe pasta in my nearby grocery store. Can I substitute Israeli couscous (bigger pearls than regular couscous) or do I need to find a store with a bigger selection? What are ...
6
votes
2answers
545 views

Is there a good way to make vegetarian carbonara?

My partner is now a vegetarian, and one food I miss cooking for dinner together is spaghetti carbonara. What would a good substitute for the pancetta/bacon be? The role of the pork is not just the ...
1
vote
1answer
999 views

Why is my fresh pasta tough?

I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two basic recipes: 500g soft wheat flour 5 ...
5
votes
2answers
1k views

Cooking thick fresh egg pasta

I tried making fresh egg pasta for the first time today, and generally I think the dough came out alright, except that, as I don't have a roller (and also because I just underestimated the thickness) ...
6
votes
1answer
489 views

How is bean pasta so protein-rich?

I've seen a number of bean pastas that have pretty close to a 1:1 protein/carb ratio. For example, this black bean pasta has 23g carbs and 25g protein per serving. On their own, black beans have a ...
4
votes
3answers
2k views

Does adding olive oil in pasta while boiling make it sticky? [duplicate]

I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. What are the other advantages and disadvantages of this ...
2
votes
1answer
142 views

How to add creamy taste and consistency to pasta dish with cheese?

I enjoy a plate of pasta every now and then, so yesterday, I made a large pot of pasta combining penne noodles, shrimp, scallops, garden-fresh zuccini squash, cheese, and seasoning. Everything turned ...
3
votes
1answer
139 views

Has anyone tried to cook spaghetti or other pasta in a skillet?

I was watching Sara Moulton's TV show last night. She did a segment on breakfast for dinner. Part of the one recipe involves browning the pasta in a skillet first. Later on, it is cooked with some ...
2
votes
0answers
38 views

Mushy-firm pasta in soup … help? [duplicate]

I need soup help. I am unable to make a homemade soup with pasta. If I make chicken noodle I have to add cooked noodles just before we eat it. Otherwise all my soups turn out like a goulash. The pasta ...
2
votes
1answer
98 views

How do you cook flavored pasta?

How do you cook special pasta that is flavored (tomato, squid etc)? Do you salt the water the same way? Should you incorporate less flavorful sauces to not mask the initial flavor of the pasta?
3
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2answers
2k views

What is the effect of a semolina/plain flour mix in pasta making?

I have made fresh egg pasta a couple times now using various combinations of semolina and plain flour (4:1 semolina to plain flour, 4:1 plain flour to semolina, all plain flour). Seeing as semolina ...
4
votes
1answer
3k views

What other meat can I use instead of pork in a Spaghetti Carbonara?

I don't want to eat pancetta (or pork) but I want to be able to recreate a similar taste and texture. What can I substitute for the pancetta?
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3answers
2k views

Does it matter if I add cornstarch to my sauce instead of pasta water?

Since it is starch in hot water in both cases, I wonder why starchy pasta water is so prized over adding (trigger warning for Italians) warm water and cornstarch when tossing pasta.
1
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1answer
4k views

How to keep pasta hot, yet not sticky in crock pot?

We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not sticky, but not for hot.)