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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9
votes
1answer
366 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?
3
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2answers
223 views

Whole wheat pasta from milling to the results

Can it work to make pasta from freshly home-milled flour?
2
votes
1answer
129 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 ...
22
votes
4answers
14k 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 ...
6
votes
5answers
14k 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, ...
7
votes
11answers
13k 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 ...
2
votes
3answers
2k views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ...
4
votes
2answers
8k 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
1answer
92 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?
2
votes
4answers
244 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 ...
6
votes
3answers
13k views

Does dry pasta need washing?

When I am cooking at home I usually cook with dry, store bought pasta shapes. Before I cook it I usually partly wash it under the tap so that the water isn't too cloudy when it cooks, I don't usually ...
2
votes
2answers
77 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 ...
24
votes
5answers
7k 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 ...
7
votes
5answers
1k views

Transporting partially finished ravioli

In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, meaning I want to get every dish as close ...
0
votes
1answer
72 views

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 ...
7
votes
5answers
50k 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 ...
5
votes
5answers
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 &...
5
votes
3answers
6k views

Why did my fresh pasta come out pasty and lumpy?

I just got a pasta machine, and had my first try at making fresh pasta yesterday. I used the recipe in the booklet that came with the machine which called for 2 cups Semolina flour, 2 large eggs, and ...
3
votes
2answers
3k 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 ...
1
vote
1answer
402 views

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?
1
vote
2answers
81 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 ...
4
votes
2answers
3k 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 ...
5
votes
2answers
662 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 ...
2
votes
2answers
156 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 ...
1
vote
2answers
84 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 ...
9
votes
1answer
77k 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 ...
0
votes
2answers
208 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 ...
0
votes
1answer
16k views
3
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1answer
1k 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 ...
9
votes
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 ...
-1
votes
2answers
94 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?
22
votes
7answers
6k 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 ...
10
votes
2answers
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 ...
14
votes
20answers
47k 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 ...
14
votes
5answers
99k views

Should I use whole eggs or only yolks in Spaghetti alla Carbonara?

I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better result?
17
votes
6answers
28k 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 ...
8
votes
2answers
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?
17
votes
13answers
253k 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 ...
4
votes
1answer
158 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 ...
5
votes
2answers
401 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 ...
23
votes
17answers
236k views

How long should I cook pasta sauce?

I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic... After that I let it sit on a small flame for a bit more. As a ...
1
vote
1answer
213 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 ...
2
votes
3answers
2k 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 ...
5
votes
2answers
646 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 (...
14
votes
5answers
5k 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 ...
2
votes
2answers
75 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 ...
9
votes
2answers
10k 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?
14
votes
2answers
24k 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?
1
vote
2answers
99 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
2answers
219 views

How do you cook pasta?

How do you cook pasta and what temperature?

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