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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7
votes
3answers
675 views

Are commercial foods adjusted for integer cooking times?

Pasta, noodles and such foods are often labeled "cook for n minutes". Are the ingredients for these foods purposefully balanced such that the average optimal cooking time is integer? Of course the ...
6
votes
2answers
14k 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 ...
4
votes
3answers
4k 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 ...
4
votes
3answers
18k views

Does pasta dough really need to rest?

I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta machine on the widest setting. I did this ...
4
votes
1answer
719 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 ...
4
votes
1answer
983 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 ...
4
votes
2answers
9k views

How to layer a Lasagne

I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cooked and even partially cooled the first ...
3
votes
3answers
734 views

Pasta preservation

I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without getting dry or rotten?
3
votes
5answers
2k views

Can water in which pasta was cooked be used to make gravy?

After boiling pasta and setting the water in which the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency of gravy. Would I be able to make gravy ...
3
votes
2answers
1k 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 ...
3
votes
2answers
12k views

How to properly prepare a weeks worth of pasta and microwave it at work

I've been making a pound of pasta on Sunday and eating for lunch at work throughout the week, where we just have a microwave. The first time I did this, I cooked a jar of pasta sauce and combined ...
3
votes
0answers
262 views

How do I keep fettucini from sticking together while boiling it [duplicate]

Possible Duplicate: How can I keep pasta from sticking to itself? I have tried to add vegetable oil to the water. I have tried stirring while boiling. Is there a better technique?
2
votes
1answer
5k views

Masa Harina and a pasta roller?

I've got most of a 5 pound bag of masa harina left from a semi-successful foray into the world of tamales. Recently I've really enjoyed my pasta roller. It got me thinking. Is there some way I could ...
2
votes
2answers
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 ...
1
vote
5answers
13k 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 ...
1
vote
3answers
5k 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.
-2
votes
2answers
375 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?

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