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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10
votes
3answers
10k 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 ...
10
votes
12answers
234k 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 ...
9
votes
2answers
11k 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?
9
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4answers
6k views

Saving pasta water

When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, ...
7
votes
3answers
707 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 ...
7
votes
3answers
22k views

How do I tell if my pasta is molto al dente?

I cooked pasta tonight for my families dinner, and cooked it "al dente" then cooked it in the sauce. Surprise surprise it was overdone. So I looked it up and apparently it needs to be "molto al dente"....
7
votes
5answers
52k 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 ...
6
votes
2answers
22k 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 ...
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 ...
5
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
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 ...
4
votes
1answer
796 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
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3answers
21k 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
2answers
4k 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 ...
3
votes
3answers
768 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
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
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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
14k 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
266 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
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 ...
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 ...
1
vote
1answer
1k 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 ...
1
vote
5answers
14k 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
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2answers
486 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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