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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.

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16 votes
6 answers

(How) can I prevent pasta water from boiling over with the lid closed?

I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to keep the lid on for energy saving purposes. ...
Hanno Fietz's user avatar
  • 1,007
7 votes
1 answer

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?
Brian Surowiec's user avatar
6 votes
5 answers

Sauteed fresh pasta?

I'm making fresh pasta and I'd like to put garlic in it. The problem is that garlic needs to be sauteed to taste good right? Since it doesn't take long to cook fresh pasta, will it work to just saute ...
Brendan Long's user avatar
  • 2,837
8 votes
2 answers

Tools for making Pasta

I am exploring the world of home-made pasta. My first experiments, cutting the dough into stripes using a knife and throwing the stripes into the boiling water - eatable but with rather plump results,...
17 votes
6 answers

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 ...
Pekka's user avatar
  • 547
47 votes
7 answers

Why are there so many different pasta shapes?

Do the different pasta shapes serve any purpose, or are they just for fun? Some difference appear to be cultural (lo mein vs spaghetti), but there are so many different syles of Italian pasta, is ...
DaveParillo's user avatar
15 votes
21 answers

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 ...
Aaronut's user avatar
  • 55.1k
12 votes
6 answers

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....
Chris Cudmore's user avatar
18 votes
9 answers

How should one go about reheating pasta?

Ok, so, I know the answer, "You shouldn't, because it's easy to make it fresh." But on occasion, I end up making too much pasta, not having enough sauce, etc. and the pasta gets stowed in a ...
Tara's user avatar
  • 2,992
13 votes
6 answers

Why is my mac 'n' cheese grainy?

I need to make a large batch (to serve 30) of mac 'n' cheese, and rather than bothering with my standard roux - cheese sauce, I thought maybe I could cheat with a short cut. I dug up an old recipe ...
Juju's user avatar
  • 2,531
12 votes
3 answers

Can I preserve fresh potato gnocchi by drying it?

I have a lot of potatoes to use, and I am making a large batch of Gnocchi. I plan to freeze much of it, but I was wondering if it's also possible to dry the fresh Gnocchi and store in a sealed ...
kevins's user avatar
  • 5,545
9 votes
4 answers

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, ...
wdypdx22's user avatar
  • 1,753
33 votes
6 answers

What is the correct water to pasta ratio?

I have heard one should use a lot of water when cooking pasta; how much water should I use?
apaderno's user avatar
  • 7,062
7 votes
3 answers

How to make the pasta in this TV show (Anthony Bourdain in Rome)?

I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper ...
Mig's user avatar
  • 285
10 votes
3 answers

Why does my homemade pasta stick to itself whilst cooking?

I make a fair amount of homemade pasta (Mostly Tagliatelle or Linguine), and I tend to cook it fresh, rather than drying it and cooking from dry; however, it tends to clump and stick together in the ...
Rowland Shaw's user avatar
1 vote
2 answers

Adding Meat to Pasta Caprese

I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish. I also don't ...
justkt's user avatar
  • 13.3k
3 votes
0 answers

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?
user avatar
32 votes
9 answers

What's the numbering system for spaghetti and does it matter?

When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti was sold in Italy with a number ...
Tea Drinker's user avatar
  • 4,200
6 votes
3 answers

Impact of using egg yolks vs whites in a spaghetti dish?

I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and I'm wondering how much of a ...
Dfowj's user avatar
  • 205
10 votes
2 answers

Is It Possible to Make Elbow Pasta At Home?

I love making egg, semolina, and wheat pasta at home, but my home pasta maker (a KitchenAid attachment with a roller and two cutter blades) does only basic fettucini and spaghetti shapes plus whatever ...
justkt's user avatar
  • 13.3k
8 votes
3 answers

Heating meatballs in pasta sauce

I made meatballs yesterday in the oven and I'm going to add them to pasta sauce tonight to heat them up and add them to spaghetti. My question is how long should I boil the meatballs for in the sauce ...
Kyra's user avatar
  • 4,636
35 votes
17 answers

Can I boil pasta in a pasta sauce?

Is it ok to boil pasta in pan with a pasta sauce? Is there any reason to boil pasta separately (and then add the sauce)?
Tuomas Hietanen's user avatar
42 votes
9 answers

Pasta: is simmering equivalent to roiling boil?

I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat transfer would remain the same regardless ...
Chris's user avatar
  • 700
4 votes
4 answers

Slow cooker lasagna

Can a lasagna be made in the slow cooker, or will that cause the pasta to become unpleasant?
Marcus Downing's user avatar
13 votes
5 answers

Cooking pasta in the microwave

I have a microwave "pot" that I use for steaming vegetables. The instructions say it can also be used for cooking pasta, which seems sacrilege to me. Does anybody know if the result would be a good al ...
apaderno's user avatar
  • 7,062
3 votes
3 answers

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?
Vinko Vrsalovic's user avatar
  • 1,341
3 votes
2 answers

Will adding lemon juice to non-wheat pastas make them starchier?

I read in this question: Why add salt to the water when cooking pasta? that adding an acid like lemon juice to water you're cooking pasta in will help keep it from getting waterlogged and having the ...
Mike Sherov's user avatar
  • 2,345
178 votes
11 answers

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
bryn's user avatar
  • 2,401
11 votes
2 answers

How to prepare gnocchi dough for mixed ingredients?

After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great. Here is where the ...
mfg's user avatar
  • 11.7k
22 votes
6 answers

How long does cooked pasta last in the fridge?

I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it store safely for?
Daniel Vandersluis's user avatar
9 votes
14 answers

Cheeses for pastas, off the beaten path [closed]

I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that everybody knows, such as parmesan, mozarella, ricotta, or ...
7 votes
6 answers

What ingredients can be added to pasta to give a different color? [closed]

I've experimented with fresh pasta, using the following ingredients to color it: Beetroot puree Carrot puree Cocoa powder The first two were successful, the cocoa poweder resulted in a very visually ...
12 votes
6 answers

Gnocchi - best fluffy technique

What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta cheese, to air dry...
faelady's user avatar
  • 121
4 votes
3 answers

Daikon in place of pasta

I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what should I be aware of when I try it out?
jessecurry's user avatar
83 votes
31 answers

How can I keep pasta from sticking to itself?

Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)? ...
Lee's user avatar
  • 1,627
4 votes
9 answers

Which is a typically American way of seasoning spaghetti and other pasta?

When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans when they cook spaghetti. Of course, when ...
Wizard79's user avatar
  • 4,613
68 votes
29 answers

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
Curry's user avatar
  • 1,804

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