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
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6answers
29k views

How much water to put in my pasta pot?

My pasta pot/steamer did not come with directions telling me how full to make it. It seems to boil over or not have enough water to cover the pasta. It is a large pot with the pasta strainer ...
7
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2answers
10k views

Pasta edges break when being rolled in pasta machine

When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my ...
7
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1answer
2k 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. ...
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6answers
36k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
6
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5answers
4k views

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 ...
6
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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 ...
6
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3answers
14k views

What is the optimal method for making box macaroni and cheese?

I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made a few hundred batches, at least. ...
6
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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, ...
6
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3answers
10k views

Extrusion pasta maker versus roller: which one makes the best pasta?

Roller pasta makers require you to work the dough by hand and then run it through the roller multiple times. Some extrusion pasta makers don't even require mixing the ingredients before placing them ...
6
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6answers
5k views

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 ...
6
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2answers
3k views

Is cheese or pasta a good source of protein?

I am eating "Wheels & Cheese": As you can see, there's literally nothing but cheese and pasta here. The nutrition facts on the back says that there's 11g of protein in it. I've never heard of ...
6
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5answers
796 views

Why isn't “pasta” water salted in Chinese cuisine?

I'm American-born Chinese and my parents never salt the water in which they boil noodles and there's never been an issue - at least with my palate - with seasoning or the texture of the noodles w.r.t. ...
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6answers
9k views

How can I color pasta during cooking or afterwards, preferably using natural coloring?

My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who. I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? ...
6
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1answer
2k views

What are techniques to make homemade pasta without a pasta machine?

I would like to try making homemade pasta, but my significant other won't let me buy a pasta machine. It's understandable, they are expensive. What are good techniques to make homemade pasta without a ...
6
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3answers
2k views

Preserving Home Made Pasta

How would one go about doing this? Is it safe to freeze?
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3answers
7k views

Can Fresh unboiled egg pasta be used for lasagna?

I want to make a lasagna quickly, and I don't want to be bothered with boiling the noodles OR going to the store. Would strips of freshly made pasta cook properly layered with the other ingredients? ...
6
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3answers
4k views

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 ...
6
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2answers
17k 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 ...
6
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3answers
5k views

Why do the inserts in pasta pots not go all the way to the bottom?

I love using a pasta pot/steamer where there is an inner "colander" pot so that you can pull all the pasta out easily. BUT... in all of the ones I've seen, the inner colander doesn't go all the way ...
6
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2answers
8k views

How do I roll or wrap up pasta into a log-like shape for presentation?

How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta around?
6
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2answers
2k views

Homemade Beet Pasta loses color when cooked

I love making homemade pasta, and I've been making the beet pasta for a while (I use this recipe here http://natalieparamore.com/homemade-beet-pasta/). When I make the pasta, it gets a beautiful dark ...
6
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2answers
407 views

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
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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
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3answers
2k views

It seems, acidity prevents pasta from being overcooked?

Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done. But today I've tried to cook pasta in the sauce. Sauce: pepper + onion + garlic + flour + ...
5
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6answers
23k views

How can I repair a pasta maker that was washed with water and has started to rust?

My girlfriend has a pasta maker, pictured. Alas, it was accidentally cleaned with water, which is explictly forbidden (!!!) by the directions, which state: After using, clean with dry cloth or ...
5
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6answers
68k views

How to avoid cooked pasta soaking up sauce when stored?

I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based. By lunch the next day, the ...
5
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2answers
268 views

Why is the pasta often cooked in the sauce in al'arrabiata recipes?

I looked up some recipes for pasta al'arrabiata, and one part I find a bit confusing is that most of them finish cooking the pasta in the sauce. So you cook the pasta separately until it's almost done,...
5
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2answers
22k views

How do I keep my zoodles from being too watery?

Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins, but they still release a lot of water. I would ...
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9answers
9k views

How can I keep pasta shapes intact?

I frequently make wagon wheel (rotelle) pasta (Racconto brand and probably others) for my kids, but the shapes rarely stay intact. Pieces of the outer edges often break off of most pieces, and some ...
5
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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 ...
5
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2answers
647 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 (...
5
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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 ...
5
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2answers
6k views

How do I make Udon noodles fat?

When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
5
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2answers
1k views

Why does industrially produced tagliatelle come in nests?

I can buy industrially produced tagliatelle only in nests¹. Why is it delivered in this form? Some considerations I made myself or found in a dissatisfying Reddit on the subject are: It might be ...
5
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3answers
210 views

Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while

How do I keep the pasta from absorbing all the liquid?
5
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1answer
552 views

Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?

When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product. ...
5
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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
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2answers
1k 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 ...
5
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1answer
199k views

How much weight does pasta gain when boiled? [duplicate]

In the diet my dietetician has prescribed me, I have amount of pasta allowed listed for dry (uncooked) pasta. This is not a problem if I have the foresight to weigh the pasta before boiling, but it ...
5
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2answers
2k views

How should I store bolognese sauce prep?

I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients: Beef Pork shoulder Carrots Celery Onions ......
5
votes
1answer
467 views

How firm a bite should Ptitim (pearl couscous) have?

I've made Ptitim for my family a couple of times without any prior experience of how it should taste. After about 25 mins of simmering, the pearls remained quite firm (a little like pasta that needs a ...
4
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8answers
45k views

How to prepare dried tortellini?

I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just load as much as you need, and get the ...
4
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9answers
3k views

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 ...
4
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2answers
5k views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
4
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5answers
2k 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 ...
4
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5answers
42k views

Why is my macaroni salad absorbing all the liquid?

I like to prepare my macaroni salad and refrigerate overnight. The next day I find that my salad is dry, because the salad dressing has absorbed into the macaroni. What causes the salad dressing to ...
4
votes
1answer
755 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
26k views

Why do stuffed shells recipes include eggs?

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
4
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4answers
470 views

How to make my pasta less brown?

I really like making pasta, but I've found that most of my recipes have these sorts of ingredients: Pale yellow pasta Brown mushrooms Brown tempeh or tofu (or ground beef if you prefer) Spices that ...
4
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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 ...

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