Search Results

And pasta is made of starch. In raw pasta, you have densely packed starch molecules. … Maybe you could try presoaking the pasta before cooking them, but you'll get such limp pasta that they won't be worth eating (if they don't dissolve first). …

There are two types of noodles sold on the market, instant and normal. If you purchased a random package of noodles, SAJ14SAJ's answer applies (although I am not sure if the 180 F is indeed enough - …

One very likely explanation: did you start your pasta in cold water? These times are given for pasta that gets immersed in a very large amount of already-boiling water. … If you either started from cold, or had a rather crowded pot of pasta (such that the water cooled down when the pasta was added), then the time needed will increase. …

Germans eat lots of pasta today, and most of it is indeed produced locally, but I think that they have (except for Spätzle) imported and simplified the Italian custom, probably in more recent times. …

If your dough looks like one of these, it is not a well-kneaded egg pasta dough (note, the right picture is OK if making bread or pizza): This is what good pasta dough looks like, before you put it into … the pasta maker: The important part is not the color (you'll get automatically from the eggs), but the smoothness. …

Most casserolles are OK to be stored in the fridge before baking, or even made several days ahead and frozen. Assemble it, cover it well (e.g. with plastic wrap) and put it in the fridge. When you are …

Consider that it may be a problem with the pasta you are buying. Some pasta types are more prone to become waterlogged than others. Try using a decent pasta brand. … It's possible that you have been eating egg pasta in restaurants but making semolina pasta at home. Try an egg pasta to see if it feels better to you. …

Optimal texture is about optimal heat transfer. When a vegetable releases so much water that it simmers in its own juices instead of pan-roasting, you should increase the heat transfer. To achieve t …

Traditionally, pasta is cooked in a very large pot with lots of water, I believe I have seen directions for a minimum ratio of 1:10 (a liter of water per 100g pasta). … But if you do so, you can no longer rely on the time printed on the box, and should cook the pasta by doneness, not by a timer. …

Pasta, especially the classic semolina pasta (which is mae with durum semolina), is a high-gluten product. To make it correctly, you need to develop that gluten. … I don't make semolina-water pasta, but knead my flour-egg pasta for around 8 minutes. It makes a great dough, and you can feel the change in texture while kneading. …

It's usually fine to keep the pasta in an open container. … But there are two potential issues: First, if you live somewhere with a very humid climate, the pasta could get unpleasant after many months of storage. …

This is quite typical for anything made with wholemeal flour. It has all of the wheat berry ground in it, including the hard outer hull. These hull particles tend to cut up the gluten of the dough, re …

There is no reason not to do it in the sense of the food police arresting you or your oven exploding. But still, many people prefer not to do it (and some of them may feel that this gives them the mor …

I am afraid this is the question to which you are unlikely to ever discover the answer. It is completely normal that you can smell some molecule that others cannot smell. When somebody smells an egg, …

Since we get variations of this question so often, I made a picture to clear it up at a glance. Your understanding is pretty much correct. I would only add that the special "way" of converting wheat …