I like to soak no boil pasta noodles in water before layering them since it gives them a special taste. However the noodles like to stick to each other in whate
I just bought a dutch oven and was wondering if I can use that instead of a larger pot for pasta. Can you also bake casseroles in it?
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?
As you can see in the pic, the water in my pasta has a thick white substance. All I did was water, pasta, salt, boil. What is this substance? Is it a sign
Apparently chlorine goes with boiling but I'm not sure if this is true. However I know that chloramines also exists in tap water and concentrate more with boil
Apparently if you cook both pasta or rice in salty water both will absorb salt. It seems to me the salt changes the taste of the pasta more than it changes the
I don't expect pasta to be el dente out of the fridge. However with red sauces it seems like there is way too little sauce and too much fat at the bottom and no
There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which
Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as
I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make. However, many of thes
While I know the yield for dried pasta, I cannot find the yield for fresh pasta, which I know is different from dried. (My goal here is actually to calculate c
What is the effect of adding salt to the water when cooking pasta?
When I boil pasta and store it overnight in the refrigerator, it sticks to itself. Is there a way I can avoid this stickiness?
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 season
I understand that it is hard to define when pasta is properly 'cooked'. It's a subjective topic. But I think that 'really not cooked enough' is a state that mo
Up until now when I made cannelloni I stuffed it with meat. Now was the first time I made it with cheese and here are some problems I have discovered: The chee
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
As I understand it, the philosophy of what pasta to choose depends a lot on the sauce. With bolognese, you have a heavy sauce, with fairly large meat particles
With things like uncooked chapatis, if you don't put them in airtight packaging, they become tough and dry. I imagine that this is because they've already been
How do you cook pasta and what temperature?