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pasta
- Thread starter snow dog
- Start date
I simply use a pot that will hold enough water for the amount of pasta. Now I bring that to a boil and add some kosher salt or sea salt. I use a good amount of salt also since the pasta doesn't absorb it. Now once it come to a boil (rolling) again I add the pasta. Now if fresh it is done in about 2 to 3 minutes if dried (store bought in boxes) follow the instructions on the box which is usually about 12 minutes. I then drain the pasta and while hot salt it a bit more or as to taste.
Now as for a pasta boat never heard of it but it is the way my grandmother did and how I've done it my whole life. Oh and one other tip if you are using it with a sauce (red for example) keep some sauce warm on in a pan on the stove the put your pasta in it and mix it well for a couple more minutes. Then serve and you can use a little olive oil on pasta to keep it from sticking once drained. I don't add oil to the water.
Now as for a pasta boat never heard of it but it is the way my grandmother did and how I've done it my whole life. Oh and one other tip if you are using it with a sauce (red for example) keep some sauce warm on in a pan on the stove the put your pasta in it and mix it well for a couple more minutes. Then serve and you can use a little olive oil on pasta to keep it from sticking once drained. I don't add oil to the water.
I add it to the boiling water, cover it, then turn off the heat.
Give it about 10-12 minutes, or you add 1 minute to the cooking time for the type you're making.
Works fine every time.
Give it about 10-12 minutes, or you add 1 minute to the cooking time for the type you're making.
Works fine every time.
I use a microwave steamer.
dump in pasta, cover so there's 1.5" of water above it.
nuke on high for 6 minutes, stir, cover & let sit 5 minutes
nuke on high 3 minutes, stir, cover and let sit 3 more minutes - check to see if it's done.
if not done, stir, cover, nuke for another minute, drain, and add sauce or chili.
stir, cover, nuke 1 last minute to heat the sauce.
dish into bowls that do not contain lead or cadmium (but mercury is apparently OK) sprinkle shredded cheese over the top, eat.
dump in pasta, cover so there's 1.5" of water above it.
nuke on high for 6 minutes, stir, cover & let sit 5 minutes
nuke on high 3 minutes, stir, cover and let sit 3 more minutes - check to see if it's done.
if not done, stir, cover, nuke for another minute, drain, and add sauce or chili.
stir, cover, nuke 1 last minute to heat the sauce.
dish into bowls that do not contain lead or cadmium (but mercury is apparently OK) sprinkle shredded cheese over the top, eat.
JackieBlue
Banned
I do it how JoEV does it.
snow dog
New member
I think you meant JoeC. He described a method, I was being a smart ass.
JackieBlue
Banned
Same here
Interesting how many different ways people prepare pasta. For us, the most important thing is that the pasta is al dente. We simply drain the pasta and plate it, not rinsing it in the process. Rinsing will stop the cooking process. We prefer to let the residual heat in the pasta to finish cooking it while plating and serving. If pasta cooks too long, it becomes mushy, and many people don't like that texture (us among them). Having said that, I'll sure there is someone out there who really DOES like mushy pasta.
I never rinse mine either , just strain it dump it back into the pot and ussually add sauces , meats or whatever else, as most things I fix are more of a cassarole type dish .Interesting how many different ways people prepare pasta. For us, the most important thing is that the pasta is al dente. We simply drain the pasta and plate it, not rinsing it in the process. Rinsing will stop the cooking process. We prefer to let the residual heat in the pasta to finish cooking it while plating and serving. If pasta cooks too long, it becomes mushy, and many people don't like that texture (us among them). Having said that, I'll sure there is someone out there who really DOES like mushy pasta.
But I never claimed to be a chef & nothing I fix ever tastes the same twice , I do do recipes or use measuring devices . Lucky for us we aint picky eaters either
I don't rinse my either, never have.
JackieBlue
Banned
The only time I rinse pasta is if I'm making a cold pasta salad.
snow dog
New member
That is our feeling too.
Pasta sure is good fresh too; ie homemade. We wore out a machine some years back. A while back, we got the attachment to the Kitchen-Aid. We do not use it as often as we used the machine. Sure is good when we do take the time.
Pasta sure is good fresh too; ie homemade. We wore out a machine some years back. A while back, we got the attachment to the Kitchen-Aid. We do not use it as often as we used the machine. Sure is good when we do take the time.
Interesting how many different ways people prepare pasta. For us, the most important thing is that the pasta is al dente. We simply drain the pasta and plate it, not rinsing it in the process. Rinsing will stop the cooking process. We prefer to let the residual heat in the pasta to finish cooking it while plating and serving. If pasta cooks too long, it becomes mushy, and many people don't like that texture (us among them). Having said that, I'll sure there is someone out there who really DOES like mushy pasta.
I made fresh pasta for dinner tonight. 1/2C stoneground whole wheat flour and 1/2C white flour, 1T basil, 1 egg, a healthy pinch of salt, 1T EVOO and enough water to bring together. It cooks for less than 2 minutes and it's done.
