Cooking Stack Exchange
Cooking Stack Exchange

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.

This tag covers Italian and American styles of pasta either made from wheat or intended to simulate the flavor/texture of traditional Italian wheat pasta. Similar products from other parts of the world, such as Japanese Soba or Udon, are more traditionally called "noodles" and should use the tag instead.

428 questions
7
votes
2 answers

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. Compared to all-purpose flour, quinoa flour has higher…
talemyn
  • 196
  • 1
  • 6
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
  • 223
  • 1
  • 3
  • 8
7
votes
2 answers

Can couscous substitute for acini di pepe?

I couldn't find acini di pepe pasta in my nearby grocery store. Can I substitute Israeli couscous (bigger pearls than regular couscous) or do I need to find a store with a bigger selection? What are the differences between the two pastas?
Erica
  • 8,362
  • 9
  • 60
  • 89
7
votes
1 answer

How is bean pasta so protein-rich?

I've seen a number of bean pastas that have pretty close to a 1:1 protein/carb ratio. For example, this black bean pasta has 23g carbs and 25g protein per serving. On their own, black beans have a much lower protein/carb ratio (less than 1:2).…
rcorre
  • 213
  • 1
  • 3
  • 6
7
votes
2 answers

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 pasta in half. The resulting pasta is not bad per se,…
shennan
  • 359
  • 2
  • 3
  • 11
7
votes
1 answer

How much weight does pasta gain when boiled?

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 is a problem if I buy a dish with ready-made pasta…
SF.
  • 3,013
  • 6
  • 24
  • 29
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 did he use? What else do I need to know to make…
Mig
  • 285
  • 1
  • 3
  • 6
7
votes
5 answers

Transporting partially finished ravioli

In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, meaning I want to get every dish as close to finished as possible before transporting…
Richard ten Brink
  • 2,407
  • 1
  • 17
  • 30
7
votes
3 answers

How do I tell if my pasta is molto al dente?

I cooked pasta tonight for my families dinner, and cooked it "al dente" then cooked it in the sauce. Surprise surprise it was overdone. So I looked it up and apparently it needs to be "molto al dente". So now I'm just wondering how will I be able to…
Hannahbanana
  • 73
  • 1
  • 1
  • 4
7
votes
11 answers

Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?

When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the storage container the next day. Does anyone know what is causing this or how to prevent it…
user15206
  • 81
  • 1
  • 1
  • 3
7
votes
3 answers

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 to the bottom. There is a gap of about 1.5 to 2",…
Clay Nichols
  • 713
  • 4
  • 8
  • 14
7
votes
1 answer

What happens to pasta dough when it is run multiple times through the machine?

Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a tip on a cooking show to put the dough through the thickest setting several times (about 6…
Jeroen
  • 2,991
  • 6
  • 25
  • 38
7
votes
6 answers

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 included.
Marlene
  • 71
  • 1
  • 1
  • 2
7
votes
5 answers

How do I clean a pasta maker?

I am experimenting with a home pasta maker, and after all the fun comes the cleaning up. My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every time I shake it, and they of course contain raw…
Dan
  • 819
  • 4
  • 11
  • 19
7
votes
6 answers

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

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 appealing but rather disgusting pasta. Any other…
Electric Monk
  • 544
  • 1
  • 5
  • 10
1 2 3
…
28 29