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08-20-2007, 12:46 PM
| | Registered User Culinary Experience: Food Editor | | Join Date: Jun 2007 Location: Bend, OR
Posts: 35
| |  Pasta Problems & Questions
I have a cooking show on a local radio station and my subject this week is Pasta. I would like to have dilemmas & solutions to discuss, as well as much loved recipes. I would love to hear anyone's pasta stories!  |
08-20-2007, 04:18 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,616
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I made pasta dough according to a famous chef's cookbook recipe. Unfortunately, I was new to the method and overworked the dough apparently. It was tight and tough. In those days I didn't know that you should let it rest and allow the gluten to relax. Those were tough, thick noodles, I can tell you!
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08-21-2007, 08:43 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2006 Location: Havre de Grace, MD
Posts: 242
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Perhaps you could mention educating folks that "Italian food" doesn't mean "Ronzoni with Ragu." One of my favorite don't-feel-like-cooking meals is whatever pasta I've got in the cabinet with a dab of butter or olive oil, a smashed garlic clove, salt + pepper, MAYBE a leaf or two of basil from the yard. If I'm REALLY tired and Mrs. Blue isn't home, I cut down on dishwashing by eating it right from the pot.
I'll never forget the look I got from my friend's 15-year-old daughter as she asked, "You eat your pasta with no sauce?" |
08-21-2007, 11:42 AM
|  | Registered User Culinary Experience: Food Writer | | Join Date: Jun 2007 Location: Montreal
Posts: 687
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Hi HBJUL,
there was a nice thread on how much salt to add to water for pasta here: Making Pasta and Boiling Water
I recently wrote 2 (450 words) article on dry pasta boiling. If you want them I can share.
Luc H.
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08-21-2007, 12:44 PM
| | Registered User Culinary Experience: Food Editor | | Join Date: Jun 2007 Location: Bend, OR
Posts: 35
| |  Pasta Stories, etc.
Luc, Blue & all...Thanks for your help, yes, I would love your information! The more "prep" I have, the betta! ANyone else? Love your responses...I will surely refer to them.  |
08-21-2007, 12:50 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2007 Location: Florida
Posts: 64
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I used to have a pasta machine but Hurrican Ivan claimed it so now I have to use rolling pin . I like to make large, thick noodles for chicken dumpling, Southern style . |
08-21-2007, 01:09 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: Midwest
Posts: 33
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I grew up in an Italian household where homemade "gravy" was a staple, and I could smell as soon as I walked into Gramma's house that she had made homemade cavatelli *just for me*. Now my children love making the long 'snakes' and then using the fork to shape the little 'dumplings'; it makes for fun family time.
one story: My parents took us to an American fare chain diner once for dinner when I was about 7 or 8 and I ordered the spaghetti. My mom advised me not to order it, but I was determined that it sounded like the only thing on the menu I would like. When it came I sent it back... I remember telling my mom it tasted like the canned stuff stuff my friend's mom made for me once...
topic idea: I have an old pasta maker that has become so dull, I can only use it for 'rolling' the dough but no cutting. Maybe you can advise people on how to re-sharpen it. Also I have an extruder-type pasta maker but I have trouble with it tearing up the dough and no real shaped pasta ever comes out. Maybe some tips for typical pasta maker/dough problems.
good luck! You'll have to share with us your final script...  |
08-21-2007, 01:19 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Mar 2005 Location: Lake Louise, Alberta
Posts: 502
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Since probably a lot of your listeners go to work and eat lunch there, perhaps you can give some advice as to how to pack pasta to work without having a pretty nasty result (i.e. separate sauce and pasta, cook the noodles just under al dente, oil and pack separately, etc.). |
08-21-2007, 01:40 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Jul 2007 Location: Colo. Springs, CO
Posts: 4
| | old italian trick
when cooking with pasta make sure u put a little of salt in the water while it's boiling to prevent the pasta from sticking to the bottom 
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08-21-2007, 01:45 PM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,067
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Quote:
Originally Posted by Chef_rockclimb3  when cooking with pasta make sure u put a little of salt in the water while it's boiling to prevent the pasta from sticking to the bottom | The salt has no such effect. |
08-21-2007, 01:49 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
Posts: 843
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Quote:
Originally Posted by Blueicus Since probably a lot of your listeners go to work and eat lunch there, perhaps you can give some advice as to how to pack pasta to work without having a pretty nasty result (i.e. separate sauce and pasta, cook the noodles just under al dente, oil and pack separately, etc.). | Yes! And then post that advice here too. |
08-21-2007, 01:49 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2006 Location: Havre de Grace, MD
Posts: 242
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Aw jeez- here goes! ((8-0 <--- wearing a helmet |
08-21-2007, 01:50 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
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Quote:
Originally Posted by phatch The salt has no such effect. | Salt's effect has to do with the boiling point not sticking, right? |
08-21-2007, 01:50 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Jul 2007 Location: Colo. Springs, CO
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yeah it prevents the pasta from sticking you add it while your boiling the water
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08-21-2007, 02:00 PM
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Posts: 3,067
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Quote:
Originally Posted by Free Rider Salt's effect has to do with the boiling point not sticking, right? | While salt can change the boiling point, the amount used in cooking pasta is so low that the boiling point changes only fractionally.
Salt is added solely for flavor.
Cooking in plenty of water and stirring when the pasta is added and again when the water boils again will stop pasta from sticking. Salt makes no difference.
Phil | | |
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