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Pasta in the oven

post #1 of 2
Thread Starter 

Hi guys !

 

This is my first post on this forum. 
I'm a young belgian student (21) with a true discovered passion for food and cooking. So much i tell my parents, family and friends that they make me more happy by asking me to cook for them, rather than to cook for me ;) .

 

I experiment a lot in the kitchen, and one of my favourite dishes to make at the end of the week as a student is pasta in the oven with all the leftover vegetables from that week with some herbs and spices. I often find though that pastadishes that go into the oven tend to come out dry sometimes, even though they're moist enough before they go in. I tried to let the liquid from the vegetables reduce less in the pot before i put them in an oven tray, but that sometimes comes out as a little pool of liquid at the bottom of my dish.

What's the secret to a 'perfectly moist but not too much' oven pasta dish?

Thanks in advance ;)

 

xxx

post #2 of 2

1. You may need to add more tomato sauce, and/or béchamel and /or cream.

2. You can also try broilng the pasta to obtain a nice gratin without drying the pasta.

3. Remember you don't need 'al dente' pasta for pasta al forno.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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