I guess I should have been clearer; I kind of meant to say open the vac sealed bag and dump the pasta in the water. That's not to say you can't boil food in a plastic bag. You can. But it can't be just any plastic bag. It has to be an FDA approved heat safe bag. You can find them online and at some restaurant supply stores. Some people say you can use something like a Ziploc steamer bag or even heavy duty freezer bags, but I wouldn't recommend it. Too many questions about chemicals leaching into the food.
Thank you, that's all works just fine! BUT I would like to make fettuccini, etc. During summer we do have more eggs and I do make small pasta for soups and dry them for winter. How would I do that with lasagna, fettuccini, etc, without it being too crumbly? I've been looking for this answer everywhere! Could you help me, please?! If you want to dry your homemade pasta for future use, spread it in a single layer on a large baking sheet.
Leave the pasta uncovered in a dry area for 12 to 24 hours, gently stirring and turning it a few times. Flour is fickle, so humidity, temperature, size of the noodles, etc. A fan can be a big help ensuring your homemade pasta dries quickly and evenly. When the pasta is completely dry it should snap when you twist it, not bend , store it airtight at room temperature.
Avoid very humid days for making and drying homemade pasta. Transfer the semi-frozen pasta to airtight bags. Label, date, and place in the freezer for up to 3 months. Hope this helps. Pages Home. The View from My Kitchen Benvenuti! I hope you enjoy il panorama dalla mia cucina Italiana -- "the view from my Italian kitchen,"-- where I indulge my passion for Italian food and cooking.
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Grazie mille! Boiling water is so easy a cave man could do it. What that cave man might gloss over when cooking pasta is knowing just how much water to get rolling. People usually do not use a big enough pot with boiling water. Things can get wild. Some people have been led to believe that adding oil to their pasta water is a good thing. Chefs, generally, call this bullshit. If this happens, simply add more water and continue cooking and stirring until it comes back together.
Properly cooked pasta is meant to be eaten immediately, so call your family to the table and ready the cheese grater before you embark. Matt has many food and home cooking questions. Daniel has many food and home cooking opinions. This is called Questions for My Friend the Chef. The sardines, while possibly a deterrent to some, are the linchpin in this dish. And once mixed into the pasta, they add a briny blast of flavor that brings together the sweet leeks and toasted crumbs.
Sign up for our newsletter. January 2, Cooking the pasta, salting the pasta, emulsifying the pasta. These are things to think about. Bring a large, covered pot filled with 1 gallon of water to a boil over a high flame. Clean the leeks by submerging them completely in cold water, agitating, and lifting them out to a waiting strainer. Repeat as necessary until free of any sand. Melt the butter in a large pan over a medium flame. Add the white wine and continue cooking until almost completely evaporated.
Strain the pasta and add it to the leeks along with the tinned sardines and their juices. Cook the pasta, stirring gently the sardines should break up but should not be completely annihilated , adding a few tablespoons of water as necessary until the pasta is just al dente and the water has evaporated so that the sauce sticks to and coats the pasta.
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