"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 12-13-2015, 09:12 PM   #11
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,597
Originally Posted by johnrambo459 View Post
So there is no real recommendation on it? For cooking, that is, not storing.
If you liked the texture better when you cooked it partially dry, do that. Try it completely dry. You may like it even more.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-15-2015, 12:08 PM   #12
Sous Chef
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 621
I was interested in your topic, and sent a reply. In fact, you can freeze or dry the pasta if you're not going to use it immediately, but if you are, let it dry out a little before you use it like you did. Advice from my chef friend Lorenzo,

di reston

Enough is never as good as a feast Oscar Wilde

di reston is offline   Reply With Quote
Old 02-26-2016, 08:47 PM   #13
Assistant Cook
Cronker's Avatar
Join Date: Apr 2015
Location: Adelaide
Posts: 18
The reason there are drying racks for pasta.
Yes, I always hang ribbon style pasta on the drying rack for about half hour before cooking.
Otherwise I find it disintergrates far easier in the boiling water.

Cronker is offline   Reply With Quote

cook, cooking, pasta

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:58 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.