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Old 01-01-2015, 10:28 AM   #1
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Toasting Pasta?

Over Christmas we had dinner in a restaurant in NY State. I had a dish with clams, lemon, olive oil and garlic served over toasted pasta. Have any of you ever done this? I'd like to try it for dinner tonight.

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Old 01-01-2015, 10:36 AM   #2
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I learned to toast pasta from my mom.

She spread some egg noodles on a cookie sheet and put them in the oven until they were golden brown them boiled them and tossed them with melted butter. Mmmmm!

I also brown angel hair in butter when I make pilaf.
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Old 01-01-2015, 11:03 AM   #3
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Wow, interesting. How does pasta co out then?


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Old 01-01-2015, 11:11 AM   #4
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I cooks the same and tastes so much better. You get the nutty flavor similar to brown butter.
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Old 01-01-2015, 11:51 AM   #5
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I toast the Mexican pasta (fideo) that I use in soups. Just brown it in a bit of butter. It really adds to the flavor.
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Old 01-01-2015, 11:54 AM   #6
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I don't eat pasta very often (3-4x a year), but if I use store-bought pasta, I toast it first.
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Old 01-01-2015, 12:01 PM   #7
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I think the pasta in the Riceroni mixes is also toasted.
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Old 01-01-2015, 01:11 PM   #8
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I'm going to try the oven method, I think. What temp. and is it cooked at all first?
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Old 01-01-2015, 01:48 PM   #9
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Put it in the oven raw. I would preheat to 350F and start checking after about five minutes. It just needs a light toasting, not a deep brown.
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Old 01-01-2015, 01:59 PM   #10
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Quote:
Originally Posted by GotGarlic View Post
Put it in the oven raw. I would preheat to 350F and start checking after about five minutes. It just needs a light toasting, not a deep brown.
It helps to stir the pasta around in the pan part way through the cooking as it doesn't toast evenly.

The depth of color is up to you. It's good anywhere from light golden to a tan color. You don't really want it as dark as milk chocolate.
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