"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 10-27-2006, 09:36 AM   #1
Assistant Cook
 
Join Date: Oct 2006
Posts: 1
Pasta in soup...

Hey guys. I need some opinions. What type of pasta would ya'll recommend to use in soups? I love pasta in my soup, but I don't like it when they get all mushy and soggy. Any suggestions on what type would hold up really well?

__________________

__________________
amberlea434 is offline   Reply With Quote
Old 10-27-2006, 09:38 AM   #2
Head Chef
 
goboenomo's Avatar
 
Join Date: Aug 2006
Location: Canada
Posts: 2,208
Send a message via AIM to goboenomo Send a message via MSN to goboenomo Send a message via Yahoo to goboenomo
All pasta will get soggy....
__________________

__________________
Zzyxk - Short baked goods slideshow! Homemade
Please check it out.
goboenomo is offline   Reply With Quote
Old 10-27-2006, 09:39 AM   #3
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
The best way to ensure that the pasta holds up is to cook it separately from the soup and add it to the hot soup just before service. If you do that each time you serve the soup, it will always be fresh and "new," and not like leftovers.

Otherwise, no matter what pasta you use, it will eventually fall apart and/or get mushy.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-27-2006, 09:45 AM   #4
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,877
Send a message via MSN to YT2095
excuse spelling, but Conchigli is good if you serve up within 10-15 mins of adding it, Fussili will last quite a bit longer due to its almost solid core that the spiral maintains itself on.
non are mush good next day though (that typo Was deliberate).
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 10-27-2006, 09:46 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 36,698
Pasta in soup gets soft and mushy from overcooking. If you will be making a lot of soup and reheating it several times, do as ChefJune suggests. If it's a one shot deal, add the pasta to the soup when it's just about done and just cook it until the pasta is ready. Stop a little short of cooked so it will finish cooking with carryover.
__________________
"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 10-27-2006, 10:21 AM   #6
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Andy, I'd rather cook the pasta separately in all cases, because cooking it in the soup adds extra starch I usually don't want.

Guess I got that from my Mom, who always cooked the noodles separately from the chicken soup!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-27-2006, 10:46 AM   #7
Senior Cook
 
Join Date: Sep 2004
Posts: 262
If you can find them where you live use Kluski noodles.

They are also called dumpling noodles. They take longer to cook than regular egg noodles and hold up very well in soups. I cook them separately first then add them to the soup. They last in the soup for a couple of days without getting mushy.
__________________
Lizannd is offline   Reply With Quote
Old 10-27-2006, 10:53 AM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 36,698
Quote:
Originally Posted by ChefJune
Andy, I'd rather cook the pasta separately in all cases, because cooking it in the soup adds extra starch I usually don't want.

Guess I got that from my Mom, who always cooked the noodles separately from the chicken soup!
I understand. My Mom put the pasta into the soup!
__________________
"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 10-27-2006, 12:22 PM   #9
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Any of the small-type pastas will work, although I've found that Rotini doesn't hold up well.

If I'm making just enough soup to use up in a couple of days, I cook the pasta in the soup during the last few minutes of cooking time. If, however, I'm making enough soup so that I'm going to be freezing some of it. I only cook pasta in the amount I plan to serve immediately, freeze the rest pasta-less, & reheat it with fresh pasta as I use it. I do the same with rice.
__________________
BreezyCooking is offline   Reply With Quote
Old 10-27-2006, 12:40 PM   #10
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
I like to cook the pasta separately and put just what I want in the soup for one meal, toss the rest of the pasta with a little olive oil and hold to add the rest the next nite. (That way dinner's all ready!)
__________________

__________________
cjs is offline   Reply With Quote
Reply

Tags
None

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]