Hello all!
New member here. I know this topic has been discussed previously in some posts in the past, and I agree that the best way to prevent soggy pasta is to cook it separately, and add just what you need as you serve it. I typically use ditalini, orzo or ancini de pepe for best results.
But I have a slightly different question. Why don't the pastas that come in canned soups like chicken and noodle soup, alphabet soup, etc. become soggy? Are they added dry to the soup just prior to canning? Are they made differently?
Thanks.
talk to ya' later,
Chris
New member here. I know this topic has been discussed previously in some posts in the past, and I agree that the best way to prevent soggy pasta is to cook it separately, and add just what you need as you serve it. I typically use ditalini, orzo or ancini de pepe for best results.
But I have a slightly different question. Why don't the pastas that come in canned soups like chicken and noodle soup, alphabet soup, etc. become soggy? Are they added dry to the soup just prior to canning? Are they made differently?
Thanks.
talk to ya' later,
Chris