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Spaghetti Era
- Thread starter Replicant
- Start date
Also, when I make some sort of sauce it usually takes much longer than making spaghetti.
toasted like a grilled cheese sounds like it could be very good tbh
never seen them here in Chicago. damn, guess he knew what he was doing
Traditionally my family has always served them separately. Any time I'm trying a new white sauce recipe it always requires the pasta to go in though, as its too thin to really spoon on.
You know whats fucking magic on spaghetti?
Pork and chicken mince mixed ragu. Not overly saucy, but more thick and binding, throw in some diced olives and sun dried tomatoes as well.
Pork and chicken mince mixed ragu. Not overly saucy, but more thick and binding, throw in some diced olives and sun dried tomatoes as well.
i eat it like this : 10 strands in the palm of my hand, a spoon full of sauce, the perfect amount of pepper sprinkled and a pinch of parmesan. then i slap it down my gob like some kind of fuckin idiot.
stark naked and in the dark with the curtains open, robe optional.
ok lets be honest, the robe isn't optional, its required. but it has to be open and billowing in the cold winter wind.
I forgot to ask, are there meatballs?
stark naked and in the dark with the curtains open, robe optional.
ok lets be honest, the robe isn't optional, its required. but it has to be open and billowing in the cold winter wind.
I forgot to ask, are there meatballs?
I like to eat spaghetti out of a bowl. It makes it easier for me. I still put the noodles in and then the sauce on top. This thread is the first time I think I've ever heard of mixing them together in the pot first.
The key for me is thin noodles. Regular "spaghetti" noodles are way too thick. I prefer vermicelli.
The key for me is thin noodles. Regular "spaghetti" noodles are way too thick. I prefer vermicelli.
If you can measure the water level masterfully, it's amazing to cook them in the sauce while you make it and have both come together, but normally you will over or under cook something, you need a lot more skill for this.
For a lower challenge version, use the water from cooking your pasta to finish your sauce and add the pasta to finish it in the pan with the sauce.
For a lower challenge version, use the water from cooking your pasta to finish your sauce and add the pasta to finish it in the pan with the sauce.
It doesn't even really thin the sauce, the starch in the pasta water helps adhere the sauce to the noodles and thicken everything.
Bachelor style: Pour cold sauce in bowl, spaghetti on top and mix it up to warm up the sauce. If you're only making for one, why dirty another pan?
That is precisely why it's best to avoid making too much at once. Leftover pasta is.. not great.
Anyway, the last stretch (last couple of minutes) in cooking the pasta is usually done together with the sauce.
If there's one thing I've learned from every YouTube chef, it's that you gotta mix the pasta into the sauce with some of the reserved pasta cooking water before plating.
Depends honestly, but usually I just leave the sauce sitting in the pan I cooked it in and let my family get however much sauce for noodle they want, and we all go sauce on top of noodles.
When you spend three hours cooking a sauce, it deserves to be seen as it's own thing
When you spend three hours cooking a sauce, it deserves to be seen as it's own thing
You don't really need to do this for marinara or Bolognese unless the sauce isn't sticking or it's too thick.
This is the only way for me. And all the chefs, cooks, videos, etc. that I've watched and respect do it this way. Cook pasta for a couple mins under the cooking time and drain. Heat off on the sauce. Noods into the sauce and mix - cover for a minute. Uncover, add parm / whatever - cover for another. Serve. Or whatever combo, but still. Can go with butter in there, too, or fresh herbs; anything you've got in mind. Don't have to cover either, just seen it done that way a lot.
Also save some of that pasta water in case you need it, depending on what you're doing. Some sauces require that. And salt your pasta water very well; critical step that I didn't learn about until I got older.
The naked noods with sauce on top is the way I grew up but then I grew up. Even my parents do it the "proper" way now.
Yes, it sounds pretentious but not doing it this way is kinda silly to me unless you just like it that way. I mean, whatever makes you happy. I don't get bothered by it because personal taste is personal taste and I wouldn't demean someone for cooking or preparing food to their preference. But if someone asked me, I would recommend they try the mixing method.
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Not it's not. Learn how to reheat your "mixed" pasta properly. Reheat it in a pot with a bit of broth or water added, or use your microwave power levels. A tsp of water and heat 2 minutes at *60% and you're golden
*(of course your microwave mileage will vary but please start using power levels)
I mix everything together in the pot, and never had a problem with the leftovers. Maybe because I tend to use short pasta shapes (like fusilli and penne) instead of noodley shapes? I make too much of a mess eating spaghetti lol.
Get out
You're right, I never have leftover spaghetti cause that shit is disgusting. The only pasta that works for leftovers is lasagna or other bakes.
I mean, you tell me, I don't want to make assumptions about what you're working with down there.
I am disgusted by how many people plate it separately lol. Any decent Italian cook, or restaurant, cooks their pasta in the sauce (usually with a dash of the starchy pasta water as well). It's the only way to get the sauce to stick appropriately. It's a pretty amazing difference if you've never tried it. Slightly undercook the pasta then fry it over high heat with the sauce and let it cook for another couple of minutes. Bam! Instant refined pasta chef.
As an aside, I'm lucky enough to be able to get fresh pasta in my city at the grocery store (sourced from a local high end Italian restaurant). There's really no comparing even the finest premade pastas to a freshly made batch
Edit: I missed that a ton of great posters have already stressed this lol. There's no excuse now for people to not do it the way all the smart people tell you to
As an aside, I'm lucky enough to be able to get fresh pasta in my city at the grocery store (sourced from a local high end Italian restaurant). There's really no comparing even the finest premade pastas to a freshly made batch
Edit: I missed that a ton of great posters have already stressed this lol. There's no excuse now for people to not do it the way all the smart people tell you to
If the sauce is from a jar, I mix it in the pot.
If I'm making the sauce myself, I keep it separate. My sauce recipe makes enough for like 4 people with extra for leftovers, plus it's easier to let people put the amount of sauce they want on themselves.
If I'm making the sauce myself, I keep it separate. My sauce recipe makes enough for like 4 people with extra for leftovers, plus it's easier to let people put the amount of sauce they want on themselves.
Depends on serving size.
Just for yourself? Finish off (not cook) the pasta in a pan with some sauce.
For family? Separate and combine on plate because nobody is ever happy with the amount of sauce given if you don't (some will complain too much and others too little). :|
Just for yourself? Finish off (not cook) the pasta in a pan with some sauce.
For family? Separate and combine on plate because nobody is ever happy with the amount of sauce given if you don't (some will complain too much and others too little). :|
OH WHAT THE SHIT YOU ARE RIGHT. FUUUUUUUUUUCK.
Man all my life I've been having great spaghetti on the night I make it, then I mix it with the sauce to store and it's always dry as hell....
Fuck I gotta make spaghetti to test this now.
You're making the mistake of rehearing it. You eat it standing up in your kitchen cold at 11 pm before bed
The question is about spaghetti and I have exactly the same problem, so separate.
I finish the pasta in the sauce in a separate pan. I actually have an entire set of recipes for my red sauce.
Yeeeeeees. Leftover spaghetti is one of my favorites.
... sometimes I even make spaghetti just to have it the next day when all the flavor gets concentrated in the noodles.
Last time I was in Korea I was introduced to iced noodles. I was initially suspicious, but on a hot summer day? Oddly satisfying.
I don't include noodle as a part of the spaghetti family though.
And depending on the dish, I always mix it in the pan with the sauce. Especially so when I'm using Bucatini, a thicker spaghetti with bigger holes, so they get filled with sauce during mixing. Pasta for life.
And depending on the dish, I always mix it in the pan with the sauce. Especially so when I'm using Bucatini, a thicker spaghetti with bigger holes, so they get filled with sauce during mixing. Pasta for life.
Hum maybe he didn't want a poll?
Anyway it depends on the sauce, if it's carbonara it's got to be added in the pan, if it's bolognese i will probably put them separately on the table. Because different people might want more or less of it.
Water on drained pasta dries off in a couple of minutes at the absolute most. Not mixing it with your sauce beforehand just leaves you with a pile of plain carbs stuck together with some sauce dolloped on top.
Oh, a pool option, not a poll with options, ok. Sorry.
Hum same thing tho...
What I do is a microwave the pasta (mixed with the sauce) in a bowl until it's hot and add hot water gradually until it's at the consistency I'm after. I then throw in a good pinch of salt to compensate for the extra liquid. For leftovers it works a treat.
