96 posts tagged with pasta.
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How would fusilli Jerry prepare this pasta for Festivus?

I have a bag of chestnut fusilli pasta that I’d like to use for an x-mas brunch, and am coming up empty on how to tastily prepare it. Can the hive mind suggest any vegetarian ways of serving it that will be a crowd pleaser? What kinds of sauce and/or vegetables go well with chestnut?
posted by raztaj on Dec 18, 2016 - 8 answers

How should I make this chicken pasta bake?

I'm trying to make an individually portioned, freezer-friendly pasta bake with shredded chicken but am struggling to work out the steps. I'm a truly clueless cook especially when it comes to meat and freezing stuff-- please help! [more inside]
posted by acidic on Dec 9, 2016 - 4 answers

Healthy recipes to satisfy my noodle craving?

I have been trying to cut back on noodles to eat healthier, but now I'm thinking maybe I can find a healthy way to satisfy my noodle cravings. What are some healthy types of noodles and tasty dishes to eat them in? [more inside]
posted by Gravel on Dec 4, 2016 - 20 answers

Help me gift homemade pasta and marina

I am really good at making homemade pasta and marinara sauce but a novice at making it keep for a long while. I want to gift out lots of pasta and sauce this year but (Read: important) not kill everybody. Any tips?
posted by Senor Cardgage on Nov 27, 2016 - 5 answers

Pimp My Peperoncini Pasta

I've had really great peperoncini pastas out at restaurants, but have not been able to replicate them at home - my home cooked version(s) lack flavor (sad and bland) and just don't have that oily, savory slickness you get in a great restaurant version. I've been using this and similar recipes, and am a medium-experienced cook. Anyone have tips, tricks, or a recipe you love? [more inside]
posted by sallybrown on Aug 28, 2016 - 17 answers

What to do with a very hot, very thick pasta sauce?

Started making a very spicy pasta sauce and ended up going to the movies. Now I have something resembling very hot salsa but with the herbs of pasta sauce. How do I salvage this? [more inside]
posted by lpcxa0 on Aug 18, 2016 - 20 answers

Great storage options for pantry staples?

Please recommend your favorite pantry storage containers. [more inside]
posted by kristi on Apr 19, 2016 - 19 answers

I want to make starchy pasta water without making pasta.

I need starchy pasta water to make my butternut squash soup extra tasty, but I don't have starchy pasta water on hand because I'm not making pasta. How can I make fake pasta water? I'm finding this exceptionally hard to google.
posted by BuddhaInABucket on Dec 7, 2015 - 12 answers

Need help with cheese sauce.

I've been mixing and matching from random recipes online for mac and cheese, so I can't get the consistency quite right. How do I get a really smooth base? [more inside]
posted by vixsomnis on Oct 11, 2015 - 27 answers

Upping my lasagne game.

It's 8am. In 10 hours I would like to pull the "worlds best lasagne" out of my oven. Feeling overwhelmed with recipes and options. Any favorites? secret ingredients? Techniques you can recommend? [more inside]
posted by remlapm on Oct 6, 2015 - 37 answers

Help me with the logistics of a pizza and pasta wedding buffet!

My fiance and I want to have gourmet pizza and pasta from a great local restaurant to feed the guests at our wedding reception. How should we logistically tackle this? How do we keep pizza hot on a buffet table? How much of each item (pizza/pasta) will we need? Details below. [more inside]
posted by pimmscup on Apr 24, 2015 - 23 answers

Best way to reheat 2 lbs pasta without a microwave or boiling water?

I want to prepare some plain noodles ahead of time and then reheat them when I'm in a cabin with no microwave and no sink. I'll have two gas fire rings, a wood stove, and can bring whatever pots and pans are necessary. Advice? [more inside]
posted by The corpse in the library on Jan 21, 2015 - 13 answers

Interesting Recipes using Prepackaged Gnocchi?

I have a 1 lb. package of tri-color gnocchi. I need to make some kind of dinner with it, but we're exhausted of red marinara-style sauces, and I can't handle eating an Alfredo-style cream sauce. What can I make for dinner with this? [more inside]
posted by PearlRose on Dec 20, 2014 - 19 answers

Why is there no meat sauce in Chicago grocery stores?

I've lived in Chicago for more than two years and am curious why there is no meat in canned or jarred pasta sauces here. In England Spaghetti Bolognese (an inauthentic italian sauce I know) was a grocery store staple and almost always featured ground beef. In Canada there was the poetically named Meat Sauce. In Chicago there is nary a mention of meat in any of the prepared pasta sauces on grocery store shelves (Jewel, Whole Foods, Trader Joes). What gives? Is there some sort of regulation preventing this or is it just a regional taste thing?
posted by srboisvert on Nov 27, 2014 - 18 answers

Some people say "I need a beer", I say, "I need rice"?

I've noticed that lately eating a small plate of plain, cooked brown Jasmine rice has a wonderful calming effect on me. If I've had a stressful day, just thinking about cooking up some rice in my rice cooker makes me feel happy. I love the smell of fragrant rice cooking. And when I eat it, I feel absolutely amazing. [more inside]
posted by starpoint on Oct 20, 2014 - 13 answers

Freezing fresh pasta for future raviolis

Our bumper crop of veggies is coming on and our neighbor's chickens are producing eggs at an amazing rate. I don't have time right now to complete assembly on raviolis, but could make large batches of frozen pasta and filling. What is the best way to store the pasta? [more inside]
posted by ikahime on Aug 23, 2014 - 6 answers

The logistics of parmesan on bolognaise.

I have made a lovely bolognaise. I think it would be even lovelier with parmesan. If I buy some parmesan I won't use up the whole wedge. Is there anything interesting I could use the leftover parmesan for? Or alternatively, something other than parmesan that is dynamite on a bolognaise sauce. [more inside]
posted by Lorc on Jul 27, 2014 - 35 answers

Vegan pasta recipes

Can you give me some ideas for vegan pasta dishes? [more inside]
posted by A Terrible Llama on May 24, 2014 - 25 answers

What does it mean when Megan Draper makes spaghetti?

When did spaghetti bolognese (or with meatballs) become the classic Anglo-American middle class dinner in the US? [more inside]
posted by Sara C. on May 23, 2014 - 53 answers

What is it and how do we cook it: pasta version.

We spotted this bag of nifty-looking Italian pasta shaped into flat disks at the grocery store this morning, and impulsively bought it. Does anyone know anything about it, how it's traditionally served, or have recipes? [more inside]
posted by telophase on May 4, 2014 - 7 answers

What can I do with overcooked pasta?

Every once in a while, I'll absent-mindedly leave pasta to cook just past the point where it's inedible. I hate throwing away food. Can I repurpose the overcooked pasta somehow? I've tried sautéing the mushy noodles in oil following a suggestion from somewhere, but it doesn't salvage it. I was thinking along the lines of throwing the pasta into the food processor and making a dough, or drying it out in the fridge and grinding it down, but I don't know if that's a good idea.
posted by redlines on May 1, 2014 - 19 answers

How to serve homemade noodles with a rib roast?

How to serve homemade noodles with a rib roast? [more inside]
posted by wwax on Dec 23, 2013 - 15 answers

Smoked salmon + pasta ?

Is there a delicious way of combining sliced smoked salmon and pasta for dinner? [more inside]
posted by Chorus on Nov 21, 2013 - 22 answers

Matchmaker, matchmaker, make me a...vodka cream sauce?

I am cooking dinner this weekend for an old friend who has requested Italian, preferably pasta with a creamy sauce. I am not very well acquainted at all with cream sauces, apart from this very simple one. I have many extra hours to work on this, and access to several specialty markets and a Trader Joe's. Help me find a crazy delicious recipe! Special farfalle inside... [more inside]
posted by jetlagaddict on Nov 14, 2013 - 16 answers

Unsanctioned uses for a Pasta maker.

What are some alternate uses for a hand-crank pasta maker? [more inside]
posted by furnace.heart on Jul 9, 2013 - 14 answers

Does this even do anything at all other than turn the water brown?

Why do I put Worcestershire sauce in the water when boiling pasta? That is, when the water comes to a boil, just before I put the pasta in? [more inside]
posted by SMPA on May 19, 2013 - 20 answers

Worm in pasta - What should I do?

Last night, when I was eating my spaghetti, I found a worm! It was light green in color and about the size/shape of a meal worm, but with little claw type things towards the head. [more inside]
posted by parakeetdog on Apr 30, 2013 - 33 answers

Pasta unboxed

Please recommend me the best gifts for my pasta-making friend. [more inside]
posted by commander biscuit on Nov 26, 2012 - 13 answers

Can I eat this? (Power outage edition)

I made baked orzo with veggies and cheese yesterday morning, thinking I had lunches covered for the next couple of days. I covered it in foil, and put it in the fridge, once the glass casserole dish had cooled a bit. It had been in there for about 2-3 hours when the power went out. The power was out for about 10-11 hours, and no one was home to open the fridge for most of that time. Please tell me it's okay to eat?
posted by peppermind on Sep 12, 2012 - 16 answers

Hello Pasta!

Pasta from scratch and recipes that compliment it? [more inside]
posted by xicana63 on Jul 12, 2012 - 15 answers

I don't want to give up pasta, but I don't want diabetes either!

Is there any point to eating whole wheat pasta? [more inside]
posted by AmandaA on Apr 26, 2012 - 27 answers

What could be causing these sudden stomach cramp when I eat pasta?

What could be causing these sudden stomach cramp when I eat pasta? [more inside]
posted by kag on Feb 13, 2012 - 11 answers

mac and me

So I just baked mac and cheese for a dinner party tonight. Anyone have tips on how to reheat this thing so it doesn't turn into cement? [more inside]
posted by roger ackroyd on Feb 6, 2012 - 10 answers

Can I make ravioli from these lasagna sheets?

I have some flat pasta sheets made for lasagna. I want to make ravioli. Possible? [more inside]
posted by docgonzo on Jan 6, 2012 - 8 answers

vegetarian pasta and salad recipes!

what are your favourite vegetarian pasta and salad recipes (inclu. dressings)? [more inside]
posted by paperscissorsrock on Dec 7, 2011 - 10 answers

Pasta Sauce Recipes

Easy, awesome pasta sauce recipes please. [more inside]
posted by FunGus on Nov 26, 2011 - 45 answers

Slave to the noodle

Give me your most complex, time consuming pasta dinner menu/ recipes. [more inside]
posted by The Whelk on Sep 28, 2011 - 26 answers

Buona nom nom noms

Foodie trip to Italy- what restaurants shouldn’t I miss in Rome? What’s the best plan for a day of wine tasting in Florence? Where should we take pasta-making lessons in Bologna, and is there really nothing to do in Milan? [more inside]
posted by IWoudDie4U on Sep 27, 2011 - 16 answers

Making pasta: must I use boiling water?

Must I boil water to make pasta/rice? [more inside]
posted by NoraCharles on Aug 26, 2011 - 13 answers

Perfect pasta not this time!

Ravioli-filter: Does anyone know about the Imperia Raviolamp 12-Ravioli maker device? [more inside]
posted by bquarters on Jul 25, 2011 - 5 answers

They're all white...

Rice > pasta/bread? [more inside]
posted by kathrynm on Jun 13, 2011 - 10 answers

Help me clean my grandma's old pasta roller

Inherited old Italian pasta roller, how to clean? [more inside]
posted by penguinkeys on Mar 15, 2011 - 10 answers

Persimmons on your pasta.

I once ate pasta with a delicious persimmon + tomato marinara. I can't find any persimmon marinara recipes for it online. How can I recreate it? [more inside]
posted by blackcatcuriouser on Dec 13, 2010 - 5 answers

Is this a case of killer clams?

[Should I eat this filter] I hate myself for even asking this question. I made a quick delicious pasta with vodka sauce and clams for dinner late last week... and then we left the leftovers on the stove overnight. It was covered, still looks/smells delicious, and I'm really craving the leftovers. Is it safe to eat? [more inside]
posted by two lights above the sea on Nov 1, 2010 - 17 answers

What to do with leftover duck?

Leftover smoked duck breast should be used...how? A pasta sauce? [more inside]
posted by pipti on Sep 2, 2010 - 18 answers

Bad wine for good sauce?

Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce? [more inside]
posted by donpedro on Jul 5, 2010 - 29 answers

Pasta Madness

London: Where can I buy a quality italian pasta maker in The City (or central London), and what brand would you recommend? [more inside]
posted by mary8nne on May 10, 2010 - 5 answers

I want sauce that'll make me miss my Italian grandma, even though I never had one

I'm cooking up pasta sauce. I've got recipes, and also the knowledge gained from previous batches. But I have some questions about a few related matters. [more inside]
posted by azpenguin on Jan 30, 2010 - 30 answers

Unlock the mysteries of meatballs for me please

What is the secret of really great meatballs? [more inside]
posted by A Terrible Llama on Jan 28, 2010 - 44 answers

It's past-a joke.

What should I know before buying a pasta maker? [more inside]
posted by Solomon on Nov 19, 2009 - 17 answers

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