![]() When the bowl is water-free, you can add any sauce or cheese of your choice. If the microwave pasta is still hard and the water in the bowl is gone, add more water. Make sure you do not use plastic, as it may melt in the microwave.Ĭheck the pasta every 2-3 minutes by sampling a piece or two. If you're impatient, you can cover the bowl with a microwave-safe lid to trap the heat and cook the pasta faster. ![]() ![]() Place the plate with the bowl in the microwave for about 10 minutes. Put the bowl on top of the large microwave-safe plate so if the water spills, it doesn't ruin your microwave and make the fuse of your house explode (it's happened before). If you don't add the entire two cups of water, you can always add more. #SpoonTip: Since pasta swells while being cooked, adding too much water may cause it to spill when boiling. Grated Parmigiano fresh on your plate or even a nice grating of nutmeg.Pour the cup of pasta into the microwave-safe bowl.Īdd water (preferably hot) with salt and pepper to the bowl so the pasta is a couple of inches deep. I don’t think this advantage is so crucial as to give up well-seasoned pasta. The only advantage is that you don’t get the pot dirty. Some people add the butter to their dish. Mixing quickly, the butter will whip slightly, not just melt, and the pasta will be covered with it. 1 / 8 Pasta Night, Round 2 If you boiled too much pasta for dinner last night, don't throw out the leftovers Here are seven genius ways to use cooked noodles of any shape and size to create a. Meanwhile you throw some butter in the pan that’s still on the stove, lower the heat, add the pasta and mix everything very quickly with a spoon. Remove pot from heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth. The real art lies in draining the pasta very, very well so that there’s absolutely no water left in it. Plain pasta is not simply pasta that’s been drained with a pat of butter on top. Otherwise you’d make aglio e olio (garlic and oil), no? Another world and another purpose. As a proper Italian of southern origins, I love extra-virgin olive oil, but it doesn’t go here. With plain pasta there’s no messing around, only butter! Enveloping and abundant, butter is a real comfort. You can also use any other shape you can find in the house, but the first two are the ones that will really satisfy. But this is a refinement, recalling tagliolini with butter and truffles – which, admittedly, is not an everyday kind of dish!īut I can tell you with certainty that if you have two extra bundles of good tagliatelle, they’re not at all bad as plain pasta. The last shape that is almost allowed, but not quite recommended, is tagliatelle or tagliolini. They’ll be a bit dry, of course, because instinctively you’ll always throw a bit too much in the pot, but is that really a problem? I don’t think so. Firstly because you almost always have some in the house, and secondly because they cook really fast to appease voracious, hungry diners. They are soft and should only be eaten with a spoon, for a nostalgic evening of childhood regression. There are two perfect alternatives.Īny small tubular pasta, like ditalini, will be fine, preferably with grooves so more of the condiment sticks to them. Not all pasta shapes are suitable for making good plain pasta. Continue to cooking, stirring often, until the pasta is al dente. Add 1 (12-ounce) box pastina and bring to a gentle boil over medium-high heat, stirring occasionally. Measure 3 cups of the broth into a large saucepan. No, I’m not going to do a real tutorial, but plain pasta also has its own rules! Let’s answer the basic questions! What kind of past shape? Finely grate 1 ounce Parmesan cheese (about 1/2 firmly packed cup), or measure out 1/3 cup store-bought grated.
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