Minimum order 3 on the Rigatoni, no minimum with the Spaghettini.
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If you're asking this question, you probably overcook pasta in which case there will be no difference. It's not a particularly good pasta brand anyway.
I get it al dente every time. I'd like to know also?
Any tips on how you get it just right.
My record has been hit or miss I usually do the same thing but have definitely made under and overcooked pasta too many times.
I think it's because I add the pasta at the beginning while the water is still cold and heating up.
I also add the salt and oil when it's still quite lukewarm.
Yeah looking for any advice on how to get it just right or check if it's just right.
@AlienC: Adding the pasta while the salted water is lukewarm is a factor. I make sure mine is rigorously boiling.
-Make sure U have enough boiling water. Adding pasta could reduce the temperature back to lukewarm.
-One of the best ways to determine if it is al dente is to bite a piece (I put that piece under running water for a bit) about 1-2 mins before the package recommended cooking time.
-Set a timer so you can be sure you don't overcook.
-Have the colander ready to drain in advance. Pasta still cooks even after you turn off the stove.
-collect your cup of starch water in advance otherwise pasta will be sitting there overcooked
-collect your cup of starch water in advance otherwise pasta will be sitting there overcooked
What does this part mean and involve?
Do you use the pasta starch water for anything.
@AlienC: Often used when adding the pasta back with a sauce to make it stick to the pasta and thicken, e.g. carbonara
@CrazySurfaNZ: Oh nice do you use a lot or just a tiny bit to coat it?
I gotta try this.
Would it be any good for say bolognese.
I use Coles bolognese organic sauce when I'm feeling lazy and just melt some mozzarella into the sauce.
@MattyD: So after you drain the pasta and collect the starch water how do you proceed next with the starch water.
Do you first add it to the noodles or the sauce before adding them together or do you just add everything all at once doesn't matter the order then stir.
Does the sequence matter at all so you reckon?
I might give it a try next time and see if there is much taste difference or overall texture difference but personally when ever I add a bit of water to the Coles bolognese sauce even just to get that last bit out of the container the taste flavour is definitely diluted a lot and I'm not sure how to restore the flavour so I try use as little extra water if I can help it.
Maybe next time I'll use some of the starch pasta water to get the last bit of sauce out of the jar instead of tap water next time. Hmm interesting cool idea.
Thanks.
@AlienC: I just stir about a cup or so of starch water into the sauce, prior to dishing up (sometimes even before the pasta is completely ready!).
Maybe there's a science to it (somebody else could explain), but I always get great results without overthinking it.
Edit: I just reread your comment. I will add that if the amount you add dilutes the sauce too much, simmer it down to reduce it. The key is to learn (from mistakes, often!) how to time it so the sauce and the pasta are ready at the same time. I tend to ensure my sauce is practically good to go before putting the pasta on, because simmering, reducing or even sitting a sauce for a little longer is way more forgiving than over/undercooking pasta. Hope this helps!
Oooh, Edit (2): Another trick I learned from a chef is to boil my pasta in a frypan not a saucepan: finer control over temperature, easier to keep the heat up, and generally I suspect you use less water (which means my pasta water is SUPER-starchy when I add it to the sauce).
@MattyD: Never tried to boil my pasta in a fry pan my worry is the water spilling over in a shallow fry pan especially when it boils.
Isn't Barilla regarded as the best supermarket brand?
Probably not, this isn't exactly high quality stuff, but you would notice the difference between the cheap ones (like this and 79c Aldi pasta) and a bronze die cut pasta.
These don’t taste as good as Sam remo or Barilla
Anyone know where to get Monograno? DJ's used to sell them and it's on their site but they never have stock
Reject shop still sell 50 cents pasta, a while ago, Reject shop sold pasta made in Namibia? Anyone can point out the country on the map with confidence?
![[Prime] Balducci Rigatoni or Spaghettini Pasta 500g $1.18 ($1.06 Sub & Save) Delivered @ Amazon AU](https://files.ozbargain.com.au/n/86/712386.jpg?h=afa62be7)
As someone that has no idea about cooking and just buys what is cheapest, will I notice the difference between this and 0.79c pasta at Aldi?