Posted: 7/3/2011 11:01:11 AM EDT
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Settle an argument, Option 1: cook the noodles and sauce, combine in pot, cook for a few min longer to get the sauce infused into the noodles or.... 2: Cook the noodles and sauce separately, put in separate dishes, then mix at the table eta: option 2 seems like no sauce sticks to the noodles at all |
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Quoted: yeah, you throw in about 2 scoops of sauce in the pot of noodles and a tablespoon of butter then throw it back on the heat for 2-4 min, try it its deliciousQuoted: Settle an argument, Option 1: cook the noodles and sauce, combine in pot, cook for a few min longer to get the sauce infused into the noodles or.... WTF?  |
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Quoted:
Settle an argument, Option 1: cook the noodles and sauce, combine in pot, cook for a few min longer to get the sauce infused into the noodles or.... 2: Cook the noodles and sauce separately, put in separate dishes, then mix at the table eta: option 2 seems like no sauce sticks to the noodles at all I think what you want is spaghetti-Os
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Warm up frozen hamburger meat sauce and:
1) put it in a hamburger bun –– you have made Sloopy Gisippes. 2) wrap it in a tortilla. You have made Sloopy Joses. Need option 1a –– mixed in the bowl between the pots and the table –––– use curly-q corkscrew noodles, they hold the sauce great and a easy to fork. |
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Mario Battali recommends cooking the pasta and straining it one minute sooner than the recommended cooking time, then finishing it up to a nice al dente in the sauce pan.
I've tried it both ways, and I prefer to finish it in the pan. The result is much closer to what I've eaten at good Italian restaurants in Boston's North End. Also, most people add way too much sauce; it's generally better if you add just enough to coat the pasta. It does suck for reheating, though. I guess you could cut the sauce in half, and make fresh pasta with the leftovers. |
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As a matter of fact, for a great number of the pasta and condiment variants, they do exactly that. Quoted: Quoted: I dump the noodles straight into the sauce while it's still in the pan, like you are supposed to. Yeah all the real Italian places do that  SUPPOSED TO ? GTFO |
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Quoted: Mario Battali recommends cooking the pasta and straining it one minute sooner than the recommended cooking time, then finishing it up to a nice al dente in the sauce pan. I've tried it both ways, and I prefer to finish it in the pan. The result is much closer to what I've eaten at good Italian restaurants in Boston's North End. Also, most people add way too much sauce; it's generally better if you add just enough to coat the pasta. It does suck for reheating, though. I guess you could cut the sauce in half, and make fresh pasta with the leftovers. this is what I was talking about +1 Quoted: Oh great, another "Texas chili" thread.  yeahhhhh |
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it's called Gravy. Pasta and Gravy. Cooked seperate, add small amount of gravy to the bottom of a large oval platter, pile up the pasta, add gravy to the top. Serve and enjoy. Your Welcome Placing pasta and gravy seperate on the table ensures that the pasta gets pasty and dry. |
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So much failure in this thread it's ridiculous ... For simple spaghetti, once the pasta is cooked (al dente, or otherwise) it simply needs to be "dressed" with some "gravy", marinara, or whatever .... Then, after that, you can incorporate some olive oil, etc. but you don't drench ALL of the pasta with ALL of the sauce before serving, just as you don't keep the two totally separate until serving. |
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I'd have to say it depends on the type of pasta, and the type of sauce. If it's alfredo or the like, mix it in. If it's tomato sauce, keep it separate. I like a specific amount. Put butter or olive oil on the pasta to keep it from clumping. The sauce still "sticks" just fine. |
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Option 2 unless it's all for you or you just don't care what other people like. Some people prefer light sauce. Others like lots. If you mix it for them, there's no way to choose. How do they do it at a dining establishment. I don't get to choose how much salt is on my fries at McDonlad's either but we're making our own food in this thread so we get to choose.... |
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Quoted: Quoted: Quoted: Option 2 unless it's all for you or you just don't care what other people like. Some people prefer light sauce. Others like lots. If you mix it for them, there's no way to choose. How do they do it at a dining establishment. I don't get to choose how much salt is on my fries at McDonlad's either but we're making our own food in this thread so we get to choose.... Of course you get to choose. I say no salt, and there's not a fucking crystal on them. If I want a little, they actually have salt packets. |
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Before I even read the thread, neither. Pasta actually has flavor. Cook the sauce. In the last minutes of sauce cookage, prepare pasta (and whatever salad or garlic bread you like). I usually put some salt and olive oil in the water. When the pasta is done to your liking, remove, drain WELL, and mix in some of the sauce. We're not talking a big amount of sauce. Just skim some of the thinner sauce off the top, adding enough to the pasta to keep it from sticking together. I'm here for you.  |
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Quoted:
Mario Battali recommends cooking the pasta and straining it one minute sooner than the recommended cooking time, then finishing it up to a nice al dente in the sauce pan. I've tried it both ways, and I prefer to finish it in the pan. The result is much closer to what I've eaten at good Italian restaurants in Boston's North End. Also, most people add way too much sauce; it's generally better if you add just enough to coat the pasta. It does suck for reheating, though. I guess you could cut the sauce in half, and make fresh pasta with the leftovers. This |
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Quoted:
Option 2 unless it's all for you or you just don't care what other people like. Some people prefer light sauce. Others like lots. If you mix it for them, there's no way to choose. If I cook, I choose......Mixed. I don't spare the sauce. Even after it sits over-nite the noodles won't soak it all up. I'll take the left-overs and make a spaghetti bake the next day. Better then anyway. |