FoodThe Biggest Mistake You Can Make When Cooking Pasta
The 10 Best Pasta Salad Recipes You Need This Summer
Happy Memorial Day weekend! Next to all the BBQ ribs, burgers, and hot dogs you're likely to be grilling, it helps to round things out with a solid, satisfying side dish—enter crowd-favorite pasta salad. Read on for our best pasta salad recipes, plus an easy formula for mixing one up yourself. Let’s be honest—we never stopped eating pasta. It plays well with creamy, comforting flavors in colder months, then graciously welcomes warmer temperatures with bright, fresh zest. But while pasta is seasonless, the pasta salad screams summer.
To a hungry cook in a hurry, no quick-and-easy meal is quite like plain, old pasta. Toss together some noodles and sauce and voila! Dinner is served. There’s just one problem: Most of us don’t have the patience (or time) to wait for the pot to boil. But if you think you can save a few minutes by using a smaller pot, you might want to think again.
Sure, the logic makes sense at first. Using a smaller pot means you need less water, which will speed up the boiling process. But this little mistake could make a big difference for your plate of pasta, chefs say. That’s not the only, either.
The Most Common Types of Pasta—and What to Do With Them
Know your tortellini from your manicotti.
First of all, long noodles might not fit in a small pot unless you snap them in half. Some Italians swear that breaking pasta is bad luck, while others say it's just bad cooking form.
But there's another reason why you should pay more attention to your water-to-pasta ratio. Adding a large handful of pasta to a small pot of water can cause the water’s temperature to drop fast, and it will take longer to start boiling again. As your noodles sit in lukewarm water, they will begin to get mushy and clump up, Iron Chef Michael Symon told. Find out .
Thankfully, there’s a simple solution to this pesky problem. Fill a large pot with five to six quarts of water, adding two tablespoons of salt once it starts boiling. Throw in the pasta and stir it occasionally until it’s done. Then, dig in!
Martha Stewart’s One-Pan Pasta Is the Dinner You Can’t Mess Up
The real magic of Martha’s One-Pan Pasta is: There’s no limit to the number of variations you can make. Which is why I picked it for our series, Recipe Off-Roading, where I challenge home cooks to make some of the most popular recipes on our site—but change at least one thing. (Psst: Here’s what they did to Marcella Hazan’s Tomato Sauce and Maialino’s Olive Oil Cake.) As our community reported back, just about every component of this recipe can be futzed with. Here are some of the most eyebrow-raising ways Food52ers made it their own.
RELATED VIDEO: How to Make the Best Pasta Ever
This Cacio e Pepe Recipe Is the Grown-Up Version of Buttered Noodles .
It sounds like a fancy Italian dish—but cacio e pepe is easy to make. The post This Cacio e Pepe Recipe Is the Grown-Up Version of Buttered Noodles appeared first on Taste of Home.
You're Doing it Wrong: Cooking Pasta
Cooking pasta: easy, right? Turns out, there's a bit more to it than boiling a pot of water and getting it "al dente." Chef James Briscione — Culinary Arts Chef ...
The Real Reason You Should Never Drain Pasta In The Sink
If you're new, Subscribe! → http://bit.ly/Subscribe-to-Mashed What do you do when your pasta has finally reached al dente perfection? If your answer is to drain it ...