![]() Other than that, my best dough-based suggestion would be to add at least a cup of salt and a bit of food coloring to make play-dough. You could probably knead it up and make dumplings, or spaetzle, which is basically hand-formed pasta, so it may not end up mattering at what point exactly the starches got boiled. You couldn't bake up this dough into anything. Additionally, it's not just wet flour (like a dough), it's cooked flour, which alters the way the starch molecules go together. Parmesan cheese or a white wine and cream sauce usually complement this newly repaired dish well. ![]() Saute the pasta for three to seven minutes, and the edges will become crisp. The process of making pasta has basically just flour and water in it, but the flour is usually semolinafrom durum wheat, a heavier yellower flour than is used for baking. In order to do this, add the olive oil or butter to a pan and warm over medium heat. well, you could definitely make a dough, but I'm not sure what for. This is a lot of hassle to go through over half of a 99cent box of pasta.Īs far as making a dough out of it. Not only would you re-overcook the pasta if you boiled it in the soup, but just letting it sit in the liquid in the fridge would mushify the pasta, so you really need to keep that separate until right before you eat it, no leftovers.) So then I'd make some soup, get it all ready, and serve it over my refurbished pasta (or dump the pasta into the soup pot, but only as much as you're going to eat right now. (still mushy in places, but getting leathery in others). You can serve the cooked pasta as a toddler food, simply saut the. You can either do savory (toss it with a cheesy or creamy sauce, top with breadcrumbs, bake) or sweet (something along the lines of a.A pasta frittata - frittatas are sort of like a crustless quiche. It'll take several hours for it to dry out, and it might be kind of uneven. Overcooked pasta can also make your digestion hard, which leads to many health problems. Then I'd go back and stir it up and leave it for another 20 mins, and repeat a couple of times. So let it dry out a bit, patience is key I'd go ahead and put it in my giant 12" teflon skillet because it's got a lot of surface area, and I'd heat it up on medium or med-low heat (maybe a tiny bit of oil) until I could hear the wetness of the pasta simmering/sizzling just a bit on the bottom of the pile, then I'd stir it up and leave it (uncovered of course) for 20-min or half an hour or so. I'd combine these ideas - sauteeing in oil won't really help because you need to remove the water first. Simply whip up a frittata base with milk, eggs, a little bit of cheese and any other ingredients like meat that you want to add.
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