You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
If you have any problems with the registration process or your account login, please contact contact us.
Go to Page...
Thank you for crosschecking our sponsors!
About This Page: This is a discussion on Food and Beer Reviews within the LetsGoKings.com forums, at Los Angeles Kings Hockey Fan Forum. Ok, I've never made pasta before and it's my mission for tomorrow to make some. However I don't know how much pasta to use or sauce or etc. I do
Ok, I've never made pasta before and it's my mission for tomorrow to make some. However I don't know how much pasta to use or sauce or etc. I do know that I want to use at least 1.5lbs of meat. My problem is that I don't know how much of each ingredient and other parts to use, but I do know what I want to put in.
Can you offer some advice?
__________________ -Truth as authority, not authority as truth
Ok, I've never made pasta before and it's my mission for tomorrow to make some. However I don't know how much pasta to use or sauce or etc. I do know that I want to use at least 1.5lbs of meat. My problem is that I don't know how much of each ingredient and other parts to use, but I do know what I want to put in.
Can you offer some advice?
Really depends on your preference. I like lots of meat and lots of sauce on my pasta. Your basic 16oz package of pasta will serve around 7 people so you can base it off that. Or just cook the whole package and discard what you don't use. It's not like pasta is expensive. Same thing with the sauce. If you are making it from scratch just tailor it to how many servings you need. If you are just pouring it from a bottle I would go ahead and eyeball it.
Really depends on your preference. I like lots of meat and lots of sauce on my pasta. Your basic 16oz package of pasta will serve around 7 people so you can base it off that. Or just cook the whole package and discard what you don't use. It's not like pasta is expensive. Same thing with the sauce. If you are making it from scratch just tailor it to how many servings you need. If you are just pouring it from a bottle I would go ahead and eyeball it.
Thanks for the advice, I bought 4 16oz boxes of pasta since it was on sale, I was going to use 2 boxes, but I suppose I only need one.
Be generous w/ your pot of water (more than you think you need). Bring to a rapid boil. Add a generous amount of salt and a dash of olive oil. As it cooks try a piece to see if it's to your liking. Drain and serve.
Next time you buy pasta off the shelf, I suggest Barilla.
I'm not even going to suggest a sauce, you'll need to try a few to see what you like.
Be generous w/ your pot of water (more than you think you need). Bring to a rapid boil. Add a generous amount of salt and a dash of olive oil. As it cooks try a piece to see if it's to your liking. Drain and serve.
Next time you buy pasta off the shelf, I suggest Barilla.
I'm not even going to suggest a sauce, you'll need to try a few to see what you like.
Manja!
What he said.
If I'm lazy, I like to buy some Newman's Own and doctor it up by adding meat, garlic, onion, and some red pepper flake along with whatever else I have in the fridge that sounds good.
To make a quick tomato basil sauce, just take a can of crushed tomatos, garlic, basil, and a tablespoon or so of sugar, cook it all together and viola!
__________________
Quote:
Originally Posted by Rob2716
I just want to bust her in the head with a cast iron skillet.
if you have any leftover cooked pasta you didn't use/eat - put it in a ziplock bag and throw it into the fridge. It'll keep for a few days or so and if you're tired and don't feel like cooking - throw some sauce or even chili on it... Mmm... pasta and chili.
Might just be a personal preference, but I don't like putting olive oil in the boiling water. I'd rather use it when the pasta has been drained, and sometimes a bit of the pasta water too, depending on what I make. A nice drizzle of olive oil this way also keeps the pasta from sticking together, but I find that you get to keep the fruitiness of the olive oil in the dish. Along with the flavor of the olive oil, you get that yummy, glossy pasta look you'll find in many restaurants.
Again, it's probably just personal preference as I rarely use a tomato sauce for my pasta. I prefer a quick saute of garlic, red pepper flake, mushrooms, prosciutto/sausage/pancetta, and playing around with various vegetables. Simple, but so good.
Might just be a personal preference, but I don't like putting olive oil in the boiling water. I'd rather use it when the pasta has been drained, and sometimes a bit of the pasta water too, depending on what I make.
The reason to put it in the water is to keep it from boiling/foaming over while cooking.
i tend to prefer the avoidance of draining the pasta altogether, unless i'm going to add the sauce to the entire lot and subsequently refrigerate the leftovers. just remember when it is finished, immediately add a cup or two of very cold water to prevent the pasta from cooking any further.
__________________ GESCOM:it's never too early to start beefing up your obituary!
Might just be a personal preference, but I don't like putting olive oil in the boiling water. I'd rather use it when the pasta has been drained, and sometimes a bit of the pasta water too, depending on what I make. A nice drizzle of olive oil this way also keeps the pasta from sticking together, but I find that you get to keep the fruitiness of the olive oil in the dish. Along with the flavor of the olive oil, you get that yummy, glossy pasta look you'll find in many restaurants.
Again, it's probably just personal preference as I rarely use a tomato sauce for my pasta. I prefer a quick saute of garlic, red pepper flake, mushrooms, prosciutto/sausage/pancetta, and playing around with various vegetables. Simple, but so good.
after watching this man on carne asada detail, i have determined Rob knows how to cook and what he said about also using the pasta water is something you should definitely jot down in your kitchen notebooks.
and another thing... VERY important... DO NOT overcook your pasta!
I used 1 box of Barilla's Rigatoni boiled for about 10 minutes
2 1lb, 10oz bottles of Prego w/ some seasoning included
1 14.5oz(I think?) oz of peeled, sliced tomatoes
Sauteed(sp?....) some garlic w/ EVOO and some chopped onions
2.5 pounds of mild italian sausage(strip off the casing)
A bunch of pepper, italian seasoning, garlic salt.
I want to play around with adding peppers, different sauces, everything.
Ummmm yeah, call it "rooster-sauce" and everyone will know what you mean. Calling it cock-sauce might end you up in the alley behind the store doing things that would make Julian Wells look like a prude.
BTW, I use rooster sauce on almost everything...good call.
Ummmm yeah, call it "rooster sauce" and everyone will know what you mean. "Cock-sauce" might end you up in the alley behind the store doing things that would make Julian Wells look like a prude.
BTW, I use rooster sauce on almost everything...good call.
Ummmm yeah, call it "rooster-sauce" and everyone will know what you mean. Calling it cock-sauce might end you up in the alley behind the store doing things that would make Julian Wells look like a prude.
BTW, I use rooster sauce on almost everything...good call.
Damn....nice reference.
caught that on starz last week hadnt seen since like 1990...
__________________ I met Barry Bonds once and he acted like a jerk and wouldn't sign my bottle of steroids. Egos I tell ya.
Conjuring up some pasta and I need some advice 
BleedingPurple
