Pasta survey

I made a lasagna once with chicken and scallops


Tomato sauce dishes are often better after being re-heated

Err chicken and seafood?

I do think that the Tomato sauce thing is actually accurate because I have had some of my nicest bowls of spaghetti reheated from the fridge for whatever reason. Part of that reason for me though is because I don't feel compelled to eat it all and have leftovers for later so I may be biased

I almost always make enough for more than one meal

Especially the tomato sauce dishes

If I cook a 500 gm package of spaghetti noodles, that is probably five meals

Ain't nothing wrong with having spaghetti for breakfast/brunch

just a share with fellow carb and pasta lovers, etc. -
when hub and I cook, him mostly, 'he's the chef of our house' -
we always try to keep our (broths), for our next dishes/meals,
for they make the base of the flavor of what ever the next dish is...
the flavors make an extraordinary difference in TASTE/NUTRITION...
we always keep our potato water/pasta water/boiled chicken water/beef/greens, etc...

please, Brothers and Sisters, FEED yourselves with the things that will keep you in good health,
and able to 'fight-off' the infections that our world is inundating us with, for God has already given
us the 'tools' long ago, but it is up to us to 'fight the good fight', and love/care for our TEMPLES
as He desires us to do...

well it seems healthier than potatoes for multiple meals at least.

I just had some Rotini? with beef and mozzarella. I didn't make it but it's certainly edible

Cold potatoes?!? I guess I could eat "cool" rice or taters but refrigerated? Ach. Maybe mixed with some sour cream and some cheese I could blend it and make a Po-smoothie? I digress...

Well...Call this instant gratification but I just made pasta for perhaps the second or third time. I recall making it at least once before because who wouldn't at least try that if they like pasta?

The first time my noodles got waterlogged and just tasted like pasta-ish cylinders full of water about 8 years ago.


Fast forward to today. I read a few websites on how to do dis and even went on Quora to figure out how long to boil it for reading other people's opinions and STILL my pasta ended up barely palatable.


When my mother makes it (usually) it's great. Something I can eat without any sauce and just a little bit of butter and some parmesan and it's tasty but just feels like a lot of empty carbs.


I'll probably petition her to make me some and "data mine" her for how to do it myself but I'd like to hear from you all.

I'm not talking about the dish itself (tomato sauce, alfredo, meat etc.) just the noodles.


I suppose I could try an experiment twice a week noting down what portions I use and that may work but shortcuts are nice


P.S I did salt the water with a few shakes of some himalayan salt. Brought it to a boil and then added the spaghetti and stirred every two minutes and it was probably on the stove for 7-8 mins. Still watery...

I have seen cooking shows where the chef will "dry the pasta" after draining, put it back on the stove in a pan to carefully remove excess moisture, it keeps the pasta from leeching out water on the plate.

Don’t add the pasta until the water comes to a rapid boil- otherwise the outside will get mushy while the center remains hard. I don’t add anything to my water- not salt, not oil. The best way for the pasta to absorb water is to keep it thin pure water. They say you know it’s done when you throw a spaghetti noodle at the wall and it sticks instead of falls, but that’s not my method lol.

I watch it like a hawk towards the end, and I keep sampling one until it’s perfect, and I’ve simply come to know how long that is, so I put a timer on until the last couple of minutes, then I start sampling like I said. Immediately after draining very well, I stir in a very little olive oil to keep them from sticking. This also keeps hot pasta from absorbing hot sauce- which will make them softer than perfection, and dry out your meal. I don’t know about you, but I do not like my pasta el dente, or mushy.

Hope this helps.

I believe you will appreciate this italian lady and her American husband-

they are a cute couple, I enjoy them greatly, I like to add olive oil to the dough to produce a great soft crust.