Pasta Problems

[ItalianinLondon]

AIBU to wonder...

Why people don't cook their pasta in its sauce for the last two minutes? (The starch of the pasta water gives the sauce a better texture and the pasta gets better flavoured by the sauce, if you do)

Why it is considered unacceptable (by my DH) to have multiple pastas open simultaneously? (You need different types for different dishes!)

And why anyone would object to the eating of pasta 5x per week? Especially when you can buy wholegrain, spelt, etc. etc. (Not that I do, if I'm honest.)

This is an important matter, worthy of considered debate, IMHO!

I would eat pasta for every meal for the rest of my life. DH is not much of a pasta man, sadly, so I don't get to do that. He likes a piquante tomato sauce, though, so I do get to have spaghetti fairly frequently, but not even weekly! It has to be spaghetti or fusilli for him - those are the only pasta shapes he will eat (except sometimes lasagna). Before I got married I had pasta many times a week, but alas no longer.

I like it cold too.

Thank you both. Lots of ideas for me to try. I love a good pesto, but not had any idea how to make one!

Great idea for a thread.

I don't see why not! But I have no experience with it... don't really fancy foraging for it by our manky local canal!

The Trapanese pesto is really nice! And if you like it chunky, it's a good one, because it doesn't need much reduction at all. (I don't think reduction is the right word, but I start forgetting how to speak English after midnight, sorry! )

I can understand that!

I am spoiled - we moved house a couple of years ago and everyone here complains about this stinky weed that invades their gardens, so I wouldn't so much have to forage, as to accept grateful thanks if I picked any of it. I think that's how wild garlic is, though.

And good to know that Trapanese pasta works well chunky. I will try it!

All you sophisticates and here I am doing everything with wholewheat fusili.

I'd get more varieties if other eaters didn't complain. Not that I can find much in wholewheat anyway. (And I do strongly prefer that.)

I may try finishing the cooking in the sauce though, it's never even occurred to me.

www.mumsnet.com/Talk/am_i_being_unreasonable/3793354-Harry-and-Meghan-Resigning-Act-Three?pg=25&messages=25

@Apirateslifeforme and this is where this thread originated from, lol!

Definitely not a sophisticate here!

I don't use whole wheat because I find it heavy, but the thing we cook most is a good cheesy sauce with pasta, usually including cheddar. Proper Italian it is not. But it does go down the toddler a treat.

Pasta is proper cucina povera (poor man's cuisine) in Italy, so I don't think I'm a sophisticate either, just a bit stuck on pasta!

MAJOR Pasta fan here!!!!

This is my recently discovered favourite. Ohhh it's truly the best shape by miles!

Fiorelli from M&S

I've posted a 'what's left in the fridge' pesto recipe somewhere on MN tonight.

It's 100% less authentic than the OP's, but it uses up my salad leaves and any nuts/seeds I have lurking at the bottom of jars .

I'll readily admit to to being a pesto maverick.

I often substitute pine nuts with walnuts and basil for rocket/kale.

What I won't compromise on is the quality of the cheese and olive oil.

On that note, anyone got any tips to stop my DH from using the very expensive extra virgin olive oil I buy for pesto/dressings/bruschetta etc to fry an egg or similar (despite more appropriate oil being readily available) because in his words "it's just oil".....sigh.

On that note, anyone got any tips to stop my DH from using the very expensive extra virgin olive oil I buy for pesto/dressings/bruschetta etc to fry an egg or similar (despite more appropriate oil being readily available) because in his words "it's just oil".....sigh

No tips...it's a losing battle, I've found. But I'm always interested in people's excellent EVOO recommendations .

I've used Planeta for years, and still love it.

DH bought the most amazing pasta in Lidl - huge fat tubes, almost like mini toilet rolls!

Used to be a De Cecco household now a Rummo.

The smell of a simple basil sauce combined with steamed up window panes scream of childhood lunches at home after school.

Ciao Italian from a fellow Italian.

I would love to eat pasta every day, but my thighs and bum would not love it.

ItalianinLondon
Years ago I was told to drain the pasta then shake a bit and leave in the colander for a minute or two before adding it to the sauce. Supposedly because letting the pasta dry a little helps it absorb the sauce better.

Is that right? Or do you drain it and add it to the sauce whilst still 'wet'? Or do you do it different ways for different pastas and sauces??

Does anyone know where to buy the larger macaroni?

Wild garlic pesto freezes very well if you want to extend the season.
Wild garlic dauphinoise potatoes are also delicious.

We love wholemeal pasta. 75g uncooked pasta per person with at least as much sauce as pasta once it's cooked. Sauce packed with veg. Only ever short pasta shapes and we eat it with a spoon .

Polestar50 def NOT leave it to dry.

@OnceUponACat agreed!
I also like Rummo, but still tend to get De Cecco for everyday! Where do you get your Rummo? I get it from the deli and I'm sure there must be cheaper places, but I never see it in supermarkets etc.

If you miss carbonara, try the alpro soya cream- if you can eat soya and are happy to, it’s a reasonable substitute and we do a sort of half hearted carbonara using it.

I don't cook the pasta in the sauce for any time or put any of the pasta water in there because I need to keep the sauce gluten free for the coeliacs in the family. And the rest of us don't want GF pasta (because it's not anywhere near as nice as proper pasta).

I've seen my sister mix spaghetti in with Bolognese sauce but I very much doubt it's because she's had the tip off an Italian chef. She uses Dolmio and the end result looks like tinned spaghetti, bleugh!

Whole grain pasta just doesn’t agree with me for some reason, I have an awful tummy after eating it.