Hi, all,
My name is Paula. I just joined yesterday, and am looking forward
to learning from everyone. I've already gleaned some great tips on
cooking spaghetti from y'all, even though I've been preparing it for years.
I want to mention to Leslie, that if you have difficulty cutting up
cooked spaghetti, as I do, you can break up the pasta before you cook
it. I get a few spaghetti noodles in my hands, hold them over a bowl or
plate, and break them into two or three pieces. You can do this while
your water is heating. It doesn't take long, even if you're making a lot
of pasta, because you can break up severl at once.
Paula
On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote:
I was told by the ex-boyfriend of a friend of mine, who was wrong in just about
everything else, that to measure spaghetti in terms of number of people you
grab a bunch of spaghetti in your dominant hand, with your thumb and index
finger circling the pasta. If the ring puts your fingernail at the first joint
of your thumb that's pasta for one, the second joint is pasta for two, and the
end of your thumb is pasta for three. I've found this works well. Some may say
that this varies depending on how big your hands are, but the assumption is
that the smaller the hands the smaller the appetite, so you may want to vary it
a bit, deciding if you want a loose or tight hold on the pasta.
The pasta pot uses less water than you think it does, so trend your water level
down a bit. Don't put oil in the water, as it'll prevent the sauce from
sticking to your pasta, and don't salt the water until it's boiling or it'll
take longer to reach a boil.
Sauce is a matter of preference, and it depends on if you want the spaghetti
drenched in sauce or if it's just a flavoring element, and also on how much
other stuff you choose to put in it, like chopped up vegetables. I find that
three or three and a half minutes in the microwave is often enough to heat
sauce, so unless you're going for presentation you can heat it in the bowls
you're going to serve in.
And of course, YMMV, as in all things cooking.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Holly Anderson via Cookinginthedark
Sent: Thursday, January 22, 2015 8:49 AM
To: [email protected]
Subject: [CnD] spaghetti questions
Hi all. Today I’m going to attempt something I’ve never done before,
spaghetti. I know its kind of sad. I’m making spaghetti for 2 people.
I have a spaghetti cooker, it has a section with holes inside a pot
that the spaghetti goes in. So when I lift the section with the holes
out of the pot the water will drain from the spaghetti. My questions
are:
1. How long do I cook he noodles?
2. This one is probably depending on how much we eat. but I’m not sure
how much to make for 2 people.
3. I have a jar of meat sauce, do I just put it in a pot not he stove
and simmer, how long do I cook the sauce, and how much sauce for 2
people.
I know these questions seem basic, but I’m new to all this. And it
might just be a trial and error type thing, but I’m kind of nervous.
Any help would be really appreciated.
Thanks.
Holly
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