Spaghetti and meatballs

[Kid Cid]

It's the classic dish but it comes complete with the marinara recipe I've already given out here, a meatball recipe and instructions how to correctly cook your pasta.

 

http://www.corrundum.net/post/The-Classice...-Meatballs.aspx

[chester]

Good article Kid.

One question, why am I rinsing my pasta?

[Kid Cid]

Good article Kid.

One question, why am I rinsing my pasta?

You do it to stop it from cooking. Now you may think that hey, I'm going to be cooking it some more, what's the big deal? Well, it will be a couple of minutes before you get the pasta back into the pot. In that time, letting it sit there in the remnants of the hot water will continue to cook the pasta to the point of doneness. Then when you throw it back into the pot with the sauce, you will overcook it and you'll get that mushy texture that we're trying to avoid.

 

Oh, that reminds me, something else that I kind of glossed over and that needs explaining. The best way to keep your pasta from sticking is to stir it twice. Once about 30 seconds after it went into the boiling water and then once again about a minute later.

 

Thanks for pointing this out, I'll add a comment to the article to help explain.

[dmarc117]

i dont rinse pasta im eating with sauce. the starch helps the sauce stick to the pasta.

[Kid Cid]

i dont rinse pasta im eating with sauce. the starch helps the sauce stick to the pasta.

I'm thinking that you're using too much sauce then. The sauce should stick fine to the rinsed pasta.

[Footballjoe]

I a;ways kept the sauce and noodle separate except for the leftovers.

 

I will try the recipe. I can't use the Worshire sauce though because my wife is allergic. Any suggestions for a sub?

[Kid Cid]

I a;ways kept the sauce and noodle separate except for the leftovers.

 

I will try the recipe. I can't use the Worshire sauce though because my wife is allergic. Any suggestions for a sub?

Worcestershire sauce is kind of unique but if you wife doesn't have allergies, you could try 2 teaspoons of Tamari (similar to soy sauce) and 1 tsp of very finely minced capers.

[Footballjoe]

Worcestershire sauce is kind of unique but if you wife doesn't have allergies, you could try 2 teaspoons of Tamari (similar to soy sauce) and 1 tsp of very finely minced capers.

 

 

Can't have soy, corn, peanuts or red dye. I am sure I left out something. I guess she will have to come up with a sub. Thanks

[Kid Cid]

Can't have soy, corn, peanuts or red dye. I am sure I left out something. I guess she will have to come up with a sub. Thanks

I wouldn't worry about it then. While it adds a bit of zest, I'm sure that omitting it will not break the recipe.

[cre8tiff]

Can't have soy, corn, peanuts or red dye. I am sure I left out something. I guess she will have to come up with a sub. Thanks

 

That's rough. My father in law went through that, he developed allergies to an incredible number of things, but then found out it was yeast he was allergic to.

[Footballjoe]

That's rough. My father in law went through that, he developed allergies to an incredible number of things, but then found out it was yeast he was allergic to.

 

 

You know you have bad allergies when you can't eat pork because the pigs were feed peanuts.

[buddahj]

You know you have bad allergies when you can't eat pork because the pigs were feed peanuts.

That's crazy.

[cdrudge]

 

You do it to stop it from cooking. Now you may think that hey, I'm going to be cooking it some more, what's the big deal? Well, it will be a couple of minutes before you get the pasta back into the pot. In that time, letting it sit there in the remnants of the hot water will continue to cook the pasta to the point of doneness. Then when you throw it back into the pot with the sauce, you will overcook it and you'll get that mushy texture that we're trying to avoid.

I was always taught that if you were making pasta for something cool like a pasta salad to rinse the pasta to stop the cooking, but for things like spaghetti not to rinse. What you say makes sense. Next time I make spaghetti I'll give it a shot.

[dmarc117]

I was always taught that if you were making pasta for something cool like a pasta salad to rinse the pasta to stop the cooking, but for things like spaghetti not to rinse. What you say makes sense. Next time I make spaghetti I'll give it a shot.

 

 

thats what ive been taught and what ive read. just take it off the stove a bit earlier cause it keeps cooking, just like a steak off a hot grill. rinse only if using in a cold dish. thats gramma d's recipe from the old country. no rinsy.

 

but theres many ways to skin a cat and it sounds tasty.