I tried making one pot pasta again, this time I put the short pasta in the bottom of the small clay pot and just barely covered it with water, then added the extra ingredients. Spaghetti on toast. But I was still using plenty of water in relation to the amount of pasta (around 6 cups for a cup of dry pasta).
I boiled the water in the electric kettle, then poured about 2 - 2.5 cups (enough to cover completely) over the 1 cup of dry pasta with a teaspoon of salt. My lunch is often dinner from the night before. e.g.
Where can you find the new version song of dota? It was a favorite breakfast of my Papou's. I'm intrigued, I'll have to give it a shot! Why don't libraries smell like bookstores? There are so many leftovers that go great on toast! It calls for 12oz pasta and 4.5 cups water, so I would just halve the entire recipe. How long will the footprints on the moon last? Just so long as it's not the same two days running, I'm a happy girl. Pasta to cooking water ratio. But really I have limited fridge space right now. And I highly recommend doing your own experimenting to find your perfect ratio. If you want to call it one pan, this sort of quantity of pasta can be boiled very well in a skillet, then held for a few minutes while you put together a sauce. Though not on a spaghetti sandwich ;). One-pot pasta works a little differently.
Since I usually only cook about 1 to 1.5 cups of dry pasta (around 100g to 150g) for bentos, that's the amount I started with.
It may be the novelty more than anything else, but I enjoy it thoroughly.
I recall seeing it there, and my British grad school roommate used to make it - Heinz beans on toast too - when she was homesick. Spaghetti on toast with broken crisps.
The water combined with the starch of the pasta to boil up and out of the pan, flooding the rangetop. Umm, big mistake. A few weeks ago, there was an article in the Food section of the New York Times about cooking pasta in a reduced amount of water (registration required), written by Harold McGee aka The Curious Cook. I needed to stir it around a bit to keep the pasta from sticking to itself and the bottom of the pan, but the water came to the boil in about 3 minutes. Heck, I even made a pot of curry once with leftover pasta as a base. The things that are clearly worth trying which I learned in this thread are endless!
In the meantime, I chopped up and sautéed some vegetables and chicken in a frying pan on another burner. I have not tried the less-water method with Japanese noodles like soba and udon yet. :0).
So, I think if you're just cooking pasta, you can use the cold water method, but if you need more boiling water for cooking something else (e.g. I think that it is roughly 3 times the weight of pasta should be the liquid. I love leftovers. Yeah, it's frequently the answer to "exactly how much of ... should I use". The holiday might look a little different this year—but we’ll be right by your side (as always!) Okay, very curious -- so does the sandwich involve plain spaghetti noodles? Yet people keep asking. Especially in the summer.
You may have some leftover, but it will make a nice midnight snack or tomorrows lunch. A roast becomes cold meat side the next day, leftover from that becomes a curry, which becomes the topping for a pizza...and so on and so forth until it's gone. My stomach is growling. Omg..pure joy. Mr. McGee recommends pre-wetting long pasta to prevent it from sticking, but that defeats the objective of saving time and effort for bento making purposes. Spaghetti on toast (kind of an open faced sandwich) is a popular old school British thing. What is the best way to fold a fitted sheet? Oh sheesh...old question and I think Trampled made this multiple times successfully. I'm not sure about long pasta, besides the fact that long spaghetti and so on won't fit in a small saucepan without (gasp!)
Oooo..I never thought to use leftover frittata in a sandwich. This is also equivalent to 7 ounces of pasta. What it is the inmate address at newton Iowa work release correction? Where can you download ringtones for free? I use it for my bebimbap, but not for this dish. You would be amazed at how a slice of (preferably stale) good bread and pat of real butter can do for leftovers.
New York Times about cooking pasta in a reduced amount of water, ‹ Prepping for the upcoming week's bento making on the weekend. In the New York Times article, Mr. McGee uses about 1 to 1.5 quarts (about 1 to 1.5 litres) of cold or boiling water and 2 teaspoons of salt for a pound (450g) of dry pasta.
breaking it. I seem to always want basil, garlic and tomatoes with this. New to Chowhound? Don’t think cups. Where is Martha Elliott Bill Elliott ex-wife today?
Or noodles dressed in tomato sauce? I get a kick out of this dish.