Pasta: Difference between revisions
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[https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe by J. Kenji López-Alt 10/12/25 serious eats] | [https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe by J. Kenji López-Alt 10/12/25 serious eats] | ||
Here's something I've always wondered: When baking pasta, as in, say, lasagna or baked ziti, why do you always cook the pasta first? Aren't you inviting trouble by cooking it once, then proceeding to put it in a casserole and cooking it again? Well, there's the obvious first part of the answer to this question: Pasta needs to absorb water as it cooks—a lot of water, around 80 percent of its own weight when perfectly al dente. So, add raw pasta directly to a baked pasta dish, and it will soften all right—it'll also suck up all of the moisture from the sauce, leaving it dry or broken. | Here's something I've always wondered: When baking pasta, as in, say, lasagna or baked ziti, why do you always cook the pasta first? Aren't you inviting trouble by cooking it once, then proceeding to put it in a casserole and cooking it again? Well, there's the obvious first part of the answer to this question: Pasta needs to absorb water as it cooks—a lot of water, around 80 percent of its own weight when perfectly al dente. So, add raw pasta directly to a baked pasta dish, and it will soften all right—it'll also suck up all of the moisture from the sauce, leaving it dry or broken. | ||
=====12 of Our Favorite Pasta Recipes===== | |||
[https://www.177milkstreet.com/stories/02-2019-pasta-recipes by MILK STREET] | |||
Whether you’re looking for a quick weeknight dinner, or a pasta recipe that’s fit to feed a crowd, we’ve got you covered. From pesto to cream sauce (we’ve found a fix for finicky sauce that breaks apart), we have a collection of pasta dishes that run the gamut. | |||
One rule of thumb we revisit repeatedly is to use less pasta water than you may think necessary, and saving that starchy liquid gold to mix into sauces at the end. Slightly undercook your noodles, so they’ll be thirsty to soak up flavor when tossed with a thick and silky sauce that clings to the noodles thanks to the starchy water. | |||
