Sentences with phrase «half of the pasta water»

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

Strain, reserving 1 3/4 cups of the pasta water.

(If you are using pasta water, you can blend everything else, and then blend again whenever the pasta is done and you get some of the pasta water.)

For some reason, I always add some [fat - free] half and half to the eggs, especially since I NEVER, no matter how hard I try, remember to save out some of the pasta water.

If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done.

Reserve 1 1/4 cup of pasta water, then drain the pasta.

Some of the pasta water will go along with the pasta and that is a good thing.

Splash in a ladleful of the pasta water to loosen the mixture into a saucy consistency.

Cook the spaghetti al dente according to package directions and drain, reserving about 1/3 cup of the pasta water.

Adjust the consistency with 1/4 to 1/2 cup of the pasta water as needed.

Also save a 1/2 cup of the pasta water to thin out your final sauce it needed.

Save 1 cup of pasta water, drain remaining water, and set aside.

Save 1/2 cup of the pasta water.

If the mixture is a little dry, add desired amount of pasta water until it's the consistency you'd like.

Add half of the the bread crumb mixture, along with a splash of the pasta water.

Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta).

Use a little of the pasta water to loosen the sauce if it seems too thick.

Drain, reserving 1 cup of pasta water.

Cook one minute more, reserve about 1 cup of the pasta water, then drain.

Add the ravioli and 1/2 cup of pasta water to the pan of brown butter and toss to combine.

Remove the pasta, along with 1/4 cup of pasta water and basil leaves to the saute pan and toss to combine.

Reserve 1/4 cup (60 ml) of the pasta water to thin the sauce if needed.

here's the thing: i salted the living daylights out of the pasta water (admittedly, this was accidental), so the pasta itself had a delicious saltiness, and the reserved pasta water seasoned the creamy (yes, creamy!)

Reserve 1/4 cup of pasta water and set aside.

Here Geoffrey tosses the roasted shrimp, fresh pasta and garlic - scented artichokes with a splash of the pasta water and butter to create a hassle - free sauce.

Remove the pasta from the water with tongs, reserving some of the pasta water, and add the pasta to the mixture.

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.

You add an egg yolk mixed with a little of the pasta water to the olive oil stuff.

Reserve a cup of pasta water and drain the pasta.

When pasta is ready; reserve 1/2 cup of pasta water, drain pasta, and set aside.

Add 1/2 cup of the pasta water and bring the pasta water to a boil.

When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse) into a large colander.

some people like the sauce thin, others like it very dense... which basically means less or more sauce that goes in the pasta... The Genovese tradition is to use a small ladle of the pasta water - the one you boiled the pasta in - and use it to dilute the sauce when you mix it in the pasta.

Drain the pasta but save 1 cup of pasta water!

Reserve 3/4 cup of pasta water, then strain the pasta and briefly set aside.

Drain, reserving a few tablespoons of the pasta water, but do not rinse the pasta.

Add the sun - dried tomatoes, pasta, and pesto to the pot, and another 1/4 cup of the pasta water to the pot.

If the tomato / garlic liquid starts to evaporate, add in about 1/4 -1 / 2 cup of your pasta water.

Remove pasta from cooking water into sauce and toss to combine, if sauce seems too thick add a ladle or two of pasta water.

Add the pesto sauce to the pasta and toss well, using a little of the pasta water if needed.

Drain the pasta, reserving 1/2 cup of the pasta water, and transfer the pasta to the egg mixture.

Reserve 1 cup of pasta water, drain and return empty pot to stove.

I also used a combo of pasta water and chicken broth, and subbed a hefty sprinkle of white pepper for the black pepper.

Using a large serving spoon, stir in 1/4 cup of the pasta water, the butter mixture, cheese, and sun - dried tomatoes.

Add more of the pasta water if spaghetti is too dry.

Drain, reserving a small cup of pasta water.

The OG pasta dish cacio e pepe combines noodles with a no - fuss sauce of pasta water, cheese and loads of freshly ground black pepper.

I used chicken broth instead of pasta water, skipped the salt.

Add the peas, lemon zest and juice, reserved garlic - oil mixture, and 3/4 cup of the pasta water to the pasta.

Drain and reserve 1/4 cup of the pasta water.