Sentences with phrase «little 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.

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

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

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

Once the pasta is ready, drain, and toss through the lentil sauce with a little of the pasta water.

Use as much or as little of the pasta water to get the consistency of the sauce that you like.

Mix together, season with salt and cook over medium - low heat until flavors are blended, 3 to 5 minutes, adding a little of the pasta water to keep the mixture moist.

Not exact matches

Cook the pasta until it is almost al dente (a little hard, not completely cooked) making sure there is plenty of water in the pot.

A little secret here that makes a big difference: pull the pasta out of the water slightly before it is done and finish it in the pasta sauce.

Cook the fettuccine until just shy of al dente and drain (about 1 minute for fresh pasta), reserving a little of the pasta cooking water.

Whole wheat pasta takes a little longer to cook, but go ahead and drain it from the water when it still has quite a bit of bite.

Easy enough to soak in a bowl of hot water to «cook» them... If you want regular pasta simply cook it until it is al dente (if you take a piece of pasta out of the water and it is cooked on the outside with a little core of white in the middle when you bite off the end, it is al dente).

All the aforementioned will be tossed with hot pasta, plus a little of its cooking water and plenty of pecorino.

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

Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.

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

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

After two pasta - filled days in Rome I picked up the rental car, plugged in my spoitify playlist, and drove myself eight long hours south in search of blue water, green olive trees, really good food, and a little peace and quite.

(If the sauce is too thick, add a little bit of the hot pasta water to thin it out.)

Reserve 1/2 cup of the pasta water in case you want to thin the sauce a little bit.

Tonight I had a little leftover soup so I cooked some penne and baked some frozen fish I topped them both with the warmed left over soup watered down with a little of the pasta cooking water.

If the pasta is a little dry, add some of the reserved water, 1 tablespoon at a time, until moistened to your preference.

Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary.

Add pasta to the sauce, if it's to thick add some of the pasta water, if it's too thin just stir and cook a little longer until it thickens.

Put the peppers, pasta and parsley leaves in a large warmed bowl, toss together, add a little of the cooking water and a few glugs of olive oil.

And it has its own rustic fresh pastas, made with semolina flour and water — no eggs — that come two typical shapes: orecchiette, concave little rounds of pasta called literally «little ears» and cavatelli, which are short strips of pasta curled (or, literally, «scooped out») into little cylinders.

«Combining hummus with a little of the pasta cooking water creates the creamiest, most scrumptious, and truly alfredo - like - tasting sauce ever, and yet there is zero cream,» explains Tieghan.

-LSB-...] with a little bit of pasta water for a creamy sauce.

I usually have a little bit of chocolate in the evening, I drink 2 litres of water a day, pasta about once a month, no sauces, or dressings, no rice or potatoes ever, and the bread I have in the am is the only bread I eat all day.

In Italy we feel bad throwing away even old wine, so we color our pasta water with it to get a little aroma of wine and a dramatic presentation.

Add a little of the cooking water if the pasta seems dry.

If you are using it on pasta, add a little bit of the cooking water to make a smooth sauce.

Stir in egg noodle pasta that has been cooked, al dente, in boiling salted water, drained and tossed with a little real butter (this recipe really does need that butter) and a drop of your favourite olive oil (stops pasta from sticking together).

4 Before draining the spaghetti, scoop out a little pasta - cooking liquid and reserve, then toss the drained pasta into the bowl of tuna, scallions, etc., and mix together really well, adding a spoonful or so of pasta - cooking water to bring some starchy creaminess to the sauce.