Sentences with phrase «more pasta cooking water»

Thin the sauce with more pasta cooking water, a little at a time, as needed.

Stir everything over medium - low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.

If the pasta is dry, add more pasta cooking water.

Not exact matches

The pasta will store MUCH longer this way and will be perfectly cooked when you reheat it (which, when camping can be done by throwing it into some boiling water for a few seconds or, more easily, by mixing it with the sauce or garnish over the heat for a while).

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

Pump up the starch: Restaurants use the same batch of water to cook pasta all night, and as the night wears on, that water gets more and more starchy.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Ingredients 180 g mezze maniche kamut pasta or other short pasta water and whole sea salt, just enough to cook the pasta 3 tablespoons extra virgin olive oil 1 large carrot, peeled and more or less finely chopped 2 cloves of garlic, peeled and more or less finely chopped a pinch of whole sea salt -LSB-...]

Reduce heat to LOW and simmer until liquids have cooked down into a light, creamy sauce; stirring as needed (about 5 min); add more pasta water, if needed to adjust consistency.

At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).

Add more cooking water if pasta seems dry.

Add pasta; cook, stirring and adding more water as needed, until al dente, 15 — 20 minutes.

«The key is to add more salt to the water of the pasta when it's cooking, so you're not stuck adding a lot of fat later to the pasta to make it taste good,» she explains.

If water is absorbed before pasta is cooked, add a bit more water.

If you are using it for pasta, I find when that you get more of a sauce if you take a bit of the cooking water from the pasta and add it to the pesto.