Sentences with phrase «of the pasta water»

Place the cup of pasta water in the blender with the squash and the 1/4 c. heavy cream, and puree until very smooth.

You can use whatever hummus you like or have at home, then just adjust the consistency with a little bit of pasta water for a creamy sauce.

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

If you want to thin it out some, add a few tablespoons of the pasta water if you wish.

Use a bit of the pasta water if the sauce is too thick.

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

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

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

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

If using over pasta, reserve a bit of the pasta water off to the side.

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

All you have to do is cook up some noodles, roast some veggies, and then toss everything with hummus and a touch of the pasta water.

Add the cooked pasta into the sauce, saving a few cups of the pasta water to thin out the sauce if needed.

In order to reach your desired consistency, add a few tablespoons of the pasta water to thin the sauce.

Stir in the cooked pasta, the white vinegar, and a splash of the pasta water.

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

Add more of the pasta water to thin out the sauce as needed.

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

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

Add in a ladleful of pasta water straight from the pot and bring that «sauce» to a boil.

The moment the pasta is done lift it out of the pasta water with tongs or a pasta fork directly into the skillet.

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.

Pour a few cups of the pasta water into a smaller pot set over medium - low heat (you'll use this to poach the eggs), then drain the pasta and asparagus in a colander and rinse in cold water.

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

And as I do in all my pastas, once the pasta is done cooking I reserve a cup or so of the pasta water, just in case I need a little bit to loosen the sauce up.

Add pesto, artichoke hearts, pasta - asparagus mixture, and half of the pasta water.

of pasta water without compromising the flavor of sauce.

Be sure and use most of the pasta water to thin the sauce - it will thicken upon sitting for a minute and you need the water so it won't thicken and be gluey.

Meanwhile, cook the pasta according to instructions on the package (reserve a little bit of pasta water when draining) and start making cheesy nut dust and pesto.

Seeing recipes using pasta water to moisten vegetables in stir - fries more frequently lately (and I'm sure Italian cooks have done it forever), but never thought of using the starch component of pasta water in a dressing.

About 1/2 cup of the pasta water does the trick (or of course, you can just use more sauce if you prefer).

Unwanted drips of pasta water can easily ruin your scrumptious homemade alfredo sauce.

In his cookbook flour + water: pasta (Ten Speed, $ 35), McNaughton recommends adding a handful of semolina flour to four quarts of pasta water as it boils.

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

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.

Summary of Timing: Preheat oven, start draining process with tofu, meanwhile roast cauliflower, meanwhile put pot of pasta water on medium low (so that getting it to the boiling point later won't take as long), start on sauce by sauteeing garlic in oil, after «ricotta» mixture is finished, turn pasta water up to high and start cooking noodles.

The marriage of pasta water, butter and al dente noodles remains the same.

While the pasta is al dente, scoop a coffee mug of pasta water into the pan with oil and garlic and turn the heat to medium.

I boil 1 lb pasta (casarecce is my favorite) while making the filling, then add the hot filling + 4oz goat cheese to the pasta, plus lots of pasta water for sauc - i - fi - cation.

Serve with a spinach - style sauce, heated through, tossing the sauce through the pasta with a few spoonfuls of the pasta water.

Drain in a colander, reserving a cupful of the pasta water.

Add a few tablespoons of pasta water into the sauce, turn the heat on under the sauce again and drain the tagliatelle, then toss them in the sauce.

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

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!)

Once we throw the pasta in the boiling salted water, we will add a couple of ladles of the pasta water to thin it down.

Scoop 1/2 cup of pasta water out of the boiling pasta pot and carefully pour into the hot skillet.

If mixture appears dry, add some more pasta water (I will usually add another ladle or so of pasta water; increase the heat and mix the whole thing together for a few minutes until the water is almost evaporated).

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.