Sentences with phrase «so of pasta water»

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).

Not exact matches

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

One trick I learned, when mixing the pasta with the Pesto, add a tablespoon or so of water that you boiled the pasta in.

I'm certain you saved some of your pasta cooking water, so toss some of that into the pot as well to help bring it all together.

You'll want this to be the consistency of a good pasta sauce, so feel free to add more water if it seems too thick.

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!)

Of course I didn't have the pasta water saved so I used mayo.

Instead of just serving tomatoes fresh, we squeeze / punch / smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers.

Bring a large pot of salted water to a boil and cook your pasta according to the package directions BUT 2 minutes prior to the cooking suggestion (let's say 9 minutes — so at 7 minutes) you will add the washed and trimmed broccoli rapini.

Shape batches of pasta dough ahead of time and freeze them — just add an extra quart of boiling water to the pot when you cook frozen pasta, so the temperature doesn't drop.

Once the pasta is cooked, use tongs or a spider to transfer it directly from the boiling water into the sauté pan with your sauce, so the sauce can pick up some of the starchy water clinging to the noodles.

So that was a completely roundabout way of explaining why it is such a fantastic idea to retrieve your pasta from the water and not the other way around.

The dip is quite thick, so if you want to toss it with pasta, I recommend mixing in a few tablespoons of water to thing out the dip.

While cooking the pasta, reserve a cup or so of the cooking water.

I also forgot to save the pasta water for the sauce so I used up beef broth I had in the fridge and a bit of left over tomato paste.

When pasta is ready, transfer to skillet using a slotted spoon so that some of the pasta water transfers along with it.

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.

Just 1/3 of a cup of grated cheese counts as a serving of milk, so you might try sprinkling cheese over veggies, pasta, rice or meat, offering water with the meal and then offering some milk afterward if you still have room for another milk serving.

Stay away from the pasta and breads and things like that so much... Fruit and Veggies are your best bet, with a mixed or oat cereal... stay away from the rice cereal that seems to make a bm much harder... And lots of water!

I think nothing of giving the kids a bowl of dry ingredients like rice, beans and pasta and filling a pot with water so they can make soup.

«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.

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.

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.

In the stock pot sits the strainer — so when the pasta / potatoes whatever is done, we just lift the strainer out of the hot water and leave the stock pot on the stove.