Cookbook talk:How to Cook Pasta

Page history from How to cook pasta

* (cur) (last). . 13:27, 24 Feb 2004. . Eclecticology (revert; there is no justification for suddenly deleting this page when it has been here for two years.) * (cur) (last). . 16:24, 23 Feb 2004. . Davodd (&lt;vfd&gt;) * (cur) (last). . 23:06, 21 Oct 2003. . Dgrant (changed basil link) * (cur) (last). . 23:04, 21 Oct 2003. . Dgrant (changed basil link) * (cur) (last). . M 09:08, 2 Mar 2003. . Docu (Upd. Links) * (cur) (last). . M 16:54, 3 Nov 2002. . Antone * (cur) (last). . 10:49, 29 Aug 2002. . Zadcat (fresh pasta remarks) * (cur) (last). . M 07:51, 25 Feb 2002. . Timo Honkasalo (moved the talk to Talk) * (cur) (last). . M 18:52, 5 Feb 2002. . WojPob * (cur) (last). . M 18:42, 5 Feb 2002. . WojPob * (cur) (last). . M 18:41, 5 Feb 2002. . 203.10.76.xxx * (cur) (last). . M 18:02, 5 Feb 2002. . 151.24.146.xxx * (cur) (last). . 19:25, 28 Jan 2002. . Dreamyshade * (cur) (last). . 10:17, 28 Jan 2002. . 63.192.137.xxx * (cur) (last). . M 10:08, 28 Jan 2002. . Dreamyshade (moving reworded content)

Copied discussion from en:Talk:How to cook pasta  Questions for the Italian cooks: When I cook pasta, I always rinse the pasta with cold water after straining it. The purpose is to stop the heat so that I can ensure the pasta would not continue to cook itself after removing from the fire. The outcome is a more predictable consistency each time. The cold pasta is heated up again just before serving. Is such practice common in Italian cooking? It is for Chinese. Since Chinese and Italian cuisine are both famous for their endless choices of pasta, they both should have their tips and tricks passed down through generations. 


 * I rinse pasta after it's done cooking too, but I always thought it was to rinse off the extra oil and salt. My family is Italian in a way (my step-great-grandfather was Italian). I think it's probably a custom that was originated by both cultures. Dreamyshade


 * Yes, cold water stops cooking, so pasta would not loose any more consistency. But this has to be a very quick operation, or you will eat a cold pasta, and cold pasta is not able to capture sauce (so you practically would eat pasta and sauce separately). Because of this, this operation might be useful if you have to put hot sauces on it; otherwise it is better to have pasta served within 3-4 minutes, or if you need more time to serve it, boiling one minute less than suggested (see box).


 * Paolor (talk) 00:08, 21 January 2008 (UTC) This is absolutely not common in Italian cooking! The only case where you would rinse the pasta in cold water is if to make a cold pasta salad.  Rinsing not only would cool off the pasta, it would also wash away the starch and the sauce won't stick to the pasta anymore.

end of copied discussion

I don't really think this is a recipe, but is a technique. Perhaps it should be moved to Cookbook:Cooking Pasta and than find a place for other techniques in the cookbook. Gentgeen 21:32, 24 Feb 2004 (UTC)

PS:I got the page history and talk page from en:

cookwork
This should be taken out of recipes and integrated into some sort of default "Pasta" page, say Cookbook:Pasta. Kellen 23:12, 27 July 2005 (UTC)
 * Cookbook:Boiled pasta? pfctdayelise 13:34, 25 April 2006 (UTC)