• @uienia@lemmy.world
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    229 months ago

    This looks a bit dry. Also people who don’t mix the sauce with the pasta in the pan (and a little pastawater) before serving, have no idea to what levels of flavour pasta dishes are capable of reaching.

    • @sleen@lemmy.zip
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      49 months ago

      Interesting, I do prefer my pasta separated. However, the pasta water is an intriguing ingredient.

      • FuglyDuck
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        119 months ago

        For the record, the starch in the pasta water acts as an emulsifier- things like carbonara rely on it to keep the sauce from breaking; and it’ll help red sauces to adhere more to the pasta.

        As a side note… cook the pasta little under and transfer it to the sauce to finish. (I believe that’s what the other commenter was suggesting,)

        Usually I just do a terrible job draining and that’s enough- it doesn’t take a lot;

        • @Fermion@feddit.nl
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          9 months ago

          Heating them together is usually fine in my experience, but storing them separately is a must. The pasta robs moisture form everything else, getting mushy and leaving the sauce dry.

          If you really want one container to bring leftovers to work, put the sauce on the bottom add a layer of cheese, then put the pasta on top. Don’t mix everything until it is warm. You can get surprisingly ok results this way.