/ck/ - Food & Cooking

>>8935964
this triggers the ck

>>8935964
>put pasta on boiling water
>starts to bubble up and spill on stove
>add OLUV OIL
>bubbles die down and stops splling
Don't see why you are having an autistic moment about oil in water it works well

>>8936059
Or turn down your stove you super retard.

>>8936066
Or put a wooden spoon over the pot

Gordon Ramsay says to, so I do

>>8936093
>>8936066
>>8936059
or pour in more water like literally every person ever

>>8936066
>>8936093
>>8936102
or don't overfill the pan to start with

>proceeds to add dry, unsoaked beans to shitty stew

https://www.youtube.com/watch?v=J3gcwFi3X0g

Why do I often see spaghetti put in vertically?

Wouldnt that cause the bottom half to cook for longer?

>>8936121
You just pull it out and flip it round the other way to cook the other end.

>>8936113
>6 minute long video of cooking shit chili interspersed with random cuts to shit
For what fucking purpose

>>8936121

horizontal pasta can't absorb water. It's actually hydrophobic while it's horizontal. That's why stir pasta. Pasta is like a polarizing lens filter.

>>8936059

>Starts to bubble up and spill on stove

Does this actually happen? Are there actually people that don't occasionally stir their pasta, people that not only don't stir but also use comically undersized pots?

>>8936169

You stir it until every noodle isn't sticking, then you walk away, leave a wooden spoon over top of your pot and turn it down to half heat.

Use penne, problem solved.

>>8936094
If Gordon Ramsay jumps off a cliff, would you do it too?

>>8936102
>overflowing
>hurr better pour more in
u^

>>8936059
I dont like having to stand and watch my pot but I like it to cook fast so I usually fly my remote helicopter directly over top of the pot to break the bubbles and stop it from over flowing

it works pretty well desu

>>8936414
Depends. Is the ground nice and hot?

>>8936506
lol

>>8936066
>>8936093
>>8936102
>>8936112
>Chef ramsay walks in on these anons arguing about how to stop the water from boiling over the pot

I've always salted and put a few drops of oil in water i'm going to boil pasta in, always before I even put it on heat though, are you supposed to do something else?

>breaking the spaghetti
>oil in the water
>salt in the water

What are some pasta memes you fell for?

>>8936656

salt in the water is legit.

don't put oil in, sauces won't coat oily spaghetti.

If your spaghetti stick together, you are not using enough water.

>>8936656
break. no (thats some fruit-molesting shit)
oil. no
salt. yes

>>8936059
I will tell you why:
the oil not only puts a little oily layer on top of the water BUT ALSO on your pasta, making it harder for sauce to stick to pasta.
NOW YOU KNOW

>he buys spaghetti that needs to be broken

>People on ck cant even boil pasta correctly
>lel

>Boil kettle, add pasta to a large enough pot, add salt. Turn on heat
>Pour water over
>Stir occasional so that the pasta doesn't stick to itself or the pot.
>When ready, pour into a colander, shake excess water out
>Drizzle pasta with olive oil to prevent sticking and drying out

Adding oil to the water is retarded, it does literally nothing.

If your pasta is boiling over your using too small a pot or too high a heat.

>see obvious joke thread on /ck/
>autistic neets feel smugly superior as they try to explain how to boil pasta
>on a cooking board

You kids have kept this thread alive for seven hours without posting a single joke.

>>8936767
nice and hot joke was okay

>>8936767
i love you anon

>>8936767

>believing this was a joke

You actually think people on ck can cook? Most can barely order a mcChicken without spilling their spaghetti.

>>8936825
Fuck off retard.

>>8936892
I think OP was joking.

>>8935964
>this triggers the italian

>>8936169
well there's people using rice cookers so what do you think?

>>8935964
I think that pasta looks comfy, like it's kicking back in a spa bath.

>>8937034
Yeah. You're right.

>>8936690
>sauces won't coat oily spaghetti.

Not if the oil is fresh. But by the time it's been boiled for 9 minutes, strained, and put back in the pan, most of the oil is gone. I actually add MORE oil after I strain it to keep the noodles from sticking if I think they're going to be sitting more than a few minutes. Once they start to dry, it becomes a starchy mess trying to separate them.

>>8936741
>salting after boiling
The only part I disagree with

I try to coat my pasta with the oil so it doesn't stick later on.

Helps me desu.

>>8936059
>My dad swears by adding oil to pasta
>Claims that if you don't add oil the noodles stick together
>Start living on my own
>Realize you can just rinse the pasta after cooking it and it accomplishes the same thing but still allows sauce to stick to noodles
>Tell dad this
>He claims all the professionals add oil
>look this up
>It's the exact opposite
>He refuses to accept this and still adds oil to this day
By the time I saw proper pasta I was already a man

>>8936724
Why do they need the "YES ITS AS POUND!" Like do people think they're getting tricked by the net weight and need reassurance?

>>8937669
My mom marinates ribeyes and new york strips in teriyaki for hours, doesn't set them out to reach room temp and puts them on the grill cold and cooks them well done. Says she likes the tougher texture.

>>8937747
>Why do they need the "YES ITS AS POUND!"

Because people tend to estimate things via length. Most people find it very difficult to estimate via weight unless they work in a trade that requires them to weigh things often, like a postal clerk or someone who works in a deli.

Thus, the box for the broken pasta looks smaller to the average person who can't judge anything via the weight in their hand and instead depends on looking at the dimensions of it. Stating that it's "still a pound" reassures people that even thought the box is shorter than a standard pasta box the amount of food inside remains the same.

>>8937669
>rinsing pasta
you're no better than your father, dipshit.

Hi you bunch of fucking retards, here is how to make pasta. I swear to god it's ten million times better than worrying about foamy rabies water hissing all over your stove.

>fill pot with water
>insert pasta
>turn on heat
>when it starts to boil, turn off heat and cover
>drain when al dente

There. That's it.

>>8937766
>adding pasta before water is boiling
>covering boiling pasta
get out. just fucking get a bigger pot or dont overfill with water you retarded fucks.

>dash of sauce in water to give cooking pasta flavor
Worst I've seen

>>8937753
Oh Lord I would kill myself if I had to eat that.

>Sauce wont stick to oiled pasta

Literally the dumbest shit I've heard all month. Any good pasta sauce will contain a fair bit of good quality oil anyway.

>>8936715
There is no layer retard, oil is gone after you drain it.

>>8936675

Believe it or not kiddo but salt in the water is just a meme
Adding enough salt to change the boiling point even 1 degree would make your water taste as salty as ocean water. It's not doing anything to add a pinch of salt to your pot

My dad always added a little garlic butter to the finished noodles after straining, sauce stuck to them fine. You olive oil plebs don't know what you're missing

>>8936656

Spaghetti is shit pasta anyway. Penne, ziti, rigatoni, or get the fuck out.

>>8938241
You're right that it doesn't affect the boiling point.

It does, however, affect the flavor of the pasta. Its purpose is flavor.

So no oil and no salt? Fuck I been doin it wrong this whole time

>>8938257

Salt yes.
Oil no.

>>8936435
I want to be this guy's friend

>>8938241
You are a meme. Have you ever been in italy? met an italian? Salt is for fucking seasoning the pasta, you need it. You have no fucking clue of what you are talking about.

>>8937777
quads have spoken. he must leave forever and kill himself.

>>8937766
You're so wrong. It's not even funny.

>>8938241

After being corrected by others I hope you've learned your lesson not to speak about things that are way out of your depth. So eager to look cool amongst your peers you nervously spout bullshit without understanding.

>>8936158
I've been seeing this comment over the course of a day and I want the poster to know how fucking angry it makes me every time. Good job being a fucking blight on chemical science.

>>8936066
heathens and poorfags using electric stoves don't have the immediate and fine temperature control of a gas stove.

the only way to stop a pot from boiling over on an electric is to remove the pot from heat. while on a gas stove, you can just during down the flame.

>>8937034
>using the word comfy to describe an inanimate object
Fucking kill yourself

>>8938241
It's to season both the pasta and the water which you should be putting aside to add to the sauce to create a nice, sexy emulsion with that starchy starchy water.

Idiot.

>>8936506
>Ground. Nice and hot.
>Get some height on the cliff, you can't get any higher once the meat's jumped.
>Jumper in, let the gravity do the work.
>Flail, two or three seconds each side.
>Wait for the splat.
>Done.
>Beautiful.

>>8939973
Hahahhaah

>>8935964
You add oil to the cooked pasta once its drained. Then you can use it for days and it doesn't stick.

>>8936121
Spaghetti are too long to put horizontally in the average pot, and breaking them is our if the question. I usually wait a few seconds for the bottom half to start cooking, then gently push the rest of the spaghetti underwater

>>8937669
Proper pasta is neither rinsed with cold or hot water nor cooked in nor coated with oil. It just boiled in enough water and eaten fresh.

>>8938174
Then the oil will be dispersed throughout the sauce, it won't have time to to coat the pasta before even adding the sauce, retard.

>people are still arguing about boiling pasta

Wow.

Everybody in this thread are wrong.

>>8937777
>not using the smallest pot possible and as little water as possible to get really starchy water for sauce making

>>8939973
>a chef's dream

>>8938241
it evenly flavors the pasta. the salt crystals dissolve in the water as opposed to being sprinkled on top.

Salt goes in the boiling water with the pasta
Lower the heat when it starts to boil again so that it's nearly boiling.
Stir it for a bit a few times while it's cooking
No rinsing required after straining.
Pasta doesn't stick unless you wait until it dries before you serve it.
The sauce should be sufficiently salty and oily anyways.

>>8942366
That looks the lady cop gives her at the end is what makes it for me. Also the smug happiness on her black doctor bodyguard who probably loathed that bitch as and was secretly happy she didnt win. And also Bill's glee that his cunt wife didn't one up him to become the first lady president.

EVERYTHING about that clip makes me smile.

>>8939598
go back to lebbit you easily trolled mong

>>8942653
You sound like an angry, pathetic loser. She lost and still is more successful than you are.

>>8936059
>Lay wooden spoon over top of pot
>Literally will not ever boil over
>No oil, no stirring, no bullshit
Try it /ck/

A 3 michelin star chef puts olive oil in the water to boil pasta

>/ck/ argues not to do it

I used to add oil in the water because my parents did so assuming it prevents them from sticking.
It doesnt, the spaghetti doesnt magically stick together in a rolling water that you stir occasionally.
Add olive oil after you've drained the water.

>>8943029
>so deluded he trusts a tire corporation to tell him how to cook pasta instead of the Italians who perfected the technique

The definitive, dare I say, "cuck?"

What I do is:
>Fill pot about halfway full of water and let it boil
>Add pasta vertically and push it down with a wooden spoon without letting the top half sit out of the water for too long
>Add salt once it's all in
>Keep temperature on high the whole time
>Stir occasionally until cooked, lift the pan off the heat for a few seconds if I added too much water and it starts to bubble over (surprisingly doesn't happen often)
>Drain water, don't rinse, add back to pot
>Add sauce
>Serve
It just works.

>>8938246
Garlic butter sounds damn good in pasta.

I haven't once had a problem with the water boiling over while cooking pasta. I have a steel pot, not a particularly big one, around 2 litres. I have it on the largest ring at the highest temperature, the water is at a rolling boil. I add a couple of teaspoons of salt, then add the pasta and leave it for 10 minutes or so. I never add oil or place a spoon on the pot, yet it never boils over. What am I doing differently to people who experience this problem?

>>8943098
Marco Pierre White is part Italian, he uses olive oil in the water, and after draining.

Are you, dare I say, "BTFO"?

>>8943128
He also shills for stock cubes and puts cream in Carbonara.

>>8943136
1) Stock cubes are delicious.
2) He used them as a 3 star chef, before he promoted them.
3) Cream in carbonara sounds delicious.

>le amateur cook insults a world-class chef for using something he also promotes

>>8939598
It's a joke. How's life on the spectrum?

>>8943128
He has also said that you shouldn't in other videos. He really couldn't give less of a shit when making those videos.

>>8943149
>He has also said that you shouldn't in other videos
Show the video.

>>8943141
You think he cooks the same way in those Knorr™ videos as he does at home or in his restaurants? Nobody is claiming to know better than him.

>>8936741
literally completely wrong

>>8943159
So you're saying he lies about having used them for years before promoting them?

He probably makes his own stock in his restaurant too. But why wouldn't he use them?

I think this is a case of people refusing to believe a professional chef uses pre-packaged ingredients. It's just concentrated stock that tastes good. What's the big deal?

I watched his meatball video earlier, he said he likes pasta with butter, but when draining it he used a bit of olive oil instead. Just a variation, but still adding oil at the end. The oil in the water probably helps make it more silky, even if it absorbs just a small amount during cooking.

okay retards here is the official 10/10 goat way

>boil water
>add generous pinch of salt
>add pasta
>put lid on pot until water returns to a boil
>stir pasta to prevent sticking
>remove from pot when slightly less cooked than desired
>finish in sauce

>>8943128
>part italian

Yeah, so is 90% of the fucking northeast so you're going to take their italian shit as definitive? LMFAO. Just admit it, you lose and crawl back to your Marco built shed. No fucking cook worth a solitary shit is going to tell you to add olive oil to pasta water. I'd wager a fair amount of money you could not find a single Italian chef who does that. I'd also qager you could not find another tire company chef who does. You don't even need to crawl back to your shed, I just BTFO you all the way back to it.

>/ck/ too dumb to use pasta water to thicken their sauce and for extra flavoring
Oil and Salt your pasta boys. Always save some of that water if your making a bit of sauce, or you can just rinse the noodles with it to lubricate them.

that pasta water is full of flavor and is less oily than just using olive oil alone.

>>8943180
>i'd wager large amounts of money that none of the tens of thousands of Italian chefs use olive oil in pasta
You like gambling huh? Hm... let's meet up. Bring lots of cash.

>>8943171
Whether or not he uses their products, oiling your pasta water to stop it from sticking or boiling over is demonstrably unnecessary when there are people who never do it and whose pasta never sticks or boils over. What has MPW's expertise got to do with anything? Maybe it's a failsafe they use in extremely busy restaurants where things have a high chance of fucking up.

>>8943197
pasta-water flavoring bro. That oily salty pasta water can basically act as a flavorful additive to your sauce.

>>8943189
>rinsing your pasta with the water you literally just removed it frkm
Why? I add it straight to the sauce, and I have never needed to rinse it. Never sticks.
>that pasta water is full of flavor and is less oily than just using olive oil alone
Why when I could just add less oil? I like to be able to add pasta water without oil and vice versa.

>>8943208
you add the oil separately you mong

>>8943197
>demonstrably unnecessary
But that's subjective.

For example, you COULD grow organic tomatoes yourself, sun dry them and use them for your own marinara sauce, and farm your own organic free range eggs and make your own fresh pasta and drizzle it in the finest cold-pressed olive oil, and reduce a huge pan of the finest ingredients available to the desired stock that you want to use.

Or you could consider the cost of it, and just use stock pots and cheaper ingredients. Both will taste similar, yet one is arguably 'demonstrably unnecessary'.

Just like adding olive oil to boiling pasta. Even if it adds 1% increase in taste and texture, you can if you want to. It all depends on your personal choices.

>>8943217
It's just got a deeper flavor with the oil.
You're basically just adding salt water if you don't boil your water with oil and salt.

>>8943220
not lowkey enough and too greasy at times.
It's also a substance which naturally mixes into the sauce unlike thick ass oil.

Lets say you're making a Carbonara sauce without cream. It's best to finish the sauce with pasta water, rather than pure olive oil.

>>8943227
Oil and water don't mix. You're basically adding oil and water separately, except you're wasting a load of oil.

>>8943244
They do.
If you're boiling the pasta in them. Trust me they've mixed quite well.

>>8943227

dipshit, pasta is supposed to be boiled in salt water. Not some slimy BP gulf of shit. I roll my own pasta. The only thing you need to do to make finished pasta after that is boil it for a few minutes in salt water.

>>8943269
>The only thing you need to do
This is probably where you're missing the point.

Need =/= want.

>>8943269
Nope oil helps making for a better pasta-water. You only add a small amount when boiling tho.

I don't waste my time with pasta anymore, anyway.
Risotto is the superior italian dish. Pasta is overrated and faggoty. The fact you roll your own pasta is faggoty. Focus on Risotto the superior dish.

>>8943278

I think we're looking for best practices on this board, bro. Need and want are the same thing.

>>8943256
>I don't understand dispersion

Oil and water literally do not mix unless you add an emulsifier into the mixture.

>>8943287

and how do you make rissotto? is it with oil, or just slowly added stock? jesus christ this board is full of idiots.

>>8943292
Need and want aren't the same thing.

People who add the oil to the water think it tastes better or does something to the pasta. Complaining about it changes nothing.

>The only thing you need to do to make finished pasta after that is boil it for a few minutes in salt water
But what he wants to do is
>boil the pasta in water and olive oil before draining, and use the flavored water and oil to add to the dish for extra flavor and texture

>>8943295
I'll test your theory without using oil. I just don't picture that oil having no changes after 10 minutes of being boiled with salt.

>>8943297
I use a bit of oil to dress it at the finish, and to cook the rice in the beginning.
I also use a bit of white wine, and white wine vinegar to flavor my risotto.

>pic related. I'm so proud of it. I'm going to tweet it at Ramsay, also if it looks runny that's just the effect dressing it in Carbonara sauce has.

>>8936059
Nah...I do my pasta up in my toaster oven...done in half the time...
Little al crispy, but fine...

>>8943307
That actually looks delicious, did you write the recipe/instructions down?

>>8943309

I use a solar oven to broast my pasta in a almond oil and serve it with pesto specifically without pine nuts.

>>8943312
>That actually looks delicious

really? It looks like a german's interpretation of vomit.

>>8943312
No but the concept is very basic.
>3 italian sausages.
>Chicken stock
>Dry white wine
>white wine vinegar
>Finely diced onions and minced garlic
>Salt and Pepper
>top with parsley

Most importantly traditional Carbonara sauce. (3 eggs, parmesan, black pepper, no cream) It's basically a basic white risotto recipe mixed with Carbonara sauce.

Made it at 5 am, when I was craving a breakfast.
>>8943324
There's nothing wrong with it. If you're going to say it looks runny it's because it's dressed in Carbonara sauce. Stop being a nigger.

>>8943330
>There's nothing wrong with it
He's probably just annoyed that people add oil to pasta water.

I'll have to look up how to make risotto and use those ingredients you listed. It's worth making once I think. I'll add it to my recipe list.

>>8943330

It looks wet and lazy AND what the fuck is with sausage in a rissotto? It's just a conceptual mess. Rissotto is delicate, not fucking hog anusy.

>>8943337

Don't make it sloppy, use arborio, make it delicately and don't jam hog cock into it.

>>8936715
>making it harder for sauce to stick to pasta.

citation needed

I have literally never heard of anyone saying the sauce doesn't stick to their pasta.

>>8943337
It is. You can do risotto so many different ways. It's a dish that allows you to make up your own flavors. It's pretty simple too.
>>8943343
>Rissotto is delicate, not fucking hog anusy.
I'd say the flavor is quite savory and heavy. It's very rich too.

I think you're falling for a meme. If you want something "Delicate" just make cappellini or something.

I got the idea from spaghetti carbonara. I wanted an egg and pork themed risotto. It was fucking delicious and the flavors worked brilliantly.
It's not my fault you can't think outside the box.
>>8943346
You really are a faggot.
Are you going to suggest he can't add meat and only fish to his risotto now? Way to be 1 dimensional and contrived.

My risotto probably is better than your anyway faggot.

>>8943352

It's definitely more 'west virginian'.

>>8943343
To be fair, Risotto isn't a very light dish. Even Mushroom risotto isn't something I'd consider delicate.

Those flavors aren't gentle, they are intense and rich.

>>8943356
You're funny, don't stop posting.

>>8943357

The idea is balance. But hey, let these assholes cook their own food.

>>8943356
>>8943365
You're just mad I didn't cut up the sausage you baby.
I've done that before, and It was a breakfast themed risotto. So I wanted it to be hearty as fuck. Hence the reason I didn't mix the sausage into the risotto.

I bet you'd be pissed by my pancetta risotto, served with basil, and a sunny side up egg.

>>8943370
This guy gets it.

>how to make food taste better: add a fried egg

>>8943365
Risotto is the fried rice of Italian cooking. I know that might irritate you, but you can literally just put whatever you want into it, and it will work out well.

>>8943370

great work dude, we're all counting on you. Looks hearty

>>8943373

Ramen is the fried rice of italian cooking. Jesus christ you people are untethered. Good fucking evening.

>>8943370

at least that one isn't a sopping mess.

>>8943365
You know anon didn't make Sausage Risotto right.
He made a Carbonara sauce Risotto, served with italian sausages.

Looks delicious

http://www.goodfood.com.au/recipes/marco-pierre-whites-secret-to-the-perfect-risotto-20160512-gosijh

i want my pasta to be sticky and starchy.

makes the sauce stick better.

>>8943384
Again faggot. The Risotto isn't runny. It's covered in Carbonara Sauce. What a dumb criticism.
>>8943381
Spaghetti is the stir-fried noodle of Italian cooking, you can do whatever you want with it and it's hard to go wrong.
>>8943324
>>8943343
>>8943346
>Risotto is supposed to be delicate
I bet this traditional Italian dish confuses you too.
The key is, what I made isn't a Sausage Risotto it's Italian Sausage paired with Risotto in a Carbonara Sauce.

Would you say this is delicate?

>>8943393
It looks like curry and fried rice with a beef bone reduction on top. Delicious.

>>8943393

Right.

>>8943396
It's from Milan. It doesn't taste like Curry at all. It's Risotto Milanese with what I suspect to be Oxtail.

>>8936093

>falling for this meme

>>8943399
Yes I know what it is.

http://www.goodfood.com.au/recipes/fennel-and-orzo-risotto-with-garlic-prawns-20130821-2sa74

This one caught my eye.

>>8943393

Why do you hate gays?

>>8943404 I know right

>>8943406
>http://www.goodfood.com.au/recipes/fennel-and-orzo-risotto-with-garlic-prawns-20130821-2sa74
I have no clue the texture of Orzo. Sounds good. But I typically prefer less ingredients in my risotto.

Usually I only go with 1 meat, 1 vegetable, and 1 to 2 herbs.
No more than that. Sometimes I'll add thyme but remove it once it's finished cooking.

>>8943397
RISOTTO ELITIST

NICE AND TRIGGERED

>>8943425

I've never been so upset in my life. I need a handjob. Anyone? Toss me a handjo... Even a gas station hj would be something I cared deeply about while I watch tv.

>>8943425
Let's not pretend Pasta isn't overrated.

>>8943444

You can make 'pinch pasta' for the kiddies.. I don't know how you people live.

>>8943444
Is it? I don't really cook it, it always turns disastrous when I cook pasta sheets for lasagna, they stick together in the pan, and it tastes horrible when I lay them out dry. Spaghetti is OK.

I've never tasted fresh pasta (that I can remember) but I'm going to cook some fresh spaghetti soon, and a rich tomato sauce to go with it.

>>8943456

semolina can taste like shit. only go 50% max, but normal eggs and flour is good.

>>8943453
>>8943456
I'M A RICE BOY.
One of the reasons I dislike Pasta is it's all people think about when they think of italian cuisine. There's so much more than that.

I also genuinely think Risotto is more enjoyable. Literally you can just put pasta sauce on Risotto if you want to directly compare them

>>8943460
I was going to buy it from the store first, I'm not comfortable trying pasta from scratch. Unless I can find a really good video instructions.

Should I do my own?

>>8943465

DO YOUR OWN. Absolutely.

Homemade Pasta Recipe
Yield: 1 1/4 lbs dough
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Ingredients:
• 3 1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing)
• 1/2 teaspoon salt
• 4 large eggs, beaten
• 2 Tablespoons water
Directions:
1. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
2. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
3. Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
4. Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don't do the #4 setting.
5. Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
6. When boiling your pasta, it only needs 3 to 7 minutes to boil.
7. With this pasta recipe, I prefer the fettuccine cutter.

>>8943467

perfect pasta every time.

>>8943467
Thanks. I normally buy duck eggs, should I try those since they are large? I think it might add a richer flavor.

>>8943474

I'm not sure man. Richer might mean less hydration so maybe a tablespoon of water?

>>8943476
No worries, I'll get around to trying it.

>>8943467
Too long.

>>8937669
>>8937753
My mum swears by using blunt knives. She's literally said to me before that some things are easier to cut with a blunt knife.

>>8943467
use 00

>>8944641
Wrong. Use 75% "00" and 25% Semolina.

>>8943467
>all-purpose flour

>>8943322

Your just bonkers...
>no pine nuts...substitute with beer nuts instead...

>>8936715
>sauce on pasta

wew

>can't eat pasta anymore because gluten

>>8938241
>being this oblivious

>>8936137

Underrated

>>8944743
Lmao why.

>>8943295
You do know that starch is an emulsifier, yes?

>>8938247
Farfalle my nig

>>8939957
How, pray tell, would yu describe an inanimate object like a couch or a pillow or phat titties?

Shawty you dumb AF

>>8939973
Riding my lollerskates to Chuckletown

>>8936414
Yes.

>>8937747
Because a bunch of Jew companies have skimping on weight and volume for food products. Like some ice creams will have "STILL A HALF GALLON" printed on the side, because the Jews deviated from the industry standard to making 1.5 L containers and selling them for the same price.

are we really arguing ITT on how to boil water?

>>8947134
>>8943029
>>8936614
>>8940714
haha such a wacky conversation we're having XDDDD

u guys r cray :D

>>8947129
>Jewish conspiracy

Its white MBA fucks redesigning packages

>>8939973
Solid impression of his patter. Lost it at 'let the gravity do the work'.

putting salt in water when cooking pasta is irrational unless you use a stupid shitload of salt. that would be the only way it could affect the flavor of the pasta: to make all the water in the pot noticeable saltier

I once about this bucatini from batalis eatali it was 10 bucks a kg but hoky shit this shit was so good, it was alfatori or some shit like that, anyone know where to get fire pasta? Ir a good recipe it was dense n doughy like mario batalis supple flesh.

>>8947274
are you having a stroke you phoneposting retard

>>8936137
kek

aight here's how you cook pasta, you fucking morons.
t: an italian

>take a BIG FUCKING pot, fill it with water, leave some room so the bubbling water doesn't overflow
>put it on HIGH heat with a lid on (the lid isn't necessary, but it's faster and your electricity/gas bill will be marginally lower)
>when it's boiling a lot you take the lid off and put FUCKING SALT and then the pasta in. this is PURELY for taste, anyone claiming otherwise is fucking retarded and should be shot.
>unless your pot of water is truly huge or you're cooking half a fucking portion, the boil will most likely stop because the water cooled down a little bit. wait until it starts again, and THEN you set a fucking timer
>if you like it al dente (and you better fucking do), set your timer to a couple minutes less than what the packaging said
>stir it a little bit every five minutes or so
>strain it when it's done
>(if you overcooked it, throw that garbage away and start over. also, consider whether your life really is worth living if you fail to follow BASIC FUCKING INSTRUCTIONS)

>DO put salt in
>DON'T put oil in
>DON'T put a wooden spoon on top (it doesn't hurt, but it makes you look like a MASSIVE FUCKING RETARD. you don't want that, right?)
>DON'T put the pasta water in the sauce

alright, that's out of the way. now what?
>put it in a plate and pour the sauce on top
NO NO NO
DO NOT EVER FUCKING DPO THIS, OR I WILL FUCKING FIND YOU AND RIP YOUR BALLS OFF
if you are a poor fucking bastard or if you're ill, you put some oil on it, mix it, and then you eat that (which kind of oil i mean should be FUCKING OBVIOUS)
otherwise
>you take the pasta, and put it into the saucepan where you cooked up your sauce
>(because you DID DO that, right? you didn't just BUY ONE OF THOSE SHIT-TIER JARS OF PRE-MADE BULLSHIT, RIGHT????)
>then you mix
and then you put it into plates and eat it.

oh and if i ever see you using a spoon to twirl long pasta up i will fucking shoot you. same with cutting it

>>8947968
Tl;dr

>>8935964
Would it be bad if I said that in the USSR people did this so the shitty pasta wouldn't stick into a fucking blob and would stay separate?

>>8948541
USSR is no more.

>>8947968
>MIXING IT WITH THE SAUCE
YOU FUCKING RETARD LEAVE THIS FUCKING THREAD IN DISGRACE AND NEVER RETURN REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

>>8949464
I cook my noodles IN the sauce >:^)

>>8949503
I roast my noodles in the oven with coconut oil :>}

>>8947968

good advice but,

>italians

amirite?

>>8949506
>>8949503
>not cooking macaroni in the microwave

??????

>>8938247
This

I want to see someone build a model pasta car using the wheels as wheels.

>>8936656
>salt in the water
>meme
If you use an actual quantity of salt relative to the water it does impart taste into the pasta.

>>8949634
>Pasta Mista
>Mista

>spaghetti
I'd rather have something nice like Papperdelle

>>8949464
???????

>>8949506
patrician taste anon

>>8937669
>thinks he's better for rinsing than adding oil

Subtle bait

>>8947141
shut up faggot

>>8936435
If this is true you are one of those people that ride the line between smart and stupid like a bull.

>>8951024
>tried home made mac and cheese a while back
>was absolutely amazing
>want to make it myself but I'm trying to lose weight

>>8951203
just eat nothing but salads and soups during the week and treat yourself over the weekend. it's how i got myself back into shape. (lost 40 fucking kilos in a year)

lord knows diets are for fags and they're impossible to adhere to too strictly. just spoil yourself on saturday, then for sunday eat something tasty that's not too fattening that you wouldn't normally eat. (like meat and potatoes for example) knowing that you have the weekend to look forward to should help you get through the week.

>>8951224
True. I do keep a log of what I'm eating, so it shouldn't be difficult to plan around. My concern is that I make too much as usual, end end up eating stupid amounts of it because I lack self control. Maybe for my birthday. Do you have any good recipes?

>>8947968
>DON'T put the pasta water in the sauce

>>8951238
>Do you have any good recipes
nah, i'm a slav, i don't know how americans make mac and cheese lol

anyway, the way i'm describing it, you should be eating like 1000 calories/day over the week. typically i'd skip breakfast, have salad or some meat + salad at lunch and then a salad or salad+soup at dinner.

go fucking nuts and eat a whole baking pan of mac'n'cheese. you should be fine if that's the only thing you eat that day. ideally i like to take a 2 hour walk too. (after an afternoon nap of course, i like to spoil myself at noon)

>nobody fries their pasta in butter like I do

>>8951268
you are fucking retarded

I see Jamie Oliver always talking about putting some pasta water in the sauce, but I've never done it. I prefer to wash off all the starch. I don't see how tasty starch water could be.

I guess I shouldn't be surprised that the majority of /ck/ can even fuck up something as simple as boiling pasta.

>>8936715
>The oil, which is less dense than water and thus floats on top, magically makes it way onto your pasta and coats it with its magic oily goodness.

>>8951391
>he doesn't use starch water for his wok

>>8951416

No magic involved, anon. The oil gets on the pasta when you remove it from the water.

>>8951391
>I don't see how tasty starch water could be.

It doesn't have much taste. The point is that the starch acts as a thickener--it's the same idea as adding cornstarch to a sauce to thicken it.

Also, the "save your pasta water" for various things was heavily promoted by the UK government during WWII as a means of conserving limited resources. This (and many other) tips were provided by the "Ministry of Food".

>this thread
Is there something wrong with american pasta or water? My pasta doesn't act like that at all

>>8949644

The real question is why you would want to flavour your noodles with pure salt when youll be adding sauce in about 10 minutes. It does nothing but over salt the dish

>>8951530

The dish is only over-salted if you add too much salt. Adding some salt improves the taste. Clearly you wouldn't use too much of it.

>>8951534

But it doesnt need the salt at all anon, unless you are a fat fuck who cant enjoy something that isnt drowning in salty butter flavours. I guess it can be argued spaghetti needs it because it's a shit pasta with overly thick noodles, but you can solve that by just not eating shit pasta.

This oil vs no oil in pasta thing is a big conspiracy. Don't you guys see you're being played against each other, as each side shills propaganda against the other? We're all forgetting about the true plebs here.

People who put heaping spoonfuls of sugar in spaghetti sauce. These are the real enemies of /ck/.

>>8951525
>Is there something wrong with american pasta or water?

No I think it's more likely there's something wrong with the person cooking it: they're American.

>>8951552
>sugar in spaghetti sauce
I feel like I've heard of this before but I can't quite put my finger on it. I usually just buy the jar because there is literally nothing wrong with it and it wakes forever to make sauce

>>8951510
So you pour enough oil on top of the water to produce a 1/4" thick oil slick, which you then drag your pasta through to oil it? Instead of, I don't know, not doing that, simply pouring the pasta & water out through a colander to drain it, and then adding oil (if you really must) to the cooked pasta? You know, like a sensible, normal, person might?

>>8951556
>I feel like I've heard of this before but I can't quite put my finger on it.

There's a meme around somewhere.

>I usually just buy the jar because there is literally nothing wrong with it and it wakes forever to make sauce

Not that it matters because your opinion is invalid.

>>8951561
>Not that it matters because your opinion is invalid.
oh no, did I upset you? I guess you spend the time making sauce that tastes the exact same huh? How's it feel to be a saucuck?

>>8951563
>did I upset you?

No. I just feel a little sad for you, honestly, and I'm wondering why you're even on a food and cooking board.

>>8951568
>and I'm wondering why you're even on a food and cooking board.
funpost, usually, and watch people sperg out over pasta and try to defend wasting time on making homemade ingredients

>>8951552

Sugar is important in home made sauce to cut the acidity of the tomatoes.

>>8937669
You should cook him some pasta and when it's cooking on the stove THROW THE BOILING WATER OVER HIS FUCKING CUNTING STUPID FACE. I HOPE HE FUCKING DIES.

>>8951579
Try living your entire life with people who buy store bought pasta sauce and adding three tablespoons of sugar to make it 'palatable'. You'll come to enjoy the acidity.

My parents who cooked it went on to be diagnosed with diabetes after I moved out.

>>8951580

>>8951579
If you're using shit quality tomatoes, in which case, just by jarred.

>>8951580
kekd

>>8950876
Pappardelle is a fucking meme pasta
>DUDE LINGUINE BUT ITS TRIPLE THE WIDTH LMAO

like eating a scarf.

>>8937669
10/10

>>8951504
I don't have a gas cooker, and don't see how starch water could benefit stir fry cooking.

>>8951552
People do this? Fuck that. I would kill anybody who would fuck my pasta like that.

>>8951224
Or maybe you just have no discipline

>>8939973
>let the gravity do the work

>>8951530
>the dish
pasta merely coats itself in sauce; it has absorbed too much water to absorb an appreciable amount of sauce. Season the sauce, and season the pasta. The sauce isn't going to do the work for you; don't use it as an excuse for your mediocre pasta.

Do any of you people actually cook your own food?

>>8953549
WHAT DO YOU MEAN, "YOU PEOPLE"?

>>8943098
Fuck off alt right nazi

>>8945626
btfo

>>8953816

The "alt-right" is controlled opposition, why else would Spencer and Milo (both Jews) be running it along side a Tranny (Blaire) ?

I hope you're aware the National Socialist Party was disbanded in 1948 and Nazis haven't existed since then.

>>8953549
Yes.
I don't find ravioli all that convenient in terms of flavour to time spent though.

>>8936137
kek

Why would you not break spaghetti? I always do it.

>>8938241
5 days later and you're still a retard

>>8943393
looks like pepe

>>8951546
Remind me never to eat at your house

>>8935964
DON'T THE SAUCE WON'T STICK TO THE PASTA!!

>>8936093
Only do this if you want your water still spilling everywhere and you're in desperate need for a hot, wet, wooden spoon.

>>8938241
Actually you can add as much salt as you want to a pasta without affecting it as pasta can only absorb a limited amount of salt when boiling in salt water

This means if you put enough in, at a certain point you get peak saltiness, which is actually the perfect amount of salt for your pasta

I usually put in three tablespoons to get some salt water consistency

It's much better because it's fully salted, the texture is better too as the additional salt doesn't affect the taste but it does improve the texture

i hope you all kill yourselvse and your biological relatives you worhtless fucking cretins

>>8955054
extreme autism

>>8956715
Americans are so mad.

how are the mods on this board?

>>8935964
Useful for egg pasta to avoid overfoaming. People still do it despite store bought pasta mostly being made of durum wheat nowadays.

>>8953549
T-THIS IS

>>8958668
If in loss for wooden spoons, use chopsticks

(post result and reaction pic)

>>8951580
Who else in here /edgy/?

>>8939583
>>8955061
This used to be a nice board.

>>8951224
This, when I was losing weight I still splurged on weekends. It's easier to tell myself "no" during the week when I know I have good food to look forward to later, vs never.

>>8938241
>would make your water taste as salty as ocean water
Which, coincidentally, is the rule of thumb for how much you're supposed to salt you pasta water, blanching water, lobster pot and cooking water in general. Do you not salt in your midwestern trailer park?

>>8951378
http://www.seriouseats.com/2014/05/does-pasta-water-really-make-difference.html

>>8958907
>Do you not salt in your midwestern trailer park?

Sometimes, but it can be too spicy for some folks. We mainly use salt to ward off ghosts and bad luck by throwing some over our left shoulder.

>>8943171
>It's just concentrated stock
Except it isn't. I'm not saying you shouldn't use them for flavouring if you like them, but Knorr cubes have nothing to do with stock concentrate. Read the ingredients list some time. It's salt, MSG, palm oil and emulsifiers with trace amounts of poor quality """stock""". That's not a bad way to flavour something, but it's not stock.

>>8936187
What if I told you that you didn't even have to do that and instead just turn the heat off and let it sit the same time and they will still be al dente?

>>8937669
>>8944632
My Mum can't use a frying pan
> Making vegetable patties for burgers at her house
>all finished
> She decides she's going to cook them
>Ahem, ok then
> I stand there a look of fatherly concern for my patties as she fetches an old uncoated aluminum pan
> Here it comes a thimble full of the cheapest nastiest canola oil, sparingly applied to only the central most square inch of the pan
>sweat is visably rolling of my brow
>the last poor bastard crowds his way into the tiny aluminum pan
> How long has she been talking?
> It feels like hours
> Something about her cat running away
> Miasma of burning vegetable matter fills the air
> ''Mum, please''
> ''Oh don't worry it's alright he came back, Mrs Schultz had been feeding him''
>'' Mum. the patties. you might want to flip one''
> Nicehockeypuck.webm
> Have to eat it so as not to disappoint her
mfw everyone blamed me because they were ''my'' patties.

>>8958985
Forgot pic

>>8947274
>Ir a good recipe it was dense n doughy like mario batalis supple flesh

I'm crying what the fuck is this

Name one thing wrong with rinsing pasta

Retards

>>8959109
Nothing, I prewash up to 30 times to get the FDA chemicals off. It's actually disgusting when the rinse water turns pure white and people call it "starch" when it says right on the box that there are chemicals.

>>8958915
>To really put this to the test, I used equal amounts of plain olive oil as the "sauce".
And that's where your whole argument can be discarded.

>>8959109
It's stupid
/thread

>mm I'm hungry, let's check out the Food and Cooking board!
>see posts that are hundreds of words long explaining the right way to boil fucking water

The autism

>>8943307
Why don't you post that picture of the risotto with one sweet italian sausage and two spicy italian sausages again

>Put water in hot oil
>explosion
>Put oil in hot water
>Nothing
What did they mean by this?

>>8962941
Do as you outgha
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