![]() ![]() When reheating Asian noodles, place them in a strainer or colander and immerse into the boiling water just far enough to cover all the noodles.Drain heated pasta and serve plain, add it to a sauce or add it to another dish.Check after 30 seconds and if not thoroughly heated, continue to boil and check every 15 seconds until sufficiently heated. Allow the pasta to boil for approximately 30 to 60 seconds.When the water comes to a full boil add the leftover pasta. Be sure to use enough water to sufficiently cover the amount of pasta you are reheating, but you do not need as much water as when the pasta was originally cooked. To reheat on the stovetop, bring some salt water to a boil.Plain pasta does not reheat well in the oven because the pasta is not coated by a sauce or other ingredients to prevent it from drying out. Plain leftover pasta can be reheated on the stovetop or in the microwave. The method that works best depends on the quantity and type of pasta or pasta dish you are reheating. Grated Parmigiano fresh on your plate or even a nice grating of nutmeg.Plain pasta and pasta dishes can be reheated in the oven, microwave or on the stovetop. I don’t think this advantage is so crucial as to give up well-seasoned pasta. The only advantage is that you don’t get the pot dirty. Some people add the butter to their dish. Mixing quickly, the butter will whip slightly, not just melt, and the pasta will be covered with it. Meanwhile you throw some butter in the pan that’s still on the stove, lower the heat, add the pasta and mix everything very quickly with a spoon. The real art lies in draining the pasta very, very well so that there’s absolutely no water left in it. Plain pasta is not simply pasta that’s been drained with a pat of butter on top. Otherwise you’d make aglio e olio (garlic and oil), no? Another world and another purpose. As a proper Italian of southern origins, I love extra-virgin olive oil, but it doesn’t go here. With plain pasta there’s no messing around, only butter! Enveloping and abundant, butter is a real comfort. You can also use any other shape you can find in the house, but the first two are the ones that will really satisfy. But this is a refinement, recalling tagliolini with butter and truffles – which, admittedly, is not an everyday kind of dish!īut I can tell you with certainty that if you have two extra bundles of good tagliatelle, they’re not at all bad as plain pasta. ![]() The last shape that is almost allowed, but not quite recommended, is tagliatelle or tagliolini. They’ll be a bit dry, of course, because instinctively you’ll always throw a bit too much in the pot, but is that really a problem? I don’t think so. ![]() Firstly because you almost always have some in the house, and secondly because they cook really fast to appease voracious, hungry diners. They are soft and should only be eaten with a spoon, for a nostalgic evening of childhood regression. There are two perfect alternatives.Īny small tubular pasta, like ditalini, will be fine, preferably with grooves so more of the condiment sticks to them. ![]() Not all pasta shapes are suitable for making good plain pasta. No, I’m not going to do a real tutorial, but plain pasta also has its own rules! Let’s answer the basic questions! What kind of past shape? ![]()
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