Hello After cooking pasta, I rinse it under hot water as that is how mom did it.
The resulting pasta is 'cleansed' of whatever was 'removed' from it while boiling.
Some people tell me I should not rinse it but I am too old to change.
I know when I make homemade pasta it is just basically egg and flour--enough to dry it out. The hard stuff sold in markets is very brittle and I am assuming it is the result of a less egg and more controlled drying process, possibly leaving a higher percentage of flour.
I am wondering if the cooking of the product removes some of the wheat--and maybe carbs--from it?
-- Most people are dumb as bricks; some people are dumber than that. -- MFW
"Papa Joe" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hello After cooking pasta, I rinse it under hot water as that is how mom did it.
The resulting pasta is 'cleansed' of whatever was 'removed' from it while boiling.
Some people tell me I should not rinse it but I am too old to change.
I know when I make homemade pasta it is just basically egg and flour--enough to dry it out. The hard stuff sold in markets is very brittle and I am assuming it is the result of a less egg and more controlled drying process, possibly leaving a higher percentage of flour.
I am wondering if the cooking of the product removes some of the wheat--and maybe carbs--from it?
"Papa Joe" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hello After cooking pasta, I rinse it under hot water as that is how mom did it.
The resulting pasta is 'cleansed' of whatever was 'removed' from it while boiling.
Some people tell me I should not rinse it but I am too old to change.
I know when I make homemade pasta it is just basically egg and flour--enough to dry it out. The hard stuff sold in markets is very brittle and I am assuming it is the result of a less egg and more controlled drying process, possibly leaving a higher percentage of flour.
I am wondering if the cooking of the product removes some of the wheat--and maybe carbs--from it?
Hello After cooking pasta, I rinse it under hot water as that is how mom did it.
The resulting pasta is 'cleansed' of whatever was 'removed' from it while boiling.
Nonsense.
Quoted message said:
Some people tell me I should not rinse it but I am too old to change.
Wonderful. So why bother to ask anything if good technical information leads to a rational change?
Quoted message said:
I know when I make homemade pasta it is just basically egg and flour--enough to dry it out. The hard stuff sold in markets is very brittle and I am assuming it is the result of a less egg and more controlled drying process, possibly leaving a higher percentage of flour.
You're guessing with no basis in fact.
Quoted message said:
I am wondering if the cooking of the product removes some of the wheat--and maybe carbs--from it?
Cooking pasta should have a negligible effect on the carbs, the only issue being a tiny amount might wind up in the discarded water. The only exception to that of which I'm aware is Dreamfields LC pasta. With that, if you over cook it, apparently the net carb count can go up, as they do some special processing to bind the carbs somehow. If you over cook it, the binding gets undone.
As for rinsing, that's personal preference. The argument in favor of not rinsing is that the starch left on the surface is sticky, so sauce is supposed to adhere better. Personally, I prefer to rinse it too, as I think it tastes better.
As for rinsing, that's personal preference. The argument in favor of not rinsing is that the starch left on the surface is sticky, so sauce is supposed to adhere better.
This is really OT as far as a LC newsgroup is concerned but, coming from a family one side of which is (southern) Italian, I know a great deal about pasta, having consumed, cooked, and made huge quantities of it in my younger days. In our family pasta was always cooked "al dente" and pasta that was even a bit beyond "al dente" was rejected. Watching a lot of cooking shows on TV nowadays I see them cooking the pasta "al dente" and then they dump this carefully cooked pasta into a pan containing the sauce and proceed to expose it to heat for another 5-10 minutes! Doesn't this turn it into mush? Where and when did this horrible technique develop?
If I wash candy and it will lose some carb, but it is still a candy.
On Sun, 20 Feb 2005 08:51:16 -0500, Papa Joe <[email hidden]> wrote:
=>Hello =>After cooking pasta, I rinse it under hot water as that is how mom =>did it. => =>The resulting pasta is 'cleansed' of whatever was 'removed' from it =>while boiling. => =>Some people tell me I should not rinse it but I am too old to change. => =>I know when I make homemade pasta it is just basically egg and =>flour--enough to dry it out. The hard stuff sold in markets is very =>brittle and I am assuming it is the result of a less egg and more =>controlled drying process, possibly leaving a higher percentage of =>flour. => =>I am wondering if the cooking of the product removes some of the =>wheat--and maybe carbs--from it? => =>Does anyone know about the above? => =>Thanks =>Herm
As for rinsing, that's personal preference. The argument in favor of not rinsing is that the starch left on the surface is sticky, so sauce is supposed to adhere better.
This is really OT as far as a LC newsgroup is concerned but, coming from a family one side of which is (southern) Italian, I know a great deal about pasta, having consumed, cooked, and made huge quantities of it in my younger days. In our family pasta was always cooked "al dente" and pasta that was even a bit beyond "al dente" was rejected. Watching a lot of cooking shows on TV nowadays I see them cooking the pasta "al dente" and then they dump this carefully cooked pasta into a pan containing the sauce and proceed to expose it to heat for another 5-10 minutes! Doesn't this turn it into mush? Where and when did this horrible technique develop?
Al dente pasta supposedly has a lower glycemic index. As for that crappy technique, I have no idea, although I've also seen it used, but only to mix the pasta with the sauce. My grandparents were from northern Italy. Search for "mauri" in the "cognome" section:
I had read the dreamfiels info on the cooking directions. When it is overcooked, the taste also goes a bit south.
email hidden said:
Cooking pasta should have a negligible effect on the carbs, the only issue being a tiny amount might wind up in the discarded water. The only exception to that of which I'm aware is Dreamfields LC pasta. With that, if you over cook it, apparently the net carb count can go up, as they do some special processing to bind the carbs somehow. If you over cook it, the binding gets undone.
As for rinsing, that's personal preference. The argument in favor of not rinsing is that the starch left on the surface is sticky, so sauce is supposed to adhere better. Personally, I prefer to rinse it too, as I think it tastes better.
Agreed.
I have tried a number of LC pasta and find that no matter which one I use the carb 'hit' is pretty large. From regular use of ketostix, the spike is noticeable and predictable. I purchased some Manischeiwitz LC Noodles last night and will try them in some egg drop soup before having sauce. The carb count is the lowest I have found.
