Boiling pasta in wine?

Joseph Littleshoes said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red,

A pasta potful be a waste of a lot of wine as most would go down the
drain... I suppose one can use it for something but definitely not
drinking.

Quoted message said:

it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm.

Adding parm' negates all 'shroom flavor... it's one or the other, never
both. "Shrooms don't go with smoked ham either. Rachel Ray cooks like
you're a brain surgeon.

You can buy red pasta, contains beets... like orange pasta contains
carrots, green pasta contains spinach, etc... all esthetics, no
detectable flavor. Didja know that all commercially made raspberry ice
cream gets its color from beets.

Sheldon

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red, it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm. and looked like it had
tomato sauce also but im putting that down to the red wine as tomato was
never mentioned.

Anybody ever cook pasta in wine?

Im thinking of giving it a try with fresh peas instead of greens & diced
ham instead of pancetta.
---
JL

I use red wine when I'm making marinara, but for cooking pasta itself? I'd
think it would soak up too much and be overpowering, but, I haven't tried
it, so I can't say. *White* wine would make more sense, wouldn't it? I
dunno. I'm curious, too, now.

kili

kilikini said:

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red, it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm. and looked like it had
tomato sauce also but im putting that down to the red wine as tomato was
never mentioned.

Anybody ever cook pasta in wine?

Im thinking of giving it a try with fresh peas instead of greens & diced
ham instead of pancetta.
---
JL

I use red wine when I'm making marinara, but for cooking pasta itself? I'd
think it would soak up too much and be overpowering, but, I haven't tried
it, so I can't say. *White* wine would make more sense, wouldn't it? I
dunno. I'm curious, too, now.

kili

I am tacking on here to this..

Maybe you can find which recipe she was cooking, from this page. This
is the schedule of her shows: you can pull up the recipe from this
page..and check it out to see if she actually was cooking pasta in
wine. I was trying to figure out which recipe you were referring to,
but I am lost...

http://www.foodnetwork.com/food/show_tm/0,1976,FOOD_9997,00.html

Christine

Quoted message said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red, it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm. and looked like it had
tomato sauce also but im putting that down to the red wine as tomato was
never mentioned.

Anybody ever cook pasta in wine?

Im thinking of giving it a try with fresh peas instead of greens & diced
ham instead of pancetta.
---
JL

Sounds like my girlfriend Rachel has been smokin the weed again. Cooking
pasta in wine makes no sense to me. Damn, you'd need a big jug so it would
no doubt be rotgut wine and as they say, never cook with a wine you wouldn't
drink. Perhaps it's just a splash (glass full maybe) in the pasta water.
That would work as far as imparting some flavor and color the noodle. I'll
have to watch for that show.

Larry T

I often pour a large splash of wine..red or white, depending on the
sauce I'm using..over the pasta as I'm draining it. Using a whole
potful of wine sounds like overkill to me.

jillie
Roseville, CA

Sheldon said:

Adding parm' negates all 'shroom flavor... it's one or the other, never
both. "Shrooms don't go with smoked ham either. Rachel Ray cooks like
you're a brain surgeon.

Maybe YOU can't taste mushroom when they're combined with Parmesan cheese,
but others certainly can. That's why Parmesan cheese appears in so many
recipes for stuffed mushrooms.

Rachel Ray cooks professionally. You don't, and you never have. You're
merely a bombastic ignoramus, not even competent to wash dishes. Better
stick to toilets, you wouldn't want to exceed your capabilities.

Bob

Joseph Littleshoes said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red, it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm. and looked like it had
tomato sauce also but im putting that down to the red wine as tomato was
never mentioned.

Anybody ever cook pasta in wine?

Im thinking of giving it a try with fresh peas instead of greens & diced
ham instead of pancetta.
---
JL

Looks like someone finally found a use for wine in a box.

;-)

Rusty

In article <[email hidden]>,

Joseph Littleshoes said:

I saw Rachel Ray boiling pasta in wine this morning

I didn't see that. Do you mean:

http://www.foodnetwork.com/food/rachael_ray/article/0,1974,FOOD_9928_1702
057,00.html

with 17,000 food shows? Which one did you watch?

--
Dan Abel
[email hidden]
Petaluma, California, USA

Rusty said:

Looks like someone finally found a use for wine in a box.

FWIW, they are starting to sell better quality wines by the box. They may not
be the best, but they are a heck of an improvement over the traditional box
wines.

Joseph Littleshoes said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, [snip]

Anybody ever cook pasta in wine?

No.

Quoted message said:

Im thinking of giving it a try with fresh peas instead of greens & diced
ham instead of pancetta.

Why do you want to try it? Wine-flavored pasta sounds gross. How much
wine will you pour into the pot of boiling water? -aem

aem said:

Quoted message said:

Anybody ever cook pasta in wine?

No.

Quoted message said:

Im thinking of giving it a try with fresh peas instead of greens & diced
ham instead of pancetta.

Why do you want to try it? Wine-flavored pasta sounds gross. How much
wine will you pour into the pot of boiling water? -aem

It sounds like a dumb idea to me. I don't have Rachel's production budget to
pay for my groceries so I am reluctant to dump enough wine to have any effect
into a pot of water and then dump it down the drain. I would rather add a bit
of wine to the sauce. Better yet, I will drink a glass or four with the pasta.

Larry responded:

Quoted message said:

Quoted message said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red, it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm. and looked like it had
tomato sauce also but im putting that down to the red wine as tomato was
never mentioned.

Anybody ever cook pasta in wine?

<snip>

Quoted message said:

Sounds like my girlfriend Rachel has been smokin the weed again. Cooking
pasta in wine makes no sense to me.

I don't know if the television show did this, but you *could* cook pasta as
if it were rice for risotto. In that case, I can see using wine. (Of
course, it wouldn't work for all shapes of pasta.)

Bob

LT said:

Quoted message said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red, it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm. and looked like it had
tomato sauce also but im putting that down to the red wine as tomato was
never mentioned.

Anybody ever cook pasta in wine?

Im thinking of giving it a try with fresh peas instead of greens & diced
ham instead of pancetta.
---
JL

Sounds like my girlfriend Rachel has been smokin the weed again. Cooking
pasta in wine makes no sense to me. Damn, you'd need a big jug so it would
no doubt be rotgut wine and as they say, never cook with a wine you wouldn't
drink. Perhaps it's just a splash (glass full maybe) in the pasta water.
That would work as far as imparting some flavor and color the noodle. I'll
have to watch for that show.

Larry T

She was on this mornings "Regis and Cathy Lee" an appearance on a talk
show where she definitely cooked the pasta in a skillet in just enough
wine to cover, most cooked away and what was left she incorporated into
the pasta dish as sauce.
---
JL

Quoted message said:

Joseph Littleshoes said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red, it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm. and looked like it had
tomato sauce also but im putting that down to the red wine as tomato was
never mentioned.

Anybody ever cook pasta in wine?

Sorry, no. - We don't even get Rachel's shows on our food channel 🙁
But I don't really fancy the idea myself, but am interested to hear how
yours turns out. Which reminds me.... a glass of wine would be good now...😉
--
Cheers
Chatty Cathy

Dan Abel said:

In article <[email hidden]>,

Joseph Littleshoes said:

I saw Rachel Ray boiling pasta in wine this morning

I didn't see that. Do you mean:

http://www.foodnetwork.com/food/rachael_ray/article/0,1974,FOOD_9928_1702
057,00.html

with 17,000 food shows? Which one did you watch?

I remembered a commercial yesterday for Regis and Kelly, that she was
supposed to be on. Looking in TV listings showed she was. Checking
their recipe archive, the first thing I find is "Drunken Tuscan Pasta"
http://forums.go.com/forums/regisandkelly/recipes

The recipe is missing two things. How to cook the pasta, and what to
do with the wine. So I suppose she used it to cook the pasta.

( Actually there is a third thing missing the name of the cook. If I
were on a show and not given credit, I would never appear again. )

Sometimes local networks put up copies of the recipes on tgheir web
site, so just wait a while and google for it.

--------------------------------------------------
Thaddeus L. Olczyk, PhD
Think twice, code once.

Joseph Littleshoes said:

LT said:

Quoted message said:

I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
whether it was red or white, but from the looks of the dish i would
guess red, it had pancetta, mushroom & greens and cooked separately and
tossed into & then sprinkled with grated parm. and looked like it had
tomato sauce also but im putting that down to the red wine as tomato was
never mentioned.

Anybody ever cook pasta in wine?

Im thinking of giving it a try with fresh peas instead of greens & diced
ham instead of pancetta.

Quoted message said:

Quoted message said:

Sounds like my girlfriend Rachel has been smokin the weed again. Cooking
pasta in wine makes no sense to me. Damn, you'd need a big jug so it would
no doubt be rotgut wine and as they say, never cook with a wine you wouldn't
drink. Perhaps it's just a splash (glass full maybe) in the pasta water.
That would work as far as imparting some flavor and color the noodle. I'll
have to watch for that show.

Quoted message said:

She was on this mornings "Regis and Cathy Lee" an appearance on a talk
show where she definitely cooked the pasta in a skillet in just enough
wine to cover, most cooked away and what was left she incorporated into
the pasta dish as sauce.

Ah, there's the missing info. Doing a quick search, here's the recipe:

Drunken Tuscan Pasta

1 bottle Tuscan red table wine
Course salt
1 pound perciatelli, bucatini or spaghetti
3 TBS Extra Virgin olive oil
1/4 pound pancetta
3 portobello mushroom caps, thinly sliced
2 to 3 sprigs fresh rosemary leaves, finely chopped
4 garlic cloves, chopped
pinches of red pepper flakes
4 to 5 cups chopped dark greens, (chard, escarole, spinach, or kale)
Black pepper, to taste
1/4 teaspoon freshly grated nutmeg
Grated Parmigiano-Reggiano cheese

Heat a large nonstick skillet over medium heat. Add 2 tablespoons of
the EVOO, twice around the pan, then chop and add the pancetta. Brown
the pieces until they are golden at the edges and transfer them to a
paper-towel-lined plate. Add the mushrooms to the EVOO in the same
skillet, season them with the chopped rosemary, and cook until they are
deeply golden, 6 to 8 minutes. Push the mushrooms to the sides of the
pan and add the remaining tablespoon of EVOO to the center of the
skillet. Add the garlic and red pepper flakes to the EVOO and cook them
for a minute or so, then toss the mushrooms together with the garlic.
Add the greens to the pan and season them with salt, pepper, and the
nutmeg. When the greens have wilted down, add a couple of ladles of the
starchy pasta cooking liquid to the pan and cook for a minute to reduce
it a little.

Drain the pasta well and add it to the skillet. Add the pancetta and a
handful of cheese to the pan. Toss the pasta for a minute or so to
allow it to absorb the remaining liquid. Adjust the seasonings and
serve. Pass the extra cheese at the table.

http://forums.go.com/forums/regisandkelly/recipes

I see the recipe doesn't explicitly mention cooking the pasta in the
wine, but it also doesn't give another use for the wine the recpie
calls for, so I don't see any reason to doubt you that that's what she
did. My opinion: weird, and not something I'm inclined to rush out and
try myself.

--
Ernest

ewdotson said:

Joseph Littleshoes said:

LT said:

>I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
>whether it was red or white, but from the looks of the dish i would
>guess red, it had pancetta, mushroom & greens and cooked separately and
>tossed into & then sprinkled with grated parm. and looked like it had
>tomato sauce also but im putting that down to the red wine as tomato was
>never mentioned.
>
>Anybody ever cook pasta in wine?
>
>Im thinking of giving it a try with fresh peas instead of greens & diced
>ham instead of pancetta.

Quoted message said:

Quoted message said:

Sounds like my girlfriend Rachel has been smokin the weed again. Cooking
pasta in wine makes no sense to me. Damn, you'd need a big jug so it would
no doubt be rotgut wine and as they say, never cook with a wine you wouldn't
drink. Perhaps it's just a splash (glass full maybe) in the pasta water.
That would work as far as imparting some flavor and color the noodle. I'll
have to watch for that show.

Quoted message said:

She was on this mornings "Regis and Cathy Lee" an appearance on a talk
show where she definitely cooked the pasta in a skillet in just enough
wine to cover, most cooked away and what was left she incorporated into
the pasta dish as sauce.

Ah, there's the missing info. Doing a quick search, here's the recipe:

Drunken Tuscan Pasta

1 bottle Tuscan red table wine
Course salt
1 pound perciatelli, bucatini or spaghetti
3 TBS Extra Virgin olive oil
1/4 pound pancetta
3 portobello mushroom caps, thinly sliced
2 to 3 sprigs fresh rosemary leaves, finely chopped
4 garlic cloves, chopped
pinches of red pepper flakes
4 to 5 cups chopped dark greens, (chard, escarole, spinach, or kale)
Black pepper, to taste
1/4 teaspoon freshly grated nutmeg
Grated Parmigiano-Reggiano cheese

Heat a large nonstick skillet over medium heat. Add 2 tablespoons of
the EVOO, twice around the pan, then chop and add the pancetta. Brown
the pieces until they are golden at the edges and transfer them to a
paper-towel-lined plate. Add the mushrooms to the EVOO in the same
skillet, season them with the chopped rosemary, and cook until they are
deeply golden, 6 to 8 minutes. Push the mushrooms to the sides of the
pan and add the remaining tablespoon of EVOO to the center of the
skillet. Add the garlic and red pepper flakes to the EVOO and cook them
for a minute or so, then toss the mushrooms together with the garlic.
Add the greens to the pan and season them with salt, pepper, and the
nutmeg. When the greens have wilted down, add a couple of ladles of the
starchy pasta cooking liquid to the pan and cook for a minute to reduce
it a little.

Drain the pasta well and add it to the skillet. Add the pancetta and a
handful of cheese to the pan. Toss the pasta for a minute or so to
allow it to absorb the remaining liquid. Adjust the seasonings and
serve. Pass the extra cheese at the table.

http://forums.go.com/forums/regisandkelly/recipes

I see the recipe doesn't explicitly mention cooking the pasta in the
wine, but it also doesn't give another use for the wine the recpie
calls for,

Obviously intended to drink, to wash the taste of that horrid recipe
from the mouth.

Sheldon Grepse

Dan replied:

Quoted message said:

Quoted message said:

I saw Rachel Ray boiling pasta in wine this morning

I didn't see that. Do you mean:

http://www.foodnetwork.com/food/rachael_ray/article/0,1974,FOOD_9928_1702
057,00.html

with 17,000 food shows? Which one did you watch?

Since Rachel Ray only actually COOKS on "30-Minute Meals," I'm guessing that
Joseph was watching that show. However, as far as I can tell, she didn't
cook anything like what Joseph described. All the recent shows are
summarized at http://www.foodnetwork.com/food/show_tm, and none of the
recipes shown match Joseph's description. Joseph already admitted that he
wasn't really paying attention, and I think he simply got it wrong.

Bob

--
Larry T

A day without sunshine is like....night
"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ewdotson said:

Joseph Littleshoes said:

LT wrote:

>>I saw Rachel Ray boiling pasta in wine this morning, i didn't catch
>>whether it was red or white, but from the looks of the dish i would
>>guess red, it had pancetta, mushroom & greens and cooked separately

and

Quoted message said:

Quoted message said:

Quoted message said:

>>tossed into & then sprinkled with grated parm. and looked like it

had

Quoted message said:

Quoted message said:

Quoted message said:

>>tomato sauce also but im putting that down to the red wine as tomato

was

Quoted message said:

Quoted message said:

Quoted message said:

>>never mentioned.
>>
>>Anybody ever cook pasta in wine?
>>
>>Im thinking of giving it a try with fresh peas instead of greens &

diced

Quoted message said:

Quoted message said:

Quoted message said:

>>ham instead of pancetta.

Quoted message said:

> Sounds like my girlfriend Rachel has been smokin the weed again.

Cooking

Quoted message said:

Quoted message said:

Quoted message said:

> pasta in wine makes no sense to me. Damn, you'd need a big jug so it

would

Quoted message said:

Quoted message said:

Quoted message said:

> no doubt be rotgut wine and as they say, never cook with a wine you

wouldn't

Quoted message said:

Quoted message said:

Quoted message said:

> drink. Perhaps it's just a splash (glass full maybe) in the pasta

water.

Quoted message said:

Quoted message said:

Quoted message said:

> That would work as far as imparting some flavor and color the

noodle. I'll

Quoted message said:

Quoted message said:

Quoted message said:

> have to watch for that show.

Quoted message said:

She was on this mornings "Regis and Cathy Lee" an appearance on a talk
show where she definitely cooked the pasta in a skillet in just enough
wine to cover, most cooked away and what was left she incorporated

into

Quoted message said:

Quoted message said:

Quoted message said:

the pasta dish as sauce.

Ah, there's the missing info. Doing a quick search, here's the recipe:

Drunken Tuscan Pasta

1 bottle Tuscan red table wine
Course salt
1 pound perciatelli, bucatini or spaghetti
3 TBS Extra Virgin olive oil
1/4 pound pancetta
3 portobello mushroom caps, thinly sliced
2 to 3 sprigs fresh rosemary leaves, finely chopped
4 garlic cloves, chopped
pinches of red pepper flakes
4 to 5 cups chopped dark greens, (chard, escarole, spinach, or kale)
Black pepper, to taste
1/4 teaspoon freshly grated nutmeg
Grated Parmigiano-Reggiano cheese

Heat a large nonstick skillet over medium heat. Add 2 tablespoons of
the EVOO, twice around the pan, then chop and add the pancetta. Brown
the pieces until they are golden at the edges and transfer them to a
paper-towel-lined plate. Add the mushrooms to the EVOO in the same
skillet, season them with the chopped rosemary, and cook until they are
deeply golden, 6 to 8 minutes. Push the mushrooms to the sides of the
pan and add the remaining tablespoon of EVOO to the center of the
skillet. Add the garlic and red pepper flakes to the EVOO and cook them
for a minute or so, then toss the mushrooms together with the garlic.
Add the greens to the pan and season them with salt, pepper, and the
nutmeg. When the greens have wilted down, add a couple of ladles of the
starchy pasta cooking liquid to the pan and cook for a minute to reduce
it a little.

Drain the pasta well and add it to the skillet. Add the pancetta and a
handful of cheese to the pan. Toss the pasta for a minute or so to
allow it to absorb the remaining liquid. Adjust the seasonings and
serve. Pass the extra cheese at the table.

http://forums.go.com/forums/regisandkelly/recipes

I see the recipe doesn't explicitly mention cooking the pasta in the
wine, but it also doesn't give another use for the wine the recpie
calls for,

Obviously intended to drink, to wash the taste of that horrid recipe
from the mouth.

Sheldon Grepse

That doesn't sound like something I'd make or pine for, but it doesn't sound
all that bad. Surly better then my original thought of pasta noodles
swimming in a [censored] load of red wine.

Larry T

Quoted message said: