Comments on: How Not To Cook Pasta http://corduroyorange.com/?p=189 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:46:36 +0000 http://wordpress.org/?v=2.6 By: julia http://corduroyorange.com/?p=189#comment-3002 julia Sat, 14 Apr 2007 17:59:27 +0000 http://corduroyorange.com/?p=189#comment-3002 ack. oiled and salted. sorry. ack. oiled and salted. sorry.

]]> By: julia http://corduroyorange.com/?p=189#comment-3001 julia Sat, 14 Apr 2007 17:58:54 +0000 http://corduroyorange.com/?p=189#comment-3001 Aside from the obvious, multi-colored (and presumably -flavored) pasta - especially in a form as small and blessed with surface area as elbows at that high a boil for as long as it's going to take to cook the farfalle in water which, based on how much of the starch has escaped, has not been adequately boiled and salted is going to come out beige as well as gluey and not tasting of anything in particular. Unless it's very good flavored or multicolored pasta, I don't really see that it's worth the premium (paglia e fieno is sort of my outside limit). That said, if you're going to spend the money, it seems pointless to cook it so that you can't tell what it is. Aside from the obvious, multi-colored (and presumably -flavored) pasta - especially in a form as small and blessed with surface area as elbows

at that high a boil
for as long as it’s going to take to cook the farfalle
in water which, based on how much of the starch has escaped, has not been adequately boiled and salted

is going to come out beige as well as gluey and not tasting of anything in particular.

Unless it’s very good flavored or multicolored pasta, I don’t really see that it’s worth the premium (paglia e fieno is sort of my outside limit). That said, if you’re going to spend the money, it seems pointless to cook it so that you can’t tell what it is.

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