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The secret to a better pasta? Bake it, don't cook it ‹ Japan Today

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If there’s anything more comforting than boiled pasta in a sauce, it’s got to be baked pasta in a sauce. The baking adds a crispy crust that is such a delicious contrast to the tender goodness of the dish.
The challenge is how to get the pasta to turn out just right. Most baked pasta recipes instruct you to boil the noodles until cooked halfway before baking them. This allows the pasta to finish cooking in the oven as it bathes in the sauce. But this method has challenges. If you boil the noodles more than halfway, they’ll be overcooked by the time you pull the finished dish out of the oven. I find it hard to get the precooking time right.
And precooking the pasta, even halfway, takes work and dirties a large pot and colander. Then again, if you don’t precook the pasta and instead add it dry to the sauce for baking, it will take much longer to become tender in the oven, even as it absorbs all the liquid in the sauce. Dry pasta needs to hydrate.
So what’s a home cook to do? Use my simple no-cook method of precooking the pasta. Just soak the pasta in warm salted water before adding it to the other ingredients and sliding the mixture into the oven. Pre-soaking is a way to begin hydrating the pasta and washing away some of its starch, even as the salt in the water pre-seasons the pasta.

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