Of course we prefer fresh pasta to dried pasta – anytime ! Still, there’s a trick to reviving the somewhat bland taste of dried pasta: toasting pasta before cooking it.
Roasting Dried Pasta: Why the Hell Would You? Well, of course there is a reason. It gives more flavor to dried pasta. A nutty, slightly roasted taste to be exact. This is how culinary editor Annie Crabill of the website Food52 discovered .
And that’s ideal if you want to serve your pasta with a light sauce. Then that taste comes out extra well. Think of our favorite pasta in the summer . Or a cacio e pepe . Also handy: use the roasted pasta in soups and stocks and you will see that the pasta retains its shape better and becomes mushy less quickly.
Roasting pasta: this is how you do it
How do you do it? Place the strands of dried spaghetti or bucatini side by side on a baking sheet. You roast them in a hot oven at 175 degrees for about 10 to 15 minutes. The paste gets a golden brown complexion. Let the pasta cool down for a while.
Then you can do two things with your roasted pasta: plunge it directly into boiling water and cook it, or soak the pasta in a bag with some water first. Place the bag in the fridge for 2.5 hours. You may need to cook the pasta a little longer than unroasted pasta anyway.
Whatever you do, save the cooking water for your sauce! That too has that fine, nutty taste.
Source: Culy by culy.nl
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