How do you make pasta?!
The all powerfull all wise evil magic talking cookie jar I are craving cheesy pasta!.!.!.=D
How do I make cheesy pasta!? Nothing fancy,just something quick!.!.
I ran out of the ready made stuff!.=(Www@FoodAQ@Com
How do I make cheesy pasta!? Nothing fancy,just something quick!.!.
I ran out of the ready made stuff!.=(Www@FoodAQ@Com
Answers:
Boil up about two to three cups of whatever noodles you have!. Elbow macaroni or shells work the best!. Boil them for about 8 minutes till they're soft!. Drain them!. Mix in about a half a stick of butter and a quarter cup milk and cheese!.
Velveeta Cheese works the best!. American, no so much but it'll work!. If you use velveeta chunk out about two inches of the rectangle!.Www@FoodAQ@Com
Velveeta Cheese works the best!. American, no so much but it'll work!. If you use velveeta chunk out about two inches of the rectangle!.Www@FoodAQ@Com
How To Make Pasta
WHAT YOU NEED:
2/3 cup flour
pinch salt
1 egg mixed up with a fork
rolling pin
permission to make a mess
WHAT TO DO: Make a little hill with the flour and dig a crater at the top, like a volcano!. Put the salt and the egg in the crater and chop into the hill with the fork!. Start kneading it with your fingers and keep doing it until you get a ball of dough that isn’t at all sticky!. If the dough is too stiff to work, add a teaspoon of water!.
MORE STUFF: Let the ball sit for ? hour!. Spread some flour on a cutting board!. Roll out the ball on top of the flour until you get a thin layer of dough!. Use a butter knife to cut the thin dough into long strips!. If you want, trim them to any length you like!. Cover with a towel until they dry!.
SO WHAT: Boil your dried noodles!. Serve in soup or with a bit of melted butter or margarine!.
Your noodles are held together by long strings of a protein in wheat called gluten (GLOO-ten)!. Gluten absorbs a lot of water, but is not dissolved in water!. When you knead gluten, it’s a lot like you’re tangling up fishing line into a big, knotted and very strong mess!. These tangled strings are what gives wheat paste its strength, too!.
The eggs in your noodles provided color, fat and water!. Machine-made pasta doesn’t need eggs at all and can easily be made with water—or vegetable juices, which is where all that colored pasta comes from!.
PASTA WORDS:
Noodle—From the German word "nudel"
Spaghetti—Italian for little strings
Linguine—Italian for little tongues
Vermicelli—Italian for little worms
Macaroni—18th-century British slang for someone who tries to impress you with his or her knowledge of Europe!. Not a compliment
P!.S!. Gluten is something you eat every day!. The walls of all those thousands of tiny bubbles in bread are made from kneaded gluten!.Www@FoodAQ@Com
WHAT YOU NEED:
2/3 cup flour
pinch salt
1 egg mixed up with a fork
rolling pin
permission to make a mess
WHAT TO DO: Make a little hill with the flour and dig a crater at the top, like a volcano!. Put the salt and the egg in the crater and chop into the hill with the fork!. Start kneading it with your fingers and keep doing it until you get a ball of dough that isn’t at all sticky!. If the dough is too stiff to work, add a teaspoon of water!.
MORE STUFF: Let the ball sit for ? hour!. Spread some flour on a cutting board!. Roll out the ball on top of the flour until you get a thin layer of dough!. Use a butter knife to cut the thin dough into long strips!. If you want, trim them to any length you like!. Cover with a towel until they dry!.
SO WHAT: Boil your dried noodles!. Serve in soup or with a bit of melted butter or margarine!.
Your noodles are held together by long strings of a protein in wheat called gluten (GLOO-ten)!. Gluten absorbs a lot of water, but is not dissolved in water!. When you knead gluten, it’s a lot like you’re tangling up fishing line into a big, knotted and very strong mess!. These tangled strings are what gives wheat paste its strength, too!.
The eggs in your noodles provided color, fat and water!. Machine-made pasta doesn’t need eggs at all and can easily be made with water—or vegetable juices, which is where all that colored pasta comes from!.
PASTA WORDS:
Noodle—From the German word "nudel"
Spaghetti—Italian for little strings
Linguine—Italian for little tongues
Vermicelli—Italian for little worms
Macaroni—18th-century British slang for someone who tries to impress you with his or her knowledge of Europe!. Not a compliment
P!.S!. Gluten is something you eat every day!. The walls of all those thousands of tiny bubbles in bread are made from kneaded gluten!.Www@FoodAQ@Com
Quick pasta like pasta shells, or penne, or spirals!.
Then some cheese!.
Cook the pasta, and while the pasta is cooking, shred the cheese finely!.
Once the pasta is cooked, while it is still nice and hot quickly drain the water off, and put a light amount of oil and the cheese, and quickly mix it through!. If you don't want to use the oil, a little bit of cream is an option too to help the cheese melt and be smooth!.
Eat it quick before it cools and solidifies ^^Www@FoodAQ@Com
Then some cheese!.
Cook the pasta, and while the pasta is cooking, shred the cheese finely!.
Once the pasta is cooked, while it is still nice and hot quickly drain the water off, and put a light amount of oil and the cheese, and quickly mix it through!. If you don't want to use the oil, a little bit of cream is an option too to help the cheese melt and be smooth!.
Eat it quick before it cools and solidifies ^^Www@FoodAQ@Com
What do you have!?!?
heat some butter and add a little flour and dry mustard if you have any!.!.add some milk then add shredded cheese slowly!.!.Www@FoodAQ@Com
heat some butter and add a little flour and dry mustard if you have any!.!.add some milk then add shredded cheese slowly!.!.Www@FoodAQ@Com
Heat some butter, add a little flour and dry mustard, add some milk then add cheese
Hope I Helped xWww@FoodAQ@Com
Hope I Helped xWww@FoodAQ@Com
boil the noodles
once they are soft more cheesy sause on themWww@FoodAQ@Com
once they are soft more cheesy sause on themWww@FoodAQ@Com
I add grated cheese to hot pasta!. It melts and it's delicious!.Www@FoodAQ@Com