How do you keep fettucini from drying out after making it?!
How do you keep fettucini from drying out after making it?
I need a way to keep the pasta sauce moist for a while after everything is cooked and put together.
Answers:
drizzle a little bit of oil over the top and mix it throughout. Works like a charm in my restaurant every time.
Source(s):
15 years in the business of food and beverage
Add some margarine/butter/olive oil.
Put a plastic wrapper on top.
First of all, make your pasta last as it doesn't take long to cook. When it's done cooking toss it with a bit of olive oil. That will keep it from sticking together & it won't change the flavor of whatever sauce you add to the pasta.
put it in a closed container such as tupperware
don't mix the sauce and the fettucini noodles together. Put the sauce over the top like spaghetti. Anytime you mix them, the fettucini will absorb the moisture in the sauce.
If you don't add your pasta to the sauce yet you can drain your pasta and place it in the pot with a little olive oil to coat.
If you are adding the pasta to the sauce at this point then add in a few spoons full of the pasta cooking water to keep the sauce loose and less thick.
you can leave it soaking in COLD water for a while.
put some olive oil in the water when it is cooking.
when drained, toss with more olive oil.
keep the "pasta sauce" moist?? if you mean the pasta, cover it with a moist towel
Put a sheet of Glad's Press and Seal over the top of the dish.
a dash of EVOO
Drain the cooked fettuccine (or whatever pasta you're using), and put it into a quart-size (or larger) Zip-top plastic bag. Add a tablespoon or so of vegetable oil (olive oil is fine), shake the bag to coat the pasta, and store it in the fridge. It'll stay ready-to-eat for 3 or 4 days.
When the time comes to sauce it, just add the cold pasta to the warm sauce. The pasta will warm through quickly.
The easiest thing would be to make the pasta a little bit later so you don't have to wonder what to do. I'm watching what I eat, so I don't add the oil like some people suggest, so I would just throw it back in the pan and cover it until needed. Make sure you don't rinse it so you don't wash away the starch needed to hold the sauce to the pasta.
I leave my noodles soaking in cool water and then just heat in microwave as needed. I keep the noodles and the sauce seperate.
I agree with "retro."
i used to place a moist clean cloth over the bowl as plastic wrapper used to form droplets that would make the top wet and tacky but the bottom stick together because of the weight of the extra water on the top and lose its light texture,and store it in a cold dark place but not the fridge if your going to eat it within that day or as a short term solution place the moist clean cloth on it till your ready so no air can dry it out..