It was my first time making spaghetti. Do tell me if there's something that can be improved.
by AdRoutine10
3 Comments
brunette_and_busty
You have to inform us on the process you used so we can help, but here’s my take.
Looks a little watery to me. Did you drain the tomatoes(?) before you added them? Cook it a little more to reduce the liquid content overall, use low to medium heat. Looks like your cheese didn’t emulsify right so it’s clumpy (it’s fine this happens) stir it a lot while you cook off the excess liquid.
For the future, finish the pasta in the sauce (take it out of the pasta water pot with tongs and transfer while the pasta water is still in the noodles ie don’t hold it up to drain back into the pot) and add it some pasta water (1/4 cup reserved on the side is fine, you won’t need all of it) so that the starch in the water emulsifies in the sauce. It will help the sauce stick to the pasta. Also, for your future tomatoes, drain them and toss them in a skillet with some liberal pinches of salt. It will help them to release moisture. Don’t move them for a few minutes so you get a nice char.
Prestigious-Park9329
Looks good!
TiredRundownListless
It’s soupy…. I think navigating your liquids instant. It’s hard to help without details of your process though!
3 Comments
You have to inform us on the process you used so we can help, but here’s my take.
Looks a little watery to me. Did you drain the tomatoes(?) before you added them? Cook it a little more to reduce the liquid content overall, use low to medium heat. Looks like your cheese didn’t emulsify right so it’s clumpy (it’s fine this happens) stir it a lot while you cook off the excess liquid.
For the future, finish the pasta in the sauce (take it out of the pasta water pot with tongs and transfer while the pasta water is still in the noodles ie don’t hold it up to drain back into the pot) and add it some pasta water (1/4 cup reserved on the side is fine, you won’t need all of it) so that the starch in the water emulsifies in the sauce. It will help the sauce stick to the pasta. Also, for your future tomatoes, drain them and toss them in a skillet with some liberal pinches of salt. It will help them to release moisture. Don’t move them for a few minutes so you get a nice char.
Looks good!
It’s soupy…. I think navigating your liquids instant. It’s hard to help without details of your process though!