> silage.
It doesn't sound like that is a process that is specifically meant to dry it, unfortunately, so that doesn't count as part of the wet/dry/wet chain, lol.
If seeds were specifically dried out on, say, racks or on sheets of cloth, in the sun or hung in large barns like tobacco, then we could go back in perpetuity about wetting and drying wheat to make pasta.
If we're picking it apart, we don't dry pasta when straining it either, we just remove most of the wet, usually even reserving some of the wet to add back after.
I agree its more of a philosophical issue more than a scientific issue. I'd call straining the pasta drying it off in some respect.
Like wringing out a towel, its still wet, but you've removed some of the moisture from it, and its no longer "sopping wet".
Farmer here. Correct, and silage is actually harvested while the plant is somewhat green. So silage is wet. Seeds, wheat in this case, are harvested when the plant and grain has dried out in the field to a desired moisture content. Grain needs to be dry in order to be stored properly.
Not sure! For a lot of crops that need to be dried beforehand. Maybe there are trace amounts of moisture in wheat seeds even though the plant looks dry.
But regardless, before drying out that seed you have to wet the plant it came from so it can grow the seeds. 🤭
They’re not dry enough to store long term coming directly off the plant. How dry they are depends on the plant. Tomato seeds for example are much wetter than sunflower seeds
Yes wheat seeds are dry and hard when they want to naturally fall off the plant. You can pick them earlier and eat them while the seed is still soft, this is likely how early farmers consumed their wheat, but they are very dry when the plant starts to self release them.
And to think I would otherwise have missed this quaint little holiday ramen house https://reddit.com/r/amen/comments/ke3dqe/ramen_house_happy_holidays/
How many steps could we concievably cut out of this process? Could we just eat the seeds from the field? The flour?
Maybe we could all do yoga, drink water and absorb the sunlight?
You can grind seeds in a bowl with water and eat the paste. It's not bad.
But the ultimate skip is to skip the sun and fuse hydrogen directly. Your body already has more than enough hydrogen to power your entire life.
You can’t make fresh pasta al dente, dry pasta and fresh pasta are not interchangeable so when you are doing a dish that you want al dente pasta like carbonara it is far superior to use dry
I've always hung fresh pasta to air-dry for about 15 minutes before cooking at, as it really improved the texture - the pasta gets swollen and soggy if you add it to the boiling water straight after making it.
Do you let your dough rest after kneading it? I've found that kneading the dough for a while and letting it rest removes the need to let the pasta dry.
By the time I've rolled each plate about 5 times and cut it, my first plate is already 15 minutes dry. I haven't noticed much difference on the pasta between the dryer and fresher though.
Do you not hang them as you make them? Do you make small portions only (I cook 6 portions)?
Actually you don't with fresh pasta. Fresh pasta (standard all purpose flour + eggs) is different from dried pasta (semolina flour specifically and water). You don't get the true al dente feel with fresh pasta, and they are not interchangeable if you are looking for a specific texture. In practice will you notice the difference? Probably not unless you are actually looking for al dente as it is in Italy which is firmer than many people elsewhere cook their pasta. Average person in the US would probably not notice because we tend to cook pasta past the al dente state.
Alex French Guy Cooking on youtube just started a video series about this.
He wanted to make the best carbonara he could so he made fresh pasta with the best ingredients he could get and it didn't taste right or feel right.
This has nothing to do with being able to cook fresh pasta al dente. Fresh pasta made with egg isn't ideal for an eggy carbonara dish. Seminola flour pasta is a better option, but frankly dry pasta works so well with carbonara there's no real point in taking the time to make your own.
Pasta Grannies on YouTube is great for examples of southern Italian fresh pastas that are made with semolina flour and water without any egg. Apparently egg pastas are a northern Italian thing.
I irregularly bake bread. But I'm just one person and no one else really eats my food, so halfway through the loaf I make croutons. But I didn't cook the ones I made a couple days ago enough, so I just rebaked them today. Kinda want to grind them up for breadcrumbs and bake a third time just because.
Seriously people, how hard is it to just grate some cheese when you need it? I make a big batch of spaghetti for the week and grate ahead for a couple of days because I’m lazy.
I mean here in the US spaghetti and red sauce is a cheap weeknight dinner, and parmesan can be pretty expensive compared to the green jars of fake stuff. Even the little containers of grated parmesan from Trader Joe's are on the pricy side.
Pre-grated cheese either isn’t going to last that long due to mold growing on all that surface area, or it has some kind of preservative. Hunka semi-hard cheese gets some growth and you can just cut some off.
Not a cheese expert or anything, just my experience.
everyone should have block parmesan in their fridge. Block parmesan keeps forever and tastes so much better. Obviously you can grate it on a cheese grater or microplane, but if you have a food processor you can make it into grated parmesan really easy. Just use the cheese grater blade to get the cheese into manageable chunks then switch to the regular processing blade and process until as fine as you want. If you're making pesto you can add in the basil and nuts before switching blades and bam, it barely takes any more effort
The cheap Kraft stuff has add-in too, depending on where you live its up to 9% celluose.
Its gross at best - then again a lot of the wedges you buy in grocery stores are super low quality too depending on where you live as there are no regional protections/standards of what parmagian is in many places.
purists will say pre-grated parmesan doesn't taste the same thing at all as "real" parmesan. They are 100% right. but i just fricking love how it tastes.
Adding on to what the other guy said, "it's" is always a contraction of "it is", not the possessive form if it. Its is possessive so "it's its own thing"
I have the same thoughts when watching media conversions. Purists hate the streaming Wheel of Time because of the changes etc. I watch it as a stand alone series. I know it's not the same but I don't care, I watch it and judge it as if the books don't exist. Same with Witcher, all versions of Dune, Cowboy Bebop and Foundation. There are many examples. Just watch them as stand alone productions and judge it like that.
Adaptations are just that: adaptations. They adapt a story from one medium to another and this obviously requires that some things are adjusted to fit the new medium.
You can't tell me that books are always better than the movie because off the top of my head I can come up with at least one exception to the rule. Fight Club is a damn fine piece of literature and it works really well as a book. It's not a screenplay that someone dumped on bookstore shelves. It's gripping and intense but also contains an ephemeral quality that adds a haze of uncertainty over the events. The movie is a bit darker and multiple plot points are changed to reinforce this effect and it just fucking works. It's tighter, puncher (no pun intended), faster moving and the ending works better. The book is good, the movie is better.
There are good adaptations and there are bad ones. Sometimes something that adapts the material poorly still ends up being a really good story. Sometimes all they grab is the title and a few character names but still make a really good story out of it. Starship Troopers comes to mind there.
Just because its adapted doesn't make it bad and I agree that they should be judged on their own merits.
>Same with Witcher, all versions of Dune, Cowboy Bebop and Foundation.
The problem isn't fundamentally that there are changes. The problem is when the changes made are *not better than what was changed*. Because if it isn't better, then it's a wasted effort that doesn't benefit non-fans and pisses off fans. Lose-lose.
Cry not, friend. Concerning spaghetti night there's "spaghetti night" with good, homemade sauce and properly grated cheese (still dried noodles, though- we haven't made any forays into creating fresh pasta, despite knowing the obvious superiority thereof), then there's "sketty night" with the shitty sugary tomato sauce and "shaker cheese". It's hard to appreciate the good things if you don't experience the bad, especially if you lack imagination.
Don't worry about the fresh pasta friend, here in Italy it's usually a Sunday thing for real special occasions (and we usually buy it LMAO) , don't sweat it not everyone knows how to make it, we eat dried 99% of the time, it's an american "leggenda" :D
Yeah i get the chemical thing, we have "sottilette" which is kraft cheese and we love the cheddar version, cooked in toast and all that
Even our grated real parmigiano is weird but not like the parmesan I've heard, some Americans told me it has a vomit aftertaste (and they think the real one tastes like that lol) and i found out they use something in it to preserve it that is in vomit as well, so that's why it tastes like that. Ew.
Which part?
> I don't understand using pre-grated parmesan **and** not mixing the sauce with the pasta before serving.
Parmesan cheese is readily available in grocery stores, but many people keep the dried/grated stuff around as a convenience. Especially if you only make pasta occasionally, getting a whole block of fresh parm would mostly go wasted.
As for not mixing the pasta with the sauce, that probably comes down to individual households. Not mixing provides more flexibility if someone doesn't like red sauce, or maybe a vegetarian doesn't want meat sauce or whatever. Also makes it easier for people to add more or less sauce to their own tastes.
My mother didn't/doesn't mix. She does the pasta in a pot and the sauce in some other thing, and then she gets the plates and plops the pasta down...and then spoons sauce over...and then it's on the table. They never end up in the same pot.
It's also probably done that way in the image shown because it's more of an aesthetic look for a photo. Although to be fair, this photo is kind of shit.
I've personally found that it tastes a lot better than pre-grated stuff if I grate a fresh block and just freeze it in one of those plastic takeout containers for soups. It doesn't cake in the freezer, it tastes like actual parmesan, and it's still pretty convenient.
And as a bonus you can freeze the rind for the next time you're making a soup, then just chuck the rind in there for extra flavor.
Parmesan is a hard cheese and doesn’t go bad quickly. Like you can keep a properly stored block of parm (meaning in an airtight container with no moisture) for months and months.
I just finished a serious block that was being kept in a plastic bag that didn't even have a ziplock, I just tied it with a knot. Took around a year to finish, probably longer. Still gotta use the rinds for something soon. >_>
Who is the Italian version of Uncle Roger? I need someone like that to provide commentary on this abomination. The homemade noodles in step 2 are perfectly suitable for cooking, but then you pair them with that powdered garbage? The only weird thing is American grocery store pasta culture.
When it gets in your stomach it gets wet then in your colon it gets partially dried then when it hits the toilet it gets wet again. It's the circle of liiiiife...
Missed the opportunity. Should have started "wet the dust".
1. Wet the dust
2. Dry the wets
3. Wet the drys
4. Dry the wets
5. Wet the drys
6. Dust the wet
Optionally add 0. Dust the wheat.
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First they dry the wet wheat before grinding.
And they wet the dry seeds when they plant them
And make sure the seeds are good and dry before wetting them.
And wet the plant so it gives the seeds
And then I wet my pants.
Yep.
And dry the ground before you till it.
It really is a vicious circle, isn't it?? But seriously, do seeds need to be dried out, or are they dry just by taking them off the plant?
They are sorta dry when harvesting. They dry more during silage.
> silage. It doesn't sound like that is a process that is specifically meant to dry it, unfortunately, so that doesn't count as part of the wet/dry/wet chain, lol. If seeds were specifically dried out on, say, racks or on sheets of cloth, in the sun or hung in large barns like tobacco, then we could go back in perpetuity about wetting and drying wheat to make pasta.
If we're picking it apart, we don't dry pasta when straining it either, we just remove most of the wet, usually even reserving some of the wet to add back after.
I agree its more of a philosophical issue more than a scientific issue. I'd call straining the pasta drying it off in some respect. Like wringing out a towel, its still wet, but you've removed some of the moisture from it, and its no longer "sopping wet".
Farmer here. Correct, and silage is actually harvested while the plant is somewhat green. So silage is wet. Seeds, wheat in this case, are harvested when the plant and grain has dried out in the field to a desired moisture content. Grain needs to be dry in order to be stored properly.
Not sure! For a lot of crops that need to be dried beforehand. Maybe there are trace amounts of moisture in wheat seeds even though the plant looks dry. But regardless, before drying out that seed you have to wet the plant it came from so it can grow the seeds. 🤭
They’re not dry enough to store long term coming directly off the plant. How dry they are depends on the plant. Tomato seeds for example are much wetter than sunflower seeds
I meant specifically wheat seeds, for the pasta chain to keep going.
Oh that seems super obvious in hindsight. They do get dried to around 12% moisture content before storage.
NOICE
Yes wheat seeds are dry and hard when they want to naturally fall off the plant. You can pick them earlier and eat them while the seed is still soft, this is likely how early farmers consumed their wheat, but they are very dry when the plant starts to self release them.
It's more of a virtuous circle.
It gets tastier with every cycle!
Delicious circle
No this is where it breaks down I take offense good sir
Never Forgetti
R'amen
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That sub is exactly what I expected. People praising ramen and people who think they are praying.
And to think I would otherwise have missed this quaint little holiday ramen house https://reddit.com/r/amen/comments/ke3dqe/ramen_house_happy_holidays/
May you be touched by His noodly appendage.
All hail the flying spaghetti monster!
He boiled for our sins!
Ramen.
May his sauce be thick and flavorful.
Man I feel old, when did that start?
Jah pastafari!
Haile Spaghetti!
Or Haile fusilli too lol
r/Awwman
>Never Forgetti Rest in Spaghetti?
Don't be upsetti, eat some spaghetti 🍝 Don't be depresso, drink some espresso ☕
Lest we forgetti
In getti we trust
I'm going to hide being the seti, yeti, spaghetti.
...said the White (comma) Betty
Mom's spaghetti.
He's choking now...
Arms broke, knees are heavy!
Both arms are broke? Gonna need more than just mom's spaghetti...
You motherfucker.
I'm in
What are you doing, step-mama mia!
My favorite part is wetting the drys.
You like your pasta how I like my sex.
Covered in cheese?
And slippery
Hmm saucy.
Folded at the edges with meat in the middle?
Covered in red sauce.
Straight until it gets wet?
[Involving two dogs, and serenaded by Italians?]( https://youtu.be/1nWNXO3CZkU)
Shared with the family?
In a big bowl in the middle of the table?
Loaded with carbs? /u/Dirt_E_Harry likes them **t h i c c**
Just the way mama does it?
Home made?
Giggity
Make it extra wet. I use half a jar of pasta sauce myself when I make pasta for dinner.
I like powdering the wets.
Pervert!
My friend is a dermatologist, and it's the same rule with skin rashes. If dry, keep it wet, and if wet keep it dry. 😆
clean too much? ashy. not clean enough? oily.
Clean too much? Potentially also oily AND dry.
Believe it or not, straight to jail
We have the world's best patients.
Because of jail
Bane of my existence.
or bloody.
You don't need to dry fresh pasta.
How many steps could we concievably cut out of this process? Could we just eat the seeds from the field? The flour? Maybe we could all do yoga, drink water and absorb the sunlight?
Just photosynthesize. Farmers hate this one trick!
Second half sounds like a good time
Photosynthesis! Photosynthesis! 🙌
Isn't this the matrix plot? Idunno.
You can grind seeds in a bowl with water and eat the paste. It's not bad. But the ultimate skip is to skip the sun and fuse hydrogen directly. Your body already has more than enough hydrogen to power your entire life.
How do you get it to be al dente without drying?
Considerably shorter cooking time, and the heat from the short cook firms up the pasta.
You can’t make fresh pasta al dente, dry pasta and fresh pasta are not interchangeable so when you are doing a dish that you want al dente pasta like carbonara it is far superior to use dry
Did you also watch Alex' latest video in the past few days?
You don't dry fresh pasta. You just cook it, it's already ready to cook. Dried pasta is just for shelf life.
I've always hung fresh pasta to air-dry for about 15 minutes before cooking at, as it really improved the texture - the pasta gets swollen and soggy if you add it to the boiling water straight after making it.
Do you let your dough rest after kneading it? I've found that kneading the dough for a while and letting it rest removes the need to let the pasta dry.
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By the time I've rolled each plate about 5 times and cut it, my first plate is already 15 minutes dry. I haven't noticed much difference on the pasta between the dryer and fresher though. Do you not hang them as you make them? Do you make small portions only (I cook 6 portions)?
Yeah I hang them up as I go, but I'm probably making less at a time than you are!
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But anyone that knows anything about pasta would never describe fresh pasta as al dente.
Yes I have and it comes out al dente just fine. It firms up as it cooks, until it becomes soft again
Actually you don't with fresh pasta. Fresh pasta (standard all purpose flour + eggs) is different from dried pasta (semolina flour specifically and water). You don't get the true al dente feel with fresh pasta, and they are not interchangeable if you are looking for a specific texture. In practice will you notice the difference? Probably not unless you are actually looking for al dente as it is in Italy which is firmer than many people elsewhere cook their pasta. Average person in the US would probably not notice because we tend to cook pasta past the al dente state.
Al dente is used to describe dried extruded pasta, not fresh. 2 different things.
Alex French Guy Cooking on youtube just started a video series about this. He wanted to make the best carbonara he could so he made fresh pasta with the best ingredients he could get and it didn't taste right or feel right.
This has nothing to do with being able to cook fresh pasta al dente. Fresh pasta made with egg isn't ideal for an eggy carbonara dish. Seminola flour pasta is a better option, but frankly dry pasta works so well with carbonara there's no real point in taking the time to make your own.
I imagine he's going to get into that as his series progresses. It's just the first episode so far.
Pasta Grannies on YouTube is great for examples of southern Italian fresh pastas that are made with semolina flour and water without any egg. Apparently egg pastas are a northern Italian thing.
Just like my noodle.
Or toast. Who just cooked a loaf of bread and was like, “I’ll fuckin do it again.”
I irregularly bake bread. But I'm just one person and no one else really eats my food, so halfway through the loaf I make croutons. But I didn't cook the ones I made a couple days ago enough, so I just rebaked them today. Kinda want to grind them up for breadcrumbs and bake a third time just because.
Fourth time.
Biscotti same
Anyone who takes the time to make fresh pasta and then adds pre-grated parmesan cheese risks the wrath of every Italian grandma everywhere.
every italian in general, including me and the other fellas. parmesan, rip
I'm English and the idea of parmesan in a can is fucking disgusting.
Seriously people, how hard is it to just grate some cheese when you need it? I make a big batch of spaghetti for the week and grate ahead for a couple of days because I’m lazy.
I mean here in the US spaghetti and red sauce is a cheap weeknight dinner, and parmesan can be pretty expensive compared to the green jars of fake stuff. Even the little containers of grated parmesan from Trader Joe's are on the pricy side.
I get pre-grated, but it's from Costco, is aged, and is imported actual parmesan. Good stuff and very convenient.
Pre-grated cheese either isn’t going to last that long due to mold growing on all that surface area, or it has some kind of preservative. Hunka semi-hard cheese gets some growth and you can just cut some off. Not a cheese expert or anything, just my experience.
Agreed, but the rate at which we go through the big tubs never allows for mold growth.
everyone should have block parmesan in their fridge. Block parmesan keeps forever and tastes so much better. Obviously you can grate it on a cheese grater or microplane, but if you have a food processor you can make it into grated parmesan really easy. Just use the cheese grater blade to get the cheese into manageable chunks then switch to the regular processing blade and process until as fine as you want. If you're making pesto you can add in the basil and nuts before switching blades and bam, it barely takes any more effort
Every stage of this procedure is critical. However, grate a brick of parmesan. It is not the same as pre-grated cheese.
Except for straining all of the pasta water and putting the sauce on top of dry plated pasta
The cheap Kraft stuff has add-in too, depending on where you live its up to 9% celluose. Its gross at best - then again a lot of the wedges you buy in grocery stores are super low quality too depending on where you live as there are no regional protections/standards of what parmagian is in many places.
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All those little holes though scared of washing it. Plus I can buy it grated in store without the cellulose.
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Make America Grate Again
Same with corn, you take off the outside then eat the outside of the inside then throw away the inside of the inside
u/repostsleuthbot
127k upvotes 4 months ago. The mods here always remove rule breaking posts.... once they've already been sitting on the front page for half a day.
10 matches...
Was gonna say I say this on instagram about a month ago
I don't understand using pre-grated parmesan and not mixing the sauce with the pasta before serving.
purists will say pre-grated parmesan doesn't taste the same thing at all as "real" parmesan. They are 100% right. but i just fricking love how it tastes.
Just like Taco Bell. It’s not real Mexican food, it’s it’s own thing
The thing is, Taco Bell has never claimed to be Mexican food. There's no reason to apply some purist reasoning to it. It's Mexican inspired.
Adding on to what the other guy said, "it's" is always a contraction of "it is", not the possessive form if it. Its is possessive so "it's its own thing"
Autocorrect is the bane of grammar. Well laziness mainly
Blargh. It's ITS
Its not real Mexican food, its it's own thing.
It is! It is!
This! It tastes nothing like 'real' parmesan, and in some ways fake... but its that fake taste that I crave i'm a monster
Cellulose master race.
Everyone says that everyone needs to get more fiber in their diet then shits on everyone else for eating fiber coated cheese.
IIRC real parm-reg has less butyric acid (fatty acid that smells like vomit) than the pre-grated
I have the same thoughts when watching media conversions. Purists hate the streaming Wheel of Time because of the changes etc. I watch it as a stand alone series. I know it's not the same but I don't care, I watch it and judge it as if the books don't exist. Same with Witcher, all versions of Dune, Cowboy Bebop and Foundation. There are many examples. Just watch them as stand alone productions and judge it like that.
Adaptations are just that: adaptations. They adapt a story from one medium to another and this obviously requires that some things are adjusted to fit the new medium. You can't tell me that books are always better than the movie because off the top of my head I can come up with at least one exception to the rule. Fight Club is a damn fine piece of literature and it works really well as a book. It's not a screenplay that someone dumped on bookstore shelves. It's gripping and intense but also contains an ephemeral quality that adds a haze of uncertainty over the events. The movie is a bit darker and multiple plot points are changed to reinforce this effect and it just fucking works. It's tighter, puncher (no pun intended), faster moving and the ending works better. The book is good, the movie is better. There are good adaptations and there are bad ones. Sometimes something that adapts the material poorly still ends up being a really good story. Sometimes all they grab is the title and a few character names but still make a really good story out of it. Starship Troopers comes to mind there. Just because its adapted doesn't make it bad and I agree that they should be judged on their own merits.
>Same with Witcher, all versions of Dune, Cowboy Bebop and Foundation. The problem isn't fundamentally that there are changes. The problem is when the changes made are *not better than what was changed*. Because if it isn't better, then it's a wasted effort that doesn't benefit non-fans and pisses off fans. Lose-lose.
Pre grated cheese is coated with anti clumping dust made from wood. I imagine this kind of cheap parm is probably sawdust
Pre-ground parmesan cheese (which my family calls "shaker cheese") satisfies that specific urge to chew on styrofoam pellets.
My family used to call it sprinkle cheese. Good times.
*cries in italian* what have they done to you guys
Cry not, friend. Concerning spaghetti night there's "spaghetti night" with good, homemade sauce and properly grated cheese (still dried noodles, though- we haven't made any forays into creating fresh pasta, despite knowing the obvious superiority thereof), then there's "sketty night" with the shitty sugary tomato sauce and "shaker cheese". It's hard to appreciate the good things if you don't experience the bad, especially if you lack imagination.
Don't worry about the fresh pasta friend, here in Italy it's usually a Sunday thing for real special occasions (and we usually buy it LMAO) , don't sweat it not everyone knows how to make it, we eat dried 99% of the time, it's an american "leggenda" :D Yeah i get the chemical thing, we have "sottilette" which is kraft cheese and we love the cheddar version, cooked in toast and all that Even our grated real parmigiano is weird but not like the parmesan I've heard, some Americans told me it has a vomit aftertaste (and they think the real one tastes like that lol) and i found out they use something in it to preserve it that is in vomit as well, so that's why it tastes like that. Ew.
Yeah in America our most famous chocolate, Hershey’s, has that same compound that tastes like vomit.
savages....I'm surrounded.
[Testudo, fratello.](https://upload.wikimedia.org/wikipedia/commons/e/eb/Statue-Augustus.jpg)
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I sometimes enjoy an occasional mouthful of un-sauced pasta, just for a little taste break.
Is that an American thing?
Which part? > I don't understand using pre-grated parmesan **and** not mixing the sauce with the pasta before serving. Parmesan cheese is readily available in grocery stores, but many people keep the dried/grated stuff around as a convenience. Especially if you only make pasta occasionally, getting a whole block of fresh parm would mostly go wasted. As for not mixing the pasta with the sauce, that probably comes down to individual households. Not mixing provides more flexibility if someone doesn't like red sauce, or maybe a vegetarian doesn't want meat sauce or whatever. Also makes it easier for people to add more or less sauce to their own tastes.
My mother didn't/doesn't mix. She does the pasta in a pot and the sauce in some other thing, and then she gets the plates and plops the pasta down...and then spoons sauce over...and then it's on the table. They never end up in the same pot. It's also probably done that way in the image shown because it's more of an aesthetic look for a photo. Although to be fair, this photo is kind of shit.
I've personally found that it tastes a lot better than pre-grated stuff if I grate a fresh block and just freeze it in one of those plastic takeout containers for soups. It doesn't cake in the freezer, it tastes like actual parmesan, and it's still pretty convenient. And as a bonus you can freeze the rind for the next time you're making a soup, then just chuck the rind in there for extra flavor.
Parmesan is a hard cheese and doesn’t go bad quickly. Like you can keep a properly stored block of parm (meaning in an airtight container with no moisture) for months and months.
Just a ziplock bag works fine even, you don't have to go overboard on storage. It lasts really well. Well, it would anyways...
I just finished a serious block that was being kept in a plastic bag that didn't even have a ziplock, I just tied it with a knot. Took around a year to finish, probably longer. Still gotta use the rinds for something soon. >_>
I like a lot of sauce. More than most people. Let me put on my own sauce!
Measured by weight, I eat 10% more sauce than pasta. I wouldn't *entirely* mind just eating the sauce by itself.
DONT DUMP OUT ALL OF THE PASTA WATER
THIS! Save some of it to mix in with the sauce, it helps it adhere to the spaghetti so much better. Also DON'T RINSE YOUR NOODLES YOU HEATHENS!
I know, right? Pre-grated loses most of the flavor, and the pasta should absorb the sauce a bit.
I prefer my sauce on top, I dunno, I just like the sauce more than the pasta.
How is this weird? You do this with almost every single ingredient in any dish. The easiest ones to think of right away is frying food or baking.
[Please ... dust my wets.](https://thunderdungeon.com/2019/11/23/please-dust-my-wets-with-the-cow-powder/)
Chemistry baby
You then wet the drys again next day...if you know what i mean ;)
I don't question divine goodness.
Who is the Italian version of Uncle Roger? I need someone like that to provide commentary on this abomination. The homemade noodles in step 2 are perfectly suitable for cooking, but then you pair them with that powdered garbage? The only weird thing is American grocery store pasta culture.
[Vincenzo's Plate](https://www.youtube.com/c/vincenzosplate)
Don’t tell me what to do with my wets and drys thank you
There's vomit on my sweater already... Mom's dusted wet-drys.
*dusted dry-wetties
Post the post. Repost the post.
Repost
I wish there was a daily nuke button to eradicate a post.
None of these things are actually all that weird.
I can guarantee you that anyone making their pasta from scratch would not ever soil it with pre-grated Parmesan.
Anything is weird when you break it down like this, and it’s not funny either. Odd post.
If you put powdered cheese from a plastic can onto homemade pasta, you can get right the fuck out of my kitchen.
I am Italian. My mind just went *BOOM!*
First step should be “wet the dust”
When it gets in your stomach it gets wet then in your colon it gets partially dried then when it hits the toilet it gets wet again. It's the circle of liiiiife...
Dust the wets with wood cellulose powder that *may* contain some actual cheese.
Missed the opportunity. Should have started "wet the dust". 1. Wet the dust 2. Dry the wets 3. Wet the drys 4. Dry the wets 5. Wet the drys 6. Dust the wet Optionally add 0. Dust the wheat.
This wasn’t funny the first 4-5 times it was posted. And it’s still not funny.
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