Any issues with mixing different brands of pasta? (Italian, recipes, buy)
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"Undente", Steiconi? Is that a word? I dunno if we're going to your house for dinner!
Well, since they're already mixed, cook them until the thickest ones are al dente and then just deal with however it turns out? If there are any undente ones in there, well, spit them out like watermelon seeds? Hmm, macaroni spitting contests off the back porch. Maybe it can be a new quarantine thing?
Or just put them in one of those pretty containers and use them as a decoration and never cook them.
Great suggestions from posters, EXCEPT that the OP has already put the different brands together in one container ... so unless he can still tell them apart, he can't time them accurately now. Oops!
He probably already cook them and ate, now please report back, OP.
I was wondering, are there any issues with mixing different brands of pasta, as long as they are the same style of cut? We had a large surplus of pasta that several of our packages were open, so we put them together in a pasta container. The mix is American Beauty with at least three dollar store brands. We want to keep them fresh in the container and use them before we open another bag/box.
I found a trick you can use for cooking pasta faster. It is used for non-boil baking pasta dishes. What you do is run the pasta under warm water to soften it up. Even though you mixed the pasta brands, you could still take the "thicker" pasta out to try this.
"Undente", Steiconi? Is that a word? I dunno if we're going to your house for dinner!
Well, since they're already mixed, cook them until the thickest ones are al dente and then just deal with however it turns out? If there are any undente ones in there, well, spit them out like watermelon seeds? Hmm, macaroni spitting contests off the back porch. Maybe it can be a new quarantine thing?
Or just put them in one of those pretty containers and use them as a decoration and never cook them.
I would rather toss them, then dust them, in the pretty containers.
I did mix 2 kinds of pasta just a couple of nights ago. Without this thread I would, probably never thought of it. Anyway, not only different brands, but different types.They were similar in size so I gave it a try; it worked just fine.
No, no, no! The Barilla will devour any other brand!
I don't have any Barilla in the mix; the only name brand that is in the mix is American Beauty; the others I think are dollar store brands. Usually American Beauty is the brand we buy most often, but we aren't totally loyal to a specific brand.
It's possible the cooking times could be different, so check that. We're at high altitude and have to add to the cooking time specified on the box. For instance, De Cecco brand takes a lot longer to cook than indicated on the box, as much as 5 mins longer, while Barilla takes from 0 to 1 min longer.
Interesting. I find that the cooking instructions for most brands of pasta is too long. DeCecco is a brand I have used frequently, and I cook it for 2-3 minutes less than indicated.
If I were to eat De Cecco cooked for 5 minutes longer than indicated, it would seem like pasta mush to me. I suspect if you were to come eat at my house, my al dente pasta would seem crunchy and uncooked to you.
I was wondering, are there any issues with mixing different brands of pasta, as long as they are the same style of cut? We had a large surplus of pasta that several of our packages were open, so we put them together in a pasta container. The mix is American Beauty with at least three dollar store brands. We want to keep them fresh in the container and use them before we open another bag/box.
I do not and would not. Different brands - and even shapes, have different cook times. I'd just go to the store to get another box of the same. So if there is some left over, save it - or not.
Really, I don't have the patients to measure the cooking times of different brands of noodles. Maybe angel hair might work - but why? It's so cheap.
Anyway, I buy the same brand almost always.
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