|
||||||||
Pasta for a pasta salad |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Jan 2005
Location: Preparing for The Fishcake War
Posts: 10,131
|
Pasta for a pasta salad
I want to make a pasta salad - any advice on how to cook/store it? When I cook pasta and keep some for the next day, it goes a bit peculiar - it looks sort of chalky at the edges. The middle tastes all right but the outside is a bit hard (this is usually negated once it's re-cooked but obviously with pasta salad that's not an option).
Thanks! |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Sep 2008
Location: around
Posts: 2,627
|
I have never had that with pastsa. Are you stirring anything into it? I sometimes drizzle oil on it afterwords to stop it sticking together if I am doing ti plain. Otherwise as shops do it, mayonnaise is the answer
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Aug 2003
Location: Spooner Drive, Quahog
Posts: 1,871
|
just sounds like it's undercooked
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Jan 2006
Posts: 3,638
|
I always put olive oil in with mine to cook, often I cook it in a microwave dish with a lid, stirring half way through.
It does keep it nice and separate . It's good to add a little more oil or bertoli if you are reheating. Probably for a salad you would rince it well after cooking, it could be the starch leaving it chalky. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jan 2005
Location: Preparing for The Fishcake War
Posts: 10,131
|
I'll try putting some olive oil on it then
Thanks!
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:55.


Thanks!