"Curly Sue" > ha scritto nel messaggio
...
> On Tue, 20 Sep 2005 20:17:30 +0200, "Pandora" >
> wrote:
>
>>
>>"Vilco" > ha scritto nel messaggio
>>news
>>> Mi e' parso che Bob Terwilliger abbia scritto:
>>>
>>>>>> That pasta sucks, I fear.
>>>
>>>>> Another brand... OK, I'll try that!
>>>
>>>> I'm pretty sure that Vilco was making a joke about how
>>>> the pasta SUCKED IN all the sauce. Get it?
>>>
>>> LOL, nice interpretation, but your english is better than mine: I didn't
>>> even think to the normal meaning of "suck". Too much Beavis & Butthead
>>> in
>>> the past years, methinks
>>> Anyway, back to pasta: if it drinks so much liquid so quickly, it was
>>> probably a bad pasta. Good pasta sucks up much liquid only if you let it
>>> in the liquid for some hours, not in the time you prepare and serve it.
>>> Maybe Barilla can help, here, since it gets dehidrated quickly, thus
>>> providing a more "glassified" surface which in turn helps to reduce
>>> liquid
>>> intake. This effect is also useful when you cook it too long: it will
>>> take
>>> longer to overcook it.
>>> --
>>> Vilco
>>> Think Pink , Drink Rose'
>>
>>I think, instead, that the problem is only the kind of pasta. vermicelli
>>are
>>very thin (they cook in 1-2 minutes) and they aren't proper to be cooked
>>with an heavy cream mixed with pesto. Vermicelli, IMHO, should be seasoned
>>only with a light tomatoes sauce : a lot of oil, some onions, tomatoes and
>>oregano.
>>Cheers
>>Pandora
>
> "Heavy" cream here in the US is probably not so heavy as you imagine,
> especially as there was no cheese in the sauce. It would have been
> fine if the sauce hadn't disappeared.

I don't understand! You have said you've mixed a pesto sauce with cream,
haven't you?
If you have done so, probably the cream was really too heavy. Have you tried
to lengthen it with a little milk and a little oil? Oil is better than
butter because with butter the pasta mushes.

> You could be right that vermicelli won't work for this sauce; probably
> because the thinness provides relatively more surface area for sauce
> absorption.

I Am convinced that Vermicelli aren't ok for this preparation, but try with
the counsils I gave to you.
>
> I'll probably try one more time, with Barilla and possibly adding some
> of the cooking water as a last resort. If none of that works, I'll
> give up on this dream. Darn!

Ok let me know!
Pandora