In article .com>,
"JeanineAlyse" > wrote:

> George wrote:
> > JeanineAlyse wrote to ask:
> > > Question is, can I just put the raw pasta into the soup pot that my
> > > slow cooker will become in the morning, to then plug the pot in at work
> > > for heating and also cooking this pasta right there within the soup?
> > > If it matters, the nameless pasta pieces could be (badly) described as
> > > pencil-thick though hollow, and each is about one half inch long.
> >
> > The usual remedy for saltiness is to add potatoes and it sounds like
> > they would be compatible with the other ingredients.
> Potatoes cannot be, as I do not have. I am needing to know if cooking
> the pasta this way will work, and will it also alleviate some of the
> saltiness?
> PickyPickyPicky
>

Diluting it with a bunch of freshly made, unsalted stock would be how I
would remedy it.

Take a chicken, cut it up, put it in a pressure cooker and bring up to
pressure for 30 minutes. Pour off the liquid and use that.

No pressure cooker, use a nice big stock pot and simmer for 4 hours.

I really don't think the pasta is going to cut the salt enough if it's
that bad.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson