I made a sauce by simmering heavy cream to reduce it a bit, then
adding pesto. After additing it to the cooked pasta (vermicelli), I
thought I'd added too much because it looked somewhat soupy. However,
as I mixed, the pasta absorbed the cream and it looked dry. I added
more. It absorbed it all. It tasted fine, though a bit softer
than al dente, but I wanted a basil cream sauce!

How can I stop the pasta from absorbing the cream? Or can't I?

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:

> I made a sauce by simmering heavy cream to reduce it a bit, then
> adding pesto. After additing it to the cooked pasta (vermicelli), I
> thought I'd added too much because it looked somewhat soupy. However,
> as I mixed, the pasta absorbed the cream and it looked dry. I added
> more. It absorbed it all. It tasted fine, though a bit softer
> than al dente, but I wanted a basil cream sauce!
>
> How can I stop the pasta from absorbing the cream? Or can't I?


Sue,

Maybe coat the vermicelli with olive oil?

--
Andy
http://tinyurl.com/dzl7h

On Sun, 18 Sep 2005 20:59:04 -0500, Andy <q> wrote:

>Curly Sue wrote:
>
>> I made a sauce by simmering heavy cream to reduce it a bit, then
>> adding pesto. After additing it to the cooked pasta (vermicelli), I
>> thought I'd added too much because it looked somewhat soupy. However,
>> as I mixed, the pasta absorbed the cream and it looked dry. I added
>> more. It absorbed it all. It tasted fine, though a bit softer
>> than al dente, but I wanted a basil cream sauce!
>>
>> How can I stop the pasta from absorbing the cream? Or can't I?
>
>
>Sue,
>
>Maybe coat the vermicelli with olive oil?
>

I'll have to try that. It just seems so strange...

Sue(tm)
Lead me not into temptation... I can find it myself!

On Mon, 19 Sep 2005 03:14:15 GMT, Curly Sue wrote:

> On Sun, 18 Sep 2005 20:59:04 -0500, Andy <q> wrote:
>
> >Curly Sue wrote:
> >
> >> I made a sauce by simmering heavy cream to reduce it a bit, then
> >> adding pesto. After additing it to the cooked pasta (vermicelli), I
> >> thought I'd added too much because it looked somewhat soupy. However,
> >> as I mixed, the pasta absorbed the cream and it looked dry. I added
> >> more. It absorbed it all. It tasted fine, though a bit softer
> >> than al dente, but I wanted a basil cream sauce!
> >>
> >> How can I stop the pasta from absorbing the cream? Or can't I?
> >
> >
> >Sue,
> >
> >Maybe coat the vermicelli with olive oil?
> >
>
> I'll have to try that. It just seems so strange...
>
Coating the spaghetti with EVOO was my first thought too, but really
Sue.... you *want* pasta to absorb the sauce. IMO - if you thought it
was absorbed too much, then it wasn't " soupy enough. Did you add
more grated cheese? That will make your sauce "firmer" too.

Mi e' parso che Curly Sue abbia scritto:

> I made a sauce by simmering heavy cream to reduce it a
> bit, then adding pesto. After additing it to the cooked
> pasta (vermicelli), I thought I'd added too much because
> it looked somewhat soupy. However, as I mixed, the pasta
> absorbed the cream and it looked dry. I added more. It
> absorbed it all. It tasted fine, though a bit
> softer than al dente, but I wanted a basil cream sauce!

That pasta sucks, I fear.
--
Vilco
Think Pink , Drink Rose'

On Mon, 19 Sep 2005 07:58:58 GMT, "Vilco" > wrote:

>Mi e' parso che Curly Sue abbia scritto:
>
>> I made a sauce by simmering heavy cream to reduce it a
>> bit, then adding pesto. After additing it to the cooked
>> pasta (vermicelli), I thought I'd added too much because
>> it looked somewhat soupy. However, as I mixed, the pasta
>> absorbed the cream and it looked dry. I added more. It
>> absorbed it all. It tasted fine, though a bit
>> softer than al dente, but I wanted a basil cream sauce!
>
>That pasta sucks, I fear.
>--
> Vilco

Another brand... OK, I'll try that!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sun, 18 Sep 2005 22:54:04 -0700, sf > wrote:

>On Mon, 19 Sep 2005 03:14:15 GMT, Curly Sue wrote:
>
>> On Sun, 18 Sep 2005 20:59:04 -0500, Andy <q> wrote:
>>
>> >Curly Sue wrote:
>> >
>> >> I made a sauce by simmering heavy cream to reduce it a bit, then
>> >> adding pesto. After additing it to the cooked pasta (vermicelli), I
>> >> thought I'd added too much because it looked somewhat soupy. However,
>> >> as I mixed, the pasta absorbed the cream and it looked dry. I added
>> >> more. It absorbed it all. It tasted fine, though a bit softer
>> >> than al dente, but I wanted a basil cream sauce!
>> >>
>> >> How can I stop the pasta from absorbing the cream? Or can't I?
>> >Sue,
>> >
>> >Maybe coat the vermicelli with olive oil?
>> >
>>
>> I'll have to try that. It just seems so strange...
>>
>Coating the spaghetti with EVOO was my first thought too, but really
>Sue.... you *want* pasta to absorb the sauce. IMO - if you thought it
>was absorbed too much, then it wasn't " soupy enough. Did you add
>more grated cheese? That will make your sauce "firmer" too.

This absorbed so much that the pasta softened. It just sucked up
whatever I added. No grated cheese (even in the "pesto," which I
usually make with just basil, garlic, and olive oil), the sauce also
had salmon.

I'm even kind of dubious about coating with oil, as the sauce had oil
and the fat from the cream. I'll try it but first I'll try another
brand.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > wrote in message
...
>I made a sauce by simmering heavy cream to reduce it a bit, then
> adding pesto. After additing it to the cooked pasta (vermicelli), I
> thought I'd added too much because it looked somewhat soupy. However,
> as I mixed, the pasta absorbed the cream and it looked dry. I added
> more. It absorbed it all. It tasted fine, though a bit softer
> than al dente, but I wanted a basil cream sauce!
>
> How can I stop the pasta from absorbing the cream? Or can't I?
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

3 points:

1. The pasta does not stop cooking just because you have drained it and
little worms (vermicelli) is quite thin and cook quickly. I think in this
circumstance you want to go a little less than al dente
2. It is possible the sauce continued the "cooking" process.

3. Cream is essentially butterfat - Milk Solids and water. There may have
been too much water left - I would compensate by adding some more butter at
finish the sauce.

Dimitri

On 19 Sep 2005 20:23:08 -0500, "Bob Terwilliger"
> wrote:

>Sue replied:
>
>>>> I made a sauce by simmering heavy cream to reduce it a
>>>> bit, then adding pesto. After additing it to the cooked
>>>> pasta (vermicelli), I thought I'd added too much because
>>>> it looked somewhat soupy. However, as I mixed, the pasta
>>>> absorbed the cream and it looked dry. I added more. It
>>>> absorbed it all. It tasted fine, though a bit
>>>> softer than al dente, but I wanted a basil cream sauce!
>>>
>>>That pasta sucks, I fear.
>>>--
>>> Vilco
>>
>> 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?
>
>Bob

You're right! <LOL> Still, I wonder whether the brand would make a
difference.

Sue(tm)
Lead me not into temptation... I can find it myself!

Sue replied:

>>> I made a sauce by simmering heavy cream to reduce it a
>>> bit, then adding pesto. After additing it to the cooked
>>> pasta (vermicelli), I thought I'd added too much because
>>> it looked somewhat soupy. However, as I mixed, the pasta
>>> absorbed the cream and it looked dry. I added more. It
>>> absorbed it all. It tasted fine, though a bit
>>> softer than al dente, but I wanted a basil cream sauce!
>>
>>That pasta sucks, I fear.
>>--
>> Vilco
>
> 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?

Bob

On Tue, 20 Sep 2005 01:19:15 GMT, Curly Sue wrote:

> >
> >I'm pretty sure that Vilco was making a joke about how the pasta SUCKED IN
> >all the sauce. Get it?
> >
> >Bob
>
> You're right! <LOL> Still, I wonder whether the brand would make a
> difference.
>
I think it will. Have you tried Barilla brand?

On Mon, 19 Sep 2005 19:01:02 -0700, sf > wrote:

>On Tue, 20 Sep 2005 01:19:15 GMT, Curly Sue wrote:
>
>> >
>> >I'm pretty sure that Vilco was making a joke about how the pasta SUCKED IN
>> >all the sauce. Get it?
>> >
>> >Bob
>>
>> You're right! <LOL> Still, I wonder whether the brand would make a
>> difference.
>>
>I think it will. Have you tried Barilla brand?

In the past. I will give it a try the next time I make this recipe.

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote on 19 Sep 2005 in rec.food.cooking

> On Mon, 19 Sep 2005 19:01:02 -0700, sf > wrote:
>
> >On Tue, 20 Sep 2005 01:19:15 GMT, Curly Sue wrote:
> >
> >> >
> >> >I'm pretty sure that Vilco was making a joke about how the pasta
> >> >SUCKED IN all the sauce. Get it?
> >> >
> >> >Bob
> >>
> >> You're right! <LOL> Still, I wonder whether the brand would make
> >> a difference.
> >>
> >I think it will. Have you tried Barilla brand?
>
> In the past. I will give it a try the next time I make this recipe.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>

Most cream sauces are cream and butter sauces that have a mess of
grated parm cheese in them as the base.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

at Mon, 19 Sep 2005 01:14:43 GMT in <432e117a.38890931@news-
server.nyc.rr.com>, (Curly Sue) wrote :

>I made a sauce by simmering heavy cream to reduce it a bit, then
>adding pesto. After additing it to the cooked pasta (vermicelli), I
>thought I'd added too much because it looked somewhat soupy. However,
>as I mixed, the pasta absorbed the cream and it looked dry. I added
>more. It absorbed it all. It tasted fine, though a bit softer
>than al dente, but I wanted a basil cream sauce!
>
>How can I stop the pasta from absorbing the cream? Or can't I?

Don't stir in the sauce before bringing it to the table. Pour the sauce on
top literally at the last possible minute before serving and then let
people tableside stir it in with forks to their hearts' content.

Also, don't cook the pasta for very long. It should be *really* al dente
when you remove it, thus only *just* not crunchy in the center. The only
way to tell this beforehand is by taste-testing as the pasta cooks.

The more sauce you add, the bigger trouble you'll find yourself in, as you
discovered. Pasta should be served with a pretty minimal amount of sauce.
It should not cover the pasta like a pizza - you want much less - something
where perhaps on a pile of pasta only 1/3 of the pile is covered when the
sauce is initially added.

Reduced heavy cream and pesto together will make for a very, very thick
sauce indeed. As you've now also discovered, cream sauces still should be
relatively thin. This is especially true for vermicelli. In general, the
thinner the diameter, the thinner the sauce needs to be. So capellini
should be extremely thin, indeed watery, vermicelli perhaps the thickness
of unreduced cream, spaghettini like double cream, spaghetti close to
pouring custard. Sauces that approach some sort of solidity at all are too
thick by far.

I'd have avoided the pesto and instead infused fresh basil directly into
the cream. I might in fact have started with half and half to get the
consistency to be right.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Curly Sue wrote on 18 Sep 2005 in rec.food.cooking

> I made a sauce by simmering heavy cream to reduce it a bit, then
> adding pesto. After additing it to the cooked pasta (vermicelli), I
> thought I'd added too much because it looked somewhat soupy. However,
> as I mixed, the pasta absorbed the cream and it looked dry. I added
> more. It absorbed it all. It tasted fine, though a bit softer
> than al dente, but I wanted a basil cream sauce!
>
> How can I stop the pasta from absorbing the cream? Or can't I?
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>

Cream and Butter Sauce

1 cup heavy Cream (or real whipping cream - no additives)
4 tbsp butter
1/2 cup freshly grated parmesan cheese

Melt the butter in the cream, pour over pasta, toss to coat, add cheese,
toss again.

(This is what I use as a basic cream sauce for spaghetti/linguini, to which
I add stuff like cooked shrimp or cooked with garlic sliced mushrooms).


- The encyclopedia of sauces for your pasta- Charles A. Bellissino
ISBN-1-879743-01-9

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Curly Sue" > wrote in message
...
> On Sun, 18 Sep 2005 22:54:04 -0700, sf > wrote:
>
> >On Mon, 19 Sep 2005 03:14:15 GMT, Curly Sue wrote:
> >
> >> On Sun, 18 Sep 2005 20:59:04 -0500, Andy <q> wrote:
> >>
> >> >Curly Sue wrote:
> >> >
> >> >> I made a sauce by simmering heavy cream to reduce it a bit, then
> >> >> adding pesto. After additing it to the cooked pasta (vermicelli),
I
> >> >> thought I'd added too much because it looked somewhat soupy.
However,
> >> >> as I mixed, the pasta absorbed the cream and it looked dry. I
added
> >> >> more. It absorbed it all. It tasted fine, though a bit
softer
> >> >> than al dente, but I wanted a basil cream sauce!
> >> >>
> >> >> How can I stop the pasta from absorbing the cream? Or can't I?


IMHO you have two distinct problems.

1. Vermicelli keep on cooking even when drained. Try reducing cooking time.

2. Cream's reaction, once heated by your vermicelli is typical: you never
seem to put enough of it! I'd be you I'd leave the fat quantity unchanged
and add some hot water taken from the pasta.

When I make pesto, similar to your recipe but with parmesan and pecorino
cheese instead of cream, it looks like a very liquid cream before adding
pasta.

That's my first post here, I am italian so pardon my english.

alberto

"albertot" > wrote in message
...
>
> IMHO you have two distinct problems.
>
> 1. Vermicelli keep on cooking even when drained. Try reducing cooking
> time.
>
> 2. Cream's reaction, once heated by your vermicelli is typical: you never
> seem to put enough of it! I'd be you I'd leave the fat quantity unchanged
> and add some hot water taken from the pasta.
>
> When I make pesto, similar to your recipe but with parmesan and pecorino
> cheese instead of cream, it looks like a very liquid cream before adding
> pasta.
>
> That's my first post here, I am italian so pardon my english.
>

Welcome alberto)

sf wrote:

> >
> I think it will. Have you tried Barilla brand?

I really like Barilla's new multi-grain pasta. It's in a gold box; they
call it Barilla Plus. It;s not real heavy like some multi-grain ones,
but it's got more proiten and fiber than most. They need to add more
shapes though.

"albertot" > wrote

> IMHO you have two distinct problems.
>
> 1. Vermicelli keep on cooking even when drained. Try reducing cooking
> time.
>
> 2. Cream's reaction, once heated by your vermicelli is typical: you never
> seem to put enough of it! I'd be you I'd leave the fat quantity unchanged
> and add some hot water taken from the pasta.
>
> When I make pesto, similar to your recipe but with parmesan and pecorino
> cheese instead of cream, it looks like a very liquid cream before adding
> pasta.
>
> That's my first post here, I am italian so pardon my english.

Hi, Alberto. Your english is terrific. About the cream sauce on the pasta,
I remember ordering that from a restaurant for some unfathomable reason,
I took most of it home. It was hard as a rock by the next day. You
couldn't cut it for anything. That sauce must have completely absorbed into
the pasta and solidified in the refrigerator. Yikes.

nancy

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'

"Nancy Young" > wrote in message
...

> Hi, Alberto. Your english is terrific. About the cream sauce on the
pasta,
> I remember ordering that from a restaurant for some unfathomable reason,
> I took most of it home. It was hard as a rock by the next day. You
> couldn't cut it for anything. That sauce must have completely absorbed
into
> the pasta and solidified in the refrigerator. Yikes.

Pasta usuall becomes something gelatinous once put in the refrigerator...

Should you cook too much of it, and plan to use it again, leave it plain,
without sauce, wash it gently under cold water and let it dry into a towel.

However, I can't imagine how one could cook too much of it! :-)

alberto

"Ophelia" > wrote in message
...

> Welcome alberto)

Thanks, Opehlia.

alberto

"albertot" > ha scritto nel messaggio
...
>
> "Curly Sue" > wrote in message
> ...
>> On Sun, 18 Sep 2005 22:54:04 -0700, sf > wrote:
>>
>> >On Mon, 19 Sep 2005 03:14:15 GMT, Curly Sue wrote:
>> >
>> >> On Sun, 18 Sep 2005 20:59:04 -0500, Andy <q> wrote:
>> >>
>> >> >Curly Sue wrote:
>> >> >
>> >> >> I made a sauce by simmering heavy cream to reduce it a bit, then
>> >> >> adding pesto. After additing it to the cooked pasta (vermicelli),
> I
>> >> >> thought I'd added too much because it looked somewhat soupy.
> However,
>> >> >> as I mixed, the pasta absorbed the cream and it looked dry. I
> added
>> >> >> more. It absorbed it all. It tasted fine, though a bit
> softer
>> >> >> than al dente, but I wanted a basil cream sauce!
>> >> >>
>> >> >> How can I stop the pasta from absorbing the cream? Or can't I?
>
>
> IMHO you have two distinct problems.
>
> 1. Vermicelli keep on cooking even when drained. Try reducing cooking
> time.
>
> 2. Cream's reaction, once heated by your vermicelli is typical: you never
> seem to put enough of it! I'd be you I'd leave the fat quantity unchanged
> and add some hot water taken from the pasta.
>
> When I make pesto, similar to your recipe but with parmesan and pecorino
> cheese instead of cream, it looks like a very liquid cream before adding
> pasta.
>
> That's my first post here, I am italian so pardon my english.
>
> alberto

benvenuto Alberto!
Cheers
Pandora
>
>

"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

>
>

"Pandora" > wrote in message
...

> benvenuto Alberto!
> Cheers
> Pandora

Noce to meet you here, Pandora!

alberto

Mr Libido Incognito wrote:

> Curly Sue wrote on 18 Sep 2005 in rec.food.cooking
>
>
>>I made a sauce by simmering heavy cream to reduce it a bit, then
>>adding pesto. After additing it to the cooked pasta (vermicelli), I
>>thought I'd added too much because it looked somewhat soupy. However,
>>as I mixed, the pasta absorbed the cream and it looked dry. I added
>>more. It absorbed it all. It tasted fine, though a bit softer
>>than al dente, but I wanted a basil cream sauce!
>>
>>How can I stop the pasta from absorbing the cream? Or can't I?
>>
>>Sue(tm)
>>Lead me not into temptation... I can find it myself!
>>
>
>
> Cream and Butter Sauce
>
> 1 cup heavy Cream (or real whipping cream - no additives)
> 4 tbsp butter
> 1/2 cup freshly grated parmesan cheese
>
> Melt the butter in the cream, pour over pasta, toss to coat, add cheese,
> toss again.
>
> (This is what I use as a basic cream sauce for spaghetti/linguini, to which
> I add stuff like cooked shrimp or cooked with garlic sliced mushrooms).
>
>
> - The encyclopedia of sauces for your pasta- Charles A. Bellissino
> ISBN-1-879743-01-9
>
DD makes this type of sauce then adds an equal amount of a meatless
tomato sauce resulting in a blush sauce. She said it is very good. I
make either the cream sauce or use roasted tomato sauce when I want a
meatless sauce. I haven't tried the blush sauce yet. Mixed vegetables
are good added to the cream sauce as are the things you mentioned.

On Tue, 20 Sep 2005 08:03:06 -0400, Nancy Young wrote:

>
> "albertot" > wrote
>
> > IMHO you have two distinct problems.
> >
> > 1. Vermicelli keep on cooking even when drained. Try reducing cooking
> > time.
> >
> > 2. Cream's reaction, once heated by your vermicelli is typical: you never
> > seem to put enough of it! I'd be you I'd leave the fat quantity unchanged
> > and add some hot water taken from the pasta.
> >
> > When I make pesto, similar to your recipe but with parmesan and pecorino
> > cheese instead of cream, it looks like a very liquid cream before adding
> > pasta.
> >
> > That's my first post here, I am italian so pardon my english.
>
> Hi, Alberto. Your english is terrific. About the cream sauce on the pasta,
> I remember ordering that from a restaurant for some unfathomable reason,
> I took most of it home. It was hard as a rock by the next day. You
> couldn't cut it for anything. That sauce must have completely absorbed into
> the pasta and solidified in the refrigerator. Yikes.
>
Did you try heating it?

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.

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'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!

Sue(tm)
Lead me not into temptation... I can find it myself!

"albertot" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>
>> benvenuto Alberto!
>> Cheers
>> Pandora
>
> Noce to meet you here, Pandora!
> alberto

Thank you.
Pandora

Curly Sue wrote:
> 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!
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Use fresh pasta instead of dried. It absorbs less liquid. I use fresh
fettucini.

-L.

"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

"Pandora" > wrote in message
...

> > "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.

In my first attempts to make pesto, I used a lot of oil.

Now, I am making a lighter version, less oil and a lot of hot water (from
cooking pasta) to dilute.

I think less fat is better, overall.

alberto

"albertot" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>
>> > "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.
>
> In my first attempts to make pesto, I used a lot of oil.
>
> Now, I am making a lighter version, less oil and a lot of hot water (from
> cooking pasta) to dilute.

Does it come out well? I've never tried, to put water. I've frozen my pesto
in august. I defrost it at ambient temperature and I cool it in the
microwave oven. Then I season my pasta.
>
> I think less fat is better, overall.

Surely!
Pandora
>
> alberto
>
>

"sf" > wrote

> On Tue, 20 Sep 2005 08:03:06 -0400, Nancy Young wrote:

>> Hi, Alberto. Your english is terrific. About the cream sauce on the
>> pasta,
>> I remember ordering that from a restaurant for some unfathomable reason,
>> I took most of it home. It was hard as a rock by the next day. You
>> couldn't cut it for anything. That sauce must have completely absorbed
>> into
>> the pasta and solidified in the refrigerator. Yikes.
>>
> Did you try heating it?

Of course, after I hacked off a piece somehow. They had given me a
huge plate of it, a really unreasonable amount of food. Heated that in
the microwave, it was okay, but I threw out the rest.

The owners could barely speak English, they were from Italy. Must have
arrived relatively recently as even their grown children spoke with a heavy
Italian accent. Don't know why I include that, just thought it was
interesting.

nancy

On Wed, 21 Sep 2005 11:22:35 -0400, Nancy Young wrote:

> Of course, after I hacked off a piece somehow. They had given me a
> huge plate of it, a really unreasonable amount of food. Heated that in
> the microwave, it was okay, but I threw out the rest.

Just following up on what I do when reheating gloppy stuff... did you
add a few drops of "moisture" (water) and microwave with a top on so
steam was created?

On Wed, 21 Sep 2005 03:36:09 GMT, Curly Sue wrote:

> On Tue, 20 Sep 2005 20:17:30 +0200, "Pandora" >
> wrote:
>
> "Heavy" cream here in the US is probably not so heavy as you imagine,

I've never been to Europe, so I have no idea how our whipping cream
compares to their "heavy" cream. Whipping cream is THICK - so the
thought of something thicker doesn't make sense.

> especially as there was no cheese in the sauce. It would have been
> fine if the sauce hadn't disappeared.
>
Here's what I'd do... I'd add a lot of pesto and a little cream, not
the other way around.

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

Try fettuccine....
>
> 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!
>
Don't give up. There is always hope! I didn't note the recipe
because it didn't sound "good" to me, but I'm in the mood to recreate
it and figure out how to tweak it now... just because I like you,
sistah! We have to band together and support each other in times of
need (obviously, I'm in that situation at work).

On Wed, 21 Sep 2005 13:28:38 +0200, Pandora wrote:

>
> "albertot" > ha scritto nel messaggio
> ...
> >
> > In my first attempts to make pesto, I used a lot of oil.
> >
> > Now, I am making a lighter version, less oil and a lot of hot water (from
> > cooking pasta) to dilute.
>
Pesto uses oil. It's up to you how much. I eliminate the pine nuts,
so my pesto is lighter.

> Does it come out well? I've never tried, to put water. I've frozen my pesto
> in august. I defrost it at ambient temperature and I cool it in the
> microwave oven. Then I season my pasta.
> >
If you use water, just do basil and water... nothing else. When you
make your "dish" - then you can add the oil.

> > I think less fat is better, overall.
>

On Wed, 21 Sep 2005 09:07:35 +0200, "Pandora" >
wrote:

>>>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?

I probably misunderstood your comment that "vermicelli... should be
dressed only with a light tomato sauce." I thought that you were
implying that the cream was too heavy for a thin pasta.

If that's not the case, what is your objection to vermicelli with
pesto cream sauce?

>If you have done so, probably the cream was really too heavy. Have you tried
>to lengthen it with a little milk

I didn't try milk because it started out rather thin. In fact I was
initially worried that it was too soupy, but as it turned out, the
pasta sucked up the sauce (as Vilco would say ;>)

> and a little oil?

There was plenty of oil from the pesto.

>> 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
>
It seems to me that I've done this before with success, but not for a
while. Perhaps I also *or instead) of changing pasta brands I need to
change the brand of cream though I can't see how that would make a
difference either. Or maybe adding the cheese as Libido suggests
would do it.
Sue(tm)
Lead me not into temptation... I can find it myself!

"sf" > ha scritto nel messaggio
...
> On Wed, 21 Sep 2005 13:28:38 +0200, Pandora wrote:
>
>>
>> "albertot" > ha scritto nel messaggio
>> ...
>> >
>> > In my first attempts to make pesto, I used a lot of oil.
>> >
>> > Now, I am making a lighter version, less oil and a lot of hot water
>> (from
>> > cooking pasta) to dilute.
>>
> Pesto uses oil. It's up to you how much. I eliminate the pine nuts,
> so my pesto is lighter.
>
>> Does it come out well? I've never tried, to put water. I've frozen my
>> pesto
>> in august. I defrost it at ambient temperature and I cool it in the
>> microwave oven. Then I season my pasta.
>> >
> If you use water, just do basil and water... nothing else. When you
> make your "dish" - then you can add the oil.
>
>> > I think less fat is better, overall.
>>
It's an idea! I must try nex time. Thank's Sf.
Pandora
>

"Curly Sue" > ha scritto nel messaggio
...
> On Wed, 21 Sep 2005 09:07:35 +0200, "Pandora" >
> wrote:
>
>>>>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?
>
> I probably misunderstood your comment that "vermicelli... should be
> dressed only with a light tomato sauce." I thought that you were
> implying that the cream was too heavy for a thin pasta.

I don't know what is and how is an "heavy cream". Anyway, here in Italy,
they use to eat pesto without cream. Pesto contains oil and cheese inside.
Why add it cream?
>
> If that's not the case, what is your objection to vermicelli with
> pesto cream sauce?

The problem is the cream! Cream has the power to stick every kind pasta.
Is very difficult to use cream as seasoning for pasta. Cream must be a
little liquid: so it's better adding it some milk.
>
>>If you have done so, probably the cream was really too heavy. Have you
>>tried
>>to lengthen it with a little milk
>
> I didn't try milk because it started out rather thin. In fact I was
> initially worried that it was too soupy, but as it turned out, the
> pasta sucked up the sauce (as Vilco would say ;>)

It is normal that pasta sucks up the sauce. It isn't normal a pasta which
navigate in the crean soup
So I think that problem doesn't really exist, while exist the problem of the
overcooking of pasta IMHO.
Cheers
Pandora
>
>> and a little oil?
>
> There was plenty of oil from the pesto.
>
>>> 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
>>
> It seems to me that I've done this before with success, but not for a
> while. Perhaps I also *or instead) of changing pasta brands I need to
> change the brand of cream though I can't see how that would make a
> difference either. Or maybe adding the cheese as Libido suggests
> would do it.
> Sue(tm)
> Lead me not into temptation... I can find it myself!