11
   

Pasta cooking time question.

 
 
Thu 12 Feb, 2009 08:17 pm
I have to mix my noodles tonight as I don't have enough of any one kind.

I have half spaghetti and half perciatelli.

I thought I would have to add ther perciatelli before the spaghetti since it is about twice as fat.

But nooooooooo.

According to the package the perciatelli cooks in 8 minutes while the spaghetti cooks in 9 minutes.

Why do the fatter noodles take less time to cook?

Thanks!
  • Topic Stats
  • Top Replies
  • Link to this Topic
Type: Question • Score: 11 • Views: 3,769 • Replies: 17
Topic Closed

 
Butrflynet
 
  1  
Thu 12 Feb, 2009 08:42 pm
Probably because the perciatelli are tube shaped and have the hole in the middle so the pasta gets cooked from both the inside and outside while the thicker, denser spaghetti noodle is a solid mass.

http://upload.wikimedia.org/wikipedia/commons/4/4e/Perciatelli.jpg
0 Replies
 
CalamityJane
 
  1  
Thu 12 Feb, 2009 08:46 pm
They actually don't. Pasta cooks from the outside in, and the thicker ones
take longer (despite what the label says). Good example would be Angelhair
and Macaroni.
0 Replies
 
ossobuco
 
  1  
Thu 12 Feb, 2009 08:53 pm
@boomerang,
density, and probably testing by the company.

Skip all that and taste them yourself.

But for purists, all of a type can matter.
ossobuco
 
  1  
Thu 12 Feb, 2009 08:57 pm
@ossobuco,
Not to be obnoxious, but good pasta cooked just right is fabulous.
ossobuco
 
  1  
Thu 12 Feb, 2009 08:58 pm
@ossobuco,
I'll add that I've personally hated perciatelli in italy. And, no, I don't dislike al dente pasta.
boomerang
 
  2  
Thu 12 Feb, 2009 09:35 pm
@ossobuco,
Oh man. I LOVE perciatelli! LOVE it.

I hate really thin pastas. I don't even understand angel hair pasta..

Anyway....

I wanted to cook it all in the same pot which is why I was checking the times.

My experiment shows that the spaghetti cooked faster -- it basically turned to mush.
Butrflynet
 
  1  
Thu 12 Feb, 2009 09:40 pm
@boomerang,
Are they both made with the same type of flour? That makes a huge difference in cooking time.
0 Replies
 
parados
 
  3  
Thu 12 Feb, 2009 09:53 pm
@boomerang,
spaghetti - 9 letters - cooks in 9 minutes
perciatelli - 11 letters - cooks in 11 minutes.

Don't let anyone tell you different.
0 Replies
 
ossobuco
 
  1  
Thu 12 Feb, 2009 10:01 pm
@boomerang,
I've had various execreble perciatelli dishes - which always sounded good when I ordered them. Uniformly horrible.


Perhaps it can be done well. Perhaps at an a2k get together.
0 Replies
 
ossobuco
 
  0  
Thu 12 Feb, 2009 10:07 pm
@boomerang,
why would you do that?

You hate thin pastas.

Lord a goshen, do some reading.

Sorry, I've no patience.
0 Replies
 
Frank Apisa
 
  1  
Fri 13 Feb, 2009 08:36 am
I like my pasta al dente...to a fault.
0 Replies
 
boomerang
 
  1  
Fri 13 Feb, 2009 08:38 am
Why would I mix the two pastas together?

Uhhh.... because I didn't want to go to the store and the pasta didn't care.

The flour question is interesting!

I've already thrown away the packages so I can't check but I most certainly will next time.
CalamityJane
 
  1  
Fri 13 Feb, 2009 09:15 am
@boomerang,
I mix pasta all the time when I have not enough of one package left. My kid
doesn't mind, she eats pasta in any shape, form and consistency.
0 Replies
 
boomerang
 
  1  
Fri 13 Feb, 2009 01:34 pm
I've never tried it before because I've never had the need to try it.

But I really don't worry about matching my pasta to my sauce.

Most nights I cook a scratch meal but dinner is mostly about getting food into bellys.
Butrflynet
 
  1  
Fri 13 Feb, 2009 02:20 pm
@boomerang,
Boomer,

My favorite Cooks Thesaurus website will tell you more than you need to know about pasta, the shapes, ingredients, cooking times, etc. Click on the various categories to learn even more about the items there. It is an interesting read.

http://www.foodsubs.com/Pasta.html

You might want to bookmark the site for yourself. I find it an invaluable resource.
0 Replies
 
fbaezer
 
  1  
Fri 13 Feb, 2009 03:17 pm
Mixing different shapes of pasta is no big sin.

But, ceteris paribus, thicker pasta takes longer to cook.

I never pay attention to cooking time stated on packages. It's always wrong. There is no better measurement than the one you do with your own teeth, every 2 minutes or so.
msolga
 
  1  
Fri 13 Feb, 2009 03:59 pm
@fbaezer,

General rule of thumb: thick, chunkier sauces for thick pasta shapes.
Thin pasta for light sauces.
That's why I personally wouldn't mix the two types of pasta in one dish, though it's certainly not a culinary "crime". Wink
0 Replies
 
 

Related Topics

 
  1. Forums
  2. » Pasta cooking time question.
Copyright © 2021 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.04 seconds on 09/27/2021 at 10:46:24