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Topic: dehydrating pasta, best way?< Next Oldest | Next Newest >
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GottaGamble Search for posts by this member.

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PostIcon Posted on: Aug. 27 2012, 4:24 pm  Skip to the next post in this topic. Ignore posts   QUOTE

If I wanted to dehydrate, say, Penne Rigate or Rigatoni, what would be the best way to do it? Should I just barely even make them al dante and then dehydrate them for how long? Keep in mind, I enjoy my pasta very much al dante..so I dont want to rehydrate and have soft or mushy pasta..

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PostIcon Posted on: Aug. 27 2012, 5:33 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Cook first, subtract 3 or 4 minutes off time. Don't use huge shapes as they take longer to rehydrate.
Once you cook, drain and rinse then dry. You want it rock hard. 4 to 6 hours at 135 usually does it.


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PostIcon Posted on: Aug. 28 2012, 6:08 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Awesome..thanks

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PostIcon Posted on: Sep. 11 2012, 5:02 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

you ever try dried Tortellini?

They cook up incredibly fast, but I've never done a FBC w/them.


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PostIcon Posted on: Sep. 11 2012, 6:22 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Barilla tortellini is cooked and dried.  Ten minutes in a freezer bag(give or take depending on weather), in a cozy of some kind and you have a perfect medium for whatever sauce you want.  I made 14 peopl happy with that, Knorr pesto mixed in a water bottle, and parmesan cheese one day.

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PostIcon Posted on: Sep. 12 2012, 6:50 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Thanks T.

I usually boil it a bit and add dried porcini..a VERY small amount of sundried tomatoes oil and parm.

Going out next weekend.  I'll bring my FedEx bubble wrap cozy and give it a try.


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PostIcon Posted on: Sep. 12 2012, 5:21 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Sounds good. I'm gonna try the tortellini also...at home first, freezer bag.

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PostIcon Posted on: Sep. 12 2012, 5:50 pm Skip to the previous post in this topic.  Ignore posts   QUOTE

Sarbar has a recipe on her site for one serving of pesto.  It's guuuuuuuuuuuuud.

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7 replies since Aug. 27 2012, 4:24 pm < Next Oldest | Next Newest >

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