Off Topic Hobbies > Cooking

Pasta expands to fill all available space...

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SilverSolder:

It seems I keep discovering some basic law of physics whenever I add pasta to a dish (e.g. chicken noodle soup, to start with something simple).

No matter how little pasta I feel I am adding, it always seems to end up taking over the pot, especially if it stands around for a few days...

Is there any way of managing pasta's propensity to swell and dissolve?  Is it to do with the type of pasta used?

I wanted a rude username:


When making extra to refrigerate or freeze, don't add pasta to it ... instead, cook the pasta as needed, before serving. This saves precious freezer space. I make soups extra rich and dilute later for the same reason.

SilverSolder:

 :-DD

Cooking the pasta separately is a good idea, I didn't think of that.  -  It does take some of the convenience away from the concept, but...

Microdoser:

--- Quote from: SilverSolder on March 09, 2021, 05:52:57 pm ---
It seems I keep discovering some basic law of physics whenever I add pasta to a dish (e.g. chicken noodle soup, to start with something simple).

No matter how little pasta I feel I am adding, it always seems to end up taking over the pot, especially if it stands around for a few days...

Is there any way of managing pasta's propensity to swell and dissolve?  Is it to do with the type of pasta used?

--- End quote ---

Murphy's pasta law:

You will always cook too much pasta even when you take Murphy's pasta law into account.

coppercone2:
rice has a similar problem when you need to use parboiled rice in things like stuffed peppers

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