web analytics
Dry Pasta with Tomato Paste or Spinach - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Dry Pasta with Tomato Paste or Spinach

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Dry Pasta with Tomato Paste or Spinach

    When I make dry pasta...my recipe is 250 gm all Purpose and 250 gm semolina with 200 gm water, the pasta comes out fine and it dries perfectly. My question is:

    I would like to make colored pasta. Green and Red. If I use tomato paste or spinach in the pasta will the pasta mold with age?

  • #2
    Re: Dry Pasta with Tomato Paste or Spinach

    I dont know if it will or not,, My answer is, when my mom makes extra pasta she freezes it, Im sure you could freeze the extra

    Cheers
    Mark

    Comment


    • #3
      Re: Dry Pasta with Tomato Paste or Spinach

      Originally posted by ThisOldGarageNJ View Post
      I dont know if it will or not,, My answer is, when my mom makes extra pasta she freezes it, Im sure you could freeze the extra

      Cheers
      Mark
      Thanks Mark, I don't want to put it in the freezer. That's why I make the dried pasta without eggs so I don't have to worry about storing it. I want to keep it indefinitely without it going bad.

      Pizza Man

      Comment


      • #4
        Re: Dry Pasta with Tomato Paste or Spinach

        Since you are adding food products to your dried pasta it will go bad without proper storage. Why not add food coloring? Then you would not have to worring about storage.

        Comment


        • #5
          Re: Dry Pasta with Tomato Paste or Spinach

          I seriously doubt that you would have spoilage problems with dried pastas. The two things that could cause problems would be water and fats/oil. Since you are drying, water should not be an issue. I think the natural colorants most people would use, e.g. beets, spinach, etc, would be pretty low in the oil/fat dept too, but I've never tried tomato. Still, I've never had or heard of dried pasta "going bad", even with egg. Sunlight, however, will affect it by bleaching out the colors, so keep it dry and in the dark.
          Last edited by Pdiff; 01-12-2010, 02:21 PM.

          Comment

          Working...
          X