2nd attempt at pasta aglio e olio by Kind-Combination-746 homemadeitalian foodItalian Recipes 2 Comments Kind-Combination-746 3 years ago 2nd attempt at pasta aglio e olio. This went better than my last attempt but I still have some questions1. how much pasta water do I add to the garlic, parsley, red pepper flakes mixture?2. how high do I cook the garlic, parsley, red pepper flakes mixture?3. is fresh parsley better than dried/preserved parsley?4. My pasta water was not foggy like some people said it should be, the pasta was cooked fine but did I do something wrong for it to be almost clear?5. If i’m going to add cheese what type of cheese should I use?6. The sauce was greasy, should I add less olive oil or could it be something else?7. When I add the pasta water to the garlic/parsley/pepper flakes mixture how high should I let it reduce on?8. My sauce turned brown, it tasted very good but is it supposed to turn brown?Thanks for y’all’s help, i’m trying to learn some easy simple recipes before I go to college and I want to get this one down. zomb1ebrian 3 years ago I’ve started cooking pasta a couple months ago and I also decided to start with Aglio e Olio.It’s not as simple as it looks, I failed miserably my first times. Keep cooking and switch the recipe, there are many many more pasta dishes to try.Write A CommentYou must be logged in to post a comment.
Kind-Combination-746 3 years ago 2nd attempt at pasta aglio e olio. This went better than my last attempt but I still have some questions1. how much pasta water do I add to the garlic, parsley, red pepper flakes mixture?2. how high do I cook the garlic, parsley, red pepper flakes mixture?3. is fresh parsley better than dried/preserved parsley?4. My pasta water was not foggy like some people said it should be, the pasta was cooked fine but did I do something wrong for it to be almost clear?5. If i’m going to add cheese what type of cheese should I use?6. The sauce was greasy, should I add less olive oil or could it be something else?7. When I add the pasta water to the garlic/parsley/pepper flakes mixture how high should I let it reduce on?8. My sauce turned brown, it tasted very good but is it supposed to turn brown?Thanks for y’all’s help, i’m trying to learn some easy simple recipes before I go to college and I want to get this one down.
zomb1ebrian 3 years ago I’ve started cooking pasta a couple months ago and I also decided to start with Aglio e Olio.It’s not as simple as it looks, I failed miserably my first times. Keep cooking and switch the recipe, there are many many more pasta dishes to try.
2 Comments
2nd attempt at pasta aglio e olio. This went better than my last attempt but I still have some questions
1. how much pasta water do I add to the garlic, parsley, red pepper flakes mixture?
2. how high do I cook the garlic, parsley, red pepper flakes mixture?
3. is fresh parsley better than dried/preserved parsley?
4. My pasta water was not foggy like some people said it should be, the pasta was cooked fine but did I do something wrong for it to be almost clear?
5. If i’m going to add cheese what type of cheese should I use?
6. The sauce was greasy, should I add less olive oil or could it be something else?
7. When I add the pasta water to the garlic/parsley/pepper flakes mixture how high should I let it reduce on?
8. My sauce turned brown, it tasted very good but is it supposed to turn brown?
Thanks for y’all’s help, i’m trying to learn some easy simple recipes before I go to college and I want to get this one down.
I’ve started cooking pasta a couple months ago and I also decided to start with Aglio e Olio.
It’s not as simple as it looks, I failed miserably my first times. Keep cooking and switch the recipe, there are many many more pasta dishes to try.