The other day I came across long sticks of uncut ziti pasta. I'm sure there's a real Italian name for such things, but I'm affectionately calling it pool noodle pasta. They were giant wobbly worms and were a real treat, but there was only one problem, they absorbed so much salt from the pasta water that they were inedible — and folks, this isn't my first rodeo.
I'm a self proclaimed carb-o-holic, so I'm not exactly new to making pasta. My entire life I've lived by two philosophies when it comes to salting pasta water and it's never (ever) failed me before.
• Make the water as salty as the ocean
• The pasta will take what it needs and leave the rest in the behind.
Never has this failed me. Until last night. I was so excited to try to eat these long noodle strands. They boiled, they were tossed with the sauce in the pan and then into the serving bowls they went. My husband, the good man that he is ate as much as possible while I ate a few noodles and then few a few to the dog (seriously, have you ever watched a dog eat a noodle, it's fantastic). The photo above is the sad pot that I couldn't bear to throw out... because that means admitting defeat.
It was a total fail. It's not like I care that I ruined some expensive bag of pasta (it was only $1), but the fact that a tuna sandwich is now on the menu for lunch instead of tasty leftovers is kind of a bummer. Have you ever had this happen? Am I a lone duck? Is there really such a thing as too much salt in your pasta water? Anyone?
TIPS ON SALTING PASTA WATER FROM THE KITCHN
• Dinner Tip: "Salt the Pot, Not the Pasta"
• Quick Tip: The Best Way to Cook Pasta
• Does Salting Pasta Water Have Any Scientific Merit?
• Forgot to Salt the Pasta Water? Take a Tip from Chez Pim
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Maybe too much water was left in the tubes when you drained them..? smaller tubes are more likely to drain better, I would imagine, letting go of the salty water.
I hope someone has a more concrete answer; I was just thinking of buying some myself.
It looks like the kind of pasta I use to make Greek pastitsio http://minosimports.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=mp2&Category_Code=pasta
I don't know what the Italian name is, we just call it #2 pasta or pastitsio noodles.
I don't think I've ever seen it served up in a bowl, only used to make lasagna-type dishes. It does very well in that sort of baked application.
I only ever add one teaspoon of salt to pasta water - and so far it's never been too un-salty. On the contrary, it helps to make up for any over-salted sauce.. :-)
You could probably let them sit for a bit in a large quantity of cold water... not too long or too warm to make them soggy. The salt will most likely diffuse into the water.
It's just a guess, but it sounds possible. Time to do some kitchen science experiments!!
Perciatelli, although I'm calling them pool noodles from here on out.
Hmmm... I have only heard them referred as bucatini pasta but I am sure that perciatelli is another synonym. I always just salt lightly as oversalting tends to make all the pastas that I prepare overly salty.
I think hmjames is on the right track here, that's the best explanation I can think of. When you drained the pasta, it wasn't really drained. The inside of those long, hollow noodles probably contained at least several teaspoons of the sea-water salty cooking liquid. You mixed with your sauce, but that water was still in there, adding a ton of salt.
I would suggest that the next time you cook with this pasta, you actually drain, then dunk it in a bowl of warm plain (unsalted) tapwater and swirl around quite a bit, then drain again, and add to your pasta sauce. I bet that would flush out the salt water that gave you so much trouble.
I once salted my pasta water like the ocean and it tasted like the ocean too. Ruined a what should have been a good meal. I've never salted my pasta water like that again. Granted, I add a lot of salt to the water, but it never ever tastes like the ocean.
Is you by chance add a little of the pasta water to 'moisten' your pasta dish? That might be one reason for the uber-saltiness.
I'd second the idea of letting it sit in cold water or if you want to infuse it with flavor, in cold tomato puree. The commenter that mentioned that they use these in baked dishes is also on to something in that I'd use them in a baked dish but completely under salt the sauce and meat and go from there.
I think draining the tubes was probably the problem.
I NEVER salt my pasta water. Just saying.
Since they're already sauced, I would saute some veg, mix that in, and see if that helps with the saltiness. Maybe a sweet veg like squash?
I add about a tablespoon of salt to my pasta water and have never had trouble with under- or over-seasoning.
Thanks for the suggestions everyone! I did let them drain well and gave them several good hard shakes before removing them. I assumed that when the water stopped pouring out they were empty of the water they were holding, but I guess they could have held more because of their shape.
I'll have to give them another go and see if rinsing them helps get more of the salty water out!
or, just for this type of pasta, salt the water less?
Also, since this is a new pasta to you, double-check the label and make sure they're not made with salt in them somehow. It seems weird to think of noodles made with salt in them, but lots of Asian noodles do it, so I don't rule it out for other kinds.
Ziti is the right name for this kind of pasta (bucatini have a much smaller diameter and are about 30 cm long, while you probably can find 60 cm ziti. Perciatelli are also much smaller). In southern Italy it's also used for oven cooked pasta.
I find kate_kate22 comment the most appropriate: salt less! I usually cook my pasta for two with a grab of salt (about a tablespoon). It doesn't make a real difference if you have 1 gr less or more. When pasta is almost ready, I taste it and eventually add more salt if needed or keep the sauce a bit unsalted if pasta tastes too salty.
Outside Italy I often find difficult to buy coarse salt, which is what I use to salt the water. If you use fine, table salt, the quantity needed is probably different, 'cause they differ a bit in salinity and taste.
I firmly discourage the act of "washing" pasta after cooking with cold water (same goes for not salting water)! Just make sure it is well drained.
I never really understood why everyone salts their pasta water. I always sprinkle salt and sometimes garlic powder on my noodles AFTER i drain them. Then I toss with a little olive oil. Am i strange? >_<"
operator, putting salt in the water allows salted water to hydrate pasta, giving you an homogeneous flavor. Salting after gives you unevenly salted bites (or at least to me). But of course is a matter of taste..