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Dec 2, 2009 12:25 PM

using raw pasta in cooking

If you cook raw pasta in sauce,or soup, do you think the dish then contains very much starch in it?

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  1. I would think as much as there is in the pasta water, but I like adding a handful to soups or even browning the dry pasta in some oil until it's toasted and then adding stock and cooking it covered on low until tender. It's yummy!

    4 Replies
    1. re: BamiaWruz

      And do you think it also adds many calories?

      1. re: larry ziegler

        According to this article
        very little starch remains in the pasta water (9 g of starch from 227 g (8 oz) of raw pasta). At 4 calories per gram, that's not much of a difference between cooking it separately and cooking it in your soup.

        1. re: larry ziegler

          I'm not sure though whenever I cook it the traditional way and sauce it I always add a bit of the water it was boiled in so if I'm watching my calories I would just limit my intake of the whole dish and serve myself a smaller portion I think because I don't think there should be much of a difference.

      2. Yes, you'll have some starch which may or may not cause you to add more liquid to your sauce...but for a soup, I think the starch enhances it and thickens it without adding extra flour or cornstarch...

        2 Replies
        1. re: Cherylptw

          And do you think it also adds many calories?

          1. re: larry ziegler

            it adds as many calories as the pasta you add has.

        2. Adding raw pasta to soup will definitely thicken the soup as it cooks. Sometimes this is a good thing - like in a hearty vegetable soup, for instance - and sometimes not (chicken noodle soup). With a soup that you want to remain brothy, you might cook the pasta separately and add it just before serving. I've thrown uncooked noodles into chicken broth and they are fine, but do add some thickness to the broth.

          1 Reply
          1. i'm using a technique i saw on "cook's country" adding extra liquid and cooking the pasta (lately, it's gemelli for us) in the skillet with the sauce -- usually a meat sauce. the technique has been very successful -- and it is so easy!

            we've made quickie "stroganoff," "chili with pasta" and "taco meat with noodles."

            whether you get starchiness really depends on how much pasta to liquid ratio you have. also, you may actually want some of the starch as a natural thickener. in the dishes i've described, there was no "starchy" flavor or feel to them, and the sauce had a nice texture and thickness without being gooey.