Cooking spaghetti in beef broth?
is spaghetti (for just a typical spaghetti with meat sauce dish) good if it is cooked in beef broth? does this add any flavor? any tips?
a friend once told me "if something calls for water, use broth it will be much better". Just wondered if this applied to spaghetti as well!
The traditional method for cooking pasta is to use salted water. Additional flavor is added via the sauce. Good broth will add flavor, but good broth is a valuable kitchen commodity; it seems wasteful to use it for cooking pasta. Having said that, no bolt of lightning will come out of the sky if you experiment.
Haven't done it but agree on the waste factor. I think the spaghetti sauce would obliterate whatever flavor the pasta brings to the dish. A more appropriate use for the flavored pasta would be dishes like pasta primavera or chow fun. If I were to cook pasta in broth/stock, I'd plan to use what unabsorbed stock remained to make soup. It should have some thickening ability after having pasta cooked in it.