![]() Thin, dried durum wheat (eggless) pasta (spaghettini, shells, rotini): 6 to 9 minutes. If no time is given, follow these rules-of-thumb, but be careful to check the pasta often for doneness as it cooks: - Fresh pasta, especially egg pasta (fettucine, tagliatelle, lasagna): 3 to 5 minutes. Check the pasta package for pasta cooking time.Wait for the water to return to the second boil. When the water comes back to a rolling boil, add the pasta and give it a good stir with a pasta spoon or wooden spoon to separate the pieces.When the water comes to a boil, remove the cover and add 1 tablespoon of coarse sea salt (a little less if it's fine-grained) per quart of water.Cover the pot and set it to boil over high heat. Fill a pot with 1 quart (4 cups) of water per serving of pasta.When was the last time that you were served eggplant noodles? I’m gonna take a gander and say never. Plus, they’re a totally unique and original taste and texture. The verdict: While I wouldn’t recommend spiralizing an eggplant because it wastes so much of the actual vegetable, the noodles are surprisingly delicious. Plus, these noodles absorb flavor fantastically! By cooking the noodles in a skillet with olive oil, salt and pepper, the noodles are velvety and firm enough to resemble a noodle and the flavors shine through. Typically, eggplant can be too mushy or too chewy. The softness of the eggplant is a nice consistency for a noodle. But, if you’re not concerned about wasting most of the eggplant and want to make eggplant noodles, I’ve included a recipe in today’s post to get you started: Eggplant Noodles with Chickpeas, Sundried Tomatoes and Raisins. That’s a pretty big waste of an eggplant, if you ask me. My suggestion: stick to Blade C.ĭue to all of this, a full eggplant yields only about 1.5 cups of noodles. Once you cook these noodles, they wilt and become floppy and not very appetizing. These noodles come out very thin and full of seeds. Sure, you can include the chopped bits in your noodle dish, but it won’t recreate that similarity to pasta that we’re looking for. On the right side, you’ll see that there is a lot of wasted eggplant that has crumbled or chopped from that same half of the eggplant. In the above picture, the left hand side shows all of the full noodles that were made from ONE HALF of an eggplant. The eggplant flesh gets chopped and the noodles that do materialize are soft and break with a firm pinch. When you load the eggplant into a spiralizer (first making sure to slice the ends off and then chop in half) and pop in Blade C, you’ll notice immediately upon cranking the handle that the eggplant resists. Because of its soft flesh and plentiful tiny seeds inside, it’s difficult to spiralize. Today, instead of announcing the launch of my eBook, I’m going to teach you how to spiralize an eggplant.Įggplant is tricky. The good news is that you can spiralize an eggplant. Now that the Band-Aid’s off, let’s start feeling better. I’m totally bummed, but that just means that when that day does arrive (hopefully in the next 10-14 days), you’ll be receiving the best possible Inspiralized cookbook. There were some last minute formatting issues that have prevented me from making it available to you all today. Because I believe in ripping off my Band-Aids, let’s go with the bad first.
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