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| Backcountry Kitchen The Backcountry Kitchen forum is for the discussion of food and cooking gear related topics for backpacking trips (e.g. menus, recipes, stoves, fuel...). |
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#1
01-26-2011, 08:37 PM
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Dehydrating Pasta
I'm new to dehydrating. . .and I'm confused about dehydrating pasta. I have a couple of recipe books for dehydrating, and they suggest cooking the pasta (from the box that you buy from the store), and then dehydrating it.
So I'm wondering, why cook and then dehydrate the pasta, couldn't I just cook the pasta like normal in camp? Second question, how would I handle fresh pasta, made from scratch? Should I cook, then dehydrate? Thanks! NOTE: The remainder of this post can be read by logging in. For free PBF membership click here 
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#2
01-26-2011, 09:16 PM
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There have been a few discussions around here on dehydrating pasta, but the short of it is that boxe NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#3
01-26-2011, 09:37 PM
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The problem is fuel consumption. Dehydrated cooked pasta (and sauce) needs only hot water to reconst NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#4
01-27-2011, 06:25 AM
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Quote NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#5
01-27-2011, 09:50 AM
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Quote NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#6
01-27-2011, 05:23 PM
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Maybe someone can help me with this. I bought one of these fettucini alfredo pasta dishes that cook NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#7
01-27-2011, 08:57 PM
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Not to state the obvious but the best way to handle one of these mixes is to follow the directions o NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#8
05-22-2011, 01:56 PM
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Quote NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#9
05-23-2011, 01:04 PM
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I'm not very precise when it comes to cookng being a "two-finger-pinch", cook until done t NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#10
04-04-2012, 12:37 PM
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Here's my take on pasta.
I often use angel hair because I like the texture and it reh NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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