Comments on: Italian Wedding Soup http://www.foodmayhem.com/2007/08/italian-wedding-soup.html A weblog making food a little less chaotic. Mon, 20 Feb 2012 21:10:46 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Carroll B. Merriman http://www.foodmayhem.com/2007/08/italian-wedding-soup.html/comment-page-1#comment-15012 Carroll B. Merriman Wed, 16 Nov 2011 19:02:29 +0000 http://www.lonbinder.com/foodmayhem_wp/2007/08/italian-wedding-soup.html#comment-15012 I have enjoyed viewing your site and reading various articles. Italian Wedding Soup « FoodMayhem is a well written piece about a very intriguing subject. I look forward to your future updates. I have enjoyed viewing your site and reading various articles. Italian Wedding Soup « FoodMayhem is a well written piece about a very intriguing subject. I look forward to your future updates.

]]> By: Lon http://www.foodmayhem.com/2007/08/italian-wedding-soup.html/comment-page-1#comment-4354 Lon Mon, 20 Aug 2007 20:21:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2007/08/italian-wedding-soup.html#comment-4354 I never cook pasta in the soup broth for several reasons. First, I'm not sure how cooking pasta in non-water affects timing, as opposed to in water, where it's easily controlled. Second, I want to cook the pasta in rapidly boiling water, if I boil the soup I'll loose too much liquid and need to add water. Third, cooking the pasta in the soup will release starches into the soup which will thicken it. This is ok for some soups (like hearty chicken noodle or a stew) but not for Italian Wedding.<br /><br />Jessica also adds that it's the wrong kind of starch: to thicken you would be better off with potatoes.<br /><br />Also, it's hard to gauge the right amount of pasta for the amount of soup. It's better to make extra and portion it when serving in the selected bowl. Keeping the pasta and soup separate also makes for better refrigeration. I never cook pasta in the soup broth for several reasons. First, I’m not sure how cooking pasta in non-water affects timing, as opposed to in water, where it’s easily controlled. Second, I want to cook the pasta in rapidly boiling water, if I boil the soup I’ll loose too much liquid and need to add water. Third, cooking the pasta in the soup will release starches into the soup which will thicken it. This is ok for some soups (like hearty chicken noodle or a stew) but not for Italian Wedding.

Jessica also adds that it’s the wrong kind of starch: to thicken you would be better off with potatoes.

Also, it’s hard to gauge the right amount of pasta for the amount of soup. It’s better to make extra and portion it when serving in the selected bowl. Keeping the pasta and soup separate also makes for better refrigeration.

]]> By: KasiandStephen http://www.foodmayhem.com/2007/08/italian-wedding-soup.html/comment-page-1#comment-4355 KasiandStephen Mon, 20 Aug 2007 12:54:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2007/08/italian-wedding-soup.html#comment-4355 just curious - why not cook the pasta in the soup? just curious – why not cook the pasta in the soup?

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