I’m always looking for ways to improve my cooking and recipes. One thing that I highly recommend when making creamy pasta, is boiling milk and water. Some recipes suggest using only milk, but I have had a lot of luck using a proportion of about 3/4 water and 1/4 milk. If I only have a little bit of milk left, then I just throw in what I have. I only use skim milk when I use this strategy, but the higher the fat content of the milk, the creamier the pasta will end up.
As when normally making pasta, I still add salt so that the pasta does not stick together. I’ve tried boiling my pasta with milk both with and without olive oil, and it has turned out well each time. I happen to like putting in a dash of olive oil because I use skim milk, but if I was using 2% or full fat milk then I would not recommend olive oil
This works with any time of pasta. I’ve tried it with rotini, linguini, and fettuccine.
Step 1: Fill pot with water and add salt
Step 2: *Optional* Add olive oil
Step 3: Add milk and bring water to a boil
Here’s a picture of Step 3 with olive oil added:
Here’s a picture of Step 3 without any olive oil added:
Bring the mixture to a boil and throw in whatever pasta you’re making.
Linguini . . .
Rotini . . .
There are so many possibilities with pasta. Here are a couple of my finished products after boiling pasta with milk 🙂
Wild shrimp and asparagus fettuccine Alfredo:
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