Made egg mayo pasta, the pasta is undercooked. Can I save it?
I made the egg mayo first intending to just make a sandwich, but I then decided to add pasta instead. My grandma used to do this and I did it with her so I just did it absent-mindedly; long story short, wasn't paying attention, took the pasta off too early, cooled it down under water, added it to my egg mayo mixture. I tried it, and the pasta was so tough.
Any help?
1 Comment
702551March 28, 2018
Write it off as a loss and move on.
You can't recook the pasta in this particular sauce.
I suppose you could try to wipe off the sauce, recook the pasta some more, then add it back to the sauce, but that's an awful lot of effort and time for something that could be remade correctly from scratch.
None of the ingredients will break the bank (they're not truffles, lobster or filet mignon).
Lesson learned.
Best of luck.
You can't recook the pasta in this particular sauce.
I suppose you could try to wipe off the sauce, recook the pasta some more, then add it back to the sauce, but that's an awful lot of effort and time for something that could be remade correctly from scratch.
None of the ingredients will break the bank (they're not truffles, lobster or filet mignon).
Lesson learned.
Best of luck.
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