Sometimes I include dry pasta as part of a casserole (either in someone else's recipe or something I made up myself). If doing that, I start with a ratio of 2:1 liquid to dry pasta by volume. Can use water, broth, fruit or veg juice (full strength or diluted). Don't use wine or milk as the liquid for reconstituting - they don't work. Choose depending on what you have on hand, and to be compatible with other ingredients in the dish. Also, if a recipe already has lots of liquid in it, I will reduce the amount I add for the pasta.
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If doing that, I start with a ratio of 2:1 liquid to dry pasta by volume.
Can use water, broth, fruit or veg juice (full strength or diluted). Don't use wine or milk as the liquid for reconstituting - they don't work.
Choose depending on what you have on hand, and to be compatible with other ingredients in the dish.
Also, if a recipe already has lots of liquid in it, I will reduce the amount I add for the pasta.