Removing a piece of pasta to test how done it is

>that pic
I can tell that shit is overcooked just by looking at it.

Some days I want it a little more al dente. Other days I want it to be a starchy, runny mess. I always gotta test it.

>Sits at home getting angry at the thought of someone testing pasta, whilst reminding himself how awesome he is at cooking pasta
>Is that SEETHING he posts his vitrol to 4chans cooking board.

I'm off work today ill. I've jacked off to homosexual porn a few times, shoved 3 fingers up my ass in the shower, worn my wife's knickers all day and parked outside a block of flats trying to convince myself to go in and give a blowjob to a Craigslist sex poster. I thought I'd reached my lowest then I read you sad little post about pasta cooking supremacy.

True OP

I never test any of my food before i serve it. I already know it perfect. Its a shame no one else can taste it since I'm the only one who eats it.

you made a thread for this?

OP has autism

WE GOT A BADASS

What a worthless fucking thing to complain about

I like testing lasagna noodles. I pull one out, layer a spoon of ricotta mixture on it and some sauce and roll it up into a tube and messily eat it like a hotdog in a bun. I always hope the first noodle isn't ready yet so I can do it again a minute later.

This is from a group of teenagers that have never rolled their own pasta in their life yet.

looks like they did a good job on their first try since they never did it before yet until then.

Fucking this. I'm pretty sure all good chefs do this just to be sure, even if they know the exact time it takes.

Sorry, I was referring to the entire context of this retarded thread. That was my pasta from when I made ravioli and fettuccine.

discord.gg/B73Bg

Ah okay. Makes sense then as to why it looks good.

Fresh pasta cooks in about 3 minutes. Stirring it in pesto, or a alfredo, or a bolognese proper is pretty fucking shocking compared to store bought garbage.

>all that mess when you can just walk into the store and buy that shit for $3/lb
>exchanging money for a thing makes it garbage
lol

still not as gay as OP

Everyone needs to subsist in life. Enjoy your life, Chef Boyardee.

Now I want a can of Chef Boyardee dogfood. You dick.

not trying to feed the troll but honestly fresh pasta is definitely worth the mess. It tastes really delicious (don't know how to describe it but it's a lot more filling and tasty), it's super easy to cook as long as you are not a sperg and can follow a simple recipe. Your pasta will probably look retarded the first couple times but it will still be delicious.

and somehow, through some process that still puzzles the greatest minds of our time, that indescribable taste magically goes away as soon as money is exchanged for said pasta

science is kewl!

I used to use semolina but it's really gritty from what I've found. This is far superior.

Ingredients:
• 3 1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing)
• 1/2 teaspoon salt
• 4 large eggs, beaten
• 2 Tablespoons water
Directions:
1. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
2. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
3. Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
4. Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don't do the #4 setting.
5. Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
6. When boiling your pasta, it only needs 3 to 7 minutes to boil.
7. With this pasta recipe, I prefer the fettuccine cutter.
Notes:
If drying your pasta, hang on clean plastic clothes hangers or a pasta drying rack for at least an hour.

Do autistic retards really cry over things like this?

Do you ever just wonder why you bother to exist?

it's crossed my mind on occasion. doesn't everyone at some point?

This really puts into perspective how much of a faggot OP is

Apparently

teenagers rolling their own pasta is a sure sign of economic stability

You sure showed us OP.

very impressive. certainly something to brag about.

I'm sure OP is long gone crying in his pillow with his mother rubbing his back saying "There there my son it will be okay." He just wanted to feel like he was good at something but got decimated because of going about it the improper way. Trying to brag on ones self hardly ever works out properly, especially in the eyes of the Lord.

You can buy fresh pasta you horse's ass.

That's the point he's making you fuckwit

I can tell from how the water looks when pasta is done.

ive cooked instant noodles enough i can tell by how they look

Bump for more drama

Confirmed for manchild who eats the same thing every day

In other news, OP just turns on his shower handle/knob to the approximate location that he always does, waits the same amount of time he always does, then jumps into the spray of water without checking its temperature. You know, because he knows where and how long it takes to get to his optimal temperature. No need to "test it".

Aren't you special.