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Barilla Pronto Spaghetti


SWharton

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I just tried the Barilla Pronto Spaghetti, there is the spaghetti and 4-5 other Pronto products. Other than the spaghetti being half-cut this is a great product for the Rver. One pot, no draining, no wasted water. I found the spaghetti difficult to eat since it is so short twirling was very difficult.

 

I may not use the spaghetti again but will definitely consider the other products in the line. I plan to experiment to see if I use the amount of water specified on the Pronto package with regular spaghetti if it would work the same.

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I just read an article recently about how Italians eat spaghetti: It's served in "pasta bowls" with curved sides, so that the fork tines are against the side of the bowl while twirling...using a spoon is eschewed. Regardless, I'll still cut up my spaghetti so I don't have to twirl, even if it isn't "proper!" :lol:

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Or you put the tines perpendicular to the plate...................If you cut it up how does the spaghetti stay on the fork???? I would think it would slide right through.

 

How do you get few enough strands to get it into your mouth? Whenever I've tried twirling I've wound up with too big a mass to eat with tails hanging down to decorate my chin.

 

Linda Sand

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Start on the outside, start with a few strands and see how it is. Next twirl, select less or more strands.You finally get a feel. The biggest problem is there are several "spaghetti" like pasta so the number of strands you use varies. There are always a ends you need to slurp. If you don't have slurping ends, the pasta is overcooked(it is sticking together). Other problems is the wrong sauce on the pasta(I don't know anything about this).

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I just tried the Barilla Pronto Spaghetti, there is the spaghetti and 4-5 other Pronto products. Other than the spaghetti being half-cut this is a great product for the Rver. One pot, no draining, no wasted water. I found the spaghetti difficult to eat since it is so short twirling was very difficult.

 

I may not use the spaghetti again but will definitely consider the other products in the line. I plan to experiment to see if I use the amount of water specified on the Pronto package with regular spaghetti if it would work the same.

 

It does work with regular spaghetti; you don't have to use the expensive Barilla Pronto stuff.

 

I read about it here and tried it, with success. This is from http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html

 

SPOILER ALERT: It turns out that not only do you not need a large volume of water to cook pasta, but in fact, the water does not even have to be boiling.

 

He says you can't do it with spaghetti because it has to all be submerged, but I did it anyway and it worked. I left the heat on long enough soften the spaghetti and get it all pushed down, and then turned off the heat and covered the pot, and it worked fine.

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I am puzzled as to why we are discovering this now. We have all been boiling pasta and wasting water. Did anyone know this before this thread started?

 

Of course. You've never heard of those "pasta express" thingies? They've been around for more than a decade. Basically a tall tube you put your pasta in, pour in boiling water, cap it with a rubber airtight lid, wait 10 minutes, then strain and serve. Kind of the same principal, although the results are nothing like regularly cooked pasta. Probably less 'clumping' doing it in a covered pan with constant attention like in the article previously linked.

 

I'm intrigued by the pronto. I'm sure there must be something more to the barilla pronto recipe if it's able to absorb 'all' water that quickly. I'm game to give it a try.

 

Thanks for sharing, Sue.

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I forgot about the pasta express. I had bought one, tried it, horrible, returned it. The other advantage to the Pronto is that with the smaller package it is enough for the 2 of us for 2 meals so I now don't need to have a container to store the extra spaghetti. I think I will stick with the Pronto for now, maybe try some of the other Pronto items.

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I think I will stick with the Pronto for now, maybe try some of the other Pronto items.

 

I agree about the 'tube'. ;) The point being though that it's not at all a new concept. On one side of my family bring pasta to a boil is an absolute no no.

 

Pasta with no straining (water waste) IS new though. I'm certainly going to give it a try. Be sure to report back as you try some of their others. :D

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