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Fresh pasta cookery

FrankM_3301

So I asked this question on the "seasoned advice" stack exchange, but in a slightly different way. Maybe folks here can weigh in.

My issue: I want to cook fresh pasta in a location where I will not have access to a stove or burner of any sort...indoors, power, no ventilation...basically, a classroom.

One thought: Joule can heat to just below boiling. I might be able to successfully cook fresh pasta in a water-filled bag, inside a container of Joule-heated water. I am guessing I would need plenty of room in the bag for this to work without creating a gummy mess. That is the practical issue, and given the 98C max, it seems to me that it could work.

However, out of curiosity, and on the scientific side (and the way I posed it on "Seasoned Advice") is: What is the lowest possible temperature once can use to cook fresh pasta? It appears that two reaction occur between 60 and 68c. So, I am assuming one can't go below that.

Thoughts on either scenario?

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Comments

brian_martin2001

I wasn't about to find much on the subject, other than it "should" work. I'd definitely try it out in advance. Serious eats seems to have experiments with this, but sous vide wasn't mentioned perse, and they cautioned out wouldn't work out with fresh pasta. Make a little fresh pasta dough, give it a shot, and see if it works. Good luck!

tshewman

Technically, you can soak your pasta, though I don't know many that would want to eat it that way. In terms of cooking it via Joule, I've done fresh ravioli (purchased at a Boston Farmer's Market) while I was a beta tester at 90C. Put the 2G plastic bag in the garbage pail, heated it to 90C, then put in a liter of store bought chicken stock in a separate bag (so bag n a bag in a pail :-)..) and gave it a few minute to come to temp. Worked well (pic below). Since then, I've done fresh pasta noodles in a butter emulsion using Joule and they turned out fantastic. Dried will take ALLOT longer than fresh. If you can have a sieve handy, you can strain and reuse the water to do another batch (but wouldn't go beyond one additional). BTW - Have also done, quinoa, rice, multi-seed (quinoa/buckwheat, amaranth) all via Joule at 90C. Take a few minutes longer but still works well.

whenric

I imagine you have obviously thought of this, but no access to even a small induction burner unit?

FrankM_3301

No induction...technically, I could find a burner of some sort if I really had to. What really happened here is that a question about logistics turned into a question about food chemistry....even though I muddied that in my original post.