I'll start with the simple question: what the hell do I do with two pounds of over cooked spaghetti? My first thought is to make tetrazzini with it, but if it's gonna suck then I'd just be wasting a bunch more ingredients, might was well just toss the spaghetti at a homeless man with dry elbows.
Now the more serious question: anybody ever made a Sourdough Starter Culture? I happened across this recipe by accident and found it intriguing. For a little comparison, this here recipe has the highest rating from allrecipes. One is just wheat flour and water, the other is flour, milk, sugar, and yeast. I'm sure the yeast is unnecessary, thanks to a thorough comment that explains why it's not. Otherwise, I have no idea which one to try. I'm asking for advice because this is apparently an investment with years of payoff--the first recipe claims that the culture lasts for at least six years, possibly forever. So I might as well do it right. Suggestions?
I suppose one more question may be the most important of all: do I like sourdough bread? I can't remember...
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How to Salvage Overcooked Pasta
Instead of dumping your overcooked pasta–the result of an emergency elsewhere while you should be watching the pot–drain it well and sauté it in butter, then add grated cheese if you wish. It will have a toasted flavor and stiffen up a bit if you brown it as shown. Sautéed in butter or olive oil, overcooked spaghetti or pasta can have a nice texture. You may even add the sauce of your choice after it is browned. A little butter won’t kill you, but an Italian, faced with mushy pasta, might!
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