'or noodles with pig intestines, chicken gizzards, beef balls, bean curd sheet and a fried egg on top and spam.'

I have been reading up on the science of cooking pasta. Apparently TWO processes are at work:-

1. The pasta has to soak up water to make it floppy - this takes 15 minutes in hot water, 60 in cold.
   
2. But once it's floppy, it still isn't cooked. The wheat proteins need to be broken down. It needs to be exposed to temperatures of at least 85 C. But this process doesn't take very long - if the pasta is thin (like macaroni) and/or absorbent (like noodles), only a minute or so is needed.
   

Because I've had such success cooking noodles by just pouring boiling water onto them and leaving them, covered, for 10  minutes, I'm going to try the same thing with macaroni today. I'll report back.

That is very useful information. I have two ancient bags of pasta in my cupboard. I'm going to try soaking them in cold water for an hour and then blasting them in the microwave.

I steeped the macaroni for 10 minutes to soften it, and then with fresh boiling water for 10 more minutes, and it was perfect. I'm definitely adding that to my nomadic cooking repertoire.

I served it today with wholewheat couscous, and chickpeas drizzled with peri peri garlic sauce.

I’m sorry - ‘floppy’ pasta?

The Call of the Wendigo wrote:

That is very useful information. I have two ancient bags of pasta in my cupboard. I'm going to try soaking them in cold water for an hour and then blasting them in the microwave.

Barbarism. If you do this, there’s no telling where you’ll end up. In jail possibly, after each domino hits the next in turn. Before long, you’ll be making cups of tea in the microwave like some kind of American, and beheading local children who make too much noise playing. You’ll be the test case for the return of the death penalty - the first woman since reintroduction to be hanged in Britain.

Fangirl Three wrote:

I steeped the macaroni for 10 minutes to soften it, and then with fresh boiling water for 10 more minutes, and it was perfect. I'm definitely adding that to my nomadic cooking repertoire.

I served it today with wholewheat couscous, and chickpeas drizzled with peri peri garlic sauce.

Macaroni and couscous?

So pasta with pasta basically.

And with the carbohydrate-rich legume chickpeas?

Why not have a side of rice and chips to go with it as well?

And instead of chilli sauce, just pour a thick bechamel over the top?

And then put it all in a sandwich.

I had a piece of cheese afterwards for extra protein.

Also, it was wholewheat couscous, so a completely different texture from the macaroni.

I think I deserve some credit here, because most people would congratulate themselves on making a Pot Noodle in a hotel room, never mind a three-ingredient meal involving 3 bowls, a jug, cork insulating mats and a sieve.

Quote :

I’m sorry - ‘floppy’ pasta?

As opposed to the hard dry state in which it comes out of the bag.

I have just put the new pasta preparation method to the test.

After soaking in cold water for just over an hour, the pasta was still firmer than I'd've liked but edible.

I bet a hot soak would work better. Just boil the kettle, pour over, and leave to stand.

That is indeed what I shall do next time.

What on earth are you people going on about?

Why don't these weirdos just cook it the proper way?

Well, Wendi can't because her pasta is too old and dried out, and I can't because I live in hotels, and the only cooking method available to me is steeping.

Today, I put the poured boiling water on the pasta and left it to stand for an hour.

Then I put it in a bowl of curry sauce, microwaved it for 3 minutes, at 800 watts.

When it was done, it was suitably soft and edible.