I somehow love the eccentric image of friends walking into my kitchen and seeing stalactites of pasta hanging from my brolly.
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Iâm late, but all the forks for âbumbershootâ. Why did we stop using that word? Itâs fun to say!
Also fun to say: âbinturongâ, âolingitoâ
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The more I think about my own advice, I am going to give my pasta rack away and just use the drying rack.
We still use the dining room chair method. Sometimes we will utilize the clothes drying rack.
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What I really need to do is learn how to properly dry pasta in a ânestâ. No racks needed.
The one time I tried, I suspect it was far too humid/cold in the kitchen. The nests glued themselves into a solid mass that only separated into shards upon hitting the water.
I had a rack similar to one @naf had, but some little clip or other rendered it non-salvageable, even with the aid of krazy glue. Now I just use plastic coat hangers hung off cabinet doors and the backs of dining room chairs. Thankfully, the cats are uninterested in fettuccine.
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The problem with nests are they take a lot of flour, ideally semolina.
But I still need a way to unroll the pasta based on how I cut it. I have two lights chained to my ceiling above the island. I am gonna look for a dowel long enough to slip through the last link of each one.
That was probably my error, using AP rather than semolina. I HAVE semolina (my fresh pasta is 200g 00 pasta flour, 100g semolina, 3 lg eggs, pinch of salt.) but I hadnât thought to use it as the âtossingâ flour for my noodles. Which is dumb, since I sometimes use it as dusting flour for my pizza peel for the same basic reason (itâs like little ball bearings that donât absorb moisture as readily as grains of finely milled flour)
