I'll quantify my "Yeah, maybe, sometimes" by saying it depends what you're having with it.

Okay - I can't remember what I answered - it was either maybe or Probably Not - but to qualify - I usually have pasta with a sauce - I lightly salt the pasta - but otherwise the flavour comes from the sauce - however if I were having pasta without a sauce - I'd possibly consider using a stock.

See, I'm the same, that's why I went for "Yeah, maybe, sometimes". If I was having pasta without a sauce I'd definately use a stock.

Vaguely wonders what Sho's stance is on the matter and whether we've all alienated her for ever more.

I was torn - my gut reaction was 'no - are you kidding?!', but since I'm an easy going sort of gal (apart from when I'm ranting*g*), I plumped for 'probably not' instead so as not to rock any pasta shells:)

For me it depends on the pasta. When I make ricotta cheese ravioli, I boil them in chicken stock because the flavor goes well with the sauce I use (toasted pine nuts, olive oil & garlic with a pinch of red pepper powder and minced parsely). Otherwise I just use plain salted water.

Mmm... ravioli...

BTW, I have a good recipe for chicken broth here: http://www.livejournal.com/users/rachelmap/32990.html

...You can just ignore the part about the chicken feet, if that bit bothers you.

Ooo - that sounds really tasty! (and not bothered about chicken feet at all - my Grandad was a butcher - I've no problem using them! Plus, hey - Scottish, I eat haggis... *g*)

Haggis...

I've never had that, but I'll try anything once--except silkworm pupae. They're just too stinky.

I'm a "probably not" person but I wouldn't be violently opposed to using it.

I make a soup with pasta and broccoli and if you don't cook the pasta in chicken stock its very bland. Other than that one expception I would say, no you don't cook it in stock.

I asked my mother, who is a superior pasta chef, and she said NO, so I would go with that if I were you! My mother is a splendid cook who even impresses Italians with her pasta artistry!


Gabrielle

I'd never thought of cooking pasta in stock but I do boil rice in stock all the time instead of water. But like others have said I have sauce on my pasta and that's where the flavor comes from. The herbs and tomato combined all day long for that great taste. Mmmm, now I'm hungry for pasta.

My first reaction was stock?are you kidding? but as it doesn't seem so bizarre to some maybe I should try before condemning all you crazy people :-)