The pasta dishes with ziti, rigatoni, elbows, and other 'tube noodles' were cooked as directed in the recipes but the sauces would be soupy or runny on the plate when served. It finally occurred to me that the interior of the noodles was holding water even after draining and vigorous shaking in the collander (hydrogen bonding, entropy, and such). So I bought a second collander, a clamp, and an electric air compressor. Now when I drain the pasta I trap the noodles in the two collanders and blow compressed air in through a slit. The pressure differential ensures that the water in the interior of the noodles is blown out. Sauce is perfect everytime.

This message has been edited. Last edited by: mr kablammo,

Much lower tech than you, but I use a large salad spinner.

Not to be flippant, but I don't. Everything seems to turn out fine and not too watery.

quote:

Originally posted by LDD:
Much lower tech than you, but I use a large salad spinner.

This.

quote:

Originally posted by LDD:
Much lower tech than you, but I use a large salad spinner.

This here as well...

I use a q-tip.

Pipe cleaners here.

quote:

Originally posted by Jim Shugart:
Pipe cleaners here.

Personally I just pour my noodles into a large colander and after the water mostly drains out, shake the noodles a few times. That’s about it....never had a problem.

I syringe each and every one out.

I have the biggest problem with spaghetti, the holes are just too small.

I just shake it around in a colander but your dedication is admirable.

Canned air or I take the noodles to the tire pump at the gas station.

Air compressor and blower nozzle.

quote:

Originally posted by LDD:
Much lower tech than you, but I use a large salad spinner.

Always check the spinner first. Your gal may have left a hand-washed unmentionable in it by mistake.

My mom cooks it al dente ahead of time and lets it sit in a colander. Then heats it back up / finishes it in the gravy.

I have more of an issue with washed chicken going on the grill, dripping water onto the coals. Maybe a colander is the answer?

I scream at it.

Leaf Blower works pretty good.

quote:

Originally posted by Ronin1069:

quote:

Originally posted by Jim Shugart:
Pipe cleaners here.

Personally I just pour my noodles into a large colander and after the water mostly drains out, shake the noodles a few times. That’s about it....never had a problem.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This has worked perfect for me for 65 years.

Cook it less. If you're using a strainer and shaking the excess, the pasta will suck up the remnants.

There are two levels of doneness to pasta, Al dente and trash can.

I put mine in the dryer, about 3 minutes on low heat tumble.

Helpful hint, put the pasta in your wife's little mesh delicates bag. Makes it much easier to get out of the dryer.

I blow through them and take a small bite off each one to ensure there done.