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  3. Cooking / Culinary

leave the pasta to “set up”

French translation: reposer or sécher

07:56 Sep 21, 2012
English to French translations [PRO]
Cooking / Culinary / Q&A on pasta
English term or phrase: leave the pasta to “set up”
in question : How long do you need to leave the pasta to “set up” ? (answer is 10 mn). Is "reposer" OK ?
it comes after a set of questions about fresh pasta (how to fix the machine, cut the fresh pasta into spaggetti...)
thanks in advance.
catherine le yaouanc
France
Local time: 06:08
French translation:reposer or sécher
Explanation:
It is "reposer" if you have a ball of pasta that you put somewhere to rest before you cut it into spaghettis for example. But it is "sécher" if you have already cut the pasta and you separate them and put them somewhere for them to dry before you cook them (see the drying rack below). I think it corresponds to Tony's references about a crust setting up during baking.
Selected response from:

Anne-Laure Schneider
France
Local time: 06:08
Grading comment
merci
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +6Reposer (possibly s'affiner)
emiledgar
4 +2reposer or sécher
Anne-Laure Schneider
4lever
Anne R
Summary of reference entries provided
Interestingly...
Tony M

Discussion entries: 6





  

Answers


9 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +6
Reposer (possibly s'affiner)


Explanation:
"reposer" is fine especially since one can say "rest" in English. "set up" does imply a change occurs which is why I suggest "s'affiner" though that may be too strong a term for this.

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Note added at 10 mins (2012-09-21 08:07:41 GMT)
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Tony might have it with "prendre" though fresh pasta doesn't change consistency that much.

emiledgar
Belgium
Local time: 06:08
Specializes in field
Native speaker of: Native in EnglishEnglish, Native in FrenchFrench
PRO pts in category: 42
Notes to answerer
Asker: merci


Peer comments on this answer (and responses from the answerer)
agree  Emmanuella: Faire reposer la pâte sur un torchon 10 minutes minimum.
23 mins
  -> Merci.
agree  Catherine De Crignis: "reposer" is correct
25 mins
  -> Merci.
agree  Marie-Yvonne Dulac: Laisser "reposer" la pâte, c'est bien cela
1 hr
  -> Merci.
agree  Tristan Jimenez
2 hrs
  -> Merci.
agree  Didier Fourcot
2 hrs
  -> Merci.
agree  marie-christine périé
4 hrs
  -> Merci.
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18 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
lever


Explanation:
on dit de la pâte qu'elle doit 'lever'.
pour laisser le temps à la levure ou au levain de faire son action



Anne R
Italy
Local time: 06:08
Native speaker of: French
Notes to answerer
Asker: merci


Peer comments on this answer (and responses from the answerer)
neutral  Tony M: Do we use leavening in making pasta?
27 mins
neutral  Didier Fourcot: Je ne sais pas comment on fait en Italie, mais en France avec ma machine à pâtes chinoise, je ne mets pas de levure ni de levain
2 hrs
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7 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
reposer or sécher


Explanation:
It is "reposer" if you have a ball of pasta that you put somewhere to rest before you cut it into spaghettis for example. But it is "sécher" if you have already cut the pasta and you separate them and put them somewhere for them to dry before you cook them (see the drying rack below). I think it corresponds to Tony's references about a crust setting up during baking.


    Reference: http://www.amazon.com/Marcato-Atlas-Pasta-Drying-Rack/dp/B00...
Anne-Laure Schneider
France
Local time: 06:08
Works in field
Native speaker of: French
PRO pts in category: 8
Grading comment
merci

Peer comments on this answer (and responses from the answerer)
agree  Tony M: With the 'sécher': it seems as if the pasta has already been cut at this point; I feel sure 'set (up)' simply means 'firm up slightly' (presumably to be more handleable) — different reason, same result for cooked pastry.
7 mins
  -> merci ! effectivement ça permet d'éviter aux pâtes de coller entre elles.
agree  Jocelyne Cuenin: Oui, je crois que sécher (après découpe) va dans le sens de "set up" expliqué par Tony
1 day 19 hrs
  -> merci !
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Reference comments


2 hrs
Reference: Interestingly...

Reference information:
This US cookery blog uses 'set up' in a rather different way, after the cooking:

cucina de jeanifer.: lasagna! AND homemade pasta sauce!

http://cucinadejeanifer.blogspot.fr/2009/08/lasagna-and-home...

10 Aug 2009 – ... 45 minutes to an hour on 375 degrees. After you take it out of the over, be sure to let it rest for about 20-30 minutes so that the pasta sets up.

I wonder if this is a specifically US usage, as I'm certainly not familiar with it in the UK.

Whatever, the fact that this is after the cooking seems to suggest it can't be anything to do with the raising of the dough.

--------------------------------------------------
Note added at 2 hrs (2012-09-21 10:32:06 GMT)
--------------------------------------------------

OK, here we seem to have confirmation of this AE usage meaning simply 'to set, become firm'; this is just one of a handful of specifically US references I found:

Original Haystack Mountain Goat Cheesecake

http://www.haystackgoatcheese.com/2011/04/original-haystack-...

Bake at 350 degrees for 10 minutes or until crust sets up. Filling: Cream in mixer until fluffy: 12 oz Haystack Goat Cheese (Chèvre Spread or Boulder Chèvre) ...

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Note added at 2 hrs (2012-09-21 10:34:15 GMT)
--------------------------------------------------

My Life On A Plate: January 2011

www.keeleypowell.com/2011_01_01_archive.html

1 Jan 2011 – Once the pizza crust sets up (about 8 minutes into the baking process), I gently remove the parchment paper and finish cooking the pizza ...

Tony M
France
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 126
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