I'm a huge Spaghetti eater. I make it from scratch if I have the time, but more often than not, I buy whatever is on sale ( jar/can), and doctor it up to my taste.

If you have access to a dehydrator or don't mind using your oven, you can easily de-hydrate any sauce and re-constitute it in camp.

I like whole wheat pasta, as it packs more nutrition than white, plus more protein, important for muscle/brain function.

I'll boil water for pasta, and add pasta. Before it gets to " Al-Dente", I pour off all but a cup/ cup and a half, depending on size of sauce I de-hydrated. Add dehydrated sauce, mix well and reduce to simmer with lid on pot. Check for pasta tenderness and add more water if needed. I rather add water ( red wine ) than start with too much, but either way you can make adjustments.

You can try a batch at home and work out the kinks.

I've taken dry spaghetti sauce before, but they all seem to require tomato paste ... which I would dehydrate anyway.  So there is not much upside when you can just dehydrate the off-the-shelf spaghetti sauce.

However, unless your taste buds are set on a tomato-based sauce, you could go with a pesto sauce.  Some dry ones are pretty descent and you'll only need oil and water ... plus the prep time is near zero.  I've used pesto on tortellini, pasta shells and orzo ... not bad on any of them.

dd

For sauces, I'll generally dehydrate until the exposed side is dry to the touch.  On the sheet, this means that the back side will still be tacky.  While hot, I peal the sauce and reverse--tacky side up--and continue until dry.  Then remove while still warm.  It should still be plyable.  Fold down to baggy size and store in the frig until departure.  As it cools, it will become nearly rock hard.  To speed re hydration, tear into small pieces before mixing with liquid.

I begin my dehydration regime approximately 1 week prior to departure.  I transport in a cooler, but then I'm a 2-day's drive to a put-in.

dd

Quote:


Another option is to add beans. Along with whole wheat pasta which contains protein, you get the same benefit as real meat/tofu/TVP.

I often make pasta at home using just the Italian diced tomatoes that already contain olive oil/oregano/garlic etc depending on brand and style. I'll also use a can of diced tomatoes with the chili seasonings in them for a little kick, I like spicy food.

I take 2 -16oz cans of diced tomatoes. First I take a frozen 12oz bag of red/yellow/green sliced peppers and onions and with a little olive oil, sauté in skillet. I buy the Kroger house brand, but I'm sure all the markets carry them. Peppers are an excellent source of Vitamin C among other things. Once the peppers are thawed and start to take on some color, I add the 2 cans of diced tomatoes and a can of beans/drained. I use black/kidney/, whatever you like.
Bring to a slight boil, and let simmer while you make your whole wheat pasta. I like Rigatoni, it doesn't get mushy and re-heats well in the micro-wave.

This recipe would de-hydrate easily and reconstitute the same as the one with spaghetti leather. I'd do the pasta in camp. My experience with re-hydrating cooked dried pasta hasn't been a good one. Unless you use the little macaroni elbows or shells, it winds up just pasta bits when re-hydrated together.  I'd make a batch at home and work out any kinks, but it's really good and not expensive to make.

There are so many good dehydrator recipes available that unless you need the longer shelf life, you can make your own dried meals easily and cheaply. Once you get the idea, you can de-hydrate just about any of your favorite things and enjoy them on your trip.

I like the fact you can avoid the chemical preservatives and control the spice and salt content doing it yourself.

I use dried Prego and add ½ cup of cooked dried hot breakfast sausage in camp.