On winter trips where all water has to be melted from snow I've been mostly using tasty-bites, boil-in-bag rice, and/or couscous. But now that I have a dehydrator I've been thinking of making pasta..
My usual method during the summer is to boil the pasta, then drain it. I'm leery of doing this during the winter because it tends to waste water (which again has to be melted from snow).
I think I can manage the dehydration part, but am curious about which rehydration methods work well during the winter for pasta. Do most people just add boiling water to the ziplock ? I'm particularly thinking of things like macaroni (Annie's organic for example), wheat rotini, corn/quinoa shells and such.
btw Does tortellini dehydrate well at all ? Thanks for any info !