On a side note: I have read that cooking beyond al dente and rinsing the pasta afterwards both contribute to nutrient loss. I was taught to stir a tiny amount to butter into the pasta immediately after straining to keep it from sticking and to lock in the nutrients. I think it has to do with the region. I made sauce and spaghetti last night and you could cut it like cake.
I went back home to Texas last Oct and made spaghetti there, it was loose and not sticky. For me I say it is the altitude,humidity or who knows? Update: I just tried something else that worked very well for me. I cooked a serving of spaghetti noodles for 2 that turned out just right. It came to me that our city water is so bad that we have our drinking water delivered every month so may be it is the water.
I used bottled water to make a batch using a cheaper brand of pasta. It turned out beautifully,separate and not sticky at all. I let it cool down and it is still just right. I solved my sticky problem and hope it would work for anyone else that needs help.
I guess it is the region in a way because we have good water where I am from in Texas. Many home cooks use a pot far too small for the quantity of pasta they cook. You should cook the noodles so they can swim freely, at least 5 qts per pound of pasta. Also, overcooking noodles makes them sticky and then stick to each other after draining.
Just cook the pasta a couple minutes later. I can't think of a sauce that couldn't sit there for a couple of minutes while the pasta finishes, should you mess up the timing. Even reduced cream sauces, you can always add a little pasta water should the sauec over-thicken.
You can use a little olive oil in the water, and it is not full of calories. In fact Evoo is good fat. Next if you want the pasta sauce to stick to the pasta, keep a bit of the pasta water after, drain it and pour back in the water and mix in sauce. Also, the pasta that is pre-packaged in the deli section is major easy to cook. Boil the water, when it boils you'll add the pasta. Usually it cooks really fast.
Just watch it, and certain ones will boil and lay on top of the water. Taste is also the best way. Happy Cooking, Ciao! I am a 65 year old that has cooked more than 50 years and can tell you that region makes a big difference in if your spaghetti is sticky or not. I have tried all the tricks and use Barilla pasta but nothing makes a huge difference in Illinois. It has to do with the wheat used in making the pasta noodles.
I do say Barilla is less sticky than others but a good boil to the water and stirring is the best answer to the sticky pasta issue.
I never had this problem in Texas but it is a big issue here for me since I married an Italian who loves his pasta and red gravy. Just as making my famous buttermilk biscuits here. If using any other flour than the one I have trouble finding here my biscuits are no more than hard clods of dough. I say it is all in location. Just use salted boiling water to cook pasta and stir at start several times to lessen the stickiness.
Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group.
Create a free Team What is Teams? Learn more. How can I keep pasta from sticking to itself? Ask Question. Asked 11 years, 4 months ago. Active 1 month ago. Viewed k times. Improve this question. Lee Lee 1, 4 4 gold badges 15 15 silver badges 20 20 bronze badges. Not sure I'm that into it as a question though This is really hard to choose an answer.
I am one of the few Americans who do understand al dente, so my particular problem was actually solved by getting higher quality pasta. It turns out it really makes a difference! But, in the interest of spreading the knowledge of how long to properly cook pasta, I will accept tunnuz's answer as it is probably the correct solution for most people.
Add a comment. Active Oldest Votes. Improve this answer. Angelhair Capellini d'Angelo is even quicker, for the matter : — bubu. The average American is pretty clueless about cooking pasta properly. Most don't know what al dente means either. Yes, I'm American, but neither of those apply to me : — hobodave. A decent rule of thumb is to start tasting two minutes before the smaller number on the box, and taste every minute until it's a little more toothsome than you prefer.
By the time you get the pot off the stove and the pasta into the drainer, it'll be just right! This is the best answer. Other useful 0. In most cases, sausages are breaded beforehand. You can skip the thawing process altogether and cook frozen. Is pre cooked shrimp healthy? The frozen. Baking soda contains sodium, which, in high amounts, can affect the heart. One When you add the flour-coated chicken to the pan, make sure it is skin-side.
Prime rib makes an especially tender roast. If you dump your noodles in before your water is truly boiling, they'll sit in the not-hot-enough water and become gummy and clumpy. When you add pasta to boiling water, it actually lowers the temperature of the water, so if your water isn't even boiling to begin with, it'll be pretty luke-warm once you add your noodles. During the first two minutes that you drop your noodles into boiling water, they're covered in a sticky layer of starch.
If you don't stir them continually during the first two minutes, the noodles will stick to each other and stay stuck because they'll cook adhered to one another. So just keep stirring. Agitating it keeps them from settling in one spot and sticking. Here are all of the pasta-sticking tricks that chefs swear by—and one pasta mistake that you should skip. Stirring is really your best bet, though you don't have to constantly tend to the pot for it to work.
Just make sure you give it a few good stirs at the beginning, middle, and end of cooking. McKee also offers a tip for making stirring a little easier—it's all in the temperature of the water. Our chef sources agreed that this is an easy step you shouldn't skip, although it probably won't keep the noodles from sticking together.
Salt doesn't prevent sticking, and, contrary to myth, it won't actually help your water boil faster. But what it does do is add flavor, so you should still include this step in your pasta routine.
0コメント