I wonder wtf you guys do to your pasta, it’s like the easiest thing to cook… Boil water, add salt, wait for the time written on the box (or just look at it, you’ll see when it’s done).
I don’t think they boil the water. Must be that. No other way I can think why it would stick.
If you don’t stir the pasta adequately after adding it to the pot that can make it stick together. Source: my husband does this all the freaking time.
Your stir at the beginning to ensure that each piece of pasta is properly engulfed by water. But after that there really shouldn’t be much need of stirring, the pasta moves around in the water on its own.
Sometimes I just hold the pot handle and swish it around slightly. Never had a problem with sticking. It seems like an infomercial problem.
Yeah, he usually just dumps it in and walks away. 🥴
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I usually just snap mine in half, and throw it in boiling water with a bit of salt. I haven’t stirred pasta in years.
Also, if the pan isn’t large enough the pasta will stick I think. I say I think because despite having cooked pasta hundreds of times I’ve never had this happen lol
pan
*visible confusion*
After cooking the pasta just short of done, many toss them in the sauce pan and let them finish cooking in the sauce for a more even pasta-to-sauce-distribution. Saves you the hassle of portioning your sauce.
Hmm I call the large “pans” that you boil water and make sauces in pans, but I assume you don’t in your country- presumably the USA? I’m not even sure what you would call them instead tbh
Or not stir at least once I guess.
I bought cheap store brand pasta once. That was the only time I’ve ever had noodles stick together.
Did you buy pasta or noodles… I’m confused
What do you think the difference is?
It’s a trap! Don’t answer that!
Truest thing I’ve read this morning. O/P better have a strong umbrella by the computer… if they dare.
Noodles are synonymous with east Asian cuisine, come in varieties such as soba, egg, glass, upon, etc.
Pasta is synonymous with Italian cuisine and comes in varieties such as penne, tortellini, spaghetti, rigatoni, etc.
Some bad celebrity chef at some point told Americans that you have to put olive oil in the water to prevent sticking.
Like…no. Just stir it occasionally lol
Americans and oil. Name a more iconic duo.
Ooh ooh! Pasta and sauce!
Italians and pasta!
Stir at the beginning for 45 seconds so that the pasta don’t stick then let the boiling water move the pasta and cook them. Simple.
Like…no. Just stir it occasionally lol
Why? It doesn’t stick while its in the water either way (for me at least, maybe the starch content varies enough to change that around the world).
put olive oil in the water*
*This recipe is sponsored by Sovena.
It’s a shitty pasta fault. Good pasta does not stick, simply boil water add salt put pasta in.
Half the time written on the box, believe me if you want a perfect “al dente”. Anyway the problem of everybody outside Italy is that they boil the water with the pasta in.
If you throw the pasta on the wall and it sticks, it’s done. If you don’t want to use the wall, use the inside of the microwave’s door.
Or put it in your mouth and taste like a normal person.
Please don’t throw your pasta.
Cooking pasta correctly is an art, but there are some basic rules to follow if you want consistent results.
If you want to avoid this situation in particular, take the pasta out just before it’s done along with about 1/4 cup of the water and add both to your sauce and finish cooking the pasta there. You’ll end up with pasta that is cooked perfectly with a sauce that readily adheres to each noodle and no stickyness
How much is one cup? A big one or a small one? I have several
237 mL. It’s a US unit.
Edit: I just realized I have a 2-cup measuring cup and I’ve never noticed how weird that sounds until now.
use the biggest one you have. fill it up to the top then throw that shit away.
12 tbsp.
This shouldn’t happen unless you overcook your pasta. When the water starts boiling, toss in some salt and then the pasta. Wait for length of time on the pasta package. Then remove from heat and drain. If it still gets sticky, buy a better quality pasta.
If you cook with less water, you need to stir.
I have never once oiled my pasta water. I have also never once had my pasta stick. Just add enough water, boil, salt, pasta. Cook til it’s done, I literally never stir the pasta. Test for texture every so often. Drain, save some water for marrying with the sauce better.
Edit cool -> cook ty autocorrect.
Save the rest of water to make risotto next day.
Not the way I salt my water… Yuck
I’ve never oiled my pasta water before. It’s really simple: use the minumum amount of water to fully boil the pasta, salt the water, wait until the water comes to a full boil, then put the pasta in, regular spaghetti takes about 6-7 minutes to become al dente.
Oil the pasta after you strain it is the way you prevent it from sticking together.
If you use the minimum and precise amount of water, water will be completely evaporated when pasta is done, so you won’t have to strain. I don’t know why, but this makes pasta so much tasteful.
It’s saltier because all the salt you added is now on the pasta instead of a bunch starting in the water and going down the drain when you strain it
Yeah but also has like another taste (I don’t salt much)… Maybe starch or something?
Never had pasta stick in the boiling water, dunno what some people are doing to their pasta here. Best thing is just taking it right from the boiling water to the sauce before it’s done, add some pasta water in there, last thing toss a bit of olive oil in. Throw basil on top to serve if extra fancy.
Gluten free pasta is much worse. If you don’t stir it a lot for the first 3-4 minutes it WILL stick together.
Noodles are tasty
That’s all I know, and at this point I’m afraid to learn more
About with what others have said, you should not stir it so often or you damage it! Usually I stir it only about twice during the boil.
I swear, it doesn’t matter what I try, pasta always sucks. Doesn’t matter if I constantly stir, add oil, anything. It always sticks.
It won’t stick if you pour some olive oil after filtering it. Two liters should do
Your pasta water should be salty as ocean water. It’ll help.
I’m
If you cook in 5-10l of water you will dilute the starch and the pasta won’t stick. Also if you mix the sauce through the pasta post cooking and let it rest for 5-10 mins it will soak up the sauce
Just cut the pasta short, problem solved.
Heretic!
Heretic!
It’s really about flavor, not some magic chemistry. The noodles absorb what’s in the water as they cook.
Oily noodles don’t fuse with the sauce that well. If you want olive oil flavor in your dish, add it after tossing the noodles in the sauce.
Who said oily? A small amount, like a teaspoon, of EVOO in a giant pot and you’re good.
I’ve always done the salt and prob a tablespoon of vegetable oil (yeah I’m a pleb). usually make my own sauce or will add simmered vegetables to a store bought base.
Oil in your pasta water does literally nothing, just skip it.
I don’t like vegetable oils if I am using a tomato sauce–I don’t think it goes well together. If I’m doing Mac-n-Cheese, then yes, Otherwise it’s olive oil.
That’s fair
The older I get, the more varied the collection of oils and vinegars I have becomes.
I use apple vinegar to catch fruit flies and white vinegar to keep various laundry items odor free, plus it’s good for the front loading washing machine. I have to say though, cooking with various vinegars is beyond my capabilities.
I’ll tell you what blew my mind and opened a world for me. Please give this a try next time you make rice, with luck it does the same for you.
Use a rice cooker and prepare as normal. Before starting the cycle, add in about a teaspoon of salt and about 2 teaspoons of either rice wine vinegar or cider vinegar. Mix well then cook as usual. Adjust for the stovetop method if you don’t have a rice cooker.
I find that the rice wine vinegar works better, but that the cider vinegar works just fine. You’re going to worry that you put in too much vinegar because you can smell it a little while it’s cooking. But guess what? You didn’t. That little bit of acidity in contrast with the slight sweetness of the rice starch balances out.
I’ve also recently learned of the flavor triangle. You’re meant to balance sweet, salty, and bitter. The recipe above does that for rice.
Last tdbit: my chef friend turned me on to this, and it’s all I use now:
https://www.amazon.com/Sun-Luck-Niko-Rice-Calrose/dp/B00IBQ2YFE
Moral: don’t be afraid of vinegar. Play with it a bit and see what you like.
Amazing answer! I’m going to store it and use it. Thank you.
