Do you cook your pasta in a large pot, with plenty of boiling water, and a good amount of salt? Usually I just stir once just after putting the pasta in, and I never have noodles sticking together.
this post was submitted on 22 Sep 2024
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It depends on the pasta (form, freshness, self-made... etc). Some has to be stirred 3-4 times others just once, in my experience.
My pot would have to be 3x its size to fit the amount of water a single package of pasta says I should use.
1kg to 10l
Do you have a bathtub in your stove?
As others have already said, that is a lot of pasta. If you regularly cook volumes like that, it would really make sense to invest in a large pot as well. A cheap 10l pot will do just fine for boiling pasta, and it sounds like you would get plenty of use out of it.
1 kg of dry pasta is enough for 10 people! Do you often cook for that many people? (Genuine question)
Not in my experience, I usually count 200g per person
That's a LOT of pasta per person. Not unheard of, but still a lot
Me going through this thread
That'd be two people, five meals each so a few days. That's how I usually do it
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It's not salting your water, nor the water volume to pasta ratio, nor if the water is boiling or not, nor oil in the water, but stirring early in the cooking process that will prevent sticking.
From the great Kenji Lopez-Alt:
Pasta is made up of flour, water, and sometimes eggs. Essentially, it's composed of starch and protein, and not much else. Now starch molecules come aggregated into large granules that resemble little water balloons. As they get heated in a moist environment, they absorb more and more water until they finally burst, releasing the starch molecules into the water. That's why pasta always seems to stick together at the beginning of cooking—it's the starch molecules coming out and acting as a sort of glue, binding the pieces to each other, and to the pot.
...
The problem is that first stage of cooking—the one in which starch molecules first burst and release their starch. With such a high concentration of starch right on the surface of the pasta, sticking is inevitable. However, once the starch gets rinsed away in the water, the problem is completely gone.
So the key is to stir the pasta a few times during the critical first minute or two. After that, whether the pasta is swimming in a hot tub of water or just barely covered as it is here, absolutely no sticking occurs. I was able to clean this pot with a simple rinse.
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My biggest gripe with cooking instructions is the non-specificity. “Stir pasta frequently”? How frequently? How continuously? Tell me in unit Hertz
I won't accept my pasta at anything lower than 120Hz.
Not sure your pasta will survive that kind of speeds...
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What kind of dumb instructions are that?
Stirring exactly once is enough in most cases.
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Is this a meme I'm too Italian to understand?
Yeah, I also don't get it. I don't stir pasta, maybe once in the middle. It never sticks.
Skill issue
Gift
Y'all need to salt your water.
It prevents nearly all the sticking and it makes pasta delicious
It's not the salt that prevents the sticking. You use a larger pot with plenty of water. Still delicious though :P
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And while you’re at it, shell out the extra 50 cents or whatever for the bronze cut pasta. It has a much nicer texture and allegedly makes sauce adhere to the pasta more.
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I have actually never seen this before. Other comments are saying its because you dont salt your water and i do so probably thats why. It also makes the taste better so overall recommended.
You can add some oil so pasta won't also stick when you have cold leftovers. I add both oil and salt in the very beginning, because there's no reason to not do that, and I have a feeling of the right amount compared to the amount of water.
And I stir once, about a minute after putting the pasta in, because something tends to stick to the bottom in the very beginning. Afterwards, it's just not necessary.
You ever heard the saying "like oil and water"? Oil doesn't mix with water. It floats on the surface. Adding it just wastes 100% of the oil.
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I add both oil and salt in the very beginning, because there's no reason to not do that.
If you really like to impregnate your pasta, so that it won't absorb your sauce (or less well), then you are right about the there-is-no-reason-part in your answer.
It's really the first couple minutes that are critical
Salty like the ocean
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I've never once had pasta sticking together in the pot, regardless of what I do.
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137 times more powerful than the Electromagnetism you try and use to tear them apart, behold the Strong Pasta Friendship Force!
Salt and Oil would do wonders….
Oil is bad for sauces sticking to pasta though.
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