Quake3World

So I made pasta for dinner (because that's all I can afford), but I forget -- what part of the process makes the pasta stick together (that is, what do you do to avoid or cause this?)

It's already made, i'm just curious

Think about it

salt

The way you should do it is to measure one quater of water for every 4 ounces of dry pasta (This is how i go about it anyways). Bring your water to a fast boil, and then add it all at once. Remember to keep the heat high to get the water boiling again. Do this as quick as possible (so turn it full up for a bit). Cook the pasta with NO LID ON, otherwise it gets sloppy.

The reason why your pasta sticks together is because of the starch inside. You need REALLY HOT water to make the pasta set while cooking.

Sounds like your water isn't hot enough when you first put the pasta in

Don Carlos wrote:salt

danke, thought so (it's second nature to just throw some in, now)

o'dium i know how to cook pasta

glossy wrote:

Don Carlos wrote:salt

danke, thought so (it's second nature to just throw some in, now)

o'dium i know how to cook pasta

Obviously not, otherwise it wouldn't be sticking together

Salt is a bad idea because it makes the pasta more sloppy. Salt is only good for spaghetti etc, things that you "want" sloppy".

o'dium wrote:

glossy wrote:

Don Carlos wrote:salt

danke, thought so (it's second nature to just throw some in, now)

o'dium i know how to cook pasta

Obviously not, otherwise it wouldn't be sticking together

Salt is a bad idea because it makes the pasta more sloppy. Salt is only good for spaghetti etc, things that you "want" sloppy".

it's not sticking together, i was just curious.

btw, it was also delicious. mmmm

o'dium wrote:

glossy wrote:

Don Carlos wrote:salt

danke, thought so (it's second nature to just throw some in, now)

o'dium i know how to cook pasta

Obviously not, otherwise it wouldn't be sticking together

Salt is a bad idea because it makes the pasta more sloppy. Salt is only good for spaghetti etc, things that you "want" sloppy".

negative
a small pinch of salt helps the water boil at a slightly higher
temp so the pasta cooks quicker whilst remaining firm unless
you leave it in too long

While still in the strainer, run cold water over the pasta very quickly, not to cool the pasta off, but this will wash away any unnecessary starch that has built up during cooking.

o'dium wrote:

glossy wrote:

Don Carlos wrote:salt

danke, thought so (it's second nature to just throw some in, now)

o'dium i know how to cook pasta

Obviously not, otherwise it wouldn't be sticking together

Salt is a bad idea because it makes the pasta more sloppy. Salt is only good for spaghetti etc, things that you "want" sloppy".

bollocks

you can also add a little bit of olive oil while it's cooking. My pasta never sticks, nubs.

add a proper amount of salt (not just a pinch, i usally add 3 chugs) and cook the water before you throw in the pasta. doesnt matter what pasta odium it all works the same, its only the timing that differs.

it also helps strip the starch from the pasta as well

saturn wrote:you can also add a little bit of olive oil while it's cooking. My pasta never sticks, nubs.

We do that at work (I'm kitchenhand at an italian restaurant), but I dislike oily pasta.

salt? Strange I've always added a little butter. Some while the water boils and then a little more after I drain the water out, mix it in the pasta and voila, instant non stick pasta plus it tastes better imho.

Without salt the pasta won't have any taste.

Only over cooked pasta sticks. Make it al dente, and it will not stick.

I've never added salt to my pasta and find it tastes fine. I tend to buy stuff like Sundried tomato pasta though.

mabe it was a touch overdone glossy.

sometimes stuff continues to cook after you take it off and drain it even or perhaps put into a heated serving bowl or what have you.

maybe knock a couple mins of the time and see if its more to your liking

heh

Or put in a few drops of olive oil and stir.

or maybe stir and add a few drops of olive oil

ey? hehe

salt is all you need bitches, it's the italian way. so fuck off

o'dium wrote:The way you should do it is to measure one quater of water for every 4 ounces of dry pasta (This is how i go about it anyways). Bring your water to a fast boil, and then add it all at once. Remember to keep the heat high to get the water boiling again. Do this as quick as possible (so turn it full up for a bit). Cook the pasta with NO LID ON, otherwise it gets sloppy.

The reason why your pasta sticks together is because of the starch inside. You need REALLY HOT water to make the pasta set while cooking.

Sounds like your water isn't hot enough when you first put the pasta in

lol... writing a 75 page manual for cooking pasta. i like how you made your description look like some action flick, using words like 'fast' and 'quick'

here's the deal:

- get your water boiling. it does not matter how much water you take as long as it's enough
- add much salt and throw in the noodles
- wait about 8 minutes, stir occasionally
- outpour the water

- add olive oil to keep the noodles from bapping together!

Flour, Eggs, Oil....mix, roll, cut, dry, boil, serve.

it's not rocket science, guys.

"pasta goes in boiling water w/ salt for 8 minutes"

i don't usually go with oil, just on personal preference

Depends on the thickness of the pasta...4-5 mins for angel-hair, 8-12 minutes for spaghetti, etc.