Add salt to the water first
Its all about bonding
Submitted 2 months ago by YoFrodo@lemmy.world to [deleted]
https://lemmy.world/pictrs/image/867765a2-8703-4d5a-85b7-0d136fa1adbb.webp
Comments
Agent641@lemmy.world 2 months ago
Add a dash of olive oil to the boiling water. It won’t fucking help, but at least you can fuck up pasta in new and interesting ways.
M137@lemmy.today 2 months ago
ITT: I learn that a disturbing amount of people can’t even boil pasta correctly.
What the fuck is wrong with people? It’s the most basic shit, I don’t understand how anyone could fail to do it wrong.BigDiction@lemmy.world 2 months ago
All the brain space went to open source software and political theory.
Lemmy loves beans, but a chili cook off from this group would be a god damn disaster.
ericwdhs@discuss.online 2 months ago
I’ll be honest. I did exactly this very recently. In my defense, I’m an okay home cook. I was constrained to a smaller pot than usual and way too desperate to still fit a full box of pasta in it.
Eiri@lemmy.ca 2 months ago
Just use whole wheat pasta.
Stir literally once. No salt, no oil, no additional stirring.
Appoxo@lemmy.dbzer0.com 2 months ago
What psychopath doesnt salt their pasta.
Afraid of a little NaCl?Eiri@lemmy.ca 2 months ago
I can just salt it in my plate. Feels wasteful to put a ton of salt in the water and dump 99% of the salt in the sink anyway.
Plus, sometimes, I just feel like keeping it unsalted entirely. Depends on the sauce etc. You taste the subtle sweetness of the noodles more that way.
HeyThisIsntTheYMCA@lemmy.world 2 months ago
meekah@discuss.tchncs.de 2 months ago
That’s true for any pasta
lewiks@lemmy.world 2 months ago
Serious comment on a shitpost community, but the easiest fix I found to pasta that sticks too much was to just buy better quality noodles. The cheapest stuff would stick like nothing else, while Barilla or any pasta cut on bronze dies never did.
kunaltyagi@programming.dev 2 months ago
Barilla isn’t a better quality pasta. Change my mind
Valmond@lemmy.dbzer0.com 2 months ago
It’s fair IMO. There are worse, there are better.
PeroBasta@lemmy.world 2 months ago
Italian here. Barilla is considered the bare minimum. Its not a high quality pasta, although they have a bronze cut kind which I never tried.
lewiks@lemmy.world 2 months ago
Oh no, absolutely. I realize in hindsight my wording implies that. As someone else commented here, I also consider them the bare minimum. Anything less than that and it’s awful noodles with no sauce adhesion or starch released.
PlaidBaron@lemmy.world 2 months ago
Rummo is the best mass produced pasta I know.
Damarus@feddit.org 2 months ago
It’s absolutely not, they just have a high marketing budget. They didn’t even use bronze dies until they introduced a new product line not that long ago.
HeyThisIsntTheYMCA@lemmy.world 2 months ago
easiest fix i found was to add half a cup of starchy pasta water to the sauce (halfway through the pasta boiling)
RichardDegenne@lemmy.zip 2 months ago
Your pasta stick because of starch. Luckily, they release the large majority of their starch in the first minute of cooking, so stir well during the first minute and make sure there’s enough water in your pot.
flying_sheep@lemmy.ml 2 months ago
Stir well once. I never need to interact more than 4 times / 20 seconds with the pot:
- Put water into
- Put pasta in bolling water together with salt
- Wait 30 seconds, then stir for a few seconds
- Take pot off and pour out
In addition to that, if you don’t have a feeling for how long the pasta needs to boil / how done pasta looks, you need to sample a noodle now and again.
HerbGrower@slrpnk.net 2 months ago
You stir your pasta?
Abyssian@lemmy.world 2 months ago
Never, those fat clumps taste the best.
Appoxo@lemmy.dbzer0.com 2 months ago
Mhmmm…Splätzle clumps :p
Ngl, they are the best feature of doing them yourself.
careless@lemmy.world 2 months ago
Test
Quokka@quokk.au 2 months ago
Sorry can’t see anything, did you make a comment?
Shellofbiomatter@lemmus.org 2 months ago
Didn’t catch that. Could you repeat?
jaybone@lemmy.zip 2 months ago
PASTA. 30 SECONDS. Jesus Christ.
MonkderVierte@lemmy.zip 2 months ago
- Get water boiling
- Add salt+oil or stock
- then add pasta
MisterFrog@lemmy.world 2 months ago
The oil does nothing other than float on top of the water
RedAggroBest@lemmy.world 2 months ago
It breaks surface tension and stops the water from boiling over. Oil means a lot less watching the pot while I do other things.
PeroBasta@lemmy.world 2 months ago
Use a decent quality pasta, stir once. No oil needed.
Bytemeister@lemmy.world 2 months ago
I use cheap pasta, never stir and it almost never sticks. I’d hazard a guess that people who are having this happen are not using salt, and probably not using enough water or a big enough pot.
HerbGrower@slrpnk.net 2 months ago
TIL the cheapest pasta in Aldi is decent quality.
kamee@lemmy.zip 2 months ago
Adding oil is a great way to lubricate your pasta so the sauce won’t stick to it…
saltesc@lemmy.world 2 months ago
Dissolve about a tablespoon of salt into the water when it starts boiling. This helps the pasta starch causing the stick to break up so pasta doesn’t stick to itself or the pot as much when it’s in.
Then just make sure the pasta has plenty of room to roll in, not crammed in a small pot.
jaybone@lemmy.zip 2 months ago
Is pasta not noodles?
HeyThisIsntTheYMCA@lemmy.world 2 months ago
not anymore!
Valmond@lemmy.dbzer0.com 2 months ago
Or don’t put any salt in the water for utterly disgusting pasta.
kunaltyagi@programming.dev 2 months ago
Salt is for flavor and you can put pasta in non boiling water. There are several recipes which do that to reduce cooking duration.
Better pasta, soft water or just boiling till al dente are better solutions.
sp3ctr4l@lemmy.dbzer0.com 2 months ago
…
I just boil barilla penne in my little rice cooker.
Put in the water, bit of salt, bit of pepper, bit of italian seasoning.
Bring to rolling boil.
Add pasta.
Do nothing, the pasta stirs itself because rolling boil, wait 5 minutes.
Get mitts, keep the lid on the cooker bowl thing, pour out 90%-95% of the water through the vent hole on the lid. Should take another minute or two to empty the water this way.
Slap what remains into a bowl.
Now presumably you also have some pre grated or shredded cheese, as well as some kind of italian sausage or something grilling up on a skillet… flash it if you have to, sear it a bit maybe, the pour marinara over the skillet.
Stir occasionally for maybe 2 minutes, at high heat, now dump all that onto the penne, and then sprinkle on the cheese.
Kablamo, italian pasta from a rice cooker.
Now… the real ‘chef’s kiss’… also have some italian bread that you’ve lightly braised with olive oil, dusted with a cheese crumble, and then toasted. Then, have olive oil and/or balsamic vinaggrette as a dipping sauce.
You can also dip the toasted bread into the pasta, no one is stopping you.
HeyThisIsntTheYMCA@lemmy.world 2 months ago
i mean i’ll try premixing some italian seasoning and putting it in with my pasta, but your recipe scares me. why do i have to be naked in front of my pasta bacon? i’ve tried that. i have a scar (on my eyeball, so it’s not like the clothes would have helped, but like maybe the grease wouldn’t have popped so excitedly had my junk not been exposed) from baconing nakey.
MrShankles@lemmy.world 2 months ago
Flashing your meats by way of cooking naked; it causes their muscle fibers to relax, as they now know you’re not a threat (like showing your “underbelly”). Now you can get a really good sear and lock-in the juices, as you and your meats reach an understanding of mutual vulnerability. You just can’t show any fear though, so no aprons allowed. Trust is essential to tenderness, and vice versa
sp3ctr4l@lemmy.dbzer0.com 2 months ago
… it is extremely funny that you extrapolated from that, that I cook naked.
… Because I actually do, quite often, now that you bring it up.
Teaches you to be precise and delicate, very quickly.
But uh yeah, I would least wear an apron for bacon, anything with popping grease… sorry about your scar.
PapaStevesy@lemmy.world 2 months ago
bread that you’ve lightly braised
You “lightly” sear and slow-simmer your bread? That must make it hard to toast afterwards…
harambe69@lemmy.dbzer0.com 2 months ago
Hydrate your pasta for an hour before cooking. Not only will it not stick, burn, or have undercooked bits, but it will fully cook within a minute. So you can just put it in your sauce directly and skip the boiling step.
Lumidaub@feddit.org 2 months ago
300g of pasta in bowl, cover with water, microwave, 15 minutes at 800 W (probably shorter for smaller amounts of pasta).
No salt or stirring or anything necessary, always oerfect.
Racoonwithbenefits@lemmy.zip 2 months ago
Let it boil 30 sec
Then stir for a few seconds
Thats all you need
DeLancre@piefed.social 2 months ago
I would also advise to add just a bit of olive oil
Bytemeister@lemmy.world 2 months ago
No, you’ll fuck up how the sauce adheres to the pasta.
AnUnusualRelic@lemmy.world 2 months ago
What’s the point of having oil on top of the water?
HeyThisIsntTheYMCA@lemmy.world 2 months ago
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