Its all about bonding

Comments

• flamingo_pinyata@sopuli.xyz ⁨1⁩ ⁨day⁩ ago

  Wtf do you do to your pasta so it sticks so much? The other post is full of agreement.
  The boil should be enough to prevent if from sticking. Unless you use way too little water.

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  • blackbrook@mander.xyz ⁨14⁩ ⁨hours⁩ ago

    Conversely you don’t need to use nearly as much water if you are willing to just stir it a couple of times during the short period of time it takes to come back to a boil after you add the pasta.

    Less energy used, less salt needed to get the water properly salty, less time to get the water up to a boil, are why I choose that method. It comes out the same in the end, both methods are valid.

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  • wizzor@sopuli.xyz ⁨13⁩ ⁨hours⁩ ago

    People either don’t have enough water or have the heat too low. Enough water will give the pasta space and enough heat will agitate it.

    Now that I’m here, also put a lot of salt in ypur pasta water. It should be as salty as the sea. If you make a sauce, the pasta water is a good start, the starch will make it sticky. Source: Samin Nosrat.

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  • zane@infosec.pub ⁨1⁩ ⁨day⁩ ago

    These fuckers dont salt their water. Thats literally it.

    IT SHOULD BE SALTY AS THE SEA. YOUR PASTA WILL NOT STICK.

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    • Barbarian@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

      Salting the water doesn’t help with that as far as I know. Salting pasta water helps with exactly one thing: it tastes better.

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    • errer@lemmy.world ⁨1⁩ ⁨day⁩ ago

      I never salt my water and I find just one stir for 5 seconds after dumping it in the water is enough

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  • wander1236@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

    The dry spaghetti from Barilla really sticks for me if it’s been more than a minute since I drained it

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    • logi@lemmy.world ⁨7⁩ ⁨hours⁩ ago

      Don’t leave your pasta hanging.

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  • rudyharrelson@lemmy.radio ⁨1⁩ ⁨day⁩ ago

    I don’t have this issue when making spaghetti, but I do have this issue when making a box of mac and cheese for my kid. I use way less water for the latter, but it’s the amount of water they specify on the box.

    The way I do it, the boil for both is usually not a rolling boil; the water has just started to bubble and steam. I started doing it this way years ago when someone told me that noodles typically cook (the starches gelatinize, I think) at a temperature just below boiling, so you don’t actually need a full rolling boil to fully cook pasta.

    I salt the pasta water for spaghetti, but not for the mac and cheese.

    If I don’t stir the mac and cheese regularly, it will aggressively stick together. The spaghetti will eventually stick together, but takes waaay longer. This never happens in practice because I manually stir every few minutes while I’m making the sauce.

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    • lengau@midwest.social ⁨1⁩ ⁨day⁩ ago

      Add a tiny amount of oil or butter.

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  • lengau@midwest.social ⁨1⁩ ⁨day⁩ ago

    I use barely enough water to cover the pasta. (Bonus: the water used helps make a very thick sauce!)

    I don’t have this problem because I add a tiny spot (maybe 2 ml?) of oil to the water.

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• BradleyUffner@lemmy.world ⁨14⁩ ⁨hours⁩ ago

  I have literally never had pasta stick together.

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• _lilith@lemmy.world ⁨1⁩ ⁨day⁩ ago

  If you give the dry pasta a gentle stir for a few seconds after adding to the water it prevents sticking during cooking. This type of adhesion is called making “squids” with spaghetti because one end will stick and the other frays. Don’t stir so hard it breaks the noodles or you are gonna have little 2 inch noodles and Nonna is gonna make fun of you. If you are breaking them any way or cooking spaghetti that is not fully immersed in water you need a bigger pot.

  A similar problem is when pasta sticks together after completely draining and cooling. You can do as others have suggested and toss the freshly cooked pasta with a little olive oil to prevent sticking. If it is already stuck or you don’t like extra oil pour water over the drained pasta and it will loosen readily after a light toss. If you are serving immediately after loosening make it hot water and it doubles as a re heating method

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• Rugnjr@lemmy.blahaj.zone ⁨13⁩ ⁨hours⁩ ago

  Never had this problem. I guess it’s something with the brand or type of pasta? I do wonder if I get the real fancy stuff you have to buy out the fridge maybe it would stick more

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• quediuspayu@lemmy.dbzer0.com ⁨1⁩ ⁨day⁩ ago

  One litre of water for every 100 grams of pasta

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• SkaveRat@discuss.tchncs.de ⁨1⁩ ⁨day⁩ ago

  just put some oil into the water

  ^/s^

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• realitaetsverlust@piefed.zip ⁨1⁩ ⁨day⁩ ago

  Use a larger pot and more water.

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• can@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

  I’d it the little salt that prevents this?

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