You should try gReader paired with Innorader for back end sync. It’s dope AF. Also good recommendation on the mastodon app. Rocking Sync and Boost. Fair Mail, so I never have to open Gmail on my phone.
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
The sauce itself should be quite thick before adding the pasta water. I let my bolognese reduce for at least an hour and a half before starting to boil water for the pasta.
Well, you only use a bit of the pasta water, it depends how much tomato sauce you’re making.
Pull out about a cup of the pasta water.
Dump the pasta. Don’t rinse the pasta, ever.
Now either slowly pour in a bit of the pasta water into the sauce, stir it, look at it, there should be a sheen. The pasta water makes the red sauce very silky.
Or, take a frying pan, turn the heat on. Add butter and olive oil. When the butter gets melted, dump diced veggies (or not) into the pan. Cook the vegetables to almost desired tenderness. Dump garlic in for no more than one minute.
Dump some pasta water in, just a little, and throw the pasta on top. Mix it up. After a short time, 15 seconds maybe, pour the red sauce on top of the spaghetti and veggies, stir.
After about a minute or so, add pasta water, just a bit. Stir. Taste. Is it shiny and silky? If not add a little more water. Repeat until it’s tasty.
Rinsing the pasta is fine for making a cold pasta salad or something like that, removing the free starch stops it from sticking. But for a dish with sauce, definitely don’t rinse.
All the oil is doing is helping the pan not boil over while on a high heat as it makes the formation of bubbles at the surface more difficult. So… it kind of helps because you can cook more easily at a high heat but yeah it does nothing for the pasta.
And of course as long as your cooking pot is large enough and you are actually being present, then there shouldn’t be any risk of it boiling over and thus no need for any oil.
I think your comment is the source of a lot of people’s problems with sticking pasta. If there pots aren’t big enough and stove not powerful enough, a large amount of pasta can cool the water enough to stop the boiling and the pasta will stick if not stirred.
For small portions that probably will work. Plenty of times I’ve put pasta in only to have it stick if I don’t stir a little in the first minute or two. There’s just not enough room for the boiling to agitate the pasta enough to prevent sticking.
yes, this is the answer! patience! a proper boil that stays boiling until the pasta is done. no sticking ever. salt and oil are never needed in the cooking water.
It’s not the same effect. Then the sauce will be salted, and the pasta will maybe absorb some of that salt.
But, in my opinion, that’s an inelegant solution.
I personally do not want any more salt in the pasta sauce than what’s already in there. I do, however, want my pasta to take in a little salt from the water.
For those reasons, I add a little salt to my water as it’s boiling
I read that quote regularly. Any clue who it originates from? I think it’s a romantic overstatement and does not hold as a general pasta rule. Salty pasta water is needed when you use a sauce or a pesto that has little salt in it. However, when using a particularly salty sauce or pesto, your end result can easily turn out too salty, if you put too much salt in the pasta water. When I make japanese miso-butter pasta for example, I don’t put any salt in the boiling water, because combined with the miso-butter, that would make the end result way too salty.
Seawater is two teaspoons salt per cup of water. That’s a little more than half a cup of salt per gallon of water. That is an unhealthy amount of salt.
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
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