417
Pastas Assembled
(lemmy.world)
Me who never stirs and never gets sticky pasta...
Stop using butter.
Butter is delicious though
Salty like the ocean
Is bullshit you don't want that much salt
Skill issue
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.
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.
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.
It depends on the pasta (form, freshness, self-made... etc). Some has to be steered 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?
No, but 1kg of pasta? Are you feeding a battalion?
I usually make food for a few days
Matter of definition really
Definition of what?
Definition of battalion
Only the best musicians blame their pot.
1 kg of dry pasta is enough for 10 people! Do you often cook for that many people? (Genuine question)
That'd be two people, five meals each so a few days. That's how I usually do it
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
I do have a 10 L pot, I use it for making stock and beer
Is this a meme I'm too Italian to understand?
137 times more powerful than the Electromagnetism you try and use to tear them apart, behold the Strong Pasta Friendship Force!
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
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.
My biggest gripe with cooking instructions is the non-specificity. “Stir pasta frequently”? How frequently? How continuously? Tell me in unit Hertz
What kind of dumb instructions are that?
Stirring exactly once is enough in most cases.
I won't accept my pasta at anything lower than 120Hz.
Not sure your pasta will survive that kind of speeds...
They just pasta way
only 120hz?! I refuse to eat any pasta below 2.4ghz
Just imagine the chaos when you run the microwave at the same time!
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(7 replies)
It's really the first couple minutes that are critical
Do you not put just a little oil to make them unstick with each other?
Nah that is another myth, it will just make it harder for your sauce to stick to your pasta. Add salt and it won't stick together.
Dat feel
Salt and Oil would do wonders….
Oil is bad for sauces sticking to pasta though.
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this post was submitted on 22 Sep 2024
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