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Making perfect pasta is an essential kitchen skill. Chances are, if your spaghetti is sticking together, you are committing a small culinary faux pas, like rinsing the pasta or using too little water. Good spaghetti is all about timing, from the first time you stir to when you coat the pasta with sauce.
Steps
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Ensure you have a very large pasta pot. A pasta pot that is seven quarts (6.6l) or larger will allow you to cook a pound of pasta. Cooking with more than enough water also prevents clumping, sticky pasta. [1] X Research source
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Pour five to six quarts (4. 7 to 5.6l) of water into your stockpot for each pound (0.4kg) of spaghetti. Surplus water will also allow the pasta to return to boiling quickly after you add your dry pasta.
- Using a lot of water is extremely important when cooking long pasta, like spaghetti or fettuccini. The long pasta needs room to move around the pot without sticking to the sides.
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Add one tablespoon (18g) of salt to the water as the water comes to a boil. Salted water will flavor the pasta. [2] X Research source -
Don’t add oil to the water. As the oil coats the spaghetti, it prevents the pasta sauce from sticking to the outside surface. Your pasta will be more likely to stick together.
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Stir your pasta within one to two minutes of adding it to the pot. Use a timer, so that you don’t over or undercook your pasta. [3] X Research source
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Keep the cover off the pot, so that it cooks evenly and doesn’t boil over. [4] X Research source
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Test your spaghetti two minutes before the timer rings. It should be firm to the bite, also called “al dente.” [5] X Research source
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Drain the spaghetti immediately when it is ready. When you cook pasta, it releases starch into the water. To stop it from sticking, you need to get rid of that starchy water right away. [6] X Research source
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Don’t rinse your spaghetti. It will make it clump together; starch dries on the pasta and makes it sticky. [7] X Research source
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Toss it with warm sauce immediately after you drain it. Instead of sticking together, the pasta sauce will adhere to the pasta. The result should be a velvety, smooth pasta dish. [8] X Research source
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Community Q&A
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QuestionI am having a potluck. I don't want to add noodles to my sauce until later. How do I keep the spaghetti from becoming tacky?Community AnswerIf you are not having it right away, then rinse your noodles with cold water. This will get rid of the starch that makes it stick together. Later, you can reheat it with the sauce.
Tips
Things You'll Need
- Large stockpot
- Pasta
- Sauce
- Salt
- Timer
- Colander/self-draining pasta pot
References
- ↑ https://greatist.com/eat/how-to-cook-pasta
- ↑ https://www.thekitchn.com/does-salting-pa-158293
- ↑ https://www.thekitchn.com/kitchen-mysteries-why-stir-pas-112147
- ↑ https://www.thekitchn.com/how-to-cook-pasta-cooking-lessons-from-the-kitchn-198907
- ↑ https://www.rachaelraymag.com/food-how-to/good-to-know-techniques/how-to-cook-pasta
- ↑ https://www.bonappetit.com/story/colander-dont-need-one
- ↑ https://www.thekitchn.com/when-to-rinse-pasta-and-when-to-skip-it-tips-from-the-kitchn-219366
- ↑ https://www.delallo.com/blog/how-to-cook-perfect-pasta/
About This Article
To keep spaghetti from sticking, make sure you use at least 6 quarts (5 1/2 L) of water for each pound (1/2 kg) of pasta so there's enough room for the pasta to spread out while it cooks. Wait for the water to reach a boil before you add the pasta so the starch on the outside of the noodles doesn't make them stick together. Remember to stir the noodles regularly, especially during the first couple of minutes after you add them to the pot. Rinse the pasta off after you drain it if you aren't planning on eating it right away to remove the starch. For more tips, including how o perfect your non-sticky spaghetti, read on!
