There are lots of tricks for making pasta.
But many theories about how to keeppastafrom sticking are the culinary equivalent of old wives' tales.
So what is the one thing you should really be doing to keep your pasta from sticking together?
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Here are all of the pasta-sticking tricks that chefs swear byand onepasta mistakethat you should skip.
Stir the pasta water.
Just verify you give it a few good stirs at the beginning, middle, and end of cooking.
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McKee also offers a tip for making stirring a little easierit’s all in the temperature of the water.
Add salt to the pasta water.
Chef Matt Sigler ofIl Solitoin Portland, offers a similar viewpoint.
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“Always salt the water.”
Executive Chef Walter Pisano ofTulioin Seattle recommends waiting until the water is boiling before adding the salt.
“So adding it before or after boiling it has the same result.”
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Easy, healthy, 350-calorie recipe ideas you’re free to make at home.
see to it you’re using enough water.
The reason pasta sticks in the first place is because it’sleaching starches into the water as it cooks.
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The ratio is usually4 quarts water to 1 pound dried pasta.
Pisano also suggests tossing the cooked noodles in butter for a richer flavor.
