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Old 08-20-2010, 09:33 PM   #1
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Need help with Spaghetti Sauce

The sauce tastes great but it doesnt really stick to my pasta. Any little tricks of the trade that can help with that.

Thanx ahead of time,
Jay

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Old 08-20-2010, 09:46 PM   #2
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Have you tried reserving some of the pasta water & adding it to the sauce?
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Old 08-20-2010, 09:48 PM   #3
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Quote:
Originally Posted by Jay16 View Post
The sauce tastes great but it doesnt really stick to my pasta. Any little tricks of the trade that can help with that.

Thanx ahead of time,
Jay
Make sure you don't rinse your pasta after cooking. I make my pasta with either beef stew meat or a chick steak. then I use this meat to put into the food processser alomg with some of the brith ti thicken my gravy this helps it adhere to the pasta more. hope this heps you out a little,
kadesma
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Old 08-20-2010, 09:59 PM   #4
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The sauce tastes great but it doesnt really stick to my pasta. Any little tricks of the trade that can help with that.

Thanx ahead of time,
Jay
Just some tips..
Contrary to belief, don't put oil in the pasta water, or no sauce will stick. Don't rinse pasta after draining, either. Pasta's starchy, and that starch should help any sauce to adhere. Toss the pasta in the sauce, let it absorb the sauce. It will.

No Italian I know adds cornstarch to their sauces, incidentally. In the case of spaghetti sauce that contains tomato passata, it's the reduction of the tomato in the olive oil under heat that will thicken it.
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Old 08-21-2010, 08:27 AM   #5
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I agree with the others that have said not to add oil to the water and don't rinse your pasta. The ONLY time I EVER rinse pasta is when I'm making a cold pasta salad.

I know that on Lydia's show, she says to drain the pasta just shy of ready, and finish cooking in the sauce. Keep a little of the pasta water in case it looks dry.

Good luck!
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Old 08-21-2010, 12:13 PM   #6
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I agree that the problem probably isn't with your ingredients, but with your method. Dry pasta, for all intents and purposes, is a sponge. Overcooking and using oil are two possible culprits. Perhaps you could explain how you make your spaghetti and DCers could give some tips.
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Old 08-22-2010, 03:07 PM   #7
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The sauce tastes great but it doesnt really stick to my pasta. Any little tricks of the trade that can help with that.

Thanx ahead of time,
Jay

Jay don't rince the pasta with water. The starch on the pasta will let
the sauce stick to it.

Frank 2022
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Old 09-04-2010, 02:55 PM   #8
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The only problem with the sauce not sticking to the pasta could be:
1) that the sauce is too watery.
2) that you do not cook your pasta properly.
From my cookbook:
The rules for cooking dry pasta:
1) Pasta must cook in abundant boiling water, at least 1 gallon of water per pound of pasta, so that it will not stick together. Always use a large pot, not over full, to avoid boiling over.
2) Pasta will be tossed in the pot only when the water has reached a hard boil. To put the pasta earlier, will only delay the boiling process and lose accuracy on the cooking time. Once you toss the pasta in, give it a good stir and bring the water back to boil as fast as you can, either by increasing the heat of the burner or by putting the lid on (watch it carefully) just for the few seconds necessary to regain the boil.
3) It is recommended to add at least two tablespoons of salt to 1 gallon of water. Just remember how much salt you added to the water, if you are planning to top the pasta with a rich sauce, you might find the final dish to be overly salted.
4) The cooking time is usually printed on the box. However, if you wish to test it, simply bite into a piece. It should be firm “Al dente”. Also as it cooks, the pasta will get larger in size and paler in color. Overcooked pasta is almost white in color and very soft.
5) It is not necessary to add any oil to the water, unless you are cooking dry egg pasta, in this case just a teaspoon of oil will do.
6) As soon as the pasta has reached the cooking time, drain immediately, shaking it well to drain as much water as possible. Excess water left in the pasta, will dilute the sauce. Only if you are doing pasta al pesto, the extra water would be beneficial as pesto sauce needs to be diluted.
7) If you are using the pasta for a cold dish, mix into the drained pasta one or two tablespoons of olive oil to avoid sticking. Let it cool. Keep it refrigerated until ready to use
8) Most pasta dishes require last minute preparation, which we are trying to avoid. However if you choose a pasta preparation for your dinner party, you can prepare the sauce ahead of time.
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Old 09-04-2010, 03:34 PM   #9
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If its a meat sauce, the fat from the meat should help it stick to the pasta. If not a meat sauce, sometimes ill toss a little butter in there, or thicken it up by reducing it or some tomato paste. Usually does the trick.
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Old 09-05-2010, 01:04 AM   #10
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This post is useful, I never thought about the sauce slipping off the pasta.

I add oil to my pasta, to keep the pot from foaming over. I'm obviously not using enough water.

I'm endeavoring to learn to make meat spaghetti sauce that has more than ground beef in the recipe. When I do, I'm glad I read the OP's question.
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