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Old 07-28-2007, 02:59 PM   #1
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Pasta Problems

Everytime I cook pasta (per the directions), after I remove it from the heat, and drain it, the pasta sticks together and I have to pull it apart so it is not a big "Glump". Am I cooking it too long, or not long enough?

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Old 07-28-2007, 03:13 PM   #2
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Chances are you are not using enough water. Here is what you should do. Get your biggest pot and fill it 3/4 full with water. This should be a stock pot or some other large pot. Put some salt in the water so the water has a little flavor. Bring to a boil. Add your pasta and give it a stir right away. Then cook as you normally would.

The reason your pasta is sticking is because of all the starch. If you use a large enough pot then the starch has somewhere to go. If you use a pot that is too small then the starch sticks to the pasta and you get clumpy sticky pasta.
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Old 07-28-2007, 03:43 PM   #3
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GB is right about using as much water as possible. Many dried pasta directions - especially if they give directions for cooking just half the package - don't ask you to use nearly enough water.

In addition, over the years I've found that some brands, pasta shapes, & even recipes for fresh pasta seem to "glom" more than others. To which I've found at least a partial remedy. After draining your pasta, if you notice it starting to "glom", put a couple of tablespoons of butter or olive oil in the pasta pot & return the cooked pasta from the colander back into the pot. Toss gently but well, & the pasta should separate nicely & be ready for the next step in your recipe.
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Old 07-28-2007, 05:00 PM   #4
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Is it clumping together immediately after you drain it or are you letting it sit in the collander for an extended period before you add it to the sauce? If it's the latter then you're just cooking the pasta too far in advance, and you need to either time it better or do what breezy suggested.
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Old 07-28-2007, 05:49 PM   #5
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I use the De Cecco or Barilla brands with no problems.
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Old 07-28-2007, 06:00 PM   #6
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Years ago, before Barilla came on the scene, I used to use De Cecco, but regardless of how carefully I tried to prepare it, it nearly always "glommed" on me - lol!!

These days, unless I'm using fresh pasta, Barilla is definitely my brand of choice for dried pasta. It never disappoints, & the only time I have any "glomming", is if I've left it to drain too long in the colander, in which case I use my butter or extra-virgin olive oil toss to loosen things up.
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Old 07-28-2007, 07:08 PM   #7
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Pasta Problems

Iron Chef,

It clumps almost immediatley
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Old 07-28-2007, 07:13 PM   #8
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What are you cooking it in? What type of pot and what size?
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Old 07-28-2007, 07:20 PM   #9
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One thing that hasn't been mentioned yet is that the water should be at a full rolling boil before the pasta is added. Also, when adding the pasta, do it so that it enters the pot fanned out rather than just plopping a bunch/wad in. Once in the pot, stir with a wooden spoon right away to continue to break it up. Then, cook according to package directions or to your preference.

I've never had a problem with globs of pasta regardless of the brand.
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Old 07-28-2007, 07:26 PM   #10
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Pasta Problems

GB,

I cook it in the standard large steel pot that has the strainer that goes inside. (Sorry if I am not using the correct term, still learning here!)

Maybe I am just putting too much in at one time.
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