I'm new to this forum and i hope someone will be able to offer some advice.
I'm fond of simple italian pasta dishes with only two or three flavours. I think the clean taste of pasta, buffalo mozzarella, parsley and lemon is simply delicious.
However, whenever i add mozzarella to cooked warm pasta (torn into bitesized chunks as recipies suggest) rather than melting evenly into the pasta to form a creamy, cheesy sauce...the mozzarella tends to clump together to form one big stringy cheesy blob. So what i get is pasta and a cheese ball.
Can anyone suggest why this may be happening? Is it perhaps the type of mozzarella i'm using? (I'm using a buffalo variety from the supermarket) Do you think a better quality cheese from a deli would behave better?
All suggestions are welcome.