- cross-posted to:
- science_memes@mander.xyz
- cross-posted to:
- science_memes@mander.xyz
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I would also advise to add just a bit of olive oil
No, you’ll fuck up how the sauce adheres to the pasta.
I was making the joke, but if you want to be picky — fight this guy, not me
I don’t have to fight him. Most of the people in the comments are already doing it.
I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you’re combining it with pesto, but you do that to a red sauce or an alfredo and you’ll end up with a bowl of sauce and oily noodles that did not combine well.
Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I’ve never had an issue with sauce not adhering. And I cook in a senior living center, if there’s an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn’t be swimming in it.
It depends. If you’re putting the sauce on immediately then you don’t need the oil, but if you’re gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking.
Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though.
Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil.
What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something
What’s the point of having oil on top of the water?
No clue, but oiling the pasta after it comes out
- Makes sauce adherence worse, so don’t do it
- Makes them able to lie around longer without clumping together
So instead, just plate and coat with sauce immediately instead of waiting.
You can just take the clumpy pasta and add a bit of olive oil afterwards, works too
Add a dash of olive oil to the boiling water. It won’t fucking help, but at least you can fuck up pasta in new and interesting ways.
ITT: I learn that a disturbing amount of people can’t even boil pasta correctly.
What the fuck is wrong with people? It’s the most basic shit, I don’t understand how anyone could fail to do it wrong.All the brain space went to open source software and political theory.
Lemmy loves beans, but a chili cook off from this group would be a god damn disaster.
I’ll be honest. I did exactly this very recently. In my defense, I’m an okay home cook. I was constrained to a smaller pot than usual and way too desperate to still fit a full box of pasta in it.
Just use whole wheat pasta.
Stir literally once. No salt, no oil, no additional stirring.
No salt?
That’s true for any pasta
Your pasta stick because of starch. Luckily, they release the large majority of their starch in the first minute of cooking, so stir well during the first minute and make sure there’s enough water in your pot.
Stir well once. I never need to interact more than 4 times / 20 seconds with the pot:
- Put water in and turn on heat
- Wait until water boils, then put pasta and salt into water (lower heat now so it doesn’t boil over later)
- Wait 30 seconds, then stir once (i.e. make all the pasta stop touching for a moment)
- Wait until done, then take pot off and pour out
In addition to that, if you don’t have a feeling for how long the pasta needs to boil / how done pasta looks, you need to sample a noodle now and again.
Serious comment on a shitpost community, but the easiest fix I found to pasta that sticks too much was to just buy better quality noodles. The cheapest stuff would stick like nothing else, while Barilla or any pasta cut on bronze dies never did.
Barilla isn’t a better quality pasta. Change my mind
It’s fair IMO. There are worse, there are better.
Italian here. Barilla is considered the bare minimum. Its not a high quality pasta, although they have a bronze cut kind which I never tried.
The Al Bronzo brand of Barilla does taste better, imo, but not worth the extra cost. I’ve never had a problem with the regular stuff sticking as long as I salt the pot and stir occasionally.
I’m pasta-ignorant. How does the material of the cutting tool affect the final product?
Bronze cutting is slower (so less efficient) but being slower make the pasta more “rough” and not smooth. This makes sauce stick more to it
I see… But wouldn’t that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section?
I’m just not picturing it
Pasta is made by squeezing the dough through what’s called a die:
Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta.
In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn’t). This is marketed as “bronze cut” because traditionally the dies are made of bronze I guess
Ohhh, so that’s the part that’s made of bronze. That makes more sense. It threw me off that it’s called “bronze cut” and not “bronze extruded” but I get it now
because there is a myth that rough pasta holds more sauce
I don’t know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that… (I jest, I have German grandparents)
they figured out they can charge extra for pasta that that was made on a die without PTFE coating
Honestly, PTFE has other issues though. It’s a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it.
Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing.
Im answering with a video
https://www.youtube.com/watch?v=W8wZbNmdIKw
But no, usually pasta is pressed into shapes and then cut at the end
While being pressed against the bronze thing it gets rough on the edges and in the inside
I see. I didn’t realize the extruder die was the part that’s bronze
Their quantities are also too little tbh
I believe they have 1kg options
I can’t find them in stores, maybe they are in fancier stores like Rosetto or sum
How about De Cecco?
Yes de cecco, molisana, garofalo or voiello are quite available everywhere in Italy, its still factory made but with more care and with bronze cut
If you want to go on expensive stuff you need to look into “monograno”, basically means “single grain” a 1kg pack could go up for 6-10 €
Worth it? For everyday use only if you make it an hobby, otherwise a normal bronze cut is enough.
I would still eat barilla, but only if its the only alternative to not having pasta
In france they eat a lot of “panzani” which I believe its still Italian, but quite shit in quality, very unexpensive
In Germany we only have barilla, delverde and de cecco. Nice to know I picked the right one xD
Oh no, absolutely. I realize in hindsight my wording implies that. As someone else commented here, I also consider them the bare minimum. Anything less than that and it’s awful noodles with no sauce adhesion or starch released.
Rummo is the best mass produced pasta I know.
It’s absolutely not, they just have a high marketing budget. They didn’t even use bronze dies until they introduced a new product line not that long ago.
Barilla are shitty homophobes.
Words or donations?
Words, sure its been a while but the CEO back then is still the CEO today
Barilla Pasta Homophobic Rant: ‘If The Gays Don’t Like It They Can Go And Eat Another Brand,’ Says CEO Guido Barilla
‘I would never use homosexual couples in my adverts’: Barilla pasta boss’s anti-gay comments spark boycott call [Italy]
Yikes. Time to use up my berilla pasta sauce and look for a decent replacement
But of course, always make up your own Mind and your research.
easiest fix i found was to add half a cup/ladle of starchy pasta water to the sauce (halfway through the pasta boiling)
You stir your pasta?
Never, those fat clumps taste the best.
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Didn’t catch that. Could you repeat?
PASTA. 30 SECONDS. Jesus Christ.
- get water boiling
- add salt+oil or stock
- then add pasta
- boil until it’s not yet mush
= no sticky
The oil does nothing other than float on top of the water
It breaks surface tension and stops the water from boiling over. Oil means a lot less watching the pot while I do other things.
And it ruins the pasta, so the sauce doesn’t stick to it. Use less heat.
Is your pot really tiny or you put too much water? I don’t see how it’s possible that it boills over, only if you negkect it for a lot but at that point, the pasta is ruined too probably
And oil will not do anything else other than making your sauce not stick properly to the pasta
Mine boils over in a large pot because I’m impatient and have the heat too high. The bubbles come up and through the pasta so violently that they use the noodles to ramp out of the pot. It’s somewhat amusing until you get a fat sizzler that won’t stop and you know it’ll be a bitch to clean.
Alas, it is a consequence of my own actions.
You should tune down the flame/power after it boils, the water will just continue to boil for long (or you can even put a lid and it should boil for a lot more without turning the heat, never did it because i forget to try every time tho, lol)
Yeah, high until it boils then lower it to a simmer. It’s boiling water, it’s gonna be about 100C regardless of how high the stove is set to. More power in a boil (when cooking) is only useful when you’re trying to reduce the water content of something
Use a decent quality pasta, stir once. No oil needed.
I use cheap pasta, never stir and it almost never sticks. I’d hazard a guess that people who are having this happen are not using salt, and probably not using enough water or a big enough pot.
Yeah, big pot and salt are mandatory.
TIL the cheapest pasta in Aldi is decent quality.
Aldi regularly wins product comparisons: best OJ, best olive oil, best bike helmet, …
Never tried it
Adding oil is a great way to lubricate your pasta so the sauce won’t stick to it…
Dissolve about a tablespoon of salt into the water when it starts boiling. This helps the pasta starch causing the stick to break up so pasta doesn’t stick to itself or the pot as much when it’s in.
Then just make sure the pasta has plenty of room to roll in, not crammed in a small pot. Obviously never put pasta into non-boiling water. Just like noodles.
If it’s happening on your plate, it’s just too starchy still. Get better pasta.
Salt does nothing to “break up” starch, it adds flavour to the pasta. Starch is definitely the reason your pasta is sticking but the fix is to cook it in more water. That said, if you want to use some pasta water in your sauce then stirring more frequently and using less water can be beneficial.
Is pasta not noodles?
not anymore!
Salt is for flavor and you can put pasta in non boiling water. There are several recipes which do that to reduce cooking duration.
Better pasta, soft water or just boiling till al dente are better solutions.
Or don’t put any salt in the water for utterly disgusting pasta.
300g of pasta in bowl, cover with water, microwave, 15 minutes at 800 W (probably shorter for smaller amounts of pasta).
No salt or stirring or anything necessary, always
operfect.Edit: ironically I had a typo in “perfect”.
