Pasta is a staple food worldwide, but sometimes after cooking, it tends to stick together.
Follow these proven Italian chef tips to make perfect, non-sticky pasta every time!
– Many people believe that adding olive oil to boiling water prevents pasta from sticking. However, it can make the pasta slippery, preventing the sauce from coating it properly.
– Instead, use a large pot with plenty of water to allow the pasta to move freely.
– Use at least 1 to 1.5 liters of water per 100g of pasta.
– Add salt (about one tablespoon per liter) once the water is boiling.
– Stir the pasta frequently while it cooks to prevent clumping.
– For dry pasta, follow the cooking time on the package (usually 8-12 minutes).
– For fresh pasta, cook only 2-4 minutes, as it softens quickly.
– Do not rinse the pasta after draining, as it removes the natural starch that helps sauce stick.
– Save some pasta water before draining and mix it with your sauce to create a smooth, flavorful coating.
– If not serving immediately, toss the pasta with a small amount of olive oil to prevent drying.
– Cook pasta only when your sauce is ready to avoid it sticking while waiting.
– Mix the pasta directly into the sauce instead of serving them separately.
– Avoid overcooking— al dente pasta holds its shape better and doesn’t clump.
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