04-02-2008, 12:10 PM
I usually use a drop or two of olive oil to prevent pasta from sticking. Mostly this is to keep it from sticking to each other not the pan.
To keep it from sticking to the pan, make sure the water is rapidly boiling and you stir it often.
Also, make sure your pot is plenty big. Bigger is better. Small pots don't leave enough room for the paste to 'flow' during the boiling. This will cause sticking too.
Pasta can also be cooked by getting water to a rapid boil, insert pasta, bring to a rapid boil again and put a lid on it, turn the heat off and let sit for 20 mins or until 'al dente' (which means 'to the tooth').
Always add salt to the water. Make sure you rinse pasta in cold water when done. This stops it from cooking further and takes off any excess starch.
To keep it from sticking to the pan, make sure the water is rapidly boiling and you stir it often.
Also, make sure your pot is plenty big. Bigger is better. Small pots don't leave enough room for the paste to 'flow' during the boiling. This will cause sticking too.
Pasta can also be cooked by getting water to a rapid boil, insert pasta, bring to a rapid boil again and put a lid on it, turn the heat off and let sit for 20 mins or until 'al dente' (which means 'to the tooth').
Always add salt to the water. Make sure you rinse pasta in cold water when done. This stops it from cooking further and takes off any excess starch.