How Do I keep fettucine from sticking together when I cook it?!
I'm no parts Italiano, but I love me some pasta!. Spagehetti, penne, radiatore, farfalle!.!.!.no problemas!. Fettucine!.!.!.biga problema! I use the olive oil, the salt in the water, pure semolina pasta, stir it till a blue in the face and still, at least part of it sticks! What do I do wrong!?Www@FoodAQ@Com
Answers:
Ok, so you add the oil and you stir!. Then all that's left is you're putting too much pasta in the pot!. Get a bigger pot or don't cook so much at one time!. Hope this helps!.Www@FoodAQ@Com
Use a lot of water and about a half teaspoon of salt, make sure it comes to a good strong boil before adding the pasta!.
Don't add all the pasta at once do it gradually and don't let it sit or settle to the bottom of the pot, stir it about every five minutes!.
When the pasta is al dente', strain off the water and add about a table spoon of olive oil, and sir it in!.
Your pasta will come out with a nice shine and shouldn't stick together before adding your sauce!.
Good Luck, and Enjoy !Www@FoodAQ@Com
Don't add all the pasta at once do it gradually and don't let it sit or settle to the bottom of the pot, stir it about every five minutes!.
When the pasta is al dente', strain off the water and add about a table spoon of olive oil, and sir it in!.
Your pasta will come out with a nice shine and shouldn't stick together before adding your sauce!.
Good Luck, and Enjoy !Www@FoodAQ@Com
Pasta requires water in quantity ;like 6 QUARTS per lb !.Make sure that your water is at a rolling boil before you slide the pasta in and stir as you do it
Don't use olive oil especially the evo b/c it's total waste of an expensive ingredient
Back in the old days before the white people discovered it olive oil was and is an inexpensive staple item that was in every Meds kitchen>so since it was at hand they used it> Now any neutral veg oil does the same thing
If you're scratch making your pasta you don't need anything near as strong as semolina flour a 50/50 mixture of AP and pastry flour actually works better!.
If you're making an ala minute sauce for your pasta reserve some of the cooking water to thicken it up with
EnjoyWww@FoodAQ@Com
Don't use olive oil especially the evo b/c it's total waste of an expensive ingredient
Back in the old days before the white people discovered it olive oil was and is an inexpensive staple item that was in every Meds kitchen>so since it was at hand they used it> Now any neutral veg oil does the same thing
If you're scratch making your pasta you don't need anything near as strong as semolina flour a 50/50 mixture of AP and pastry flour actually works better!.
If you're making an ala minute sauce for your pasta reserve some of the cooking water to thicken it up with
EnjoyWww@FoodAQ@Com
Try Out This Recipe:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
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*Hope This Helps*Www@FoodAQ@Com
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?
*Hope This Helps*Www@FoodAQ@Com
I am not the culinary police so I can't tell you that you should never put oil in the water when cooking pasta!. But I will tell you I strongly suggest it!. Oil does nothing while cooking it doesn't keep the pasta seperate and it is much harder to coat the pasta in a sauce if there is a layer of oil on the noodle!. Wheither it is in the water or right after you strain it you should not use oil IF there is a sauce to go with it!. There are many recipes that call for oil and in that case it is ok, but for me and many other chefs we don't use oil unless that is what we are serving it with!. There could be a number of things that is making you pasta stick together!. First make sure your water is hot enough when you drop the pasta!. Second add salt after you drop in the pasta!. Stir you pasta into the water!. By this time the water temp!. has dropped you can put a lid on the pot but becarefull because the steam can raise the lid and water can boil over and put out the flame on a gas stove and then your stove will leak gas until you turn off the burnner!. Cook the pasta until Al Dente "to the tooth", the only way you know is by tasting it!. When it is the right texture that YOU want strain it out but leave some of the water in the pasta!.(maybe a table spoon of water) At this point it should be done and seperate from one another, also this is where you add any other ingredients like a sauce or meat, veggies, any thing you want!. I like my pasta with EVOO (damn Rachel Ray) and some fish!. I hope this helps!.Www@FoodAQ@Com
ok!.!.!.
1st: you have to use a good size pot, do not over crowd the pot with too much pasta (a full package Ronzoni pasta requires a med-large pot)!.
2nd: make sure to have a lot of water in there!.
3rd: add olive oil (or butter, margerine or any other "fat")
4th: add a dash of salt
5th: bring to a complete boil before you actually add in the pasta
6th: do not keep stiring the pasta every two seconds!.!.!.once or twice are more than enough to move the oil and water between all pasta preventing it sticking together!.
7th: drain and place on serving plate adding a little butter to the hot pasta (if serving with sauce on the side)
remember: never go for the cheaper pasta comprimising quality for price would do no good!.!.!.and do not play the smart-cook while you're still a begginer!.!.!.wait till you get more familiar with ranges, stoves, pots and ingredients of different types and brands!.!.!.you'll get more confident by time and practice cause cooking steps and methods will start to make sense!.!.!.do not eliminate steps or replace them with your own for whatever reason until you get some expertise!. Enjoy!.Www@FoodAQ@Com
1st: you have to use a good size pot, do not over crowd the pot with too much pasta (a full package Ronzoni pasta requires a med-large pot)!.
2nd: make sure to have a lot of water in there!.
3rd: add olive oil (or butter, margerine or any other "fat")
4th: add a dash of salt
5th: bring to a complete boil before you actually add in the pasta
6th: do not keep stiring the pasta every two seconds!.!.!.once or twice are more than enough to move the oil and water between all pasta preventing it sticking together!.
7th: drain and place on serving plate adding a little butter to the hot pasta (if serving with sauce on the side)
remember: never go for the cheaper pasta comprimising quality for price would do no good!.!.!.and do not play the smart-cook while you're still a begginer!.!.!.wait till you get more familiar with ranges, stoves, pots and ingredients of different types and brands!.!.!.you'll get more confident by time and practice cause cooking steps and methods will start to make sense!.!.!.do not eliminate steps or replace them with your own for whatever reason until you get some expertise!. Enjoy!.Www@FoodAQ@Com
First off, make sure that you're using a large pot with a lot of water!. When it gets to a full rolling boil!. add your salt!. With fettucine especially, put the pasta not directly in with one hand, but around the pot!. As it starts to soften, you must make sure to constantly stir the noodles!. Otherwise, the fettucine will stick together!. If you like, you can add tablespoon of olive oil!.Www@FoodAQ@Com
Add about 2 tablespoons of oil to the pot of water (5 qt)!. Be sure that the water is boiling when you add the pasta!. Immediately begin moving your pasta in the water until it is limp and completely submersed!. Bring it back to a boil while stirring constantly!. Be sure that you're not over or under cooking your pasta as that could be the cause of sticking as well!.Www@FoodAQ@Com
I used to cook for the cheesecake factory in boston ,the trick is wherever you cooking ,always use low heat !.if the pasta is pre cooked ,don't over cook it ,just toss it with one or two tea spoons of olive oil ,oregano,salt pepper ,basil if you like ,make sure the sautee pen is away from the fire when you toss the pasta !.bon appetite cousin !.Www@FoodAQ@Com
Use a big enough pot to add double the noodles but add your water!. Do not pile the noodles one on top of the other when adding to water boiling hot and add a tablespoon of oil in a non stick pot!.
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Use a large enough pot to boil the pasta - don't overcrowd!. Wait till the water comes to a full boil then add pasta!. Turn the heat down to med-high!. Give it a stir once in awhile!.Drain, but don't rinse the pasta!. The sauce will cling better!. Save some of the cooking water to add to the sauce!.Www@FoodAQ@Com
I'm from Italy!.!.!.I'm Lot's of part Italiano
The trick with fettuccine is not only to add water but to keep a constant eye on it and continuously stir until it's done!.
It's time consuming but it's that's the only way!. Always make sure it's aldente as well!. Over done is icky!.Www@FoodAQ@Com
The trick with fettuccine is not only to add water but to keep a constant eye on it and continuously stir until it's done!.
It's time consuming but it's that's the only way!. Always make sure it's aldente as well!. Over done is icky!.Www@FoodAQ@Com
You've got the basics down, but you need to have the water at a hard, rolling boil, with oil added in (how much are you using, by the way!?) before you add your pasta in, and you need to use a large pot! Make sure that you have sufficient water to cook in!.Www@FoodAQ@Com
Take it from an Italian!. Olive Oil should do the trick but if thats not working!.!.!.!.!.maybe they make a PAM for pasta!?!?!?
Or I could have mama make some for you!.
Bon AppetiteWww@FoodAQ@Com
Or I could have mama make some for you!.
Bon AppetiteWww@FoodAQ@Com
I just put about half a spoon of wesson oil or any cookin oil in it and i didnt have any one day and put in a little shortening and it worked!.Www@FoodAQ@Com
I add a lot of salt to the water and especially don't overcook them!. As soon as you strain them, pour a teaspoon of olive oil on them and mix them up!.Www@FoodAQ@Com
Add a cap full of olive oil to the water, that should help, but you also said it is sticking!. Are you over cooking it by chance!?Www@FoodAQ@Com
use more water when cooking it, the starch is what makes it stick and the more water the more the starch particles spread out!.Www@FoodAQ@Com
add a little bit of cooking oil in the water when you are cooking the noodles in the boiling waterWww@FoodAQ@Com
you can use a bit of salt in with it as it cooks or olive oil while it cooks it will stop them from sticking togetherWww@FoodAQ@Com
Add some oil, preferably olive oil when cooking pasta!.Www@FoodAQ@Com
add a1/2 cup of olive oil to water & stir noodles as they cookWww@FoodAQ@Com
You should probably just keep stirring it like every 5 min!.Www@FoodAQ@Com
Add a cap full of oil into the water when the noodles are cooking !. Drain when done add sauce to pasta and cook !.Www@FoodAQ@Com
Use pam spray on the bottom of your pot before boiling the pasta in the water!.Www@FoodAQ@Com
tell them to STOP ******* STICKING TOGETHER!
really worksWww@FoodAQ@Com
really worksWww@FoodAQ@Com
More water, less pasta while cooking!.Www@FoodAQ@Com
Add some oil to the water!.Www@FoodAQ@Com
toss a couple table spoons of olive oil in there and make sure its a strong boilWww@FoodAQ@Com
Sprinkle salt in the waterWww@FoodAQ@Com
Add more oil, or add strait butter to it!. You want to make sure that there is a lot of it! GOOD LUCK!!Www@FoodAQ@Com