Posted by Norm Hultgren 3 years ago In:

cooking

Cooking pasta not to stick

On Ston Cooking on AOL it state NOT to use Olive oil in cooking Pasta as it is a waste of money. Then it stated it would tell how to have pasta not to stick, but it never stated how. Question how do you cook pasta without olive oil and not stick?????????? Do you spray the surface water with olive oil spray??????? Thank you

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4 Answers

Order by: Oldest to Newest; Newest to Oldest; Votes

Carolyn Answered:

I can honestly say I have never used olive oil but do add a very small amount of vegetable oil, I do not even measure, just pour from the bottle, probably 1/2 or one teaspoon will do it.

Also, add a good amount of salt to the water before it starts to boil. The final thing is to drain in a colender/strainer and run very cold water over it in the strainer for at least a minute, it stops it from cooking more and sticking together also.

Hope this helps.

Carolyn

Posted 3 years ago

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annette Answered:

I agree with Carolyn, you don't need to use olive oil. I use vegetable or canola. Just pour in a small amount (a TBS or so, depending on pot size) after water boils and before adding pasta. AFTER the pasta is cooked and drained, return to pan and sprinkle some olive oil over the pasta and toss. Some recipes say not to do this as the sauce will not stick to the pasta well, but I have never had a problem and it's the only way I do it. Also I have NEVER had my pasta stick together using this method.

Posted 3 years ago

Yesterday's gone and Today is going fast, Tomorrow is all we have, Until it to has passed Band of One

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Snooze Answered:

Always keep the water at a boil and pasta won't stick

Posted 3 years ago

The secret to happiness is a good sense of humor.... and a very bad memory

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Marko Answered:

Sorry but...oil is not needed at all when cooking pasta, the trick is to cook it in an abundant amount of water. at least 1 gal. of water per 1/2 pound of pasta. That is where people run into trouble. Also, old chef's trick...cook slightly under Al Dente'. the only time I rince paste is if I'm going to be using it for a cold Pasta Salad (this stops the cooking process, so as not to become soggy/gummy). boiled pasta for hot dishes should be strained well, and used immedietly, your sauce will adhere much better without rinceing. Also, did you know that adding a tbs. of Kosher salt to the water, just at boiling point, is actually a chemical reaction that will raise the temp of the water, and keep it hot as the pasta is added.