What is the best way to make sure pasta doesn't stick together when cooking it?

I used to have a horrible time with the pasta sticking together during and after cooking. I think there are a great deal of things that can make the pasta stick or not stick. These are the steps I take to ensure the pasta doesn't stick together.

*Avoid putting the pasta in the water until the water is actually at a rolling boil with a bit of salt. *Make sure the pot and water is deep enough that the pasta will be submerged in the boiling water duration he entire duration of the cooking. *When you put the pasta in, add it slowly and stir it occasionally so it doesn't gather in a clump.

*Avoid under and over cooking the pasta. Over cooked pasta gets really starchy. *Drain the pasta immediately and add just a bit of olive oil or butter.

These are the steps I have developed over the years. They work for me. Sometimes you can leave out the butter or oil if you can see that it's not going to stick.

I also like Creamette pasta the best. I have found that some other brands are worst about sticking.

You need to put the oil in right after the pasta is drained. Then toss the pasta to get the oil spread evenly. Putting oil in the water will not stop the pasta from sticking together.

All it will do is stop boil overs.

Usually this problem can be avoided by allowing the water to come to a full boil BEFORE adding your pasta. Many of the cooking shows I have watched recommend that you DO NOT add oil to your pasta water as it prevents the sauces from soaking into your pasta; stating the the flavor is better without that oil in the boil water.

Oil is not necessary at all. All I add is salt and when the water comes to a rolling boil, I dump in the pasta. The crucial element here is to gently break it apart by use of an indispensable kitchen tool: the pasta "spork".

It is shaped like a spoon but has teeth and holes for drainage. See picture posted above. I work this through the pasta strands the first few seconds and then check it again a minute or two and repeat; so clumping/sticking is not an issue for me at all.

If you don't have this tool, you can use a long serving-type fork (non-metal preferred), but the spork-type will be a lot easier and require less maneuvering. Save the oil for after the pasta is drained, or if watching caloric intake, use a no cal butter spray. A lot of folks probably only use this tool to serve up their pasta but I use it before and after!

Good luck.

This is the method I have always used. Just before pouring the pasta in the pot pour just a little bit of olive oil. The oil should sit on top of the water and as you pour the pasta in it should help coat the pasta.It is not a perfect method and it is not meant to replace stirring, but it does help.

Not trusting that my way is the "Best" in the world. I took the search to the net and found a site that talks about how to make perfect pasta. They mention that having a large pot with lots of water helps disperse starch and prevent clumping.

whatscookingamerica.net/Pasta_Rice_Main/....

I like to cook pasta in the microwave oven, it's really easy and quick. If you add a little oil to the water while cooking it doesn't stick. This is the method that I use; "Step 1 Measure your container.

The container needs to be able to hold all the pasta and water and also fit in the microwave (microwave oven). Experiment with different containers for different serving sizes. Step 2 Get the water/pasta ratio correct.

The basic ratio of water to pasta is four parts water to one part pasta, or 1 cup of water per 2 ounces of pasta. Step 3 Combine the ingredients. Put the pasta, water and salt in your microwave-safe container and place the container in the microwave.

Step 4 Cook the pasta. Two ounces of pasta should take about 3 1/2 minutes on high heat to cook to al dente. The more pasta and water, the time it takes to cook.

Start with an extra 90 seconds of cooking time per two ounces and adjust as necessary. Step 5 Drain any excess water from the pasta, add the rest of the ingredients (sauce, etc. ) and serve.

In order to prevent pasta from sticking together, buy only the trusted brand. I do that. Before, I was experimental and I buy any brand that's new to me and tried them.

But I have found out that the cheaper the pasta is, the more it is likely to stick when cooked. When cooking, be sure to add vegetable oil or any cooking oil available. Don't forget to add a little salt too in order to enhance the taste of your pasta after mixing it with your other ingredients.

Stir your pasta constantly and make sure you have enough water. You can always add hot water if you think it's needed. After it has been fully cooked, taste it and you know if it's really done.

Then put it into your large strainer and wash it with flowing water with a normal temperature. I do this everytime I make pasta in order to get rid of the paste that makes the pasta stick together. Hope it helps.

As an italian living in Italy and having worked in a restaurant, here's my tip and it's so easy. If you're cooking half a kilo of pasta, you need at least 3 liters of water, otherwise no matter what you do the pasta will stick because you don't have enough water. Don't put oil in the water, it's not necessary.

The only thing you need to add to the water is cooking salt. Wait until the water is actually boiling, not just hot. And when you cook the pasta, use a cooking fork with a plastic handle and stir, stir, stir.

Don't leave the pasta to settle at the bottom of the pot while you're cooking something else. That's all there is to it! I hope this was a help.

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