Everytime I cook spaghetti, drain it and it sets awhile it all clings together
in one clump. What do I need to do in order to keep each strand loose and
separate?

"El21" > wrote in message
...
: Everytime I cook spaghetti, drain it and it sets awhile it all
clings together
: in one clump. What do I need to do in order to keep each strand
loose and
: separate?
==========

If you plan on keeping it in a bowl or colander after draining...
you'll need to rinse it. That rinses off the excess starch that
makes the drained pasta stick together.

--
Cyndi
<Remove a "b" to reply>

"El21" > wrote in message
...
> Everytime I cook spaghetti, drain it and it sets awhile it all clings
together
> in one clump. What do I need to do in order to keep each strand loose and
> separate?

1. Cook it later than sooner in your meal. It's sitting too long.

2. If you must do it so soon, toss it with a little oil. Better to get on
the stick and go with option 1.

Jack Noodle

"Jack Schidt®" > wrote in message
om...
>
> "El21" > wrote in message
> ...
> > Everytime I cook spaghetti, drain it and it sets awhile it all clings
> together
> > in one clump. What do I need to do in order to keep each strand loose
and
> > separate?
>
> 1. Cook it later than sooner in your meal. It's sitting too long.
>
> 2. If you must do it so soon, toss it with a little oil. Better to get
on
> the stick and go with option 1.

We put a ladle full of the sauce with the pasta when it is drained. It
keeps the pasta until dinner and you can guage how well it is mixed because
it changes the color every so slightly.


> Jack Noodle
>
>

In article >,
"Jack Schidt®" > wrote:
>
>"El21" > wrote in message
...
>> Everytime I cook spaghetti, drain it and it sets awhile it all clings
>together
>> in one clump. What do I need to do in order to keep each strand loose and
>> separate?
>
>1. Cook it later than sooner in your meal. It's sitting too long.

Yep. The sauce should wait on the pasta; never the other way
around.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"Grown men are not comfortable explaining why they want to use the sniper
rifle on fictional dogs with speech impediments." -James Lileks

el21 writes:
>
>Everytime I cook spaghetti, drain it and it sets awhile it all clings
>together in one clump. What do I need to do in order to keep
>each strand loose and separate?

Um, don't let it set awhile.

You need better timing... better to have your customers wait between courses
(suck up a little dago red) while you prepare the pasta, then serve
immediately.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

I guess you could always soak the cooked spaghetti in cold water, then drop the
already cooked noodles into boiling water for about 30-45 seconds, long enough
to get them hot again. Drain, and serve.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

(El21) wrote in
:

> Everytime I cook spaghetti, drain it and it sets awhile it all clings
> together in one clump. What do I need to do in order to keep each
> strand loose and separate?

Pasta doesn't wait for people; people wait for pasta!

Cook it just before serving, sauce it, and serve immediately. There are no
better options.

Wayne

Wayne Boatwright wrote:

>
>
> Pasta doesn't wait for people; people wait for pasta!
>

:-) :-) :-) :-)


> Cook it just before serving, sauce it, and serve immediately. There are no
> better options.
>
> Wayne


ciao, anna maria


www.annamariavolpi.com

anna maria > wrote in
:

> Wayne Boatwright wrote:
>
>>
>>
>> Pasta doesn't wait for people; people wait for pasta!
>>
>
>:-) :-) :-) :-)
>
>
>> Cook it just before serving, sauce it, and serve immediately. There
>> are no better options.
>>
>> Wayne
>
>
> ciao, anna maria
>
>
> www.annamariavolpi.com
>
>

I think I'm Italian at heart! <G>

Wayne Boatwright wrote:
> anna maria > wrote in
> :
>
>
>>Wayne Boatwright wrote:
>>
>>
>>>
>>>Pasta doesn't wait for people; people wait for pasta!
>>>
>>
>>:-) :-) :-) :-)
>>
>>
>>
>>>Cook it just before serving, sauce it, and serve immediately. There
>>>are no better options.
>>>
>>>Wayne
>>
>>
>>ciao, anna maria
>>
>>
>>www.annamariavolpi.com
>>
>>
>
>
> I think I'm Italian at heart! <G>

your comment was so refreshing after all i was reading around about
pasta! (and risotto)

ciao, anna maria


www.annamariavolpi.com

Wayne Boatwop writes:
>
>I think I'm Italian at heart!

You've definitely an Italian brain... compact and low IQ.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(PENMART01) wrote in news:20031114170654.25815.00004444
@mb-m07.aol.com:

> Wayne Boatwop writes:
>>
>>I think I'm Italian at heart!
>
> You've definitely an Italian brain... compact and low IQ.

Well, Shellie, you might have started off with a high one, but I think the
worms finally got it.

El21 > wrote:
>Everytime I cook spaghetti, drain it and it sets awhile it all clings together
>in one clump. What do I need to do in order to keep each strand loose and
>separate?

PUT THE SAUCE ON IT!

Don't let sauceless pasta sit around. It's covered in
glue (starchy water) and it's basically just a ceramic
substrate.

Think of Fusilli Jerry. That's what you're constructing
in your bowl with no sauce.

--Blair
"Over heat, if there's a god."

Blair P. Houghton wrote:

> El21 > wrote:
>
>>Everytime I cook spaghetti, drain it and it sets awhile it all clings together
>>in one clump. What do I need to do in order to keep each strand loose and
>>separate?
>
> PUT THE SAUCE ON IT!

That's one way. Another is to toss it with a bit of butter, maybe 2 or
3 tablespoons per pound. I dump the pasta into a colander and let it
drain. Meanwhile, drop the butter into the pot I cooked the pasta in,
melt it and dump the pasta back on top. Toss it a few times to
distribute the butter throughout and there it is. No sticky pasta.

Take your time to put sauce on it, it won't get gluey.

Pastorio

> Don't let sauceless pasta sit around. It's covered in
> glue (starchy water) and it's basically just a ceramic
> substrate.
>
> Think of Fusilli Jerry. That's what you're constructing
> in your bowl with no sauce.
>
> --Blair
> "Over heat, if there's a god."

I do a similar thing, except I toss the pasta with a small amount of the
sauce, cuts down on the fat intake.

"Bob Pastorio" > wrote in message
...
> Blair P. Houghton wrote:
>
> > El21 > wrote:
> >
> >>Everytime I cook spaghetti, drain it and it sets awhile it all clings
together
> >>in one clump. What do I need to do in order to keep each strand loose
and
> >>separate?
> >
> > PUT THE SAUCE ON IT!
>
> That's one way. Another is to toss it with a bit of butter, maybe 2 or
> 3 tablespoons per pound. I dump the pasta into a colander and let it
> drain. Meanwhile, drop the butter into the pot I cooked the pasta in,
> melt it and dump the pasta back on top. Toss it a few times to
> distribute the butter throughout and there it is. No sticky pasta.
>
> Take your time to put sauce on it, it won't get gluey.
>
> Pastorio
>
> > Don't let sauceless pasta sit around. It's covered in
> > glue (starchy water) and it's basically just a ceramic
> > substrate.
> >
> > Think of Fusilli Jerry. That's what you're constructing
> > in your bowl with no sauce.
> >
> > --Blair
> > "Over heat, if there's a god."
>

Bob Pastorio > wrote in
:

> Blair P. Houghton wrote:
>
>> El21 > wrote:
>>
>>>Everytime I cook spaghetti, drain it and it sets awhile it all
>>>clings together in one clump. What do I need to do in order to keep
>>>each strand loose and separate?
>>
>> PUT THE SAUCE ON IT!
>
> That's one way. Another is to toss it with a bit of butter, maybe 2 or
> 3 tablespoons per pound. I dump the pasta into a colander and let it
> drain. Meanwhile, drop the butter into the pot I cooked the pasta in,
> melt it and dump the pasta back on top. Toss it a few times to
> distribute the butter throughout and there it is. No sticky pasta.
>
> Take your time to put sauce on it, it won't get gluey.
>
> Pastorio
>

Bob, the only downside for me in using a bit of butter or oil, is that
when the sauce goes on, it tends to slide off the pasta. <G> That's why
I stir in some sauce instead. That said, however, if I'm not serving a
"sauce" and only using butter/oil, cheese, seasonings, etc., then using a
fat to keep from sticking is ideal.

Wayne

Wayne Boatwright wrote:

> Bob Pastorio > wrote in
> :
>
>>Blair P. Houghton wrote:
>>
>>>El21 > wrote:
>>>
>>>>Everytime I cook spaghetti, drain it and it sets awhile it all
>>>>clings together in one clump. What do I need to do in order to keep
>>>>each strand loose and separate?
>>>
>>>PUT THE SAUCE ON IT!
>>
>>That's one way. Another is to toss it with a bit of butter, maybe 2 or
>>3 tablespoons per pound. I dump the pasta into a colander and let it
>>drain. Meanwhile, drop the butter into the pot I cooked the pasta in,
>>melt it and dump the pasta back on top. Toss it a few times to
>>distribute the butter throughout and there it is. No sticky pasta.
>>
>>Take your time to put sauce on it, it won't get gluey.
>>
>>Pastorio
>>
> Bob, the only downside for me in using a bit of butter or oil, is that
> when the sauce goes on, it tends to slide off the pasta. <G> That's why
> I stir in some sauce instead. That said, however, if I'm not serving a
> "sauce" and only using butter/oil, cheese, seasonings, etc., then using a
> fat to keep from sticking is ideal.

I think you're probably using too much. Last evening, we did a pot of
spaghetti and dressed it with a marinara. I did a pound of pasta and
about 3 tablespoons butter. When it was ready, I dumped the pasta into
a colander and let it drain for maybe 20 seconds. While it drained, I
dropped the butter into the pot and swirled it around to melt. Since I
keep butter at room temperature, it melts virtually instantly in the
hot pot. Back in with the pasta and literally toss it by flipping the
pot up and down to mix the butter with the pasta. The whole draining
and buttering takes maybe 30 seconds and the pasta is still hot and
steaming. Plated the pasta, still steaming and each of us put the
amount of sauce we wanted on top. Grated some Parm over top. Lovely.

Nothing slid. If you use plain oil, and you use too much, maybe
slippery pasta. But butter sets up on the surface of the pasta and
isn't at all slippery. My northern Italian grandparents did it this
way, as did my mother and as did I in all my restaurants. No slipping.

Pastorio

Bob Pastorio > wrote in
:

> Wayne Boatwright wrote:
>
>> Bob Pastorio > wrote in
>> :
>>
>>>Blair P. Houghton wrote:
>>>
>>>>El21 > wrote:
>>>>
>>>>>Everytime I cook spaghetti, drain it and it sets awhile it all
>>>>>clings together in one clump. What do I need to do in order to keep
>>>>>each strand loose and separate?
>>>>
>>>>PUT THE SAUCE ON IT!
>>>
>>>That's one way. Another is to toss it with a bit of butter, maybe 2
>>>or 3 tablespoons per pound. I dump the pasta into a colander and let
>>>it drain. Meanwhile, drop the butter into the pot I cooked the pasta
>>>in, melt it and dump the pasta back on top. Toss it a few times to
>>>distribute the butter throughout and there it is. No sticky pasta.
>>>
>>>Take your time to put sauce on it, it won't get gluey.
>>>
>>>Pastorio
>>>
>> Bob, the only downside for me in using a bit of butter or oil, is
>> that when the sauce goes on, it tends to slide off the pasta. <G>
>> That's why I stir in some sauce instead. That said, however, if I'm
>> not serving a "sauce" and only using butter/oil, cheese, seasonings,
>> etc., then using a fat to keep from sticking is ideal.
>
> I think you're probably using too much. Last evening, we did a pot of
> spaghetti and dressed it with a marinara. I did a pound of pasta and
> about 3 tablespoons butter. When it was ready, I dumped the pasta into
> a colander and let it drain for maybe 20 seconds. While it drained, I
> dropped the butter into the pot and swirled it around to melt. Since I
> keep butter at room temperature, it melts virtually instantly in the
> hot pot. Back in with the pasta and literally toss it by flipping the
> pot up and down to mix the butter with the pasta. The whole draining
> and buttering takes maybe 30 seconds and the pasta is still hot and
> steaming. Plated the pasta, still steaming and each of us put the
> amount of sauce we wanted on top. Grated some Parm over top. Lovely.
>
> Nothing slid. If you use plain oil, and you use too much, maybe
> slippery pasta. But butter sets up on the surface of the pasta and
> isn't at all slippery. My northern Italian grandparents did it this
> way, as did my mother and as did I in all my restaurants. No slipping.
>
> Pastorio
>
>

I think you've got something there, the difference in behavior between
butter and oil. When I've tried it, I was using oil. I don't think I
used any more than you mentioned. I've never tried butter by itself, and
I'm sure that makes the difference. I will definitely give it a try.

Thanks,
Wayne

On Fri, 14 Nov 2003 00:15:29 -0500, Bob Pastorio
> wrote:

> The whole draining
> and buttering takes maybe 30 seconds and the pasta is still hot and
> steaming. Plated the pasta, still steaming and each of us put the
> amount of sauce we wanted on top. Grated some Parm over top. Lovely.
>
> Nothing slid. If you use plain oil, and you use too much, maybe
> slippery pasta. But butter sets up on the surface of the pasta and
> isn't at all slippery. My northern Italian grandparents did it this
> way, as did my mother and as did I in all my restaurants. No slipping.
>

Personally, I don't care if grandma and restaurants do this.
I don't like a blob of salad dressing on greens and I don't
like a blob of sauce sitting on naked pasta.

I prefer to stir in enough sauce to coat the pasta, but not
enough to "slide off" - then I plate it. People can add
more sauce (to taste) at the table.

(El21) asks:

>Everytime I cook spaghetti, drain it and it sets awhile it all clings
>together
>in one clump. What do I need to do in order to keep each strand loose and
>separate?

Aside from not letting it sit (per previous replies), reserve a cup or two of
the cooking water, pour it over the spaghetti and toss just before plating.
Microwave it first if you've seriously screwed up the timing and the water is
cold.

Best,

Marc