How can I keep pasta from sticking to itself?
Whenever I boil pasta (specifically spaghetti), it always sticks to itself
before I'm ready to use it. What can I do to avoid this without it
becoming mushy (which happens if I keep it in the water)?
Of course, if I happen to have the sauce done by the time the pasta is
ready and am ready to serve it, I can immediately add the sauce and it's a
moot point. But I inevitably screw up the timing and have the pasta
sitting there cooling, and then it becomes impossible to separate...
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