How do you keep pasta (with no sauce) from sticking together?
I am making pasta with multiple sauce options so I want to keep the pasta "dry."
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I am making pasta with multiple sauce options so I want to keep the pasta "dry."
7 Comments
If you want to give multiple choices and you don't want to just create separate dishes, I would suggest dressing the pasta in a little marinara sauce in a saute pan and people can top with your sauce choices.
If you dont want to use oil and you arent eating it right away, I would rinse it in a strainer with cold water, to cool it down and then add it to your sauces which you can have warm in a separate pot.
Also make sure you have plenty of salted water in the pot that you are cooking the pasta in.
Hope that helps!
As a healthy eater, I always like to find healthy recipes for the pasta that I use. Now, while I do add olive oil to pasta after draining it (because I add vegetables and a source of protein when I can, and sometimes a sauce when necessary, and I mostly use some of the pasta water as a broth base), I usually use short kinds of pasta such as fusilli, penne, maccheroni, sedanini and caserecce mainly because I'm a university student on the go. Now, I have been wanting to have spaghetti for lunch of late, and I did invent some dishes for them, however, my biggest worry is them sticking together in the lunchbox.
Please, do you have any tips and advice on preventing long types of pasta such as spaghetti, linguini, etc. from sticking together if I'm eating it on the go, aside from adding olive oil and/or sauce to it to stop them from sticking (if it would work in these cases)?
Many thanks