Keep orecchiette from sticking together??
I love oriecchiette pasta, but every time I cook it, I find myself having to stand over the pot almost the whole time, frantically trying to stir things so that the litte ears don't stick together in stacks. I've even taken to prying as many stacks apart as I can, while everything's cooking - but even doing this, I *still* end up with some orecchiette overcooked and some undercooked because so many are all stuck together. I have tried putting both butter and/or olive oil in the water, but it doesn't make any difference. Suggestions?