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?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)