As soon as you drain the pasta, transfer it to the pan with the sauce and immediately start tossing it to coat, adding reserved pasta water as necessary to adjust the consistency. Sauce your pasta immediately Have your sauce hot and ready in a separate pan right next to the boiling pasta.Oiling the pasta after it comes out of the water is a good way to ensure that your sauce won't stick to it properly, which takes us to the next point. Besides, we've also already shown today that given a good stir at the proper moment, you should have no problem with pasta sticking anyway. What is pasta al dente When you cook the pasta, one of the most important things to remember is that it should always be cooked until solid, or al dente, which. It's a waste, and does nothing for helping the pasta stay separated. Pasta thats cooked al dente is pasta thats boiled for slightly less than the. Oil in the pasta water just floats on the surface. Al dente is a term that Italian chefs use to describe properly cooked pasta. Don't bother oiling the water, and definitely don't oil the pasta after it comes out of the pot.But salt is necessary for another reason: It makes the pasta taste good. The difference you get is at most a half a degree or so-nowhere near enough to make a difference, particularly because as we now know, you don't even have to use boiling water. Some people claim that adding salt helps raise the water's boiling point, thus cooking the pasta faster. Spaghetti, fettuccine, and other long shapes that need to soften before they can be fully submerged thus won't work unless you first break the noodles in half.
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In order to cook pasta like this, it needs to be completely submerged in a small volume of water.
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Fresh egg pasta is simply too absorptive, and lacks any structure until the egg proteins start to set. This is one case where waiting for the water to heat back up actually does result in mushy pasta, like the hand-made fettuccine above.