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I suppose I'll port my answer over from comments: The short answer is that the starches contained in pasta are sticky when the granules inflate with water. The better answer is that this is bad advice, especially for your walls. Just taste, you don't need to be showy. Joe's link to this related question is spot-on.


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You want to make pasta less sticky if you are not ready to use it when it is cooked. Otherwise, mix in the sauce and enjoy straight away. Also forget about all the tricks. No oil or throwing. You just need salt and water. To cook pasta correctly, follow the instructions on the box. They will give you a time they recommend. If you are going to eat it ...


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Usually 100g to 150g of dried pasta per person is enough. For the sauce; depending on the sauce, 1/2 to 1/3 cup per person should be enough.


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In korean cuisine, corn noodles are made with powdered elm root as the binding agent as it has the starchy glutinous qualities missing from corn. Maybe you could see about that or try getting some corn noodles from a korean grocer?


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I am a 65 year old that has cooked more than 50 years and can tell you that region makes a big difference in if your spaghetti is sticky or not.I have tried all the tricks and use Barilla pasta but nothing makes a huge difference in Illinois.It has to do with the wheat used in making the pasta noodles.I do say Barilla is less sticky than others but a good ...


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Adding the pasta water does thicken the sauce & help with acidity. I make a pasta dish my family loves & once in a while it doesn't turn out right. I finally tracked down the reason for this. Every time I forget to add the pasta water, it comes out wet. With it, it's smooth, creamy & all the pasta has soaked up the sauce. I cook my sauce down ...


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I happen to have watched a TV show the other day about this very problem and they suggested making a big batch of whatever filling or fillings you are thinking of using (presently or in the future) and go ahead and make them all up and freeze them ready to cook. They were making several kinds of ravioli that day. They made them all up and placed them on ...


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Freezer burn is due to water sublimating out of food, in this case wonton wrappers. The process usually becomes apparent after two weeks of being frozen. This is a tough process to stop, but it can be slowed down by not giving the water anywhere else to go. Ways to do this remove all air space around the food before freezing by either: 1. packaging in ...



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