23 points
Y’all need to salt your water.
It prevents nearly all the sticking and it makes pasta delicious
12 points
It’s not the salt that prevents the sticking. You use a larger pot with plenty of water. Still delicious though :P
2 points
5 points
And while you’re at it, shell out the extra 50 cents or whatever for the bronze cut pasta. It has a much nicer texture and allegedly makes sauce adhere to the pasta more.
2 points
Do you not put just a little oil to make them unstick with each other?
9 points
*
2 points
Salt and Oil would do wonders….
9 points
-3 points
Stirring doesn’t matter. The rinse after really matters for it to not stick together. (I had displeasure of eating a portion from 15kg of pasta slab that had no chance of proper rinse, bottom was charred)
1 point
-3 points
Little olive oil in the water. Problem solved.
