How to make spaghetti stick together?
I am a person that likes spaghetti that is stuck together, al dente, so it's nice and chewy.
I haven't been able to find any advice on how to cook spaghetti so that it sticks together, but rather the contrary, as it seems most people would prefer spaghetti that is separated.
So, logically, I did exactly the opposite of what these sources recommended so that it would stick together (not stirring, not letting it boil so much that it separates itself), which seems to work well, but not as much as I would like it to. Some of it sticks together, but not all of it.
Is there a way I could make spaghetti such that all of it would stick together ALL the time? Like just one big clump?
Best Answer
Easy....cook per the package instruction, with no oil in water. Drain well through a strainer. Allow to sit in the strainer or in a bowl long enough to allow the moisture to flash off. Your pasta will be sticky and clumpy. To further enhance the effect, refrigerate. Saucing or oil will separate the strands, If you like to eat it that way, there are recipes for using leftover spaghetti, and cooking it with egg, that results in a sort of pasta fritatta. You might enjoy that as well.
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How do you get spaghetti to stick together?
Stir It Constantly For The First Few Minutes The first few minutes of cooking are extremely important as this is when the pasta is most likely to stick. If not stirred, the pasta will release its starches and stick to other pieces of pasta, which is exactly what you're wanting to avoid.How do you get spaghetti to stick to the sauce?
Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.What causes spaghetti noodles to stick together?
Make sure you're using enough water. The reason pasta sticks in the first place is because it's leaching starches into the water as it cooks. If you have enough water, the concentration will be low enough that your pasta is at a low risk of sticking. The ratio is usually 4 quarts water to 1 pound dried pasta.Secrets to preventing spaghetti from sticking together || How to cook pasta || No more sticky pasta
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Answer 2
1) Heavily salt your pasta water. Kosher salt is recommended, because it does not contain anti-clumping agents that you do not need in pasta water. The salt will season your pasta, and is a requirement for good tasting pasta.
2) Do not oil your pasta water. Adding oil to your pasta water is largely superficial, and does not really help prevent a boil-over. When you go to strain your pasta, it does cause the pasta to be poured through oily water, however, which will leave a thin layer of oil on the pasta, and prevent both the pasta from sticking together - and - the sauce from sticking to the pasta. Just don't do this.
3) Do not rinse your pasta. Rinsing your pasta after straining removes all the leftover starches on the surface of the pasta. The leftover starches are necessary to both let pasta stick together, as well as for the sauce to stick to the pasta. If you rinse your pasta, your sauce will not adhere to the pasta - which is bad. For your purposes, not rinsing the pasta will also help it clump together better.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Klaus Nielsen, Klaus Nielsen, Eren Li, Klaus Nielsen