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Question by me!!: What makes pasta stick together and how do you help it stop sticking? What are the main ingredients of pasta?
1.What makes pasta stick together?
2.How do you help it stop sticking?
3.What are the main ingredients of pasta?
4.What is the italien phrase for undercooked?
5.What wheat is pasta made from? (is it dorum???)
6.What structure is it made from? (is this carbohydrates???)
7.When was spaghetti first made in the UK?
8.What caused the change in attitudes in eating pasta(in the UK – 1940ish i think)?
9.Why does the roux (butter + flour) have to be carefully stirred?
10.How do you know if the sauce is cooked?
Any help would really be appreciated! Thank you in advance!
Wow everyone htank you so much for your help- I really appreciate it:)
Best answer:
Answer by Amanda
Put oil in the water before it starts to boil.
What do you think? Answer below!
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Ohh! This looks great! So yummy!!!
That looks amazing
Thank you for your question, Jasmine. Yes, you can use more ground beef instead of a pork sausage in this pasta sauce. Enjoy!
*can you use ground beef
If you cant eat pork a
I’ve tried other recipes but this one is a keeper!
Gordon Ramsey would be proud of this one.
Thank you
Ummm that looks great!! However i think thats to much suger.
Awesome. thanks!
You can certainly make this sauce the night before, and refrigerate it overnight. Reheat the sauce on medium low, stirring occassionally until heated through and serve with pasta! Enjoy
Can I make the sauce over night. Then serve it with pasta in the morning?
Thank you for your suggestion! Wine and rosemary are definitely great additions to this pasta sauce.
Where is the rosemary and a little wine? You can’t say “This is the best” without these two ingredients. Of course everyone has his own taste, but try with rosemary and a little wine to know the difference.
wow fantastic and nutritional pasta recipe
no oregano
Yum
SO TRUE!!! ; D
just made the sauce w/ spaghetti!!! it was good however i suggest tht u SHOULD NOT use sausage bc of the taste it gives with the combo nd PLZ DO NOT USE THT MUCH SUGAR OR EVEN ANY SUGAR cuz it really doesnt matter. o nd be sure to add some seasonings to the ground meat BEFORE putting it in the mixture nd thts all hope u try it : D o nd ur right @desertrose88 there is never the BEST recipe for anything : D
Not a problem, thank you for your question. Tomato paste is thick and concentrated in tomato flavor. Tomato sauce is more liquid. Happy cooking!
I don’t know much about cooking so I was wondering what the difference is between tomato paste and tomato sauce? Anyone?
Wow looks good!
you should’ve waited until the meat was well browned before throwing in the onion, it keeps them fresh and juicy.
Missing chianti and anchovie paste. Fresh basil would be great too.
This is maybe her best recipe??
yummmmm
I was all prepared to hate this recipe but thats almost exactly the same way I make red sauce, but one onion has enough sugar in it, you don’t need to add any white sugar fer cryin out loud! I recommend the fennel if you haven’t tried it.
1) starch
2) add oil to the water when boiling
3) durum simolina…spelling
4) al dante
5)yeah
That is about all I can help with… good luck
1. starch
2. oil, rinse with water, stir often
3. wheat flour, eggs
4. al dente
5. durem
6. carbohydrates
7. ???
8. WWII???
9. Otherwise you get a blob and the flour burns
10. The sauce gets thicker
Some how, Pasta sticks together by starch. You would have to stir quite a bit to prevent sticking and put a couple tea spoons of oil or butter in the water. The main ingredients are basically flour and water with a pinch or 2 of salt, Some may have eggs mixed in. Aldente (?) is the word when pasta is just a bit undercooked, soft but still firm. ummm 5, 6, 7, 8, Dunno. You have to stir a roux so it doesn’t stick and burn to the pan giving a bad
taste. It depends on the type of sauce, A meat sauce, the meat sould be browned first, then cooked to the thickness you desire, just veggies (no meat), the veggies sould be cooked enough to soften before adding the main liquid.
You have alot of questions.some i do not know the answers to. i do know if you put a teaspoon of olive oil in the water or a little salt before bringing it to a boil and stir it occasionally, it will not stick.It is carbohydrates and it will also stick if you do not have enough water in the pot for the amount of pasta you are trying to cook.the italian phrase for undercooked, which is not really undercooked,is “al dente”. this is the way I like my pasta. it is edible,not hard but firm.I do not like mushy pasta.As far as the sauce goes, I would say if it tastes good, it is finished cooking.If you are following a recipe exactly then it should go according to plan. I also add a teaspoon or two of sugar to my sauce as the sugar cuts the acid out of the tomato sauce.
starch makes pasta stick, but don’t add oil to your water, and don’t put too much pasta into the pot, and make sure you stir it alot, that’s how you get it not to stick together. Look on a pasta package to find the main ingredients, and everything else, i’m sure you can find using your search engine.
First off make sure the water and salt are at a rolling boil. Then when you add the pasta make sure you stir it around so it doesn’t stick together. Make sure you keep it boiling otherwise it will become paste. Pasta is done when you can throw it against the wall and it sticks to it. Also if you put oil or butter on the pasta after it cooks the sauce will not stick to it as well.
1. starches is what makes pasta sticks together
2. Boil in lots of water so the starches are diluted. Try to time the pasta to be ready just before eating. In other words, don’t let it sit too long. Also, some people like adding olive oil or butter to the drained pasta.
3. Pasta is flour, egg and water.
4. Italian phrase is Al Dente (to the tooth).
5. Italian pastas and most dried spaghetti type pastas are made from Semolina flour made from Durum Wheat..
6. Structure? Yes, pasta is mainly carbohydrates and a little protien from the wheat and eggs.
7. spaghetti first made in UK? Don’t know.
8. In the USA, pasta became popular after WWII after the soldiers came back from Italy. That’s when the craze for pizza started too. At least, that’s the story the food network shows keep telling us.
9. Roux… carefully stirred? Roux needs to be constantly stirred so it doesn’t burn.
10. Tomato sauce is cooked when it all comes to a boil and simmer about 10 minutes. I work with a lot of Italians when they cook a pasta sauce they actually cook it really quick. In the USA, I was under the impression that cooking the sauce all day helped all the flavors blend. In fact I just found out that it’s the opposite. Cooking tomatoes a long time can increase the bitterness in tomatoes.
1) starch
2) your buying the wrong brand, try “Barilla” 7 minutes it’s done!
3) seminola flour
4) Italian phrase for undercooked is “Al Denti” meaning “to the tooth”
5) Whole wheat
6) Yes
7) Don’t know- google this, you should get an answer
8) What change in attitude? Why, they don’t like pasta in Canada?
9) Because it will lump up or burn
10) You know. I cook my tomatoe sauce on Wednesday’s every week and I start it in the morning and it’s ready by 4pm.
But that’s a very rich sauce. In the summer with the fresh tomatoe’s I make a quick sauce with fresh tomatoe’s and it’s ready in 10 minutes and delish!
** from an old time cook, never, never put oil in your cooking water for pasta! Your sauce will not cling to the pasta. After all isn’t that what we want, the sauce to cling to the pasta? You bet! Otherwise, it just slides right off, not much sticks.
Have fun with cooking, it’s a lot of fun! Don’t be afraid to experiment either. That’s how new recipe’s are born.
joyce
Wow! Many ??? within the question! starch in the pasta makes it stick together. If you add a tablespoon or so of olive oil ( or any oil) to the boiling water before adding the pasta it will keep it from sticking. I think the main ingred are flour and water. Al Dente’ is the word for undercooked. Wheat pasta is made from wheat flour. Yes, carbohydrates. Don’t know #7,8. Roux will burn easily… needs to be constantly watched and stirred for that reason. Also it has very little liquid in it. I am not sure of the last question… but if you get any canned pasta sauce it should be cooked. It should also say on the label cook thoroughly if it is not cooked. Whew! I hope I answered what you needed.. lol
You are cooking the pasta to long if it is sticky cook less time & if you will add olive oil it will not stick at all & have a better flavor.
add a bit of oil to pasta boiling water and then wash with water and also oil main ingredient off pasta is durum wheat the pasta is from wheat so its carbohydrates and when the sauce is cooked well you should know by its smell
Starch!
As the pasta cooks, it releases starch. To over come this, you need to keep a few points in mind.
1. Always use more than enough water to cook the pasta. Use the amount recommended as a minimum. If you can use more, do so.
2. Use a quality pasta. I like Barilla. Boring box, great dried pasta.
3. I usually stir twice. Once about 30 seconds after I drop, and then again toward the end.
4. Oil may help a little, but not enough to make a difference if you don’t follow the top three.
5. Always cook Al Dente
Pasta is flour and eggs and water. Then it is run through a machine to make it into shapes. Cook in a pan you think is too large for the amount you are making. Get water boiling hard before adding pasta. Use pasta immediately after boiling. Add one teaspoon salt to water -this is your only chance to flavor the pasta. Pasta can be rinsed and will not stick together as badly afterward however if you are adding a sauce dont rinse – the sauce sticks to the unrinsed pasta better. Roux if not constantly stirred can burn quite easily and then doesnt taste good. Time the sauce it takes 20 minutes to remove the flour taste- but if it is going in oven with the pasta it doesnt have to cook as long it can finish cooking in the oven.
it has starch and so it sticks