How to cook perfect fettucini [moved from Ontario board]
Does anyone know how to cook perfect fettucini without have the noodles all stuck together? I tried to keep stirring the pasta while cooking in boiling water but it still stuck together. Thanks!
same method for all pasta:
don't buy cheap or american pasta.
use A LOT of salt in the cooking water
use a big enough pot that the noodles can move while they cook
stir as soon as you put them in the pot and then a few more times during
undercook slightly because it will continue to cook from its own residual heat
drain well in a colander -- shake off any excess water with a few good raps
add back to still warm pot which should have your sauce waiting in the bottom. stir to coat.
I had misgivings about the whole idea but I tried that once and indeed, thought it was awful. The pasta swelled up and became more or less soft, but it didn't "cook" so it tasted very strange. I guess you could call it "al dente" in a vague sense - it wasn't soft like canned soup noodles - but it didn't have any kind of proper "bite" to it and had a sort of raw taste, like bread or pie dough that hadn't baked long enough. Not good. Pasta needs to cook - keep the water at a full boil for the whole cooking time.