In hot water with orecchiette.....

[letsindulge]

My first time with this pasta shape and I need your input. I boiled 1# of dry pasta in plenty (8 -10 qts.) of cold water to which I added salt, and approx. 3T. of olive oil once it started to boil. Somehow it still managed to stick together despite frequent stirring throughout to al dente finish. I added 2C. cold water to the pot to stop the cooking process then drained, and rinsed with cold water. The worse examples had 3 - 5 conjoined little ears fused together. I was doing a cold pasta preparation with oil-packed smoked oysters, parsley, and lemon zest which tasted great but I lost 1/4 of the yield due to the sticking problem. Your recommendations are appreciated.

[greygarious]

I'll just remind anyone who doesn't know this: http://chowhound.chow.com/topics/583856
that pasta needs neither lots of water nor boiling. It helps to stir once after dumping the pasta into the pot, and in the case of strands, wait till the pasta has sunk below the water level, then stir again midway through. I am not sure I've done orecchiete this way and agree that the "decoupling" before cooking is advisable regardless of how much water is used.

[greygarious]

I cooked a 1# package of Trader Joe's orecchiete yesterday. Completely forgot that I had ever read this thread. Seeing how the ears were spooning in the bag, I decided to forsake my usual "steeping" method, and to cook them at a continual boil, with frequent stirring, especially at the beginning. I did not add oil, and used only 3 qts of water. There were a LOT of conjoined ones remaining after cooking, including several 5-6 ear orgies. I am glad I found this thread again, because I would have tried again, using oil, my 8qt pasta pot, and a steady boil, but apparently that would not have helped much. IF I use this shape again - which is doubtful - I will separate the ears in advance and sprinkle gradually into moving water. .

[letsindulge]

I believe you've hit on something vil. The package states that they are die-cut and apparently produce individual, and identical shapes that would lead to invariable coupling. Goodness gracious!

[vil]

Hope that helps with your orecchiette experience. It is one of my long-time favourite pastas. Your recipe sounds good too, and I might try something similar when the warmer weather hits.

[joelraven]

With orecchiette it's a good idea to stir them until the water returns to a rapid boil, to keep them moving around.

[vil]

Would not help much for the batch you have, but I notice in the photo that the orecchiette is quite smooth on the surface, and uniform in shape. The ones I always get are the more rustic, uneven looking ones, with a rough, faintly ridged surface. They are noticeably thicker too. I never have an issue with them sticking, no stirring, no oil needed. I bet the form has a lot to do with it, and you might want to consider those next time.

[letsindulge]

Maybe they require continuous stirring.

[letsindulge]

Thanks thimes for your input especially since you've had this occurrence before. The starches probably fused immediately upon entry into the water. Those scrupulous little ears. Wonder if stirring with a whisk would help?

[thimes]

This can happen. Those cupped pasta shapes just love sticking together. A couple of things I would suggest. First, check the pasta before you put it in the boiling water to make sure they aren't actually sticking together before putting them in the water. Sometimes they will "spoon" together just in the packaging.

Secondly, even though the water is boiling, sometimes I will take a spoon and start stirring the water in a circular motion to essentially cause a little whirl pool in the center (nothing crazy but you get the idea). Then sprinkle the past in this moving water, and then keep stirring for a few seconds after it is all in the water. The whole point of this is to try and keep them from "spooning" in the water.

Hope that helps some. I love the shape of them but they are a little tricky sometimes.

[escondido123]

With almost any pasta, I make sure it is not stuck together when it goes in and give it a stir about every minute. No problems with that method.

[alanbarnes]

+1. Have the water moving when you drop the pasta in, but most importantly sprinkle - don't dump - the orecchiete into the pot. You'll still have a few "spooners," but they'll be the exception rather than the rule.

[Windy]

Also helps to have a bigger pot--enough room for the pasta to "swim." But it sounds like you had that.

I also wouldn't add oil or rinse with cold water (or any water). The oil may have contributed to them sticking.

[letsindulge]

I usually add oil to the cooking water only if I'm doing a cold preparation with a vinaigrette. Aids when thoroughly draining the pasta prior to dressing so as not to dilute. No prior sticking problems with other extruted pasta shapes. No oil in water for hot pasta dish though.

[letsindulge]

Added pasta to boiling water and it was fused together after cooked, and prior to rinsing. That's why I'm perplexed.

[linguafood]

Why did you add oil?

I cooked orecchiette for the first time a while ago (mind you, I didn't make a whole lb. - more like a 1/4 or 1/3), plenty of salty water, no oil.

Took 'em out a bit early and finished them in the pan with the peas, ham, and cream... I guess if any of them stuck together at first, once you toss them with the sauce, they come unstuck.

[magiesmom]

Oh, good. That is not really that much water for a whole pound of pasta.

[magiesmom]

You don't mean you started the pasta in the cold water, do you?

[ipsedixit]

I wouldn't rinse with cold water.

Just drain, and toss with a bit of olive oil before setting aside to make the rest of the salad.