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Dec 18, 2013 06:01 AM

sticky fettuccine

Any other dried pasta....sir a few times and no problem. fettuccine? always stick together What am I doing wrong?

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  1. My best guess would be, not enough water. I also find that with straight pasta, you do need to stir until the water boils, and then again at about the three minute mark.

    1 Reply
    1. Fettucine has also stuck the most for me. My simple solution has always been to stir immediately after putting it into the pot of boiling water until they no longer stick

      1. Splay it out- don't wad it in your fist and drop in.
        Lots and lots of vigorously boiling water, salted of course.
        Work it for the first 3 minutes. Stir, stir, stir!

        1. a dollop of olive oil and pinch of salt in the water helps. drop the pasta in at a furious boil and stir for a minute or so.

          4 Replies
          1. re: flavrmeistr

            I've always wondered about this...

            How does adding oil to water prevent the sticking of pasta?

            I was under the impression that oil and water do not mix, therefore any oil added to water will just float to the top, not really intermingling with the pasta below the surface of the water.

            And IF the oil really did have an affect on the pasta, wouldn't that prevent the adherence of the sauce?

            1. re: Novelli

              Correct and correct.

              Oil will alter the surface tension of the water preventing boilovers, but do nothing to prevent pasta sticking asn is often counter-intuitive.

              As others have said, stir once into the water, then stir every 15 seconds or so, especially the denser the pasta, until it flows in the water as individual strands .

              Check again after 5 minutes.

              Dense pasta like dried linguini and std. spachetti do take a little TLC to free flow in the pot.

              Lots of water helps. A lot.

              1. re: jjjrfoodie

                Actually, for most pasta you don't need a lot of water. I put spaghetti in cold water in a 12" skillet and let it come to a boil. Stir now and again. Admittedly have not tried with fettucine. Have used other noodles (penne, elbows, etc) in a sauce pan with salted water, but not the tons I used to. Bonus is more starch in the water. Using lots of water to boil pasta and then keeping back a 1/2 cup (or however much) will not thicken your sauce. No matter how many recipes say so.

              2. re: Novelli

                it's a method that's always worked for me. 5 minutes on the boil makes perfect al dente, "non-stick" fettucine.

            2. You have to stir it more. When starch hits hot water it gets sticky.

              Orechiette is my enemy, they like to nest against each other.