Tired of pasta turning into a big mass in the pot while cooking? Wait, we have the perfect solution! And it comes from the French people’s favorite chef, Cyril Lignac, who shares with us his surprising tip that works every time to prevent pasta from sticking together.
Undoubtedly our favorite dish for all of us! Pasta has everything going for it: easy and quick to prepare, inexpensive and always tasty. There are thousands of recipes to treat yourself every day but still, there are sometimes a few hiccups during cooking. You know what we mean? When they form a big, compact mass when draining. To no longer suffer from this problem, chef Cyril Lignac reveals his pro tips so that it never happens again. Follow his basic rules to ensure the pasta is perfectly cooked and no longer sticks during cooking.
The simple reflex to adopt that will save your life
There is a move that no one does, yet it will considerably help you in cooking your pasta. And it all happens in the very first seconds! Indeed, when you plunge the pasta into boiling water, the natural starch contained in the pasta is released immediately. And it is this starch that acts like a “glue” between the pastas. So to counter this phenomenon, Cyril Lignac advises stirring the pasta vigorously for the first 30 to 60 seconds in the pot with a wooden spoon. Thanks to this motion, you will prevent the starch from sticking the pasta together. It is a basic gesture but it will clearly surprise you!
But that is not the only golden rule to prevent the pasta from clumping. First of all, you must respect a certain volume of water for cooking pasta. Professional chefs are clear: apply the 1-10-100 rule. Understand: 1 liter of water for 10 grams of coarse salt and 100 grams of pasta. Salt plays a key role when cooking our favorite dish. But beware! You add the salt when the water starts to simmer, not before, not after. If you put it in cold water, the salt will slow down the boil. It will also form small specks at the bottom of your pot. A simple gesture but one not to forget for perfectly cooked pasta!
Olive oil in pasta: the mistake you should stop making
If you thought you should pour a few drops of olive oil into the pasta cooking water, you are wrong. Yes, the chef confirms that this technique will not prevent the pasta from clumping together. Indeed, water and oil do not mix, so the latter will simply stay on the surface and will not “enrobe” the pasta. However, you can absolutely pour a small drizzle after draining the pasta so that they don’t stick while cooling. Moreover, if you choose extra-virgin olive oil, you can then enjoy all its virtues and its to-die-for notes. But there is no need to add any if you are preparing a sauce for the pasta.
Other steps to apply for perfect pasta according to Cyril Lignac
The French people’s favorite chef is clear: stop overcooking your pasta! Always aim for al dente so the pasta is well cooked but still a little firm. And above all, reduce the cooking time by two to three minutes compared to the time stated on the packet if you have a sauce planned on the side. Indeed, the pasta will cook again in the sauce, so you should not overcook them beforehand or they will become too soft and thus lose all their savor.
Finally, for draining, forget the colander! Or, think about keeping the cooking water because it will prove very important in the rest of the recipe. The cooking water is rich in starch and will thus create a natural binder in your sauce. It will help it thicken and coat your pasta perfectly for an almost creamy texture. This move, called mantecatura, is the final trick for truly successful pasta every time.
Now it’s your turn to play; become the pasta pro with all these tips!
