Hello, first of alla congratulations for your useful, excellent service.I was...
Hello, first of alla congratulations for your useful, excellent service.
I was discussing with friends the reason why spaghetti must be cooked in plenty of water (about 1 liter every 100 grams of pasta). His opinion is that using less water would prevent the starch contained in the spaghetti from dissolving into the water and the result would be "sticky" pasta, which Italians hate. I wonder if this is a valid explanation of the chemistry of cooking or simply a stereotype.
Thank you for your help,
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Many cooking guides advice to use plenty of water to avoid stickiness. In my opinion (and experience, too) it is really so: using plenty of water gives non-sticky result. But don't forget to stir pasta every now and then. And use a bit of salt and good oil also.