How To Make Pasta? HELP!

[QUOTE="Wolfetan"]

Boil, put salt in, dump water after alloted time, but before dumping, take some of the water out. Then dump it, and put some of the pasta water into the spaghetti and put in the sauce. Also, put a shit load of salt. 

WhiteKnight77

Spaghetti should not be watery at all. That is one reason why I do not normally get spaghetti when I go to an Italian restaurant. The pasta should always be drained completely.  

[QUOTE="Wolfetan"]

Boil, put salt in, dump water after alloted time, but before dumping, take some of the water out. Then dump it, and put some of the pasta water into the spaghetti and put in the sauce. Also, put a shit load of salt. 

WhiteKnight77

Spaghetti should not be watery at all. That is one reason why I do not normally get spaghetti when I go to an Italian restaurant. The pasta should always be drained completely.  

[QUOTE="WhiteKnight77"]

[QUOTE="Wolfetan"]

Boil, put salt in, dump water after alloted time, but before dumping, take some of the water out. Then dump it, and put some of the pasta water into the spaghetti and put in the sauce. Also, put a shit load of salt. 

Wolfetan

Spaghetti should not be watery at all. That is one reason why I do not normally get spaghetti when I go to an Italian restaurant. The pasta should always be drained completely.  

I make spaghetti sauce from scratch or from a recipe, it's the same I have eaten 99% of my life. It takes one cup of water and after cooking down for an hour, it is just right. I also have homemade sphagetti sauce that my Ma canned from tomatoes my Pops grew. You do not add any extra water.

[QUOTE="Wolfetan"][QUOTE="WhiteKnight77"]

Spaghetti should not be watery at all. That is one reason why I do not normally get spaghetti when I go to an Italian restaurant. The pasta should always be drained completely.  

WhiteKnight77

I make spaghetti sauce from scratch or from a recipe, it's the same I have eaten 99% of my life. It takes one cup of water and after cooking down for an hour, it is just right. I also have homemade sphagetti sauce that my Ma canned from tomatoes my Pops grew. You do not add any extra water.

[QUOTE="WhiteKnight77"]

[QUOTE="Wolfetan"]Alright, mine is never watery. I bet its better than yours also.Wolfetan

I make spaghetti sauce from scratch or from a recipe, it's the same I have eaten 99% of my life. It takes one cup of water and after cooking down for an hour, it is just right. I also have homemade sphagetti sauce that my Ma canned from tomatoes my Pops grew. You do not add any extra water.

I have a ringer. My brother is a certified executive chef who will be starting a new job as an instructor at the Culinary Institute of America in Hyde Park NY (I pity him having to move up there, but is a decent job). Plus I have someone who has been cooking 60+ years in my corner. ;) Both agree with the drained pasta as well as if any sauce is too watery is to let it simmer longer. 

what the fvck is that, looks like a pasta pielamprey263

He screwed up and didn't RTFB. 

[QUOTE="Wolfetan"][QUOTE="WhiteKnight77"]

I make spaghetti sauce from scratch or from a recipe, it's the same I have eaten 99% of my life. It takes one cup of water and after cooking down for an hour, it is just right. I also have homemade sphagetti sauce that my Ma canned from tomatoes my Pops grew. You do not add any extra water.

WhiteKnight77

I have a ringer. My brother is a certified executive chef who will be starting a new job as an instructor at the Culinary Institute of America in Hyde Park NY (I pity him having to move up there, but is a decent job). Plus I have someone who has been cooking 60+ years in my corner. ;) Both agree with the drained pasta as well as if any sauce is too watery is to let it simmer longer. 

[QUOTE="iskeethunters"]Wow, I was actually expecting questions on some complicated pasta like Carbonara, Tortellini, Tagliatelle or something like that. But you seriously can't boil simple spaghetti?! No sauce? Just the damn spaghetti? You get instructions on the pack. I'm a 20 year old dude and I can make some killer pasta. Also, as a European I find it strange to eat simple pasta. Is it ok in the US?ionusX

[QUOTE="ionusX"]

[QUOTE="iskeethunters"]Wow, I was actually expecting questions on some complicated pasta like Carbonara, Tortellini, Tagliatelle or something like that. But you seriously can't boil simple spaghetti?! No sauce? Just the damn spaghetti? You get instructions on the pack. I'm a 20 year old dude and I can make some killer pasta. Also, as a European I find it strange to eat simple pasta. Is it ok in the US?deeliman

I don't know where ionusX is getting his info, but I don't know of anyone who eats just pasta by itself. Regular egg noodles maybe, but pasta? Not likely. 

[QUOTE="deeliman"][QUOTE="ionusX"]in north america its a fairly common meal.

WhiteKnight77

I don't know where ionusX is getting his info, but I don't know of anyone who eats just pasta by itself. Regular egg noodles maybe, but pasta? Not likely. 

[QUOTE="WhiteKnight77"]

[QUOTE="deeliman"] How can you eat pasta without any sauce? Ring_of_fire

I don't know where ionusX is getting his info, but I don't know of anyone who eats just pasta by itself. Regular egg noodles maybe, but pasta? Not likely. 

[QUOTE="deeliman"][QUOTE="ionusX"]in north america its a fairly common meal.

WhiteKnight77

I don't know where ionusX is getting his info, but I don't know of anyone who eats just pasta by itself. Regular egg noodles maybe, but pasta? Not likely. 

[QUOTE="Ring_of_fire"][QUOTE="WhiteKnight77"]

I don't know where ionusX is getting his info, but I don't know of anyone who eats just pasta by itself. Regular egg noodles maybe, but pasta? Not likely. 

deeliman

[QUOTE="tocool340"]Not to sound like a d-bag or anything, but what was wrong with using google to answer that question?...cain006

[QUOTE="killerfist"]Hahaha, how in the world can you mess up pasta? :lol: Just fill a big pot with water, put a tablespoon of oil in it, little salt maybe, then dump the pasta in, push it down (if you're using spaghetti) otherwise it'll burn on the sides of the pot. Let it cook for like 10 minutes. doneJustBeYourself

That is not exactly true. Some chefs swear by it, others do not. One train of thought is it is supposed to help the pasta from sticking together and another is that it is supposed to help prevent boil over. Neither is right or wrong. All chefs do things differently and cooking pasta is one of those things.

[QUOTE="Ring_of_fire"][QUOTE="WhiteKnight77"]

I don't know where ionusX is getting his info, but I don't know of anyone who eats just pasta by itself. Regular egg noodles maybe, but pasta? Not likely. 

deeliman

[QUOTE="JustBeYourself"][QUOTE="Nibroc420"]It prevents the noodles from clumping together. Though if you're attentive, and you're stirring the noodles, you only need to add oil if you're cooking ravioli or some other sort of pasta with a filling.Nibroc420

Hence my response. It all really boils down to personal preference. 

[QUOTE="Nibroc420"] I suggest you go meet some chefs then.JustBeYourself

You should really meet some chefs, not just what is found on Google. As I stated previously, it is all down to personal preference. Some chefs will, some chefs will not and they will tell you the same. If I want ideas for something, I call the one chef I personally know, my brother. I would trust what an award winning chef has to say over someone on the internet who just Googles something. 

Oh yeah, just for SnGs, I did Google what you suggested and I got this website on the first page: Kitchen Tips: Oil in Pasta WaterJust Do It! (But for the right reasons.). 

[QUOTE="JustBeYourself"][QUOTE="killerfist"]Hahaha, how in the world can you mess up pasta? :lol: Just fill a big pot with water, put a tablespoon of oil in it, little salt maybe, then dump the pasta in, push it down (if you're using spaghetti) otherwise it'll burn on the sides of the pot. Let it cook for like 10 minutes. doneNibroc420

Edit: upon reading the last posts in the topic, I'm gonna try it some time with just stirring the pasta a bit more. See if it works as well. 

TC, were you even keeping an eye out on the saucepan when making this pasta?

[QUOTE="Nibroc420"]It prevents the noodles from clumping together. Though if you're attentive, and you're stirring the noodles, you only need to add oil if you're cooking ravioli or some other sort of pasta with a filling.killerfist

Edit: upon reading the last posts in the topic, I'm gonna try it some time with just stirring the pasta a bit more. See if it works as well. 

You do not necessarily have to stir the pasta all the time. If you have enough water in the pot (not a pan), the water itself will stir the pasta for you. After talking with my brother (a certified executive chef), he stated that for 1 pound of pasta, you should use 6 quarts of water. I alluded to this earlier in this thread. Use at least a 4 quart stock pot but an 8 quart stock pot is better. Fill the 4 quart with at least 3 quarts of water and the 8 quart with at least 4 quarts, but 6 quarts of water is better. If you are only cooking pasta for yourself, you only really need 8 ounces of pasta (spaghetti) or half a box. The boiling water will roil enough to keep the pasta moving so it will not stick compared to a smaller pan where it all sits together.

Just remember, the more pasta, the more water is needed.