What makes pasta stick together and how do you help it stop sticking? What are the main ingredients of pasta?

Question

1.What makes pasta stick together?
2.How do you help it stop sticking?
3.What are the main ingredients of pasta?
4.What is the italien phrase for undercooked?
5.What wheat is pasta made from? (is it dorum???)
6.What structure is it made from? (is this carbohydrates???)
7.When was spaghetti first made in the UK?
8.What caused the change in attitudes in eating pasta(in the UK - 1940ish i think)?
9.Why does the roux (butter + flour) have to be carefully stirred?
10.How do you know if the sauce is cooked?

Any help would really be appreciated! Thank you in advance!

Wow everyone htank you so much for your help- I really appreciate it:)

Answer 1

1. starches is what makes pasta sticks together
2. Boil in lots of water so the starches are diluted. Try to time the pasta to be ready just before eating. In other words, don't let it sit too long. Also, some people like adding olive oil or butter to the drained pasta.
3. Pasta is flour, egg and water.
4. Italian phrase is Al Dente (to the tooth).
5. Italian pastas and most dried spaghetti type pastas are made from Semolina flour made from Durum Wheat..
6. Structure? Yes, pasta is mainly carbohydrates and a little protien from the wheat and eggs.
7. spaghetti first made in UK? Don't know.
8. In the USA, pasta became popular after WWII after the soldiers came back from Italy. That's when the craze for pizza started too. At least, that's the story the food network shows keep telling us.
9. Roux... carefully stirred? Roux needs to be constantly stirred so it doesn't burn.
10. Tomato sauce is cooked when it all comes to a boil and simmer about 10 minutes. I work with a lot of Italians when they cook a pasta sauce they actually cook it really quick. In the USA, I was under the impression that cooking the sauce all day helped all the flavors blend. In fact I just found out that it's the opposite. Cooking tomatoes a long time can increase the bitterness in tomatoes.

Answer 2

Wow! Many ??? within the question! starch in the pasta makes it stick together. If you add a tablespoon or so of olive oil ( or any oil) to the boiling water before adding the pasta it will keep it from sticking. I think the main ingred are flour and water. Al Dente' is the word for undercooked. Wheat pasta is made from wheat flour. Yes, carbohydrates. Don't know #7,8. Roux will burn easily... needs to be constantly watched and stirred for that reason. Also it has very little liquid in it. I am not sure of the last question... but if you get any canned pasta sauce it should be cooked. It should also say on the label cook thoroughly if it is not cooked. Whew! I hope I answered what you needed.. lol

Answer 3

Starch!

As the pasta cooks, it releases starch. To over come this, you need to keep a few points in mind.

1. Always use more than enough water to cook the pasta. Use the amount recommended as a minimum. If you can use more, do so.

2. Use a quality pasta. I like Barilla. Boring box, great dried pasta.

3. I usually stir twice. Once about 30 seconds after I drop, and then again toward the end.

4. Oil may help a little, but not enough to make a difference if you don't follow the top three.

5. Always cook Al Dente

Answer 4

1) starch
2) your buying the wrong brand, try "Barilla" 7 minutes it's done!
3) seminola flour
4) Italian phrase for undercooked is "Al Denti" meaning "to the tooth"
5) Whole wheat
6) Yes
7) Don't know- google this, you should get an answer
8) What change in attitude? Why, they don't like pasta in Canada?
9) Because it will lump up or burn
10) You know. I cook my tomatoe sauce on Wednesday's every week and I start it in the morning and it's ready by 4pm.
But that's a very rich sauce. In the summer with the fresh tomatoe's I make a quick sauce with fresh tomatoe's and it's ready in 10 minutes and delish!
** from an old time cook, never, never put oil in your cooking water for pasta! Your sauce will not cling to the pasta. After all isn't that what we want, the sauce to cling to the pasta? You bet! Otherwise, it just slides right off, not much sticks.
Have fun with cooking, it's a lot of fun! Don't be afraid to experiment either. That's how new recipe's are born.
joyce

Answer 5

Some how, Pasta sticks together by starch. You would have to stir quite a bit to prevent sticking and put a couple tea spoons of oil or butter in the water. The main ingredients are basically flour and water with a pinch or 2 of salt, Some may have eggs mixed in. Aldente (?) is the word when pasta is just a bit undercooked, soft but still firm. ummm 5, 6, 7, 8, Dunno. You have to stir a roux so it doesn't stick and burn to the pan giving a bad
taste. It depends on the type of sauce, A meat sauce, the meat sould be browned first, then cooked to the thickness you desire, just veggies (no meat), the veggies sould be cooked enough to soften before adding the main liquid.

Answer 6

Pasta is flour and eggs and water. Then it is run through a machine to make it into shapes. Cook in a pan you think is too large for the amount you are making. Get water boiling hard before adding pasta. Use pasta immediately after boiling. Add one teaspoon salt to water -this is your only chance to flavor the pasta. Pasta can be rinsed and will not stick together as badly afterward however if you are adding a sauce dont rinse - the sauce sticks to the unrinsed pasta better. Roux if not constantly stirred can burn quite easily and then doesnt taste good. Time the sauce it takes 20 minutes to remove the flour taste- but if it is going in oven with the pasta it doesnt have to cook as long it can finish cooking in the oven.

Answer 7

First off make sure the water and salt are at a rolling boil. Then when you add the pasta make sure you stir it around so it doesn't stick together. Make sure you keep it boiling otherwise it will become paste. Pasta is done when you can throw it against the wall and it sticks to it. Also if you put oil or butter on the pasta after it cooks the sauce will not stick to it as well.

Answer 8

All the ingredients you need are water and flour. Optionally, for egg-pasta, you add some eggs too, up to 10 for each kg of flour. Best to use a high gluten content flour, especially if you don't use eggs. No real need for a pasta machine. Mixing and rolling it by hand is easy but requires some energy, it will help you build up some muscles in your arms :-) Just slowly add water to the flour and mix until you get a smooth, rubbery dough. You should work it for at least 10 minutes. Roll the dough with a rolling pin until about 1 mm thick. Sprinkle some flour on both sides of the sheet of dough, make a loose roll with it and then cut it into slices about half a cm thick. Unrolling the slices you get thin strips of pasta called tagliatelle, great with bolognese. Shake off the excess flour and put your tagliatelle in a large pan full of BOILING salted water. Boil for just 3-4 minutes (cooking time varies a bit with thickness) and drain. If you don't cook them all immediately put them on a tray sprinkled with flour (don't stack them up too much or they will stick together), sprinkle some more flour on top and cover with foil or film. Will keep in the fridge for a few days.

Answer 9

You have alot of questions.some i do not know the answers to. i do know if you put a teaspoon of olive oil in the water or a little salt before bringing it to a boil and stir it occasionally, it will not stick.It is carbohydrates and it will also stick if you do not have enough water in the pot for the amount of pasta you are trying to cook.the italian phrase for undercooked, which is not really undercooked,is "al dente". this is the way I like my pasta. it is edible,not hard but firm.I do not like mushy pasta.As far as the sauce goes, I would say if it tastes good, it is finished cooking.If you are following a recipe exactly then it should go according to plan. I also add a teaspoon or two of sugar to my sauce as the sugar cuts the acid out of the tomato sauce.

Answer 10

add a bit of oil to pasta boiling water and then wash with water and also oil main ingredient off pasta is durum wheat the pasta is from wheat so its carbohydrates and when the sauce is cooked well you should know by its smell