If your spaghetti or noodles seem a little sticky or starch before they’re even done...
...you’re probably not using enough water. Chef Mike Sheerin says it’s one of the most common cooking mistakes people make. When food is added to a pot of boiling water, it lowers the temperature of the water. The less water we have in there, the longer that boil is paused. That will leave you with gummy noodles – even if they’re al dente.
The bigger the pot is, the better. For a pound of pasta we should be using at least a five-quart pot. A continuous rapid boil and room to swim is what keeps pasta from sticking together.
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