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Research

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You can avoid sticky pasta by making sure that the pasta is cooked in plenty of water and that the water is constantly boiling. If the water is not boiling sufficiently, the pasta will absorb the water and become sticky. In addition, you should cook the pasta as the last part of the meal, so that you can serve it immediately.

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Old school recipes also add vinegar and some olive oil to avoid the spaghetti gets sticky, but this is a myth.

Is it a good idea to add oil to the boiling water to prevent the pasta from clumping together? No, it's actually a pretty bad idea. The oil does no good in the boiling water but can instead make it more difficult to get the water to boil.

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But olive oil is added to prevent the water from boiling over the lid.

With potatoes a dollop of butter is added for the same purpose and can also make the potatoes softer quicker reducing the overall cooking time needed.​

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Once you toss the pasta into the boiling water, it needs to be stirred constantly for the first minute, then once every 30 seconds for the next 3 minutes to prevent the pieces from sticking to one another or to the bottom of the pot. Keep the heat on HIGH to bring the water back to a boil quickly after the pasta is added, then turn it down just a bit so the water is still boiling, but not overly so.

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Remember to drain the water from the spaghetti thoroughly before pouring it onto a smooth porcelain surface on a plate before transporting it from the kitchen counter to the dining table, otherwise it will end up on the kitchen floor!

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Then there's the salt. Most people put too little salt in the water when they boil spaghetti. You have to calculate 10 grams of salt per liter of water, so it's more than you think. I know it's difficult, but a good tip is actually to measure the water and pasta so that you get the right mixture ratio.

In addition, spaghetti should always be cooked in plenty of water.

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Do NOT add the salt to the water before it's boiling. It would leave stains in the bottom of the pot!​

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The use of coarse sea salt has become widely popular, but fine salt will dissolve faster.

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 △ Elementary Trinty △

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Rice: 5 grams of salt per liter of water (about ½ tsp)
Potatoes: 10 grams of salt per liter of water (about 1 tsp)
Pasta: 10-12 grams of salt per liter of water (about 1-1¼ tsp)

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Italian chefs often say that pasta water should be “as salty as the sea.”

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Contradiction

For unpeeled potatoes some would say about 1 tbsp of salt per liter of water. 

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Osmosis / Inverted Osmosis: Sodium/Potassium (especially potato peelings)

Only a 100g of raw vegetables or 600g of cooked vegetables per day (potassium)

Sodium decreases the heart rate

Potassium increases the heart rate

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Keep in mind that in Western countries we tend to eat four times as much salt as the recommended daily dose.

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Portion of spaghetti

 

Dried spaghetti

Adult serving: 75-125 grams
Children's serving: 50-75 grams

If you don't have a kitchen scale, you can use a visual method. A standard serving is about the size of a 2 DKK coin bundle of spaghetti when held between your fingers.

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Fresh pasta weighs more and requires slightly less per person

Adult portion: 120-130 grams
Children's portion: 80-100 grams

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You could also invest in an inexpensive 'pasta meter', a small tool with holes of different sizes that help you measure the exact amount of spaghetti.

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The higher the volume of the pot, the less risk there is that it cooks over the lid.

The wider the pot is, the less efforts there is with having to force or break the spaghetti into the pot.

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Pasta should preferably be cooked al dente, as the Italians call it. That is, with a bite to the teeth. In my experience, the cooking time indicated on the packages is often too long, so it is wise to take a piece of pasta out of the boiling water a little before the cooking time has been reached. And then taste/bite your way through and take the pasta when it is comfortable - and has a little bite.

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If you have cooked spaghetti leftover, then do not add it to the leftover of the bolognese. It will lose its al dente.

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Never rinse the cooked spaghetti in cold water - it ruins the taste of the pasta.

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Pour plenty of water into a pot and bring to the boil, covered. Use 1 liter of water per 100g of pasta — this will prevent the pasta from sticking together so easily and the water will maintain its temperature when you add the pasta.

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Add salt when the water is boiling. Use 10g of salt per 1 liter of water. If you add the salt before, you risk the salt sinking to the bottom and ruining your pot. Do not add oil to the water before it has boiled, as this will prevent the water from boiling properly. Add 1 Tbsp. of olive oil per liter of water. And 1 Tbsp. of vinegar per liter of water.

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Pour the pasta into the water and continue to boil, but without a lid. Prepare 75-100g of dried pasta per person or 125-150g of fresh pasta per person. Stir the pot for the first few minutes so that the pasta does not burn to the bottom.

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Cook the pasta for the number of minutes indicated on the packaging. Even if you have set a timer, it is a good idea to taste the pasta to see if it is done. It is cooked when it is soft but still has a bite.

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Save some of the cooking water before pouring off the rest of the pasta water. The cooking water is full of starch, which works perfectly as part of a pasta sauce. For example, stir a few tbsp. into the tomato or cream sauce to smooth it out and give it the right consistency.

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If desired, stir a little olive oil into the freshly cooked pasta. It is a myth that this prevents the pasta from sticking together, but it tastes great. Do not pour cold water over it either, as this does not prevent it from sticking either. If you want the pasta dish to be completely simple, you can mix a little cooking water, lemon zest, Parmesan and pepper together with the oil.