LogFAQs > #935434280

teepan95 posted...

To quote an orange man

sounds good, didn't work ;_;

Few reasons that might be

1) the pasta wasn't very starchy to begin with, or you used fresh egg pasta which tends to cook too quickly
2) too much water in the pot, so the concentration of starch was too low
3) you removed the pasta from the water too late, meaning you didn't have enough time to cook the pasta out in the pot
4) you didn't agitate the pasta once it was in the saucepan. You kind of have to beat it quite violently to get it to thicken up
5) if too much of the water evaporates out the emulsion will break. In which case you can just add more starch water

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CE's Resident Scotsman.
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