What I often do is drain my pasta over a bowl, add a ladle-full of water back to my cheesy sauce with the pasta, and stir for a few seconds. With a little mechanical action, you'll see it all turn smooth and even before your eyes.Īs far as how much to add-well that depends on how much pasta, how much cheese, how starchy your water is, etc. This is actually quite handy because when you're making pasta you have starch in abundance! When you're done boiling your pasta, just take a bit of the water and add it to your cheese and pasta.
When making sauces, your go-to emulsifier is starch. What you need is an emulsifier, an agent that will act as a liaison between the cheese and the water to turn it into one smooth mixture. The fat and water repel each other, meaning breaking up that ball of cheese is like trying to mix oil throughout a pot of water-it's going to tend to clump together.
Okay, it is perhaps oversimplifying slightly, but this is the basic issue-your cheese is made of, essentially, fat and protein (assuming you're using low-moisture mozzarella).
Your cheese is clumping like oil and water.
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