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Old 05-08-2006, 12:57 PM   #1
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Pasta question

dh was making spagetti a couple nights ago. He put the water on the stove, added some olive oil and almost put the pasta in right away, not waiting until the water was boiling. I told him he had it all wrong. I've never put oil in the water, some say it prevents it from sticking but if you have enough water in the pot, sticking shouldn't be a problem. However, when he asked me why he had to wait for the water to boil to add the pasta, I didn't have an answer. Can you help me out? Thanks!

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Old 05-08-2006, 12:59 PM   #2
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I always put oil in my water too...just what I learned from Mom. As to the boiling bit, I think it has something to do with the gluten in the pasta. Sorry, thats all I have though.
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Old 05-08-2006, 01:09 PM   #3
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The pasta will be in the water longer waiting for the water to reach temp. As a result, the exterior of the pasta can become water logged.

There is no need for oil in the water. If you use enough water and stir the pasta several times, sticking will not be a problem. Besides, the oil will keep the sauce from clinging to the pasta.
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Old 05-08-2006, 01:36 PM   #4
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What Andy said.

Also the oil floats on top the the water when cooking anyway and then when you pour the pasta into the strainer the oil is the first thing down the drain. Any oil that does get mixed into the water (from the agitation of boiling) will keep the sauce from sticking.

That being said, for most of my pasta making life I did the same thing. I never found it to be a problem, but now I just make sure I have enough water and sticking is not a problem and I don't waste oil.

Corazon, you and DH should do a test. You should both boil up some pasta. He should put his into the water right away and you should wait for it to come to a boil. Then do a taste test. Make sure to report back with you results
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Old 05-08-2006, 01:37 PM   #5
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Quote:
Originally Posted by corazon90
dh was making spagetti a couple nights ago. He put the water on the stove, added some olive oil and almost put the pasta in right away, not waiting until the water was boiling. I told him he had it all wrong. I've never put oil in the water, some say it prevents it from sticking but if you have enough water in the pot, sticking shouldn't be a problem. However, when he asked me why he had to wait for the water to boil to add the pasta, I didn't have an answer. Can you help me out? Thanks!
The water has to boil first, as you cant put dry pasta in cold water. Adding oil is up to you, but I don't find it necessary.

Use a pot big enough to hold the amount of pasta you are cooking. Fill the pot with water, cover it and let the water boil. Uncover add pasta, stir. Add salt if you wish.

My dad came out to LA, made pasta, it stuck together & he blamed my pots. The water has to boil first & the pot has to be big enough. If necessary, break up the pasta (spaghetti) to fit in the pan. Some people leave it standing up on the side of the pot. Doesn't work for me.
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Old 05-08-2006, 02:07 PM   #6
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Quote:
Originally Posted by Andy M.
The pasta will be in the water longer waiting for the water to reach temp. As a result, the exterior of the pasta can become water logged.

There is no need for oil in the water. If you use enough water and stir the pasta several times, sticking will not be a problem. Besides, the oil will keep the sauce from clinging to the pasta.
I did mention the sauce clinging to the pasta to him last night too, I forgot about that. Water logged? Would this mean that the outside would be overdone, while the inside would be underdone...something like that?

Maybe I will do a taste test, gb. Thanks!
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Old 05-08-2006, 02:08 PM   #7
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Oil is not necessary. You have to use it only when you cook fresh home made lasagne (before oven, I intend). They are so large that is really possible that they attach themselves in some way. And so, it results difficult to bring them out from the water. So, oil can help you.
But, in dry pasta cooking, if you mantain pasta in the right way, al dente, (not cooked too much), you will not have any problem.
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Old 05-08-2006, 02:15 PM   #8
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[quote=corazon90]I did mention the sauce clinging to the pasta to him last night too, I forgot about that. Water logged? Would this mean that the outside would be overdone, while the inside would be underdone...something like that? quote]

Be sure to drain all the water out.

Do as Martha did... throw a strand against the fridge -- when it sticks, it's done.
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Old 05-08-2006, 02:19 PM   #9
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cooking pasta

Almost all of the italian cooking chefs on tv always tell you no oil and no rinsing of your pasta.It definatly helps the sauce to adhear to the pasta and they also reccomend you to toss pasta in some of the hot sauce and cook it a few minutes in the sauce. Put extra sauce on the side so you and others can put the ammount they want on top.

You can finish the dish with a little olive oil on top when serving.
Enjoy
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Old 05-08-2006, 02:29 PM   #10
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Quote:
Originally Posted by corazon90
...Would this mean that the outside would be overdone, while the inside would be underdone...something like that?

Maybe I will do a taste test, gb. Thanks!

Exactly right.
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