Satie hit the nail right on the head. Teh same thing is done when boiling maple sap down into syrup. When the liquid begins to boil over, you add fresh butter (fat) to the syrup to settle things down.
But this can also be done by properly regulating the heat. So oil is not required. I like to drain my pasta and add either Carapelli EVOO or Truffle Oil to the pot and stir. This adds a wonderful flavor to the pasta (epecially the truffle oil) and compliments the tomato or parmesano, or mushroom sauce that is used at the table.
Just remember that with pasta, you can add most any flavor you want. Don't limit yourself. Try it with a stroganoff mixture, or with sweet and sour pork, or with a smoky sausage. It's great with a host of cheeses, or just with some flavorful butter. You can add peppers, both hot and/or sweet, onion, pesto, stir-fry veggies, etc. Pasta is so versatile. And try the whole grain varieties. At first, the mouthfeel and taste will be strange. But after a few servings, you get very used to it and it becomes the preferred pasta, as the flavor is richer, with interesting textures, some very smooth, and some more coarse, depending on the brand you purchase.
As for the hot/cold water issue. I always get the pot boiling first. Then, I place my pasta in the pan. If the pan is too small to hold, say long strands of linguini, I place one end in and let it cook for about 20 seconds. Then, I carefully push the exposed pasta downward as the immersed portion becomes flexible. This method also elliminates sticking as the pressure used to push the pasta into the water seperates the individual strands. And yes, it does have to be cooked in enough water to allow the pasta to move around as it cooks.
Seeeeeeya; Goodweed of the North
