Corey Richardson wrote:
> On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson `R>
> wrote:
>
>> Italians often say that it is unhelpful to add oil whilst cooking pasta
>> - sorry, but sometimes very wrong!
>>
>> If you're cooking pasta in something like this:
>> http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>>
>> Then a *large* splash or so of EVO when cooking, results in a pasta
>> that's coated with it when drained.
>>
>> I've tried both ways in a pan like this and adding oil is very
>> beneficial.
>
> Adding oil to the water also reduces foaming and prevents boil-over.
>
>
There are other ways to prevent boiling over, though, namely, lowering
the heat, not covering the pan, and using a large enough pan for the
job. Oil is an unnecessary addition, imho, and primarily serves to
raise the fat content of the dish and make the pasta too slippery for
some sauces to adhere properly but, of course, YMMV.