The reason some cooks do add oil is its supposed to keep your pasta from
sticking together. I'm just guessing, but I imagine the cooks who don't
probably believe it would also keep your sauce from sticking to the pasta.

Debra

"salgud" > wrote in message
oups.com...
> Years ago I dated an Italian lady who was also a phenomenal cook.
> Cooked all kinds of great food, but her speciality was Italian. Some of
> the best I've ever had. I don't remember if she even gave me a reason,
> but she'd the one that told me NOT to put oil in the water when cooking
> pasta. Considering how good a cook she was, I listened. I'm sure one of
> the expert "foodies" here know the reason.
>