"Michael Horowitz" > wrote in message
...
> Recipes for making pasta vary - some say use oil, others don't mention
> it.
> Why or why not is oil used? - Mike
>
Actually, the oil is intended to reduce foaming and potential boil-over.
Simply using
enough water (we're talking at least two gallons for a pound of pasta) in a
deep enough
pot (uncovered !!!) works just as well.

And, recently <stops to wash hands before typing> Alton <hears heavenly
choir> did
a show called "Myth Smashers" were he actually performed an experiment which
demonstrated that roughly 90 % of the oil is recovered when the water is
drained off.

So, myth "Smashed" :-)

Salt in the water because that is your only opportunity to season the pasta
itself, oil
if you like (and I do) but if your sauce doesn't stick look elsewhere for
the cause and
don't blame the oil !

John<==addicted to "Good Eats"