Monsur Fromage du Pollet > wrote:

>Michael Horowitz wrote on 07 Apr 2005 in rec.food.cooking
>
>> Recipes for making pasta vary - some say use oil, others don't
>> mention it.
>> Why or why not is oil used? - Mike
>>
>>
>
>Oil is used for preservitive purposes in comercial pastas. A good home-
>made pasta is usually eaten within 3 days so no oil needed.


Well, I guess I wasn't as clear as I could have been, but I was
talking about mixing pasta, NOT adding oil to the water (coats the
pasta and reduces the 'cling' factor);