In article . com>,
"ccrevival" > wrote:

> I was always told that adding a little salt to the water would prevent
> the pasta from sticking. Furthermore, a majority of the oil is floating
> on the surface, so how can it coat the pasta under water?
>

Salting the water adds flavor to the pasta.
Supposedly, as the pasta is inserted into the boling water, the oil
coats it a bit.

I like Pastorio's idea better, and for the reasons he stated. ;-d
--
K.

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