"John Bonnett" > wrote:

>
>"Michael Horowitz" > wrote in message
.. .
>> 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);
>>
>
>Yabbut you have prepared the field for an *excellent* flame war !
>
>Lacking the equipment to prepare pasta from scratch I've always
>had to use the pre-made (I like Mueller's brand) stuff from the store.
>
>The ingredient list on the box does not mention oil at all.
>
>I've experimented with adding oil to the breadmaking machine and
>the results weren't pretty :-(
>
>John<==sticking with the tried and true !
>
John -
You're missing a treat which is just as dramatic as having been
eating popcorn all your life, only to discover that one can add salt
and it becomes a whole new thing!

Trust me on this one. The only investment is a little time, two
eggs, 1/4t. salt, 1+ cup of flour and a GOOGLE search on 'homemade
pasta"(or better still, wait an hour and someone will post details!)

Regards, Giuseppe Horowitz