Italians often say that it is unhelpful to add oil whilst cooking pasta
- sorry, but sometimes very wrong!

If you're cooking pasta in something like this:
http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html

Then a *large* splash or so of EVO when cooking, results in a pasta
that's coated with it when drained.

I've tried both ways in a pan like this and adding oil is very
beneficial.

"Corey Richardson" `R> ha scritto nel messaggio
...
> Italians often say that it is unhelpful to add oil whilst cooking pasta
> - sorry, but sometimes very wrong!
>
> If you're cooking pasta in something like this:
> http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>
> Then a *large* splash or so of EVO when cooking, results in a pasta
> that's coated with it when drained.
>
> I've tried both ways in a pan like this and adding oil is very
> beneficial.

And I should listen to your judgment why? Aren't you the one with a
philosophy based on fast foods available in the UK?

Do NOT add oil to pasta water. That's it. Don't do it. Now back off the
crossposting and you'll be fine.

Giusi > wrote:

> "Corey Richardson" `R> ha scritto
> > Italians often say that it is unhelpful to add oil whilst cooking pasta
> > - sorry, but sometimes very wrong!
>
> And I should listen to your judgment why? Aren't you the one with a
> philosophy based on fast foods available in the UK?
>
> Do NOT add oil to pasta water. That's it. Don't do it. Now back off the
> crossposting and you'll be fine.

It is not just crossposting trolls who offer this suggestion. Sandra
Lotti, in _Taste of Tuscany_, calls for oil in pasta water in one - just
one - of her pasta recipes, namely *garganelli con verdure di stagione,
ostensibly to prevent the garganelli from sticking together. This makes
no sense, as the oil just floats on top, of course, and she does not
call for oil in any of her other pasta recipes! I wonder why she does
so in this case.

*Garganelli are just a particular pasta (somewhat macaroni-like) shape
and, just like most other pasta, are simply boiled separately in salted
water before the sauce is added.

Victor

Corey Richardson `R> wrote:
> Italians often say that it is unhelpful to add oil whilst cooking
> pasta - sorry, but sometimes very wrong!
>
> Then a *large* splash or so of EVO when cooking, results in a pasta
> that's coated with it when drained.
>
And coated with oil equates to a good thing in your book?

> I've tried both ways in a pan like this and adding oil is very
> beneficial.

How is it beneficial? You like slippery pasta the sauce won't cling to?

I sometimes cook pasta, toss it with a little olive oil and some herbs and
sprinkle grated cheese on top. That's good.

Jill

On Sun, 10 Aug 2008 07:01:41 -0400, "jmcquown" >
wrote:

>You like slippery pasta the sauce won't cling to?

It does cling to it.

You have no oil in your pasta sauces?

On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson `R>
wrote:

>Italians often say that it is unhelpful to add oil whilst cooking pasta
>- sorry, but sometimes very wrong!
>
>If you're cooking pasta in something like this:
>http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>
>Then a *large* splash or so of EVO when cooking, results in a pasta
>that's coated with it when drained.
>
>I've tried both ways in a pan like this and adding oil is very
>beneficial.

Adding oil to the water also reduces foaming and prevents boil-over.

On Sun, 10 Aug 2008 09:52:03 +0200, "Giusi" >
wrote:

>
>
>"Corey Richardson" `R> ha scritto nel messaggio
.. .
>> Italians often say that it is unhelpful to add oil whilst cooking pasta
>> - sorry, but sometimes very wrong!
>>
>> If you're cooking pasta in something like this:
>> http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>>
>> Then a *large* splash or so of EVO when cooking, results in a pasta
>> that's coated with it when drained.
>>
>> I've tried both ways in a pan like this and adding oil is very
>> beneficial.
>
>And I should listen to your judgment why? Aren't you the one with a
>philosophy based on fast foods available in the UK?

It's not based on that. What's your problem with fast-food anyway?

>Do NOT add oil to pasta water. That's it. Don't do it.

Try it as I said, it works.

> Now back off the crossposting and you'll be fine.

Crossposted to two *relevant* groups, again what's your problem?

On Sun, 10 Aug 2008 07:01:41 -0400, "jmcquown" >
wrote:

>Corey Richardson `R> wrote:
>> Italians often say that it is unhelpful to add oil whilst cooking
>> pasta - sorry, but sometimes very wrong!
>>
>> Then a *large* splash or so of EVO when cooking, results in a pasta
>> that's coated with it when drained.
>>
>And coated with oil equates to a good thing in your book?
>
>> I've tried both ways in a pan like this and adding oil is very
>> beneficial.
>
>How is it beneficial? You like slippery pasta the sauce won't cling to?
>
>I sometimes cook pasta, toss it with a little olive oil and some herbs and
>sprinkle grated cheese on top. That's good.
>
I imagine that's his way of coating the pasta. Either way, it's
coated with oil.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 10 Aug 2008 08:29:09 -0700, sf wrote:

>I imagine that's his way of coating the pasta. Either way, it's
>coated with oil.

Kinda like Aglio e Olio. A very tasty dish!

Corey Richardson `R> wrote in
:

> On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson <KB^86
@EbP0V7K.s`R>
> wrote:
>
>>Italians often say that it is unhelpful to add oil whilst cooking
pasta
>>- sorry, but sometimes very wrong!
>>
>>If you're cooking pasta in something like this:
>>
http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>>
>>Then a *large* splash or so of EVO when cooking, results in a pasta
>>that's coated with it when drained.
>>
>>I've tried both ways in a pan like this and adding oil is very
>>beneficial.
>
> Adding oil to the water also reduces foaming and prevents boil-over.
>
>

I think that's the only benefit there - I've never found that adding oil
to pasta water helps with sticking. Better to get the sauce done first
so you can sauce the pasta immediately. I certainly wouldn't waste
decent ev olive oil in pasta water. You would end up wasting so much,
even with that nifty pasta colander-in-pot thing. If I need to add oil
to pasta, I toss it with a little right after it is cooked and drained.

Saerah

Corey Richardson wrote:
> On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson
> `R> wrote:
>
>> Italians often say that it is unhelpful to add oil whilst cooking
>> pasta - sorry, but sometimes very wrong!
>>
>> If you're cooking pasta in something like this:
>> http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>>
>> Then a *large* splash or so of EVO when cooking, results in a pasta
>> that's coated with it when drained.
>>
>> I've tried both ways in a pan like this and adding oil is very
>> beneficial.
>
> Adding oil to the water also reduces foaming and prevents boil-over.

The key is to use a large enough pot with plenty of water and it won't
boil-over. I haven't had a boil-over in YEARS and I never oil my water.
Salt, yeah, oil, no.

kili

On Sun, 10 Aug 2008 12:07:12 -0400, "kilikini"
> wrote:

>The key is to use a large enough pot with plenty of water and it won't
>boil-over. I haven't had a boil-over in YEARS and I never oil my water.
>Salt, yeah, oil, no.

I do the same thing, but it's no biggie for me if someone else chooses
to. In fact, I've been using a smaller pot (4 qt instead of 8 qt)
lately and it still hasn't come close to boiling over.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Corey Richardson wrote:
> On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson `R>
> wrote:
>
>> Italians often say that it is unhelpful to add oil whilst cooking pasta
>> - sorry, but sometimes very wrong!
>>
>> If you're cooking pasta in something like this:
>> http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>>
>> Then a *large* splash or so of EVO when cooking, results in a pasta
>> that's coated with it when drained.
>>
>> I've tried both ways in a pan like this and adding oil is very
>> beneficial.
>
> Adding oil to the water also reduces foaming and prevents boil-over.
>

You just need to use a large pot with a sufficient amount of water. For
most dishes the added oil would coat the pasta which is not a desirable
thing because you want the pasta to absorb the sauce and flavor of
whatever dish it is used in.

On Aug 10, 11:28*am, George > wrote:
> Corey Richardson wrote:
> > On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson `R>
> > wrote:
>
> >> Italians often say that it is unhelpful to add oil whilst cooking pasta
> >> - sorry, but sometimes very wrong!
>
> >> If you're cooking pasta in something like this:
> >>http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>
> >> Then a *large* splash or so of EVO when cooking, results in a pasta
> >> that's coated with it when drained.
>
> >> I've tried both ways in a pan like this and adding oil is very
> >> beneficial.
>
> > Adding oil to the water also reduces foaming and prevents boil-over.
>
> You just need to use a large pot with a sufficient amount of water. For
> most dishes the added oil would coat the pasta which is not a desirable
> thing because you want the pasta to absorb the sauce and flavor of
> whatever dish it is used in.


I stopped adding oil to pasta water ages ago because there was no
point to it. It's a waste of good oil.

On Sun, 10 Aug 2008 09:44:36 -0700 (PDT), Christopher Helms
> wrote:

>On Aug 10, 11:28*am, George > wrote:
>> Corey Richardson wrote:
>> > On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson `R>
>> > wrote:
>>
>> >> Italians often say that it is unhelpful to add oil whilst cooking pasta
>> >> - sorry, but sometimes very wrong!
>>
>> >> If you're cooking pasta in something like this:
>> >>http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>>
>> >> Then a *large* splash or so of EVO when cooking, results in a pasta
>> >> that's coated with it when drained.
>>
>> >> I've tried both ways in a pan like this and adding oil is very
>> >> beneficial.
>>
>> > Adding oil to the water also reduces foaming and prevents boil-over.
>>
>> You just need to use a large pot with a sufficient amount of water. For
>> most dishes the added oil would coat the pasta which is not a desirable
>> thing because you want the pasta to absorb the sauce and flavor of
>> whatever dish it is used in.
>
>
>I stopped adding oil to pasta water ages ago because there was no
>point to it. It's a waste of good oil.

It *is* a waste of time if you tip your pasta into a drainer after
cooking - the oil goes straight down the sink!

If you use a pasta pan that has it's own integral colander (like the one
above) then your cooked pasta will be coated with oil when you lift it
out.

sf wrote:


> I imagine that's his way of coating the pasta. Either way, it's
> coated with oil.

Of course, lots of it on down the drain for no reason.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 10 Aug 2008 18:19:27 GMT, "Default User" >
wrote:

>sf wrote:
>
>
>> I imagine that's his way of coating the pasta. Either way, it's
>> coated with oil.
>
>Of course, lots of it on down the drain for no reason.
>
>
Lots? How much do you use?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Victor Sack > wrote:

>Giusi > wrote:

>> Do NOT add oil to pasta water. That's it. Don't do it. Now back off the
>> crossposting and you'll be fine.

>It is not just crossposting trolls who offer this suggestion. Sandra
>Lotti, in _Taste of Tuscany_, calls for oil in pasta water in one - just
>one - of her pasta recipes, namely *garganelli con verdure di stagione,
>ostensibly to prevent the garganelli from sticking together. This makes
>no sense, as the oil just floats on top, of course, and she does not
>call for oil in any of her other pasta recipes! I wonder why she does
>so in this case.

One reason is the pleasing aroma of vaporized olive oil fills
the kitchen. Another possible reason may be that if the pot boils
over the water is less frothy and is less likely to make a mess.
I'm not sure that's scientific though.

It does not harm anything to add oil to the pasta water (in
any instance I have encountered); however it doesn't help
and I have stopped doing it despite it having once been
an ingrained habit, as an Italian-American.

Steve

Corey Richardson `R> wrote:
> On Sun, 10 Aug 2008 09:44:36 -0700 (PDT), Christopher Helms
> > wrote:
>
> > On Aug 10, 11:28 am, George > wrote:
> > > Corey Richardson wrote:
> > > > On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson
> > > > `R> wrote:
> > >
> > > > > Italians often say that it is unhelpful to add oil whilst
> > > > > cooking pasta - sorry, but sometimes very wrong!
> > >
> > > > > If you're cooking pasta in something like this:
> > > > > http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
> > >
> > > > > Then a *large* splash or so of EVO when cooking, results in a
> > > > > pasta that's coated with it when drained.
> > >
> > > > > I've tried both ways in a pan like this and adding oil is very
> > > > > beneficial.
> > >
> > > > Adding oil to the water also reduces foaming and prevents
> > > > boil-over.
> > >
> > > You just need to use a large pot with a sufficient amount of
> > > water. For most dishes the added oil would coat the pasta which
> > > is not a desirable thing because you want the pasta to absorb the
> > > sauce and flavor of whatever dish it is used in.
> >
> >
> > I stopped adding oil to pasta water ages ago because there was no
> > point to it. It's a waste of good oil.
>
> It *is* a waste of time if you tip your pasta into a drainer after
> cooking - the oil goes straight down the sink!
>
> If you use a pasta pan that has it's own integral colander (like the
> one above) then your cooked pasta will be coated with oil when you
> lift it out.

I still fail to see why you want your pasta to be coated with oil.

Jill

Corey Richardson `R> wrote:
> On Sun, 10 Aug 2008 07:01:41 -0400, "jmcquown" >
> wrote:
>
> > You like slippery pasta the sauce won't cling to?
>
> It does cling to it.
>
> You have no oil in your pasta sauces?

Depends on the sauce. As I mentioned, sometimes I toss pasta with olive
oil, herbs & a bit of grated cheese. But I don't oil the pasta while it's
cooking; the olive oil is the dressing for the pasta.

Pestos require oil but not oil added to the pasta, rather to the sauce
itself. Cheese sauces, cream sauces, tomato sauces, no, I don't add oil to
them.

Jill

sf wrote:

> On 10 Aug 2008 18:19:27 GMT, "Default User" >
> wrote:
>
> > sf wrote:
> >
> >
> >> I imagine that's his way of coating the pasta. Either way, it's
> >> coated with oil.
> >
> > Of course, lots of it on down the drain for no reason.
> >
> >
> Lots? How much do you use?

To get enough to coat the pasta decently with the cooking water, a fair
amount. Most of it will go down the drain. Any of wasted is too much.
It's a dumb plan.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Sun, 10 Aug 2008 15:37:08 -0400, "jmcquown" >
wrote:

>Corey Richardson `R> wrote:
>> On Sun, 10 Aug 2008 09:44:36 -0700 (PDT), Christopher Helms
>> > wrote:
>>
>> > On Aug 10, 11:28 am, George > wrote:
>> > > Corey Richardson wrote:
>> > > > On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson
>> > > > `R> wrote:
>> > >
>> > > > > Italians often say that it is unhelpful to add oil whilst
>> > > > > cooking pasta - sorry, but sometimes very wrong!
>> > >
>> > > > > If you're cooking pasta in something like this:
>> > > > > http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>> > >
>> > > > > Then a *large* splash or so of EVO when cooking, results in a
>> > > > > pasta that's coated with it when drained.
>> > >
>> > > > > I've tried both ways in a pan like this and adding oil is very
>> > > > > beneficial.
>> > >
>> > > > Adding oil to the water also reduces foaming and prevents
>> > > > boil-over.
>> > >
>> > > You just need to use a large pot with a sufficient amount of
>> > > water. For most dishes the added oil would coat the pasta which
>> > > is not a desirable thing because you want the pasta to absorb the
>> > > sauce and flavor of whatever dish it is used in.
>> >
>> >
>> > I stopped adding oil to pasta water ages ago because there was no
>> > point to it. It's a waste of good oil.
>>
>> It *is* a waste of time if you tip your pasta into a drainer after
>> cooking - the oil goes straight down the sink!
>>
>> If you use a pasta pan that has it's own integral colander (like the
>> one above) then your cooked pasta will be coated with oil when you
>> lift it out.
>
>I still fail to see why you want your pasta to be coated with oil.
>
>Jill

I'll add this from Italiana UK's "How to cook pasta" page:

>Toss it in a Little Oil
>
>And if you are concerned about the pasta sticking together before
>reaching the table, toss it in a little oil prior to adding the sauce.
>The effect on the waistline is going to be negligible while the oil will
>bring a little added richness to the final dish.

I agree with that and say that my pasta is coated with oil as I drain
it.

jmcquown wrote:

> Corey Richardson `R> wrote:
> > Italians often say that it is unhelpful to add oil whilst cooking
> > pasta - sorry, but sometimes very wrong!
> >
> > Then a *large* splash or so of EVO when cooking, results in a pasta
> > that's coated with it when drained.
> >
> And coated with oil equates to a good thing in your book?
>
> > I've tried both ways in a pan like this and adding oil is very
> > beneficial.
>
> How is it beneficial? You like slippery pasta the sauce won't cling to?

> I sometimes cook pasta, toss it with a little olive oil and some herbs and
> sprinkle grated cheese on top. That's good.
>

I add a tad of oil just to stop the starchy water from boiling over.
However...... one of my favourite ways to eat pasta is to fry up lots of rough
chopped garlic and a pinch of dried chile flakes in olive oil, toss the pasta
in it and top with freshly grated cheese. It is even better with chopped
asparagus fried up with the garlic.

Dave Smith > wrote in
:

> jmcquown wrote:
>
>> Corey Richardson `R> wrote:
>> > Italians often say that it is unhelpful to add oil whilst cooking
>> > pasta - sorry, but sometimes very wrong!
>> >
>> > Then a *large* splash or so of EVO when cooking, results in a pasta
>> > that's coated with it when drained.
>> >
>> And coated with oil equates to a good thing in your book?
>>
>> > I've tried both ways in a pan like this and adding oil is very
>> > beneficial.
>>
>> How is it beneficial? You like slippery pasta the sauce won't cling
>> to?
>
>> I sometimes cook pasta, toss it with a little olive oil and some
>> herbs and sprinkle grated cheese on top. That's good.
>>
>
> I add a tad of oil just to stop the starchy water from boiling over.
> However...... one of my favourite ways to eat pasta is to fry up lots
> of rough chopped garlic and a pinch of dried chile flakes in olive
> oil, toss the pasta in it and top with freshly grated cheese. It is
> even better with chopped asparagus fried up with the garlic.
>
>
>

I like to stir in a few spoonfulls of ricotta, when I have it in the
house. I also like to grind up some fennel seeds and add them to the
garlic-oil-chile in the pan.

Saerah (sometimes simple food is the best!)

jmcquown wrote:

> I still fail to see why you want your pasta to be coated with oil.

Well, you don't want squeaky pasta, do you?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Corey Richardson wrote:
>
>> I still fail to see why you want your pasta to be coated with oil.
>>
>> Jill
>
> I'll add this from Italiana UK's "How to cook pasta" page:
>
>> Toss it in a Little Oil
>>
>> And if you are concerned about the pasta sticking together before
>> reaching the table, toss it in a little oil prior to adding the sauce.
>> The effect on the waistline is going to be negligible while the oil will
>> bring a little added richness to the final dish.
>
> I agree with that and say that my pasta is coated with oil as I drain
> it.
>
>
But there are lots lame "tips" such as that that get printed in
newspapers or appear on websites to fill space but don't really have any
grounding.

If you want a great pasta dish you immediately add the drained pasta
that has been cooked in salted water to the sauce or dressing. This
accomplishes two things. The pasta absorbs the sauce and it doesn't
stick together. You can observe anyone who knows how to prepare quality
pasta and they will use this method. As far as adding extra richness the
classic method is to drizzle a little quality olive oil on the finished
dish. None of this is complicated or fancy and dishes are done this way
millions of times each day.

Adding oil while cooking the pasta lowers the quality of the dish
because the oil coats the pasta and prevents the sauce or dressing from
being absorbed into the pasta and this is even true when the sauce is
olive oil + spices etc because you want the pasta to absorb the infused oil.

"Dave Smith" > wrote in message
...
> jmcquown wrote:
>
>> Corey Richardson `R> wrote:
>> > Italians often say that it is unhelpful to add oil whilst cooking
>> > pasta - sorry, but sometimes very wrong!
>> >
>> > Then a *large* splash or so of EVO when cooking, results in a pasta
>> > that's coated with it when drained.
>> >
>> And coated with oil equates to a good thing in your book?
>>
>> > I've tried both ways in a pan like this and adding oil is very
>> > beneficial.
>>
>> How is it beneficial? You like slippery pasta the sauce won't cling to?
>
>> I sometimes cook pasta, toss it with a little olive oil and some herbs
>> and
>> sprinkle grated cheese on top. That's good.
>>
>
> I add a tad of oil just to stop the starchy water from boiling over.
> However...... one of my favourite ways to eat pasta is to fry up lots of
> rough
> chopped garlic and a pinch of dried chile flakes in olive oil, toss the
> pasta
> in it and top with freshly grated cheese. It is even better with chopped
> asparagus fried up with the garlic.


This sounds a lot like what I do with pasta on a regular basis. I always put
a little olive oil in the water, if you think it does not make a difference,
be more observant of how the pasta behaves in the collander. The oil
definitely coats it enough that it does not stick and has a nice shine.

"Corey Richardson" > ha scritto nel messaggio
>
> I'll add this from Italiana UK's "How to cook pasta" page:
>
>>Toss it in a Little Oil
>>
>>And if you are concerned about the pasta sticking together before
>>reaching the table, toss it in a little oil prior to adding the sauce.
>>The effect on the waistline is going to be negligible while the oil will
>>bring a little added richness to the final dish.
>
> I agree with that and say that my pasta is coated with oil as I drain
> it.

Now the UK knows more than Italy about cooking pasta. No one wants their
pasta coated in oil unless that is the dish as in pasta agli olio, in which
case you want RAW oil, not oil that has been boiled in water.

For me it is not a matter of taste. It's just wrong. You brought this up
to stir things, ok, they're stirred. You can go eat at a UK Burger King
now.

"George" > ha scritto nel messaggio
> But there are lots lame "tips" such as that that get printed in >
> newspapers or appear on websites to fill space but don't really have any
> grounding.
>
> If you want a great pasta dish you immediately add the drained pasta that
> has been cooked in salted water to the sauce or dressing. This
> accomplishes two things. The pasta absorbs the sauce and it doesn't stick
> together. You can observe anyone who knows how to prepare quality pasta
> and they will use this method. As far as adding extra richness the classic
> method is to drizzle a little quality olive oil on the finished dish. None
> of this is complicated or fancy and dishes are done this way millions of
> times each day.
>
> Adding oil while cooking the pasta lowers the quality of the dish because
> the oil coats the pasta and prevents the sauce or dressing from being
> absorbed into the pasta and this is even true when the sauce is olive oil
> + spices etc because you >want the pasta to absorb the infused >oil.

Bravo George and thank you. Furthermore, when people do add oil after
cooking, it isn't boiled oil.

Giusi > wrote:
> "Corey Richardson" > ha scritto nel
> messaggio
> >
> > I'll add this from Italiana UK's "How to cook pasta" page:
> >
> > > Toss it in a Little Oil
> > >
> > > And if you are concerned about the pasta sticking together before
> > > reaching the table, toss it in a little oil prior to adding the
> > > sauce. The effect on the waistline is going to be negligible
> > > while the oil will bring a little added richness to the final
> > > dish.
> >
> > I agree with that and say that my pasta is coated with oil as I
> > drain it.
>
> Now the UK knows more than Italy about cooking pasta. No one wants
> their pasta coated in oil unless that is the dish as in pasta agli
> olio, in which case you want RAW oil, not oil that has been boiled in
> water.
> For me it is not a matter of taste. It's just wrong. You brought
> this up to stir things, ok, they're stirred. You can go eat at a UK
> Burger King now.

If I were wearing a hat I'd take it off and doff it in your direction!
Thanks Guisi

Jill

Corey Richardson wrote:
> On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson `R>
> wrote:
>
>> Italians often say that it is unhelpful to add oil whilst cooking pasta
>> - sorry, but sometimes very wrong!
>>
>> If you're cooking pasta in something like this:
>> http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>>
>> Then a *large* splash or so of EVO when cooking, results in a pasta
>> that's coated with it when drained.
>>
>> I've tried both ways in a pan like this and adding oil is very
>> beneficial.
>
> Adding oil to the water also reduces foaming and prevents boil-over.
>
>
There are other ways to prevent boiling over, though, namely, lowering
the heat, not covering the pan, and using a large enough pan for the
job. Oil is an unnecessary addition, imho, and primarily serves to
raise the fat content of the dish and make the pasta too slippery for
some sauces to adhere properly but, of course, YMMV.

Corey Richardson wrote:
> On Sun, 10 Aug 2008 09:44:36 -0700 (PDT), Christopher Helms
> > wrote:
>
>> On Aug 10, 11:28 am, George > wrote:
>>> Corey Richardson wrote:
>>>> On Sun, 10 Aug 2008 01:54:34 +0100, Corey Richardson `R>
>>>> wrote:
>>>>> Italians often say that it is unhelpful to add oil whilst cooking pasta
>>>>> - sorry, but sometimes very wrong!
>>>>> If you're cooking pasta in something like this:
>>>>> http://www.blueshoots.com/pp/Cookwar...Pasta_Pan.html
>>>>> Then a *large* splash or so of EVO when cooking, results in a pasta
>>>>> that's coated with it when drained.
>>>>> I've tried both ways in a pan like this and adding oil is very
>>>>> beneficial.
>>>> Adding oil to the water also reduces foaming and prevents boil-over.
>>> You just need to use a large pot with a sufficient amount of water. For
>>> most dishes the added oil would coat the pasta which is not a desirable
>>> thing because you want the pasta to absorb the sauce and flavor of
>>> whatever dish it is used in.
>>
>> I stopped adding oil to pasta water ages ago because there was no
>> point to it. It's a waste of good oil.
>
> It *is* a waste of time if you tip your pasta into a drainer after
> cooking - the oil goes straight down the sink!
>
> If you use a pasta pan that has it's own integral colander (like the one
> above) then your cooked pasta will be coated with oil when you lift it
> out.
>
>
.... and oil-coated pasta isn't necessarily a good thing.

Giusi wrote:
> "Corey Richardson" > ha scritto nel messaggio
>> I'll add this from Italiana UK's "How to cook pasta" page:
>>
>>> Toss it in a Little Oil
>>>
>>> And if you are concerned about the pasta sticking together before
>>> reaching the table, toss it in a little oil prior to adding the sauce.
>>> The effect on the waistline is going to be negligible while the oil will
>>> bring a little added richness to the final dish.
>> I agree with that and say that my pasta is coated with oil as I drain
>> it.
>
> Now the UK knows more than Italy about cooking pasta. No one wants their
> pasta coated in oil unless that is the dish as in pasta agli olio, in which
> case you want RAW oil, not oil that has been boiled in water.
>
> For me it is not a matter of taste. It's just wrong. You brought this up
> to stir things, ok, they're stirred. You can go eat at a UK Burger King
> now.
>
>
Brava!

George wrote:
> Corey Richardson wrote:
>>
>>> I still fail to see why you want your pasta to be coated with oil.
>>>
>>> Jill
>>
>> I'll add this from Italiana UK's "How to cook pasta" page:
>>
>>> Toss it in a Little Oil
>>>
>>> And if you are concerned about the pasta sticking together before
>>> reaching the table, toss it in a little oil prior to adding the sauce.
>>> The effect on the waistline is going to be negligible while the oil will
>>> bring a little added richness to the final dish.
>>
>> I agree with that and say that my pasta is coated with oil as I drain
>> it.
>>
>>
> But there are lots lame "tips" such as that that get printed in
> newspapers or appear on websites to fill space but don't really have any
> grounding.
>
> If you want a great pasta dish you immediately add the drained pasta
> that has been cooked in salted water to the sauce or dressing. This
> accomplishes two things. The pasta absorbs the sauce and it doesn't
> stick together. You can observe anyone who knows how to prepare quality
> pasta and they will use this method. As far as adding extra richness the
> classic method is to drizzle a little quality olive oil on the finished
> dish. None of this is complicated or fancy and dishes are done this way
> millions of times each day.
>
> Adding oil while cooking the pasta lowers the quality of the dish
> because the oil coats the pasta and prevents the sauce or dressing from
> being absorbed into the pasta and this is even true when the sauce is
> olive oil + spices etc because you want the pasta to absorb the infused
> oil.
>
>
Well said; thank you!

Default User wrote:
> sf wrote:
>
>
>> I imagine that's his way of coating the pasta. Either way, it's
>> coated with oil.
>
> Of course, lots of it on down the drain for no reason.
>
>
>
>
> Brian

I don't add oil to the water at all find it useless and a waste of good
olive oil. Now I do love my left over pasta reheated using olive oil, a
table spoon or so of butter a crushed clove of garlic an once this is heated
(low heat) I put the pasta in and let it heat up a couple of minutes then
put it on a plate with fresh grated parmesan cheese over it. One of my grand
fathers came from Italy and he ate it like this most of the time.

--

Joe Cilinceon

The main mistake I see people make with pasta is not adding enough salt to
the water and it should be added once the water comes to a roll boil. Then
allow it to come back to a roll and put in the pasta. In the case of fresh
made you need to stand over it if the store bought time figure your times
based on what the box says and the altitude you live at.

--

Joe Cilinceon

George wrote:
>
> If you want a great pasta dish you immediately add the drained pasta
> that has been cooked in salted water to the sauce or dressing. This
> accomplishes two things. The pasta absorbs the sauce and it doesn't
> stick together.

Obviously you were raised on canned pasta.

On Aug 11, 5:12�pm, flitterbit > wrote:
>
> There are other ways to prevent boiling over, though, namely, lowering
> the heat, not covering the pan, and using a large enough pan for the
> job. �

Pasta needs to be cooked at a full boil or it won't cook evenly, so
lowering the heat is not an option. Pasta should never be cooked in a
covered pot or it will boil over for certain, so not covering the pot
is moot. Using a large enough pot is the only option.

> Oil is an unnecessary addition, imho, and primarily serves to
> raise the fat content of the dish and make the pasta too slippery for
> some sauces to adhere properly but, of course, YMMV.

Ninty nine percent of the oil goes down the drain... practically no
oil clings to pasta, any added calories are so insignificant as to be
meaningless. The only things adding oil to pasta water accomplishes
is making for a little more difficult clean up and a wasting oil.

"Sheldon" > ha scritto nel messaggio
news:33ba1c78-f850-48d7> George wrote:
>>
>> If you want a great pasta dish you immediately add the drained pasta
>> that has been cooked in salted water to the sauce or dressing. This
>> accomplishes two things. The pasta absorbs the sauce and it doesn't
>> stick together.
>
> Obviously you were raised on canned pasta.

Obviously you have never even read a real Italian recipe for pasta. That is
how it is done. Only cheap cafés that have jars of sauce in the fridge
don't mix them before serving them. There are a very few sauces that are
sometimes not mixed-- one being Bolognese ragù, and that is only
occasionally.

You know we had this discussion over 10 years ago. You were wrong then and
wrong now. When did your mind close?

On Tue, 12 Aug 2008 09:59:02 +0200, "Giusi" >
wrote:

>"Sheldon" > ha scritto nel messaggio
>news:33ba1c78-f850-48d7> George wrote:
>>>
>>> If you want a great pasta dish you immediately add the drained pasta
>>> that has been cooked in salted water to the sauce or dressing. This
>>> accomplishes two things. The pasta absorbs the sauce and it doesn't
>>> stick together.
>>
>> Obviously you were raised on canned pasta.
>
>Obviously you have never even read a real Italian recipe for pasta. That is
>how it is done. Only cheap cafés that have jars of sauce in the fridge
>don't mix them before serving them. There are a very few sauces that are
>sometimes not mixed-- one being Bolognese ragù, and that is only
>occasionally.
>
>You know we had this discussion over 10 years ago. You were wrong then and
>wrong now. When did your mind close?
>
We've had that discussion even more recently. Big factions on both
sides. I've decided that those who want their pasta to wear a hat can
do it, but I want mine mixed. Same with salads. I hate a bunch of
salad greens with a blob of dressing on top. I can dress an entire
table's worth of salad with what they plop on top of mine - and still
have some left over.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West