I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
makes a convenient support while twirling. If it's in a bowl, as I
prefer it, the curve of the side of the bowl is all the support
needed. Some people cut long pasta into short pieces before taking it
up on a fork. A few cooks break it into short pieces before cooking
it. What do you do?

Jerry
--
Engineering is the art of making what you want from things you can get.

On 7/16/2011 9:59 PM, Jerry Avins wrote:
> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?
>

I use a fork and no spoon. It's not really difficult with a little
practice tho' I hate to think how long ago it was that I learned how :-)

--


James Silverton, Potomac

I'm *not*

Jerry Avins > wrote:

>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>makes a convenient support while twirling. If it's in a bowl, as I
>prefer it, the curve of the side of the bowl is all the support
>needed. Some people cut long pasta into short pieces before taking it
>up on a fork. A few cooks break it into short pieces before cooking
>it. What do you do?

I twirl it with a fork. No spoon. No breaking before cooking.

I try to keep an open mind about it, but either breaking it before
cooking, or seeing someone want to twirl it against a spoon, makes
me squick.

Steve

On 7/16/2011 9:59 PM, Jerry Avins wrote:


> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?
>

I had this tonight for dinner. I rarely use spaghetti noodles in favor
of other forms. I used a big jar of Classico traditional sauce, a can
of tomato sauce, a can of diced tomatoes, a small can of tomato paste.
I threw in an uncooked onion and a few garlic cloves. Some additional
herbs like parsley, oregano, basil. Lots and lots of fresh ground
pepper, and two bay leaves. When the sauce cooked down some, I took out
the bay leaves and used my immersion blender to smooth the diced
tomatoes, onion and garlic. Put the bay back in to simmer while I
browned some ground beef and threw in some of the frozen cooked ground
sausage I like to keep in a bag in the freezer for quick meals.

While this all simmered along with some parm reg and other cheeses, I
used up some open boxes of pasta including some big shells and some
ziti. I have a lot of meaty sauce left over that went into the freezer
for the next decedent meal. And after I ate my dinner I have a lot of
pasta-meat sauce left for lunches and/or dinners this week.

On Jul 16, 8:59*pm, Jerry Avins > wrote:
> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

I break my linguini in 1/2 before cooling, to fit it into the pot of
water.

Eat it twirling it onto a fork, no spoon, etc.

John Kuthe...

On Sat, 16 Jul 2011 18:59:24 -0700 (PDT), Jerry Avins >
wrote:

> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?
>
Twirl it on a fork and think spoons are for sissies.

--

Today's mighty oak is just yesterday's nut that held its ground.

John Kuthe > wrote:

>I break my linguini in 1/2 before cooling, to fit it into the pot of
>water.

Huh?


S.

"Sqwertz" > wrote > On Sat, 16 Jul 2011 18:59:24 -0700 (PDT),

Jerry Avins wrote:
>
>> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>> makes a convenient support while twirling. If it's in a bowl, as I
>> prefer it, the curve of the side of the bowl is all the support
>> needed. Some people cut long pasta into short pieces before taking it
>> up on a fork. A few cooks break it into short pieces before cooking
>> it. What do you do?
>
> MCINL: I don't eat spaghetti. If I eat long pasta is usually going
> to be cappelini or angel hair and a non-tomato sauce. Usually aglio
> olio or a cream sauce both with shrimp. And then I twist it on my
> plate and stab a shrimp to anchor it all together.
>
> I don't think it really matters.
>
> -sw

No twirling here. I break vermicelli into short pieces and toss it into
boiling salted water with a splash of olive oil. Not really sure why I add
the olive oil; must be just doing what Granny did. Polly

"Sqwertz" > wrote in message
...
> On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
>
>> No twirling here. I break vermicelli into short pieces and toss it into
>> boiling salted water with a splash of olive oil. Not really sure why I
>> add
>> the olive oil; must be just doing what Granny did. Polly
>
> Unless you're making aglio olio, oil in the water prevents sauce from
> sticking the pasta. Never use oil in the water or rinse your pasta.
> IMO.
>
> -sw
Yes. I've read that but ignore the premise. Maybe the olive oil (and I can
say it without calling it evoo and giggling) gives the pasta a bit of
flavor? Polly

Polly Esther > wrote:

>"Sqwertz" > wrote in message

>> Unless you're making aglio olio, oil in the water prevents sauce from
>> sticking the pasta. Never use oil in the water or rinse your pasta.
>> IMO.

>Yes. I've read that but ignore the premise. Maybe the olive oil (and I can
>say it without calling it evoo and giggling) gives the pasta a bit of
>flavor? Polly

In my opinion, there is no point to adding olive oil to the water
the pasta is cooked in. However, I sometimes add olive oil to the
pasta after draining/plating it but before adding the sauce.

Perhaps this makes the sauce not stick to the pasta, but I haven't
noticed any downside to this if so. I do it to add flavor. Of course,
one can just put more olive oil into the sauce, but somehow I like
the effect of adding the olive oil directly to the hot pasta.

(Of course, I do not combine the pasta and sauce in a large batch
before plating it. Of course.)


Steve

On Sat, 16 Jul 2011 19:34:26 -0700 (PDT), John Kuthe
> wrote:

> I break my linguini in 1/2 before cooling, to fit it into the pot of
> water.

How big is the pot you're using? Sounds like you need a larger one.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
(Steve Pope) wrote:

> John Kuthe > wrote:
>
> >I break my linguini in 1/2 before cooling, to fit it into the pot of
> >water.
>
> Huh?
>
His pot is obviously too small.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
>(Steve Pope) wrote:
>
>> John Kuthe > wrote:
>>
>> >I break my linguini in 1/2 before cooling, to fit it into the pot of
>> >water.
>>
>> Huh?
>>
>His pot is obviously too small.

Well, that and it isn't necessary that the uncooked spaghetti fit
in the pot... it only has to half-fit, and then it flops down.

I like this discussion. It is so fundamental.

Steve

On Sun, 17 Jul 2011 04:52:48 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
> >(Steve Pope) wrote:
> >
> >> John Kuthe > wrote:
> >>
> >> >I break my linguini in 1/2 before cooling, to fit it into the pot of
> >> >water.
> >>
> >> Huh?
> >>
> >His pot is obviously too small.
>
> Well, that and it isn't necessary that the uncooked spaghetti fit
> in the pot... it only has to half-fit, and then it flops down.
>
> I like this discussion. It is so fundamental.
>
I had a whole post about that, but I deleted it to ask the size of his
pot.

--

Today's mighty oak is just yesterday's nut that held its ground.

all of these depending on how much time we have to make/eat it and how fancy
the sauce is dh makes, he never uses a recipe for his sauce and its always
different depending on what we have in the house. good question... the dh
almost alwys twirls on the fork if he makes it long, Lee
"Jerry Avins" > wrote in message
...
>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

the dh's grandfather was cicilian, sp he always salted the water and put in
oil, Lee
"Polly Esther" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
>>
>>> No twirling here. I break vermicelli into short pieces and toss it into
>>> boiling salted water with a splash of olive oil. Not really sure why I
>>> add
>>> the olive oil; must be just doing what Granny did. Polly
>>
>> Unless you're making aglio olio, oil in the water prevents sauce from
>> sticking the pasta. Never use oil in the water or rinse your pasta.
>> IMO.
>>
>> -sw
> Yes. I've read that but ignore the premise. Maybe the olive oil (and I
> can say it without calling it evoo and giggling) gives the pasta a bit of
> flavor? Polly

"Jerry Avins" > wrote in message
...
>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?

I twirl. I've known how to twirl since I was a little kid, but... For some
strange reason, my dad (who taught me how to twirl) would take a knife and
cut my spaghetti into little bits when I was a kid, making it nearly
impossible to eat! To make matters worse when my mom cooked it, she broke
the strands in half so they would fit in the pot.

I got a Rachael Ray oval pasta pot. No need to break long pasta for that.
Or to try to bend it as it softens. I love that thing.

"Steve Pope" > wrote in message
...
> John Kuthe > wrote:
>
>>I break my linguini in 1/2 before cooling, to fit it into the pot of
>>water.
>
> Huh?

I think he meant before "cooking". But then maybe he's into pain and likes
to take the hot pasta into his hands, breaking each piece in half as he
screams from the heat, then puts in a pot of cool water to, well, cool.

"Jerry Avins" > ha scritto nel messaggio
>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?


I do what the Lord intended. I twirl it on a fork with no helpers. The
spoon thing is for babies and is frowned on at table. The soup bowl is the
best for pasta, although a tall and narrow bowl is nice for Asian pastas
sometimes.

In article >,
"Julie Bove" > wrote:

> To make matters worse when my mom cooked it, she broke
> the strands in half so they would fit in the pot.

I've been known to do that. I can't tell the difference from one strand
to another after cooking them except they're all shorter and, for me,
more convenient to eat. I also eat Chinese food with a fork 'cause I
don't know no better.

leo

Giusi wrote:

> I do what the Lord intended. I twirl it on a fork with no helpers. The
> spoon thing is for babies and is frowned on at table. The soup bowl is
> the best for pasta, although a tall and narrow bowl is nice for Asian
> pastas sometimes.

....in which case you should use chopsticks to pick up a shaggy comet-shaped
mass of noodles.

I think the question of twirling spaghetti is trivial. What I'd like to know
is, how do you eat *bucatini*? it's too thick to twirl on a normal fork, and
you can't even slurp it because it's hollow.

Bob

"Bob Terwilliger" > ha scritto nel messaggio
> Giusi wrote:
>
>> I do what the Lord intended. I twirl it on a fork with no helpers. The
>> spoon thing is for babies and is frowned on at table. The soup bowl is
>> the best for pasta, although a tall and narrow bowl is nice for Asian
>> pastas sometimes.
>
> ...in which case you should use chopsticks to pick up a shaggy
> comet-shaped
> mass of noodles.

And I do.

>
> I think the question of twirling spaghetti is trivial. What I'd like to
> know
> is, how do you eat *bucatini*? it's too thick to twirl on a normal fork,
> and you can't even slurp it because it's hollow.

But that is exactly what you do. Wear old clothes that wash easily and
slurp. I do not eat it in restaurants. Traditionally, sauces for it are
liquid enough to flow into the hole. I once wrote an article entitled
"Bucatini, bucatini, how I love you bucatini." Cuz I do.

Jerry Avins > wrote:

>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>makes a convenient support while twirling. If it's in a bowl, as I
>prefer it, the curve of the side of the bowl is all the support
>needed. Some people cut long pasta into short pieces before taking it
>up on a fork. A few cooks break it into short pieces before cooking
>it. What do you do?

I was raised to cut it & spear a forkful. When I was 15 I went to a
girlfriend's house for spaghet and was schooled on twirling. Now
I twirl.


Jim
[I also -usually- add oil to the pasta pot and *never* rinse my
pasta.-- Habits]

On 7/17/2011 12:52 AM, Steve Pope wrote:
> > wrote:
>
>> On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>>> John > wrote:
>>>
>>>> I break my linguini in 1/2 before cooling, to fit it into the pot of
>>>> water.
>>>
>>> Huh?
>>>
>> His pot is obviously too small.
>
> Well, that and it isn't necessary that the uncooked spaghetti fit
> in the pot... it only has to half-fit, and then it flops down.

Exactly, I do that often when only cooking a small quantity. Put the
unbroken pasta in the pot, within seconds you can push the rest in if it
already hasn't flopped in itself.

>
> I like this discussion. It is so fundamental.
>
> Steve

Jerry Avins wrote:
> I twirl spaghetti on a fork. If it's heaped on a
> plate, a tablespoon
> makes a convenient support while twirling. If it's
> in a bowl, as I
> prefer it, the curve of the side of the bowl is all
> the support
> needed. Some people cut long pasta into short
> pieces before taking it
> up on a fork. A few cooks break it into short
> pieces before cooking
> it. What do you do?
>
> Jerry

slurp from the end of each strand. One @ a time.
'-)

On Sat, 16 Jul 2011 19:34:26 -0700 (PDT), John Kuthe
> wrote:

>On Jul 16, 8:59*pm, Jerry Avins > wrote:
>> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>> makes a convenient support while twirling. If it's in a bowl, as I
>> prefer it, the curve of the side of the bowl is all the support
>> needed. Some people cut long pasta into short pieces before taking it
>> up on a fork. A few cooks break it into short pieces before cooking
>> it. What do you do?
>>
>> Jerry
>> --
>> Engineering is the art of making what you want from things you can get.
>
>I break my linguini in 1/2 before cooling, to fit it into the pot of
>water.
>
>Eat it twirling it onto a fork, no spoon, etc.

If your cooking is as unredacted as your writing you eat shit.

On Sat, 16 Jul 2011 21:42:50 -0700, sf > wrote:

>On Sun, 17 Jul 2011 02:57:36 +0000 (UTC),
>(Steve Pope) wrote:
>
>> John Kuthe > wrote:
>>
>> >I break my linguini in 1/2 before cooling, to fit it into the pot of
>> >water.
>>
>> Huh?
>>
>His dick is obviously too small.

Like his brain.

On Sat, 16 Jul 2011 21:42:32 -0500, Sqwertz >
wrote:

>On Sat, 16 Jul 2011 18:59:24 -0700 (PDT), Jerry Avins wrote:
>
>> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>> makes a convenient support while twirling. If it's in a bowl, as I
>> prefer it, the curve of the side of the bowl is all the support
>> needed. Some people cut long pasta into short pieces before taking it
>> up on a fork. A few cooks break it into short pieces before cooking
>> it. What do you do?
>
>MCINL: I don't eat spaghetti. If I eat long pasta is usually going
>to be cappelini or angel hair and a non-tomato sauce. Usually aglio
>olio or a cream sauce both with shrimp. And then I twist it on my
>plate and stab a shrimp to anchor it all together.
>
>I don't think it really matters.

'Zactly, doesn't matter. I eat spaghetti very rarely, and when I do
eat long pasta it's linguinni. I rarely serve long pasta to guests,
even embarrasses dagos. If yoose want honesty I pile more onto my
fork than can fit into my mouth and bite off the extra and let it fall
back onto my plate. And that's when there's company... otherwise I
eat directly from the pot... LOs go into the fridge to be eaten cold
the next morning. Anyone says they don't do the same is not being
honest. And that is why I don't want to be served pasta already mixed
with the sauce, those are left overs/plate scrapings.
This is the civilized method for serving pasta:
http://i55.tinypic.com/34r7sdl.jpg

On Sat, 16 Jul 2011 23:10:19 -0500, "Polly Esther"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
>>
>>> No twirling here. I break vermicelli into short pieces and toss it into
>>> boiling salted water with a splash of olive oil. Not really sure why I
>>> add
>>> the olive oil; must be just doing what Granny did. Polly
>>
>> Unless you're making aglio olio, oil in the water prevents sauce from
>> sticking the pasta. Never use oil in the water or rinse your pasta.
>> IMO.
>>
>> -sw
>Yes. I've read that but ignore the premise. Maybe the olive oil (and I can
>say it without calling it evoo and giggling) gives the pasta a bit of
>flavor? Polly

I'm wondering how much truth there is to your vermicelli story... it's
rare to find vermicelli at stupidmarkets and broken into short lengths
it's more a soup pasta (Lipton's), otherwise it's mostly used for
Asian dishes.

On Sun, 17 Jul 2011 04:22:34 +0000 (UTC), (Steve Pope)
wrote:

>(Of course, I do not combine the pasta and sauce in a large batch
>before plating it. Of course.)

Lidia Bastianich does, but what does she know. 8)

-- Larry

On Sun, 17 Jul 2011 00:40:17 -0500, "Storrmmee"
> wrote:

>the dh's grandfather was cicilian,

That would be cesarean... or do you mean a Sicilian section...

>"Polly Esther" > wrote in message
...
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
>>>
>>>> No twirling here. I break vermicelli into short pieces and toss it into
>>>> boiling salted water with a splash of olive oil. Not really sure why.

Airhead?

On Jul 17, 3:25*am, "Giusi" > wrote:
> "Jerry Avins" > ha scritto nel messaggio
>
> >I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> > makes a convenient support while twirling. If it's in a bowl, as I
> > prefer it, the curve of the side of the bowl is all the support
> > needed. Some people cut long pasta into short pieces before taking it
> > up on a fork. A few cooks break it into short pieces before cooking
> > it. What do you do?
>
> I do what the Lord intended. *I twirl it on a fork with no helpers. *The
> spoon thing is for babies and is frowned on at table. *The soup bowl is the
> best for pasta, although a tall and narrow bowl is nice for Asian pastas
> sometimes.

I'm glad you spoke up. My born-in-Italy friends tell me that spoons
are used there by young children and maladroit foreigners. We wonder
why even the most pretentious Italian restaurants here serve them to
everyone. I once saw a battery-operated spaghetti-twirling fork in a
novelty store. I wonder, would it be possible to eat with one? (They
also had dribble cups.)

Some flatware sets have small round handles. Twirling is nearly
impossible with those forks.

Jerry

"John Smythe" > wrote in message
...
> Jerry Avins wrote:
>> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>> makes a convenient support while twirling. If it's in a bowl, as I
>> prefer it, the curve of the side of the bowl is all the support
>> needed. Some people cut long pasta into short pieces before taking it
>> up on a fork. A few cooks break it into short pieces before cooking
>> it. What do you do?
>>
>> Jerry
>
> slurp from the end of each strand. One @ a time. '-)

lol

On Sun, 17 Jul 2011 01:55:16 -0700, "Bob Terwilliger"
> wrote:

>....What I'd like to know
>is, how do you eat *bucatini*? it's too thick to twirl on a normal fork, and
>you can't even slurp it because it's hollow.

Jam one tine of the fork into one end of a strand of bucatini, hoist it up above
youe head so it dangles, and lower the free end into your mouth.

This method is most satisfying along with a goat bladder full of red wine.

-- Larry

"Giusi" > wrote in message
...
>
> "Jerry Avins" > ha scritto nel messaggio
>>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>> makes a convenient support while twirling. If it's in a bowl, as I
>> prefer it, the curve of the side of the bowl is all the support
>> needed. Some people cut long pasta into short pieces before taking it
>> up on a fork. A few cooks break it into short pieces before cooking
>> it. What do you do?
>
>
> I do what the Lord intended. I twirl it on a fork with no helpers. The
> spoon thing is for babies and is frowned on at table. The soup bowl is
> the best for pasta, although a tall and narrow bowl is nice for Asian
> pastas sometimes.

Yep! I am a twirler too! When my boys were young they used to suck it in
from one end <g> What a mess, but what enjoyment

Jim Elbrecht wrote:
>
>I was raised to cut it & spear a forkful. When I was 15 I went to a
>girlfriend's house for spaghet and was schooled on twirling.
>Now I twirl.

Girls are good at teaching guys to twirl.

"Sqwertz" > wrote in message
...
> On Sat, 16 Jul 2011 22:17:12 -0500, Polly Esther wrote:
>
>> No twirling here. I break vermicelli into short pieces and toss it into
>> boiling salted water with a splash of olive oil. Not really sure why I
>> add
>> the olive oil; must be just doing what Granny did. Polly
>
> Unless you're making aglio olio, oil in the water prevents sauce from
> sticking the pasta. Never use oil in the water or rinse your pasta.
> IMO.

I Did Not Know That!!! I supposed the oil was to stop the pasta sticking
together in the pan!

Thanks for that

Jerry Avins wrote:
> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

Twirling without employing any other utensil. My daughter will
only eat such things with chopsticks.

--
Jean B.

"Ophelia" > wrote in message
...
>
>
> "Giusi" > wrote in message
> ...
>>
>> "Jerry Avins" > ha scritto nel messaggio
>>>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
>>> makes a convenient support while twirling. If it's in a bowl, as I
>>> prefer it, the curve of the side of the bowl is all the support
>>> needed. Some people cut long pasta into short pieces before taking it
>>> up on a fork. A few cooks break it into short pieces before cooking
>>> it. What do you do?
>>
>>
>> I do what the Lord intended. I twirl it on a fork with no helpers. The
>> spoon thing is for babies and is frowned on at table. The soup bowl is
>> the best for pasta, although a tall and narrow bowl is nice for Asian
>> pastas sometimes.
>
> Yep! I am a twirler too! When my boys were young they used to suck it in
> from one end <g> What a mess, but what enjoyment

I should have added.. when they could get away with it)

> wrote:

> (Steve Pope)

>>(Of course, I do not combine the pasta and sauce in a large batch
>>before plating it. Of course.)

>Lidia Bastianich does, but what does she know. 8)

Right. :-)

If you're doing that, then you probably don't want to pre-oil the pasta.
The sauce might all slip to one side or something.

Steve