Comment by wendgeabos
Comment by wendgeabos 2 days ago
yes. It also keeps the pasta from sticking together as quickly after you drain it. But an Italian friend made a face and said "it will keep the sauce from adhering to the pasta!!!' so... yeah.
Comment by wendgeabos 2 days ago
yes. It also keeps the pasta from sticking together as quickly after you drain it. But an Italian friend made a face and said "it will keep the sauce from adhering to the pasta!!!' so... yeah.
Keep a little of the starchy pasta water in there when mixing in the sauce — it's the real key.
It's useful to add oil after cooking pasta if you're going to save it for later; otherwise you definitely don't want to. I've never had pasta foam over as I cook without a lid (though haven't tried it with oil and a lid); it's also completely possible to cook it without any heat; once the pasta is added, bring back to boil, then turn off the heat, cover, and let it sit until it's done. It only needs about 80C to cook, which the remnant heat will provide.
Also, (and I learnt this much too late in my life), cook the pasta until a few minutes before it's done, and _finish cooking in the sauce_. This is what makes the sauce adhere. Keep a cup of the starchy pasta water to add in case it needs to be loosened a bit.