Why so much water for pasta?

[Porthos]

I don't wash my pasta pot.

I do not have a dedicated pasta pot. If I am fixing 6 oz or less of pasta one of my 3 quart saucepans is adequate. For larger quantities I use my 8 qt pot. I don't own a size between them but that is fine for me. I have way too many pots and pans in my kitchen already.

[Franci]

I grew up in the South of Italy and my mom is a Northerner. I don't know anybody in Italy who puts oil in the water for cooking pasta. Oil afterwards only for pasta salad and there is not agreement. Every once in a while people will come out with a pasta risottata (=cooked like risotto) , or "cottura passiva" ( where you let the pasta boil for 2 minutes only and then you let it finish out of the stove, covered. A lot of water) but everybody I know is just a lot of water and when boils the right salt.

Edited November 3, 2013 by Franci (log)

[Paul Bacino]

Why oil..is to break surface tension...for me ...it keeps. The pot from boiling over.. Starches foam. If you boil...

I don't use oil...but. Butter to me would be a better option..for those that insist

[liuzhou]

I buy freshly made noodles pretty much every second day. They are for sure not coated in oil.

Check these out then:

http://www.youtube.com/watch?v=j4osTuN8lzw

http://www.youtube.com/watch?v=_q7u1JCHAA4&list=PL57FF73004558E559

dcarch

Interesting though they are, they do nothing to back up your claim that fresh Chinese rice noodles are sold coated in oil.

The first isn't even in China and the second mentions no oil at all..

[dcarch]

I buy freshly made noodles pretty much every second day. They are for sure not coated in oil.

Check these out then:

http://www.youtube.com/watch?v=j4osTuN8lzw

http://www.youtube.com/watch?v=_q7u1JCHAA4&list=PL57FF73004558E559

dcarch

Interesting though they are, they do nothing to back up your claim that fresh Chinese rice noodles are sold coated in oil.

The first isn't even in China and the second mentions no oil at all..

Two kinds I buy here in NYC, regular and with dried shrimps, both are oily. Not a claim, just an observation.

Here is another video, showing rice noodle making in China, specifically mentioning oil is used to coat the noodles to prevent sticking. There are many other videos you can find.

http://www.youtube.com/watch?v=FY3n1Cx8jcQ

dcarch

Edited November 4, 2013 by dcarch (log)

[Porthos]

I did not go back and read the entire thread after they were merged. Have any line cooks who deal with cooking pasta as part of their livelyhood weighed in on the oil-no oil part of this thread? I am curious how it is done in pro kitchens.

[rotuts]

i bet line cooks add a little oil for the anti-foaming properties, as the water stays hot all night and gets very starchy.

[gfweb]

i bet line cooks add a little oil for the anti-foaming properties, as the water stays hot all night and gets very starchy.

In this setting the oil would decrease evaporation if kept at less than a boil.