Victor Sack wrote:

>> As pasta was cooked, "maccheroni al pettine" today, I rinsed the
>> pasta and tossed it on high heat with the sauce for a minute or less.

> Why rinse the pasta? Is this your personal preference?

Correct me if "rinse" is not the right word: I simply meant to drop it in
one of those pots with many holes in them so that the water falls under the
pasta and then soon add pasta to the sauce pan.

> It is generally held that rinsing chills the pasta and removes the
> coating starch that helps the sauce cling to the pasta.

Yes, I used the wrong word. I meant "drain"