George wrote:
>
> Pasta sticks when it isn't cooked with enough water. Adding oil
> seems
> to be one of those things that became popular for no good reason.
> Same with rinsing. Starchy food picks up more flavors when it is
> still hot and has more surface starch. Rinsing cools it and also
> washes off some of the starch.

I certainly don't break it up in the pot - I simply boil mine in
plenty of salted water and drain in a colander, then serve
immediately. If I'm doing it incorrectly, Giusi will tell me, I hope!

Dora