"George" > wrote in message
...
> On 7/17/2011 10:43 AM, Ophelia 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.
>>
>> I Did Not Know That!!! I supposed the oil was to stop the pasta sticking
>> together in the pan!
>>
>> Thanks for that
>
> 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.

That sounds logical, thanks I have never had pasta stick. I assumed it
was the addition of oil that prevented that. I don't rinse either