Olive oil in pasta water

[Anonymous No.16707339]

>cooking pasta
>boiling water
Do I put olive oil in the water or not?

[Anonymous No.16707345]

>>16707339
Depends on the sauce, retarded anime pedophile scum

[Anonymous No.16707360]

>>16707345
Thinking of like generic store bought tomato based sauce

[Anonymous No.16707432]

Online I'm getting mixed opinions

[Anonymous No.16707440]

>>16707360
Then don't

Also, make your own sauce, retarded anime pedophile scum

[Anonymous No.16707450]

yeah. it reduces surface tension and prevents foaming/boiling over.
the starch in the pasta creates a film on the surface of the water encouraging foaming, and oil breaks that up. doesn't take much.

[Anonymous No.16707460]

Hey, Italian here. Putting oil in your pasta water is just a waste of oil. Don't do that shit

[Anonymous No.16707488]

>>16707450
Makes sense.
>>16707460
This also makes sense.
I'm aiming for al dente.

[Anonymous No.16707767]

>>16707450
Just reduce the heat so it's still boiling but not as hard as possible. I've only had it boil over if I've left the stove on max heat but just turning it down even slightly stops that.

Some people say you need to add oil so the pasta won't stick but you just have to occasionally stir it while it's cooking, and it won't stick. There isn't really any reason you have to add oil to the water.

[Anonymous No.16707813]

>>16707767
the not-sticking thing refers to putting oil on the pasta after you drain it.
you toss the pasta in a bit of oil so it doesn't clump up as it sits.
it wouldn't affect the pasta while cooking because the oil sits on the surface of the water, it doesn't interact with the pasta while cooking.

[Anonymous No.16707985]

>>16707813
Nah, people will put oil in the water and then say it makes the pasta not stick while cooking because it passes through the oil first or whatever. Adding oil to it after it's done cooking is fine though unless you're going to use some other kind of sauce too then you'll want to just add a bit of the sauce to stop it from sticking.

[Anonymous No.16707994]

Anyone that doesn't put just a touch of oil in their water is doing it wrong.

[Anonymous No.16708022]

>>16707994
>most of it just ends up being wasted
>can just stir the pasta while it cooks to stop it from sticking
>if you're going to use tomato sauce on the pasta then it's going to slide off because the pasta is coated in oil already

[Anonymous No.16708031]

>>16707994
>You should waste olive oil for no reason then buy more
Not falling for your Italian tricks Giorno

[Anonymous No.16708038]

>>16707813
You shouldn't reduce the heat, pasta cooks better when it's boiling hard. If it's spilling you need a bigger pot.

As for oil I tried with and without and it's just a fucking waste. Just stir your pasta a bit at the beginning and it won't stick.

[Anonymous No.16708061]

>>16708038
>You shouldn't reduce the heat, pasta cooks better when it's boiling hard.
It's still boiling at 212F, just not hard enough to cause a bunch of foam. Makes no difference otherwise.

[Anonymous No.16708132]

>>16708061
it's more heat energy dumped into the system and causes the water to be more angry and cook better

[Anonymous No.16708331]

>>16708132
But it's still just at 212F and the only thing that boiling harder does is push more oxygen out of the water so your pasta isn't going to be able to breathe.

[Anonymous No.16708381]

>>16708331
>212F
the boiling point of water goes up exponentially as the dissolved oxygen percentage drops. with a hard enough boil, you can easily double or triple that temperature. that's what italians refer to as "al dente" or "all done".
that's the tradeoff you're making, low and slow high oxygen boil, or a intense one for a short time.

[Anonymous No.16709269]

>>16707339
I have only ever seen some white chick I dated in college do this.

[Anonymous No.16709298]

You put it at the end, mong. Coat the pasta to help it not only taste better, but also keep from sticking

[Anonymous No.16709326]

>>16707339
I boil my olive oil, not my pasta water.

[Anonymous No.16709352]

My grandmother does this for spaghetti and it drives me insane.

[Anonymous No.16709853]

>>16707339
Only if you don't want the sauce to stick.

[Anonymous No.16709855]

>>16707450
>yeah. it reduces surface tension and prevents foaming/boiling over.
Don't overload your pot that it can boil over.

[Anonymous No.16709857]

>>16707813
At a full boil the the oil and water with emulsify.

[Anonymous No.16709865]

>>16708381
>that's what italians refer to as "al dente" or "all done".
What the actual fuck are you talking about? That just means cooking it until it's tender but still has a bit of resistance to the bite.

[Anonymous No.16709878]

>>16709855
Retard

[Anonymous No.16710050]

>>16709878
Yes, you certainly are.

[Anonymous No.16710210]

>>16707339
it goes in all fields, kids

[Anonymous No.16710214]

>>16710210

[Anonymous No.16710435]

>>16707339
fucking weeb

[Anonymous No.16710923]

>>16707339
cute Ran

[Anonymous No.16711893]

Italianon.
Yes you do

[Anonymous No.16712284]

>>16708381
kek

[Anonymous No.16712551]

>>16708381