Add oil when boiling water

[Anonymous]

to avoid clumpy pasta that I usually get? Or will that not help?

[Anonymous]

No don't add oil to pasta water. It won't do a thing. You probably aren't using enough water for the amount of pasta or need to stir more.

[Anonymous]

Yes don't do that. Instead make sure you are stirring, especially when you first add pasta to the water.

[Anonymous]

Okay, thanks.

[Anonymous]

I add a bit if the pasta will not be eaten immediately and I would keep it on the stove a bit. It's a no no cause then the pasta absorbs the sauce less, but I still do it so that it doesn't stick together. Yes, you need to stir it also like pps mention, but oil will help it not to stick if it is not served straight.

[Anonymous]

A tiny bit of oil keeps the water from boiling over.

[Anonymous]

Anonymous wrote:Yes don't do that. Instead make sure you are stirring, especially when you first add pasta to the water.

+1. Stir immediately after adding the pasta and frequently for 1-3 minutes

[Anonymous]

No don't add oil. Do add salt. And stir frequently.

[Anonymous]

Add the oil to the cooked pasta after you drain it. Not to the water. Add a bit of salt to the water while waiting for it to boil.

[Anonymous]

could be pasta itself. What kind are you using?

[Anonymous]

Anonymous wrote:Add the oil to the cooked pasta after you drain it. Not to the water. Add a bit of salt to the water while waiting for it to boil.

+1
Make sure you are stirring the pasta frequently while it’s boiling too.

[Anonymous]

you guys are all clueless. Here's how to properly cook pasta: http://pasta.diply.com/auntyacid/proper-pasta-straining-technique/98345

[Anonymous]

Anonymous wrote:Add the oil to the cooked pasta after you drain it. Not to the water. Add a bit of salt to the water while waiting for it to boil.

Not "a bit" of salt...a LOT of salt. No oil on the pasta, unless you are making a pasta salad type dish. You want the sauce to stick to the pasta.

[Anonymous]

I am gluten free and the rice noodles that I love clump together like mad, probably due to the high starch content of the rice flour. I find I have to use a big pot of water and then sprinkle the noodles into the water practically one by one so they they are not touching each other when they hit the water. As is typical with rice noodles, after they are done cooking, I rinse with cold water and then heat them back up in the empty pot until they are just hot enough. That is how I keep my noodles from clumping.

[Anonymous]

wow I never knew not to add oil to the water…