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Tilted Cat Head
Administrator
Location: Manhattan, NY
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Quote:
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Originally Posted by robodog
Oil in the water helps break up the froth that can be made when the boiling water forms bubbles from the starch released by the cooking pasta, I personally found that I get a lot less boil over if I use a couple tablespoons olive oil in the pot.
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not that alton is the end all be all...
Quote:
Start with hot tap water and put it over high heat. Now is the time to add salt and I'm afraid that this is not an optional step. It's required. See, the pasta is going to take up a lot of water and this is the only chance you're going to have to get seasoning inside the noodles. Now, a lot of recipes suggest that you add salt depending on the amount of pasta. That just doesn't make sense to me. The salt should be a function of the water. I go with about a teaspoon per quart. Once it's dissolved it should taste kind of like seawater which is my general rule of thumb for all starches.
Now, slap on the lid to speed up heating. This tankard should be up to a rolling boil in about 20 minutes. And do not add oil to the water, ever. It just floats on top like an oil slick. It doesn't do any good whatsoever. What does end up on the pasta will only make it harder for cheese, oil or sauce to stick.
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read the rest of the transcript of the Pasta show
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