Do you salt and oil your pasta water /ck/?

I don't cook pasta in water. Make lasagna, spaghetti, all you pastas by cooking in the sauces and other ingredients. It absorbs the flavors and tastes much better all while removing a time wasting step.

Salt yes, oil no.
Salt seems to make the pasta a little bit tastier, you just have to make sure you don't do your final seasoning to your sauce before combining it all. And if you haven't started using your pasta water to thicken your sauces at the end of cooking, it's an easy way to make your sauce significantly better.
Oil in the water on the other hand seems to not really do anything and just stay on the surface the whole time.

>>21495267
This definitely makes no fucking sense with lasagna, of all things. If you put raw pasta in the oven it's going to come out still crispy and inedible.
This only really makes sense in spaghetti alla assassina, and the resulting texture for that is so radically different from most pasta dishes that I can't imagine it's advisable for all pasta in general.

>>21495273
Just give a look to no boil Lasagna recipes. It absolutely works. It takes longer to bake and you do cover it, but it comes out fantastic. It works especially well if you have a watery tomato sauce that you jarred yourself. I'll never boil pasta again. Lasagna is the best way as well because you are layering the sauce, cheeses, seasoning on top of each other then covering it so it steams.

Don't take my word for it. Read about it online and try it yourself.

>>21495263 (OP)
Salt, yes. Oil? No.
But waste your oil if you like.

>>21495267
Why are you posting faggy drawings like that? What does that have to do with anything?
I can't respect anything you post when you attach underage christian vampire girl nonsense like that to it. Fucking weirdo. KYS

>>21495281
>it doesn't want to learn new cooking techniques (that actually aren't new at all)

>>21495313
>can't refute
>off topic not talking about cooking
Lol

>>21495273
Of all the dishes that this can be used for lasagna is by far the single most logical, since you assemble it in the sauce. The fuck you talmbout

>>21495269
the point of the oil is to help prevent overboiling, and when you stir the pasta it will prevent sticking.

>>21495263 (OP)
>>21495269
Came to say this >>21495363

I salt the water and under salt my sauce so I can add a scoop of starchy, salty water at the end and it comes out perfect.

>>21495363
It doesn't do either of those things and you can prevent both of them by using an adequately sized pot.

>>21495393
have you ever made anything that wasn't exclusively cooked in a microwave? oil achieves both outcomes in any sized pot the pasta and water adequately fill. it's simple material soyence. oil is a lubricant. oil lubricates the starchy pasta and prevents sticking. oil maintains surface tension above the water and prevents over boiling. could you possibly be any more retarded?

>>21495407
>oil maintains surface tension
Really shouldn't be pretending to know things when you make a mistake that basic.

>>21495407
jfc , how much oil would you have to put in a boiling pot of noods to achieve the effect you describe re. boiling over?

>>21495419
>>21495416
>>21495414
nice samefagging lmao. it really doesn't take much oil at all. i never said to saturate an entire layer of oil on top of the water. oil will always attempt to return a single grouping. you can try to separate it, but the recombination of oil drops during the boiling process is what interrupts the starches from boiling out of control and spilling out of the pot. surely i dont need to spoon feed you simple mechanics any further, do i?

>>21495435

>>21495363
Okay, now I am interested.
I would like a scientific explanation how a puddly of oil could in any way, shape or form prevent overboiling, which comes from foam forming in the water (ie. under the oil) because of the starch stabilizing the bubbles.

>>21495439
The bubbles have to pass through the oil, which fucks up their surface tension and prevents foaming.

>>21495439
hello. thank you for calling 1-800-spoonfeedmeplease. unfortunately there are no freely available scientific studies conducted on this specific topic. we have to rely on common sense and fundamental mechanistic interactions between materials for now.

>>21495439
Creates a thin layer on the surface reducing bubbles and rising surface tension. Life rafts used to contain a bottle of oil to pour in the water at rough seas to have the same effect on a large area.

>>21495263 (OP)
Every single person ITT is wrong.

The reason that one adds a good amount of oil is to coat the pasta as it cooks.

Oil is hydrophobic and so will 'attach' ie coat the pasta with a thin layer, which changes the way the pasta absorbs the salted water - it has to go through the oil - and the pasta ends up with a different texture to pasta cooked without oil.

Also, the oil is absorbed by the pasta while it is cooking, again giving a different texture.

You don't just put oil on the surface, you use a large fork or a pasta ladle to pull the pasta up through the oil several times until all the pasta has been coated, then you let it cook.

1000% makes a huge difference, and if you think otherwise you are wrong.

>>21495263 (OP)
>Salt
Always.
>Oil
Never.
The addition that i add latter on, like sauce has already oil/grease in it.
If you want to stop it from sticking, then mix the pasta from time to time with spoon, and at the end drain it with cold water.

>>21496762
gross greasy faggot

salt but no oil because the gravy goes in immediately after draining

>>21496762
>giving a different texture
what's the texture? I already like the texture of the pasta I cook.

>>21496925
slimy and greasy

>>21495263 (OP)
i jizzed and farded in it too. then i empty whole bottles of phuk yuo ching bang fish sauce in it and claim that im just doing like the ancient romans with garum.

>>21495263 (OP)
Salt yes, oil no. Oil prevents the proper development of sticky starch layers on the pasta, making it so your sauce won't adhere correctly.

>>21497490
commie vietnam won the war
get over it

>>21495407
>have you ever made anything that wasn't exclusively cooked in a microwave?
Have you? Pasta doesn't stick together if you stir it, and it doesn't overboil if you have a big enough pot. So why are you wasting oil? It actually has a negative effect like
>>21497537
anon points out.

>>21495263 (OP)
salt when it gets to a rolling boil, than put my pasta in, cooking it to slightly more than al dente
toss in butter when it's drained
I add oil in the cherry tomato sauce and maybe as a small drizzle of garnish at the end

>>21495407
>>21495425
massively retarded (the cartoon frog should signal this to you before you even start reading)
>>21496762
Retard.
These retards have a fetish for being told that they're wrong and retarded. You can find thousands of experts to tell you that oil on top if boiling water is some retarded superstitious shit that does nothing. These guys are definitely antivaxxers.

Salt yes but oil no because i want my sauce to adhere to the noodles

>>21495263 (OP)
You should make your pasta water as salty as the sea

This advice never failed me

>>21495273
I make lasagna with dry pasta and it comes out fine.

>>21495267
Are you breaking your spaghetti so it all fits in the pot? Sounds like a good idea but I can't imagine using enough sauce for this to work

>i want my sauce to adhere to my noodles
Nobody in the real world fucking speaks like this.

>>21495263 (OP)
Salt yes, oil NEVER
Stupid fuckin murican
>>21495499
>>21495458
LOL just take the fucking lid off godsDAMN

>>21495263 (OP)
The bigger question is do you rinse the pasta with cold water after cooking it?

>>21495263 (OP)
Salt sometimes oil no

What I sometimes do though is put a dash of cooking sake in the water

>>21495263 (OP)
>salt
yes is season my pasta
>oil
no that shit just floats on the top and does nothing

>>21496925
It's almost like it's slightly denser in a strange way. Still as soft and Al Dante but more densely constituted in a good way.

>>21497537
>making it so your sauce won't adhere correctly

Completely fake and GAY!!!!!!!

>>21495263 (OP)
Only salt while cooking the pasta but, I oil a paper towel and grease the inner rim of the pot so the water doesn't boil over. I salt the water once it's at a rolling boil before stirring it and adding the pasta. Depending on what I'm cooking, I'll add oil to the pasta after it's cooked if necessary

Just remember, you bring the pasta to the sauce, not the sauce to the pasta.

>>21495273
see
>>21495316
>>21498181

the point of oil is for people who just leave their cooking food in the kitchen. but it actually makes the pasta more slippery and sauces will just slide right off them, thats how u get those really bad italian restuarants where the pasta and sauce somehow have to be eaten as separate matters

>>21495263 (OP)
Salt yes
Oil no
I used to do oil to "prevent sticking" but occasionally stirring it does the same thing, so I stopped

>>21498812
you should learn how to cook anon

>>21495263 (OP)
oil
water
oil
are you retarded?

>>21495263 (OP)
Yes, the pasta water should be as oily as the sea

>>21495363
Or just don't be a retarded nigger

>>21495407
Wrong

>>21496762
>coat the pasta as it cooks
oil slides right off the pasta and floats on top of the water

>>21499956
Italians are the least qualified to speak on italian cuisine, literally all other cultures cook their food better than they do

>>21497537
This.

>>21502084
Prosciutto and cantaloupe is a meme btw.

>>21502084
okay now dredge the prosciutto e melone in tomato, cheese. go ahead, dump cheese and cooked tomato sauce on it and serve it on some bread! doesn't sound delicious? what do you mean?

>>21495263 (OP)
Oil is a meme, but yes, your water should be as salty as the sea if you want to make your pasta correctly.

>>21503253
Commendatori

>>21503314
HEH

I salt the water and toss in a tbsp of oil after cooking

>>21495263 (OP)
>why I season my water, NOT my sauce

>>21495263 (OP)
>prep one small serving of pasta (1500 calories)
>add another 1000 calories worth of oil that sticks to the pasta and adds nothing at all
Why are carb-brains like this?

Can I put pasta in cold water and bring it to a boil?
Seems like it would be more energy efficient.

if you oil your pasta water you're no better than honey boo boo and the sketti on the wall. just learn to cook properly

>>21495263 (OP)
yes, no I'm not retarded

>>21504424
You can, and I'm not exactly sure why everyone doesn't. The only thing I can think of is that pasta has a very specific cooking time, and quickly goes from al dente to mush. I would guess that adding the pasta to the cold water would change the time it takes for the water to boil, throwing off any pre-conceived cooking time. I guess you could do it if you were constantly checking the pasta for done-ness, but throwing pasta into already boiling water and leaving it alone for 12 min is much more convenient

>>21505176
stupid

>>21504424
Its preferable to put them in close to boiling water so they start immediately cooking and you mixing the pasta prevents them sticking to each other

>>21495281
anime website, newfag

>>21495281
we're a savage little cabbage today aren't we

>>21495297
>>21505489
>>21505509
Huh? What are these little gay drawings anyway? Are you just one guy posting your OC?

>>21505645
Idk if you replied to 1 guy or multiple people but you definitely (You)'d at least 1 tranny.

>no salt in pasta water
means bland pasta. the salt needs to penetrate the pasta while it's cooking
>oil in pasta water
means the pasta won't really stick to the sauce. really annoying and completely pointless.
only low tier restaurants use oil AFTER cooking so the pasta won't stick together when they keep the cooked pasta in containers before they warm it up again in the pans with the sauce.

1. salt the water
2. cook the pasta for 9 minutes (or a little less if you prefer more bite) if it says 10 minutes on the package
3. save some of that starchy pasta water
4. dump the pasta into the warm pan with the sauce and add some pasta water
5. mix and toss a couple times for about a minute until the sauce is more creamy and sticks to the pasta.

also use bronze-made pasta if possible, it usually says "AL BRONZO" on the package. de cecco is a good brand that is affordable and available everywhere. spaghetti is the worst shape to go with bolognese. tagliatelle is much better

>>21497590
>Brings up vaxx randomly
Tick tock, vaxxie

>>21505723
Projection. Get measles.

>>21505472
rude and uncalled for

>>21495263 (OP)
yeh