Is it a good idea to put a little oil in the pot when you make spaghetti?

The oil helps keep the pasta from clumping together, it's not for flavor. If it does clump it won't cook evenly. Also you want to cook the pasta al dente, which means "to the teeth" in Italian, or in other words it should have a little bite to it and not be mushy. When I check to see if Spag is ready, or any other long noodle, I first wrap it around a fork or spoon handle to see if it can bend without breaking, if it snaps it isn't cooked all the way yet. Then, if it pasts that test i break a noodle in half to see if it still has a lighter white center, you have to look closely. If it does that means you haven't overcooked it and it's ready to go. Be careful though, because it will continue to cook as long as it is hot, and you want to have your sauce ready first and serve it quickly. A little salt in the water will help with seasoning, but add it after the water is boiling because salt water boils at a different temp then fresh water.

You can put a little oil in the water if you wish, as it does keep the pasta from sticking together and will help keep the water from boiling over. Even though my water is at a boil and I have a little oil in the water, I still stir the pasta for a couple of minutes as a safeguard ~ that's just me :) I hate pasta that clumps together and as my niece learned, you do need to stir some or it can clump easily, especially if you don't use the oil.

If you like your food on the wall, I guess you could throw it up there and eat it but I prefer mine on a plate ~ plus the sauce doesn't run off like it would on the wall *wink* lol

The best way to know when it is done is to taste it. Pasta should never be soggy/mushy but you don't want it undercooked either so depending on the type pasta, keep your eye on it and taste a couple of strands until it is just past the "hard" stage (after you blow on it to cool it down, of course :)

Check out these links for more info:

http://www.taunton.com/finecooking/articles/cookin...

Good video:

http://startcooking.com/video/255/How-to-Cook-Past...

Enjoy :)

First off, I LOVE your story. Back to the recipe: in college i learned how to make mushroom duxelle, really simple really GOOD. Slice up some mushrooms, preferably button or white, into the smallest of pieces, almost like rice grain size, dice up some shallots/onions in the same manner. Next is the cooking, use saute pan with some butter. Add the mushrooms. DO NOT BROWN the mushrooms, next add the onions and another LITTLE pinch of salt to sweat the onions and make them almost translucent or see through. Dry out the mixture either on the stove top or in the oven. At this point it can get a little brown but not much. When you're finished with it, add finely chopped parsley and mix it in. Season with salt and pepper to your specific taste. Next is easy: buy some alfredo sauce and spaghetti, preferably angel hair, heat the sauce, cook the pasta and plate it exactly like this. Spaghetti, then sauce on top and then the mushroom on top of the sauce. You can also add some chicken on the pasta before you add the alfredo sauce. Hope this helps!

Don't add it to the boiling water. It does no good. Add a bit of salt to prevent boil-over and season the pasta. When the pasta is drained (provided you are keeping the boiled pasta separate from the sauce and combining together as each person serves themselves) add about a 1/4 cup of Extra Virgin Olive oil (EVOO- as Rachel Ray obnoxiously states) to the pasta and stir to keep the pasta from sticking together in a large pasta lump.

Test the pasta for doneness by eating a strand or piece. If it is too hard for your liking, cook it some more. Pasta should be al dente...Having a bit of tooth too it-slightly hard to the bite not limp and overcooked.

It does absolutely no good. If you have plenty of boiling water it won't stick together. Take a piece out and taste it. When it is to your liking it is done. Some people like it cooked more than others. Don't throw it against the wall, that just sounds trashy.

Also putting a few drops of oil in with the pasta water keeps it from boiling over so you can cook it at high heat and not make a mess

Yes, I usually use a little (just a teaspoon or less) of vegetable-based margarine. The pasta doesn't stick, but there's not enough to really affect the sauce.

Dear God, don't throw it on the wall. It's done after 8 minutes of boiling, normally. No oil is necessary. Some Italian would turn over in his grave if he heard you say that!

I do not. I read the directions for the amt of time to cook the pasta, then I bite into a piece to see if it is cooked properly. I do not throw it at the wall, I don't want to clean up the mess.

I add a little olive oil to the water for any pasta I'm cooking. It helps keep it separated. I just bite into a piece of pasta to see if it's done. I don't care for splotches all over my kitchen walls.