@Cascabel yup

I actually tend to use a mix between the cold water method and the traditional one - I do throw in a bunch of salt and olive oil, and use cold water for small, single person pasta cooking

family sized pasta is oldschool cause its easier to control the cooking and my parents like pasta overcooked, like barbarians.

I do cold for everything but long pasta, because I don't have a giant enough pot to submerge it (though I think it'd also be bad cause it'd stick too easily)

@JourneymanGeek uh-oh... Olive oil in pasta water? Beware of the wrath of pasta-fundamentalists! ;-)

0_0

what?

I thought that's traditional

It’s not, afaik.

Sorry.

Ah. I've always done it like that

But my mom does it like that so I guess that's why

Even if we have a fundamental disagreement on done-ness

There are two “schools” to be precise, one says it’s a waste of oil and does nothing against sticking, the other claims the opposite (or at least coats the pasta with oil when draining, depending on whom you ask), which the first counter with that you don’t want oil on the pasta because it keeps the sauce from sticking.

It’s one of the great schisms in the cooking world ;-)

I'm the latter school there

I knew it! Of course it’s been a topic here:

ALso

"Its how I've always made pasta"

though I did switch to the cold water method more recently

<shrugs>

I’m a believer in live-and-let-live. Let everyone choose for themselves. If only for the psychological effect.

Yup

at the end of the day, its the end result that matters

I did know a guy who once accidentally made pasta mush...

Funny thing is he was a decent cook

Never underestimate the innovative potential of an “oops”-moment. Both in the kitchen or elsewhere.

lol yup

Gotta go - meeting in five.