Hi hounds! Adding oil while boiling pasta prevents them from clumping. It also helps previnting boil over. But oil prevent from pasta to absorb sauce. Houders, what is your preference and why? (19 replies, last updated by DGresh June 23, 2007)

Is it an Old Wives Tale that you should boil cold water for making pasta??? I always heard that using hot water from the tap may contain chemicals/minerals that can contaminate the food...but obviously, cold water takes longer to... (90 replies, last updated by Bat Guano February 12, 2009)

're even more out of reach. My sister-in-law uses one of those pasta-cooking tubes that you fill with boiling water and let sit. It does a perfectly admirable job. Everything depends on when you drain it. (1 reply, last updated by dmd_kc February 26, 2009)

I made a lasagna this weekend with fresh home made pasta. I did not boil the pasta before building the lasagna. It turned out great, but I’m always looking to fine tune a recipe. What do you do? Also, how thick do you make... (28 replies, last updated by JuniorBalloon October 27, 2009)

A friend who is not a good cook insists that it is unnecessary to keep the water boiling. She brings water to a boil, adds the pasta, and once the water returns to boiling, stirs it, covers it, and turns off the burner, setting... (53 replies, last updated by alkapal July 10, 2009)

boiling water for pasta, as the pasta tastes better. Have I been missing the boat all these years? Is this a common thing for tasty pasta? Skipping the low-sodium-in-your-diet talk, how many of you do this? Does it really taste... (76 replies, last updated by tommy October 18, 2009)

I just had a thought, and I thought I’d share a tip with you. When I need a pan of water for pasta, I put about 1/4 of a pan of water on the stove, and then fill the kettle and boil it at the same time. They tend to come to... (11 replies, last updated by Kagey September 28, 2009)

egg noodles with the gulash. I will have to boil them in batches, and I have no idea how restaurants hold large amounts of potatoes or pasta. It should be a method I can replicate at home without having to buy a holding cabinet... (8 replies, last updated by CCAgirl March 2, 2002)

I saw some no boil lasagna pasta at Pavilions. Try your local Vons/pavilions. (10 replies, last updated by LMS1108 February 21, 2007)

Just wondering...Can I boil my pasta for pasta salad (using colander insert) then re-use the water to boil potatoes or vice versa? I don’t want to boil multiple pots of water and over-heat my kitchen! Thanks! (1 reply, last updated by pitu May 22, 2009)

role, heat the bowls with boiling water, use fresh pasta....ok....and here’s where I find the problem: I have never used the fresh or frozen pasta from the grocery. I did and I have to say that it’s absolutely better... (3 replies, last updated by krissywats August 11, 2005)

Here is my KILLER baked rigatoni for those home cooks who don’t want to be bothered with boiling the dry pasta first: Ingredients: 1 lb. Ground Beef 1 lb. Sweet Italian Sausage 1 or 2 Green Peppers 1 or 2 Yellow or White Onions 1... (3 replies, last updated by Wendy8869 March 13, 2005)

I’ve searched all the previous posts, and can’t find the answer to this one very specific question (this post isn’t about the merits of using or not using them): What is the difference between regular, dried... (5 replies, last updated by rudeboy June 15, 2008)

, the pasta layers are very thick. I’ve just made a much thinner sauce and let the lasagna sit for awhile before baking so the noodles had time to soften. That’s not necessary with the "no boil" variety. (49 replies, last updated by MakingSense December 5, 2007)

I’ve made lasagna many times using the regular noodles without boiling them first. Just make sure there’s enough sauce and that the noodles on top are covered, and it comes out fine. (15 replies, last updated by Sonia April 7, 2002)