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    Oil and pasta? High calories?

    Posts: 34 Member
    edited November 2024 in Health and Weight Loss
    Whenever I boil my whole wheat or grain pasta, I add oil to the water. I know oil is high in calories and I did read on one website recently that adding oil to boiling pasta will add calories to the pasta. But I've read on other websites that adding oil to boiling pasta prevents it from sticking, which is does for me. So...are the extra calories worth the sticking prevention or is there an even better way to do it? What do YOU do when boiling pasta? I haven't boiled any pasta since doing the research. I'd like to read up on someone's personal experience first. Thanks!

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    Replies

    • Posts: 6,652 Member
      I don't cook it so much that it sticks. Al dente ftw.
    • Posts: 5,178 Member
      If you boil pasta in enough water, big pot and not overcook it, it will not stick. Sticking means too much past in too little water, or overcooking. Or perhaps some really terrible quality pasta?
    • Posts: 26,368 Member
      I've never had an issue with pasta sticking.
    • Posts: 1,213 Member
      aggelikik wrote: »
      If you boil pasta in enough water, big pot and not overcook it, it will not stick. Sticking means too much past in too little water, or overcooking. Or perhaps some really terrible quality pasta?

      +1
    • Posts: 1,741 Member
      This:
      DeguelloTex wrote: »
      I don't cook it so much that it sticks. Al dente ftw.

      And this:
      aggelikik wrote: »
      If you boil pasta in enough water, big pot and not overcook it, it will not stick. Sticking means too much past in too little water, or overcooking. Or perhaps some really terrible quality pasta?

    • Posts: 8,423 Member
      I don't add oil to pasta and it does not stick.
    • Posts: 34 Member
      Thanks. According to your comments its probably my pots. I need to buy bigger pots. I had a really big one but it eventually got rusty and old so I tossed it a long time ago and haven't replaced it yet.
    • Posts: 160 Member
      I have never added oil while boiling pasta (yuck) and it have never sticked either :)
    • Posts: 15,151 Member
      Adding oil to it, is unnecessary. Add more water and don't over cook it.
    • Posts: 34 Member
      Liftng4Lis wrote: »
      Adding oil to it, is unnecessary. Add more water and don't over cook it.
      How much time do you recommend for cooking whole wheat and/or grain pasta? I'll go buy a new big pot soon and some more pasta without using oil from now on.

    • Posts: 6,652 Member
      I cook it to the minimum of the recommended range on the package.
    • Posts: 2,137 Member
      I only add salt after the water starts to boil for flavor.
      I add some of the pasta water to my sauce and then add some sauce to the pasta in the pot after draining it. The sauce keeps the pasta from sticking plus the pasta water in the sauce makes the sauce adhere to the pasta better.
      You can also use pasta water to thin out your sauce if needed.
      (Thank-you, Rachel Ray;-))!
    • Posts: 15,151 Member
      ItalianChick90 wrote: »
      show previous quotes
      How much time do you recommend for cooking whole wheat and/or grain pasta? I'll go buy a new big pot soon and some more pasta without using oil from now on.

      Fresh or dried?
    • Posts: 160 Member
      I never set a time when i cook my brown rice or brown pasta, i always check in between while cooking or making other stuff :)
    • Posts: 15,151 Member
      Dried is about 8 minutes (stir it), for "al dente". Do not rinse, as you want your sauce to stick to the noodles.
    • Posts: 26,368 Member
      ItalianChick90 wrote: »
      show previous quotes
      How much time do you recommend for cooking whole wheat and/or grain pasta? I'll go buy a new big pot soon and some more pasta without using oil from now on.

      The package tells you, it's different for each type of pasta. Typically I cook mine to the middle setting and they don't stick (I buy Barilla or Ronzoni).
    • Posts: 1,741 Member
      This whole thread has given me a craving for Aglio e Olio.
    • Posts: 603 Member

      Wow, I never knew this ... I was always told to add a little oil... going to do more water in a bigger pot and less time from now on.
      Big Thank You to everybody and for even asking the question.
    • Posts: 34 Member
      healthygreek wrote: »
      I only add salt after the water starts to boil for flavor.
      I add some of the pasta water to my sauce and then add some sauce to the pasta in the pot after draining it. The sauce keeps the pasta from sticking plus the pasta water in the sauce makes the sauce adhere to the pasta better.
      You can also use pasta water to thin out your sauce if needed.
      (Thank-you, Rachel Ray;-))!

      Agree. When you first pour your pasta in the boiling water, stir it up to prevent them clumping together and it should be fine. After cooking, reserve some starchy pasta water for your sauce and immediately mix your pasta with your sauce after draining it. If you leave your pasta drained and uncoated too long then it will stick together.
    • Posts: 34 Member
      Liftng4Lis wrote: »
      show previous quotes

      Fresh or dried?
      dried, like from the box.

    • Posts: 1,791 Member
      DeguelloTex wrote: »
      I don't cook it so much that it sticks. Al dente ftw.

      Eating it truly al dente is having it undercooked, actually. You remove it from the pot and let the residual heat of the sauce finish cooking it through. I cook mine a little less than al dente because I make my sauce from scratch and I'll finish my pasta on the stove in the sauce for three or so minutes. Very yummy and never sticky.
    • Posts: 28,055 Member
      DeguelloTex wrote: »
      I cook it to the minimum of the recommended range on the package.

      Although America's Test Kitchen recommends you start testing two minutes earlier than the time on the package, I have also found the minimum number works well.

    • Posts: 13,454 Member
      booksandchocolate12 wrote: »
      This whole thread has given me a craving for Aglio e Olio.

      Mmm one of my favorites!

    • Posts: 156 Member
      Now I want to make some pasta...
    • Posts: 6,652 Member
      Mischievous_Rascal wrote: »
      show previous quotes

      Eating it truly al dente is having it undercooked, actually. You remove it from the pot and let the residual heat of the sauce finish cooking it through. I cook mine a little less than al dente because I make my sauce from scratch and I'll finish my pasta on the stove in the sauce for three or so minutes. Very yummy and never sticky.
      I start the timer, then add the pasta to the water. Between starting the timer a little early, not bringing the water back to a boil first, and timing to the minimum on the package, it is a little uncooked.

    • Posts: 29,136 Member
      booksandchocolate12 wrote: »
      This:
      show previous quotes

      And this:
      show previous quotes

      this ..

      I usually add a little salt after I put the pasta in and it comes back to a boil…

    • Posts: 28,055 Member
      edited August 2015
      ItalianChick90 wrote: »
      Thanks. According to your comments its probably my pots. I need to buy bigger pots. I had a really big one but it eventually got rusty and old so I tossed it a long time ago and haven't replaced it yet.

      I don't need oil when I cook up to 12 oz of pasta in my 4 quart pot. (Never tried more than 12 oz so don't know its full capacity.)

      I cook 3 oz of pasta in my 2 QT pot, but use this one for shapes other than spaghetti, which is too long for this pot.
    • Posts: 6,771 Member
      It's never occurred to me to strictly time the cooking of pasta, I test it, with my mouth. No oil, big pot, stir regularly. Don't stir rice though!
    This discussion has been closed.

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