煮意大利粉.....thxthx

hi, it depends on what kind of 意大利粉 u want to cook. If u want to cook the 意大利粉 with sauce (e.g. tomato sauce or white sauce), u no need to add salt and oil when u are boiling the 意大利粉. If u want to pan-fry or use it as salad, u have to add salt and oil while boiling, otherwise ur 意大利粉 will stick together.
Add salt and oil into 意大利粉 is prevented they stick together. u can use canola oil/cooking olive oil intead of vegetable/peanut oil, it could be the best.

煮意粉時加一點油在水中, 當水滾時d油會俾滾水氣泡整散成細小的油點(droplets). 在你煮熟意粉後將d意粉倒入隔水的 "西" 度時, d油點會黏落意粉表面, 咁就可防止d意粉互相黏住成一大舊, 亦唔使過冷河嘞. 而且不會起白泡滾瀉.
在水中落一點鹽, 可令水嘅沸點升高, 令意粉快d熟.
你只需落一匙羹就夠, 唔係食咁多油啫. 而且可以落橄欖油咪唔會高膽固醇囉.