Good place to buy EVOO

The second technique is one she said her mother did before serving pasta with a red sauce. She tosses the pasta with a small bit of sauce and EVOO before plating it with the rest of the sauce in the middle. Simple but something I had never thought of doing regularly.

Once again, classical Italian technique, except for the extra virgin olive oil step. The sauce will not cling to the pasta if the pasta is coated with oil, it will just slide off. I've always made red sauce pasta dishes, as well as many others where I don't make an a la minute pan sauce, in that manner. Only Americans load the pasta with about ten times as much sauce as the Italians prefer.

[Jenise]

Concerning Rachael Ray, I do admit to watching her occasionally. I, in fact, have picked up a couple of ideas from her that I use often. Three, if you count using the written abbreviation.

We have been using EVOO as internet 'shorthand' on FLDG since long before anybody ever heard of Rachel Ray--what I would guess none of us would have done is actually say it that way out loud as she does.

We have been using EVOO as internet 'shorthand' on FLDG since long before anybody ever heard of Rachel Ray--what I would guess none of us would have done is actually say it that way out loud as she does.

"We"? It is nice if you want to defend it, but please do not say "We". It only gained popularity after Rachael Ray started using the term. Same with "bam" and "kick it up a notch" when Emeril started spewing those terms.

The Rachel Ray show premiered on 18 Sep 06. I remember using EVOO in written form on this forum years before that.

Flour and egg of course, but simply egg alone was something I never thought of doing. Flour adds another flavor and for any Minnesota native flour, egg and fish fillet was covered in walleye 101.

Not adding oil to the pasta water was standard procedure in the kitchen of the first restaurant where I worked. However the addition of a real quality olive oil mixed with a little of the sauce was something new to me. I agree that with your comment on the quality of sauce that should be used.