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  1. This "olive oil stops the pasta from sticking together" was the first "wait a fucking moment" -point with Gordon and his sorry excuse of a "grilled cheese" was the final straw. I can't believe I was fooled by this hack for so long, but at least I now know I should never listen to anything he says.

  9. No Gordon. The heavy pot remains on the stove, and the pasta is ALWAYS removed and transferred with a screened implement. You method will result in a good chance of an elderly person receiving life-threatening burns. The pot of boiling water and pasta is NOT moved or tipped. Ever.

  10. Though I like most of your recipes and approach, I am sorry to say that this is fundamentally wrong.

    Oil and water doesn't mix! Hence putting oil into water doesn't do anything to the pasta! The pasta is immersed in the water phase because it is water where the pasta sheds off it's starch. Since oil is dispersed on the water surface and pasta is in the water phase the oil doesn't come in absolute contact with the pasta strings!

    1. After cooking the pasta well, and separating out the pasta-water addition of very light oil and quickly rolling the pasta over it can stop the sticky problem.

    2. Additionally not over boiling the pasta or removing half of the pasta-starch-water mid way and replacing with hot water can also prevent sticking.

    Remember, thee starch is what cause the sticking. 🙂 Cheers

  15. I don't pretend to know more about cooking the Ramsay but adding oil to pasta water to prevent 'sticking' is not true. Plenty of salted water (at least 3/1) at a rapid boil, add pasta and it'll never stick. Not enough water, didn't boil hot enough….you'll have your pasta stick. Most Chefs agree that adding oil to pasta water actually decreases flavour because the sauce/gravy may not adhere enough to the pasta.

  20. Zero timing or information given. Amount of seasoning ignored (water should taste like the sea), texture pursued not described for somebody unknowing and therefore needing this video, and he uses angel hair of all things. Oh, and if the rolling boil is what keeps pasta from sticking why add oil? This guy isn't a bad chef, but for being such a prick, one may as well judge him harshly. 

  21. Actually, there's no need of olive oil on the boiling stage of pasta.
    spaghetti with olive oil is a tipical italian low calories dish, very healty and fast to make. but if you coock pasta and want to add coundiments,"NEVER" add olive oil in the boiling stage of it, because olive oil can change the very final taste.

    P.s:Pasta stick togheter only if you leave it forgetting coundiments:P

  23. ma io vorrei sapè, questo perche cazzo salta quando parla??
    che c'ha er peperoncino ar culo?
    E poi guarda come cazzo stà a cucinà….l'olio nella pasta….

    Te magni na gricia dalla sora carla e cambi mestiere te lo dico io…..

  25. pasta does stick together, especially thinner and fresh one. The only odd thing is the salt towards the end, but as it is still wet… a bit will just melt fine. Pepper? some people like it… some people don't… A suggestion, if you don't like it… don't put it.

  29. I never said it meant knowing every recipe in the world. Yes he has made millions off of being an entertainer but he runs 20+ restaurants around the world that are successful and make millions as well. He chooses the food for these places and its food he cooks in the places sometimes. So I pretty sure that makes him more knowledgeable about food then someone who comments "Worst pasta in history" then after that says they dont cook.

  30. No, being a milionaire has nothing to do with his ability as a chef. It only means he's a good businessman and a great entertainer who knows how to sell his image.
    And BTW being a good chef doesn't mean knowing how to cook every single recipe in the world.

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