Let's start by mixing water and olive oil, and I'm going to give it a good shake. What happens? The water and oil mix for a moment, creating what's called a temporary suspension. Tiny droplets of oil dispersed in the water, but you'll notice after just one minute they'll start to separate again. Now let's try the same thing, but with pasta water an
PASTA FINISHED IN PAN VS PLATED SEPARATELY DRAINED AND PLATED SEPARATELY — SAUCE ON TOP - pasta loses surface starch to plate, - to plate, sauce has no emulsifier to cling to pasta, - gravity pulls sauce off pasta onto plate - pasta and sauce remain two separate components on the same plate - pasta cools rapidly on cold plate TOSSED IN SAUCE PAN 60
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