For many of us, mastering the art of cooking pasta is one of the initial skills an aspiring cook might acquire. After all, it’s relatively simple, right? You just add salt to some water, boil it, and cook your noodles. What could be complicated about that?
You deserve the finest bowl of spaghetti possible. One common debate in the world of pasta cooking is whether or not you should add olive oil to your pasta water. While it might seem harmless to add a splash of oil, it’s actually better to avoid it for better pasta quality.
Sauce Doesn’t Stick to Slippery Pasta
Many people add a touch of olive oil to their pasta water to prevent the noodles from sticking. However, this also prevents sauce from adhering to the pasta. The oil forms a layer at the top of the pasta water, and when you drain the noodles, this oil coats them, making sauce adherence difficult.
While this isn’t a major concern if you plan to dress your noodles solely in olive oil, it’s problematic for dishes like Bolognese or simple marinara. This oily coating makes pasta slick, preventing sauce from clinging effectively. And frankly, that doesn’t benefit you at all!
How to Keep Pasta From Sticking to Itself
To avoid major clumping, simply stir your pasta noodles occasionally as they cook. If the noodles feel a bit sticky after draining, don’t worry—this is actually ideal. They will separate once coated with sauce. The takeaway—reserve your olive oil for making a rich and robust sauce instead, as it has no place in your pasta water.
