Explore why adding oil to pasta water is often unnecessary and may impact sauce coating.
1 Answer
Adding oil to pasta water is generally not recommended as it doesn't prevent sticking and can make it harder for sauce to adhere to the cooked pasta.
Detailed Explanation:
The common belief is that oil prevents pasta from sticking together during cooking. However, oil and water don't mix, so the oil mostly floats on the surface. It doesn't effectively coat the pasta strands to prevent sticking. The best way to prevent pasta from sticking is to use a large pot with plenty of water and stir the pasta frequently during the first few minutes of cooking. The starch released from the pasta is what causes it to stick, and ample water dilutes the starch concentration. Stirring helps to separate the strands and prevent them from clumping. Furthermore, adding oil to the pasta after it's cooked can create a barrier that prevents the sauce from properly coating the pasta, resulting in a less flavorful dish.
Pro Tip:
Instead of adding oil to the water, reserve about a cup of the starchy pasta water before draining. You can then add this water to your sauce to help it emulsify and better coat the pasta. The starch in the water acts as a binder, creating a creamier and more flavorful sauce.