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Adding olive oil to pasta water is a cooking myth: it doesn't prevent the pasta from sticking and actually prevents the sauce from sticking. The real secret to perfect pasta is salting the water, which improves the flavor and texture. Olive oil is best used after cooking to make the pasta richer and prevent it from sticking once cooked.
For years, you've probably heard the advice, "Add olive oil to your pasta water to prevent your noodles from sticking together." It's one of those cooking tips passed down by well-meaning aunts, chefs on TV, or maybe even the back of your favorite box of pasta. But is it really the key to perfect pasta? The reality is, adding olive oil to pasta water isn't just unnecessary—it's counterproductive.
The purpose of pasta water:
First, let's look at what pasta water actually does: starch. When pasta boils, starch is released into the water, and it's the key to perfect, non-sticky noodles. This starchy water can help bind the sauce to the pasta, making it creamy and flavorful. Adding olive oil to the water doesn't help. It can even create an oily film that prevents sauces from properly bonding to the pasta, leaving you with a glistening but disappointing dish. Instead of the pasta embracing the sauce, it simply slides off, like a bad date who won't make eye contact.
Why do people believe that olive oil prevents pasta from sticking?
The myth likely stems from the assumption that oil helps reduce friction between pasta noodles during cooking. In theory, this makes sense: the oil coats the noodles, preventing them from sticking. But in practice, it doesn't work. When pasta cooks, the surface becomes starchy and sticky, not greasy. Oil can float on water, but it doesn't penetrate the pasta itself. The result? The oil doesn't do its job, and instead, you end up with a lumpy, oily mess that adds no flavor or texture to your pasta dish.
Places where you should never store olive oil:
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