Many of us grew up watching our families add oil to pasta water, believing it would prevent the noodles from sticking together. However, in recent years, chefs have debunked this idea, and now oil is considered a big “no-no” when cooking pasta.
The real game-changer? Salting your pasta water. Adding salt to the water not only seasons the pasta but helps the noodles absorb flavor as they cook. This simple step elevates the taste of the pasta itself, preventing that bland, unsatisfying flavor. For the best results, aim for water that’s as salty as the sea—about 1–2 tablespoons per 4-6 liters of water.
As for oil, while it’s often thought to stop sticking, it’s actually ineffective. The oil just floats on the surface of the water, never fully integrating with the pasta. Worse, it can form a coating on the noodles that makes it harder for sauces to cling to them.
In short, salting the water will boost the flavor of your pasta, while oil does little for stickiness and can interfere with your sauce later on. To keep your pasta from sticking, the key is using plenty of water and stirring occasionally.
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