debodun
SF VIP
- Location
- way upstate in New York, USA
Do you add any oil to the pot when you cook pasta?
Oil in pasta water
- Thread starter debodun
- Start date
Trila
Well-known Member
- Location
- North Central Arkansas
I did, decades ago. However it seems like pasta is less starchy now a days, and therefore less likely to stick and clump when cooking.
I think the last time I added oil to my pasta water was in the 1980's or 90's.
I think the last time I added oil to my pasta water was in the 1980's or 90's.
Georgiagranny
Well-known Member
Don't do it. Oily pasta keeps the sauce from clinging to it.
I never add oil, there's no need to, but I do add salt, enough to provide the saltiness of the Mediterranean when I'm making it.
Key tip when boiling pasta/spaghetti, lots of stirring in the beginning while the starches come out, that will prevent sticking.
When pasta is done, pasta water is drained and then and only then do I add a little olive oil. A thorough stir after, and leftover pasta/spaghetti doesn't stick or get gluey.
Key tip when boiling pasta/spaghetti, lots of stirring in the beginning while the starches come out, that will prevent sticking.
When pasta is done, pasta water is drained and then and only then do I add a little olive oil. A thorough stir after, and leftover pasta/spaghetti doesn't stick or get gluey.
PeppermintPatty
🐢. 🐳. 🐢
- Location
- Canada
Yes I add either a bit of oil oil or butter depending on what I’m having with the noodles. The oil helps prevent the noodles from sticking and helps prevent the water from boiling over. A touch of salt also helps as does leaving a wooden spoon on top of pot/pan.
debodun
SF VIP
- Location
- way upstate in New York, USA
I never see TV chefs add oil. They say the water has to be boiling hard enough, then the pasta won't stick.
You're absolutely right on that.
Jules
SF VIP
OK, since you told me.
It does seem to work. I often forget to do this.
Georgiagranny
Well-known Member
Supernatural
Senior Member
Always. Keeps the noodles from clumping together and makes the pasta water to your sauce and makes it delish!
againstthegrain
Senior Member
- Location
- Sun Valley, ID
Dear dog, no oil in the cooking water. You want the sauce to penetrate the pasta as it finishes cooking in the sauce.
Drain the pasta at the al dente stage, save some water, put pasta in the sauce, finish cooking the pasta in the sauce. Add left over cooking water to thin sauce as necessary. Once that's done turn off the burner and add any herbs or grated cheese.
As far as boiling over I turn the power down on the burner once the pot returns to a boil, works every time.
Take it from me I'm Irish of Italian decent.
Drain the pasta at the al dente stage, save some water, put pasta in the sauce, finish cooking the pasta in the sauce. Add left over cooking water to thin sauce as necessary. Once that's done turn off the burner and add any herbs or grated cheese.
As far as boiling over I turn the power down on the burner once the pot returns to a boil, works every time.
Take it from me I'm Irish of Italian decent.
hollydolly
SF VIP
- Location
- London England
No oil in the water..and remember to drain of almost all the water but not quite .. and the sauce will stick beautifully to the Pasta
Marie5656
SF VIP
- Location
- Batavia, NY
I remember my mom used to. I never have
CarolfromTX
Senior Member
- Location
- Central Texas
Nope. Any Italian chef will tell you not to add oil, but to salt the water well. You add the undercooked pasta to the sauce to finish cooking, and add a little pasta water to loosen it up as needed. Dave says you go from the pot to the pan to the plate.
fancicoffee13
Senior Member
- Location
- Texas
No, and my mother and grandmother didn't either. However, you can if you want to.
OldFeller
Well-known Member
- Location
- Pennsylvania, USA
Whether that's a bad thing depends on personal preference. I grew up eating authentic Italian cooking. It wasn't called sauce, it was called gravy and it more watery than the clingy sauce found today in American cooking.
fancicoffee13
Senior Member
- Location
- Texas
I agree with georgiagranny, I like my sauce to cling to my pasta.
hearlady
Basic Member
- Location
- N Carolina
Correct.
OldFeller
Well-known Member
- Location
- Pennsylvania, USA
The thinner pastas tend to be more of a stick together type and can benefit from oil in the water.
Remy
Well-known Member
- Location
- California, USA
Do your rinse the pasta? Because I'm one lousy cook.
againstthegrain
Senior Member
- Location
- Sun Valley, ID