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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:
The real solution: salt your pasta water:
The secret to perfect pasta isn't a drizzle of olive oil, but salt. A good pinch of salt in your pasta water serves several purposes. First, it enhances the flavor of the pasta itself, ensuring that every bite is seasoned and flavorful. Second, salt helps maintain the texture of the pasta because it slightly raises the boiling point of the water, allowing you to better control the cooking of the pasta. While olive oil can be wasted on your pasta water, salt works with the noodles, not against them, and ensures they cook to the ideal level of tenderness. And let's not forget that it's the basis for the flavor of any sauce you toss with it.
Olive oil is for finishing, not for cooking:
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