This is one of the most common myths in the kitchen: “Add a splash of oil to the water so the pasta doesn’t stick.”
While many do it with good intentions, today I want to explain why this isn’t just unnecessary — it’s actually counterproductive.
As a chef, I’ve seen this mistake in both home and professional kitchens. And even though it may seem harmless, it does affect the final result of your dish.
The main misconception is thinking that oil will keep pasta from sticking. But here’s the truth: oil floats on water — it doesn’t mix with it. That means your pasta never actually comes into contact with the oil while it’s cooking.
Oil is a valuable ingredient that should be used at key moments. Imagine pouring expensive olive oil into the pot… only for it to go straight down the drain.
So, when should you use oil with pasta?
Only after draining, and only if you’re not adding sauce right away.
Once drained, you can drizzle a little oil directly on the pasta and toss it to prevent sticking — but only if you’re going to serve it plain or later.
But if you're planning to add sauce right after... don’t do it! You’ll just create a barrier between the pasta and the sauce. The result? The sauce slides right off and ends up in the bottom of the plate — not on the pasta.
Great cooking is about knowing why you do things
In cooking, just like in life, small details make a big difference. Understanding why you shouldn’t add oil to your pasta water gives you better control, consistency, and real flavor on the plate.
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