Why you should not put oil in the pasta water?

Adding oil to water is not only unnecessary, it can also hinder the success of the dish. Here is what happens concretely:

• The oil stays on the surface. Since it is lighter than water, it does not mix and stays on top, not coming into contact with the pasta.
• When you drain the pasta, some of the oil transfers to its surface. This thin greasy film can prevent the sauce from adhering well, making the dish less flavorful and harmonious.
• You waste a noble ingredient. Extra virgin olive oil deserves a more enhancing use: adding it to water is just a waste.

It is a small mistake, but one that can affect the quality of the final result, especially when preparing recipes in which the sauce must perfectly envelop the pasta, such as a carbonara or ragout.

There are few cases in which a drizzle of oil in water can be of any use, even if marginal:

• With fresh egg pasta: more delicate and prone to sticking. Oil can slightly reduce foaming.
• To prevent water spillage: oil on the surface can limit foaming caused by starch and prevent water from overflowing.

However, even in these cases, it is more effective to lower the flame slightly or use a fairly large pot. However, the use of oil remains unnecessary.

Star chefs and culinary professionals are almost unanimous: oil in pasta water is a practice to be avoided.

• Massimo Bottura, a symbol of Italian haute cuisine, has stated several times that "pasta is mixed, not greased."
• According to the Italian Federation of Chefs, the key is in the technique: plenty of water, salt and careful timing.
• Harold McGee, author of the celebrated On Food and Cooking, explains how oil floats on water and cannot physically prevent the pasta from sticking.

Those who work in the kitchen every day know this: quality starts with small gestures well done, not ineffective shortcuts.