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Let's Settle This: Should You Add Olive Oil To Pasta Water Or Not?

Let's Settle This: Should You Add Olive Oil To Pasta Water Or Not?
Pasta in a potSo many culinary debates (like whether ketchup belongs in the fridge, and if oats are really all that bad for you) have gotten pretty unanimous answers from experts. But surely the most confusing of all is whether or not to add olive oil to pasta water.Chef Gordon Ramsay recommends the method, calling the step “absolutely crucial” as he claims it stops the pasta from sticking together. But many other experts, like Joshua Resnick, chef-instructor at the Institute of Culinary Education, say that the addition makes the carbs too slick to hold their toppings. Speaking to SELF, Resnick said: “When the pasta becomes slippery, it’s less likely to hold the sauce.” So, what’s going on?! There are arguments for both, but they’re not equalI’ve always been anti-oil in pasta water, believing the inclusion makes the pasta unappealingly slippery and hard to dress. Per Bon Appétit, though, the fat has its uses; for instance, the author argues, it can stop a pot from boiling over as it breaks apart the starchy film that can balloon out into a frothy, hob-splatting mess. In this case, they’re backed up by science (though experts want you to cook pasta in less water to begin with). But Bon Appétit’s second claim – “Any residual oil on the pasta is simply emulsified into the sauce” – is up for debate.Delish said this will only work for oil-based dishes, like aglio e olio or pesto pasta. Italian American chef Lidia Bastianich agreed, along with Exau Olive Oil, Nigella Lawson’s team, and (apparently) the nation of Italy.And as for whether it’ll prevent your pasta from sticking, that’s more straightforward. As pasta company Barilla wrote: “Skip the oil. Oil and water don’t mix.”So, what’s the verdict?If you want to add olive oil to prevent water from boiling over, especially if you’re making aglio e olio or pesto pasta, fine (though again, less water will produce a silkier sauce while also reducing your risk of a bubbling mess). But if you’re doing it to prevent pasta from sticking together, you’re likely barking up the wrong tree. Agitation (stirring the pasta) and bringing your water to a strong boil will do the job without compromising the taste of your sauce.You are almost always better off not putting olive oil in pasta water, not least because (as Exau Olive Oil wrote) it’s a waste of good, often expensive ingredients.Related...It's Not Just Olive Oil ― Science Says Other Parts Of The Plant Are Good For Our Health TooThis 5-Second Olive Oil Test Reveals If It's Gone BadHere's The Worst Thing To Do With Good Olive Oil

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