My hubby adds oil to pasta water, swearing by his grandfather’s advice. But it might prevent sauce from sticking. I’m not so sure. Thoughts?

There’s an age-old kitchen debate that has stirred up various opinions among both professional chefs and home cooks alike – should you add oil to your pasta water or not? My husband is a staunch supporter of adding oil, a practice he fondly attributes to his grandfather’s advice that has been passed down through generations in his family. On the other hand, I’ve read numerous cooking articles and watched plenty of cooking shows that argue against this method.
The common assertion is that oil could prevent the sauce from adhering to the pasta, which is crucial for a truly flavorful dish. This dichotomy has left many of us pondering what’s actually best for our beloved pasta dishes. Let’s explore both sides of the argument and try to ascertain whether oil in pasta water is culinary wisdom or a well-intentioned myth.
The Case for Adding Oil to Pasta Water
1. Prevents sticking: Many believe that adding oil to boiling pasta water helps keep the noodles from clumping together. This is particularly useful for long strands like spaghetti or fettuccine, which have a tendency to tangle.
2. Boil over prevention: A small amount of oil can reduce the surface tension of the boiling water, which in turn can prevent it from boiling over. This is a handy trick for anyone who has dealt with the messy aftermath of a pasta pot volcano.
3. Family tradition: For some, like my husband, the practice is steeped in tradition and nostalgia. Incorporating oil is more than a cooking technique; it’s a sentimental nod to the past and the recipes of loved ones.
The Case Against Adding Oil to Pasta Water