Myths about cooking Pasta
Add olive oil to cooking water to prevent the pasta from sticking.
Lesser quality pastas tend to stick and clump. It is possible that
the process of adding olive oil to cooking water started in order to
prevent pasta from sticking and clumping.
A good quality pasta should not stick or clump. Using olive oil is
purely a waste of good oil, because it is left in the cooking water
anyway. Also, a little bit of cooking water is usually reserved to help
bind the sauce that is being used in the finished dish. By adding olive
oil, the binding quality of the starches released in the water are
offset by the slippery quality of the olive.
Throw pasta on the wall to see if it is ready.
The only thing that throwing pasta on a wall does is create a mess! Cut
the pasta with a knife or fork, or bit it. Pasta, the authentic Italian
way, should be slightly chewy with a very small white dot at the core.
All pasta is the same.
Home chefs should never blame themselves for pasta that turns out
sticky, clumpy or breaks during cooking – it’s the pasta! Choose a
good-quality pasta for a perfect meal experience every time.
Rinse pasta after cooking and draining.
When pasta cooks, its natural starches are released in the cooking
water. These starches complement the pasta meal because they help
“bind” the sauce that is to be used, and allow the sauce to adhere
better to the pasta. For the best meal experience, do not rinse your
pasta after cooking and draining. The only exception to this rule is
when preparing pasta salads. In this case, use cold water to rinse to
prevent your pasta from overcooking.