A series of typical italian pasta Linguine, uncooked, on white background, space to write. (Photo by: Costanza Sigismondi/REDA&CO/Universal Images Group via Getty Images)
Why You Should Avoid Adding Oil To Pasta Water
By Crystal Antonace
Everyone has their unique method of cooking pasta, with some adding salt and others using an abundance of cooking water. A lot of people think adding oil will help keep the water from boiling over, but it turns out that the cons outweigh the pros.
The Smithsonian Magazine documents that you shouldn't add oil to your pasta, because oil is made up of hydrophobic molecules, and water is denser than oil. Added oil forms a layer of separation at the top of your pot, untouched by your noodles until drained, creating an excessively greasy fatty layer on the noodles' surface.
Professional chef and restaurant owner Michael Easton believes oil is only necessary when preparing noodles with a longer cook time, like rigatoni, and the only time oil does not affect your final product is if you're not adding a sauce. Easton also mentions that — instead of oil — you can add butter to your cooked pasta if you need something to separate your noodles.