Culinary experts share tips for improving pasta texture and sauce adhesion

Professional chefs suggest several adjustments to traditional pasta cooking methods to improve texture and sauce adhesion.

Contrary to popular belief, adding oil to boiling water is considered a culinary myth. Because oil floats on the surface, it rarely comes into contact with the pasta during cooking. If any oil does coat the noodles, it can create a barrier that prevents sauces from properly sticking to the pasta. To prevent sticking, experts recommend using a large pot with plenty of water and stirring the pasta during the first two minutes of boiling.

Additionally, using a colander to drain pasta may be a mistake. Rob Chambers, head chef at the Michelin-starred London restaurant Luca, advises transferring pasta directly from the water into the sauce pan using tongs or a slotted spoon. This preserves the starchy cooking water, which acts as a natural emulsifier. Combining the pasta and sauce in a pan over heat with a splash of this starchy water helps create a creamy, cohesive emulsion rather than having the sauce sit separately on top of the noodles.