Por qué añadir aceite de oliva al agua de cocción no ayuda a la pasta
Aunque parece que el aceite evita que la pasta se pegue, el aceite flota sobre el agua y deja una capa resbaladiza que dificulta que la salsa se adhiera.
Because of its slippery texture, we often think that oil prevents pasta from sticking. However, water and oil don't mix: if you pour oil into the cooking water, it doesn't mix with the pasta but floats on the surface. Furthermore, after draining, the pasta is coated with a slightly slippery layer, which makes it difficult for the sauce to adhere.
What prevents pasta from sticking is carefully controlling the cooking time. Pasta reaches the "al dente" consistency within the time recommended on the package; if you prefer it softer, cook it for a maximum of 2-3 minutes longer. If it remains in the water longer, its surface softens and becomes sticky due to the breakdown of starch granules, which releases a large amount of amylose.
If you have the time and patience, you can prepare the pasta similarly to risotto. Heat a large pot and add a few tablespoons of water. When it starts to bubble, add the pasta. When most of the water has been absorbed, add a few more tablespoons. When the pasta is half-cooked, start adding the sauce little by little.
With this method, the pasta cooks in the sauce, which penetrates the food better than with the classic method, and it doesn't stick at all. The only drawback is that it requires attention from start to finish.
To ensure the pasta cooks evenly, use a large pot with plenty of water, giving it room to move around. Don't skimp on the salt and make sure the water is at a constant boil.
