Pasta Myths, Busted
Pasta is one of the world’s most beloved staples—affordable, comforting, and endlessly versatile. But even seasoned cooks fall victim to old wives’ tales and outdated techniques when it comes to boiling, saucing, and serving. This week, we’re clearing the water (salted, of course) on some of the most persistent pasta myths so you can twirl with confidence.
Myth #1: Add Oil to the Water to Prevent Sticking
This well-meaning advice is one of the most common—and most misguided. A drizzle of oil may float on the surface of the water, but it won't keep pasta from clumping. Worse, it can coat the noodles, making it harder for sauce to adhere. The real key to preventing stickiness? Plenty of boiling water, a generous handful of salt, and an occasional stir in the first few
minutes.
Myth #2: Rinse Pasta After Cooking
Unless you’re making a cold pasta salad, rinsing your pasta is a mistake. That starchy coating on the surface of the noodles is exactly what helps sauce cling beautifully. Rinsing washes away both flavor and texture. If you're concerned about overcooking, try
under-boiling by a minute and finish the pasta directly in your sauce.
Myth #3: Break Long Pasta in Half to Fit the Pot
Not only does snapping spaghetti feel a bit like breaking a culinary rule—it is one. Long pasta is meant to be twirled, not spooned. As it softens, it will naturally bend to fit your pot.
Instead of breaking it, try gently pressing the ends into the water with tongs once they begin to soften.
Myth #4: Fresh Pasta Is Always Better Than Dried
Not necessarily. While fresh pasta is a lovely indulgence—especially for delicate shapes like tagliolini or stuffed varieties like ravioli—dried pasta has strengths of its own. Made with just semolina and water, it has a firmer bite and is better suited to hearty sauces like bolognese. It also has a much longer shelf life and is pantry-friendly.
Myth #5: Pasta Should Be Drained Completely Before Saucing
Here’s where a little liquid gold comes in: pasta water. The starchy, salted water left behind after boiling is an emulsifier that helps sauce cling and thicken.
Before draining, always save at least a cup. Then, transfer pasta directly into your sauce and loosen it with spoonfuls of the reserved water until everything is perfectly glossy and coated.
The Takeaway
Cooking pasta well is not just about timing—it’s about understanding the small details that make a big
difference. From using the right amount of water to treating sauce and pasta as a single, unified dish, these busted myths help pave the way to better weeknight meals and impressive dinner-party dishes alike.
