Why You Should Never Add Olive Oil to Your Pasta Water (Even if You’ve Been Told to Do So)

For years, you've probably heard the advice: "Add olive oil to your pasta water to prevent your noodles from sticking together." It’s one of those kitchen tips that’s been passed down from well-meaning aunts, chefs on TV, or perhaps even the back of your favorite pasta box. But is it really the key to perfect pasta? In truth, adding olive oil to pasta water is not just unnecessary—it’s counterproductive.

The Purpose of Pasta Water

First off, let’s talk about what pasta water is actually good for: starch. When pasta cooks, it releases starch into the water, and this is the key to perfect, non-sticky noodles. That starchy water can help bind the sauce to the pasta, making it creamy and flavorful. Adding olive oil to the water doesn’t help with this. In fact, it can create an oily film that prevents sauces from sticking to the pasta properly, leaving you with a glistening, but underwhelming, dish. Instead of the pasta embracing the sauce, it just slides off, like a bad date who won’t make eye contact.

Why Do People Believe Olive Oil Stops Pasta from Sticking?

The myth likely originated from the assumption that oil helps reduce friction between pasta noodles as they cook. In theory, this sounds logical: oil coats the noodles, preventing them from sticking. But in practice, this doesn’t work. When pasta cooks, the surface becomes starchy and sticky, not oily. Oil may float on top of the water, but it doesn’t penetrate the pasta itself. The result? The oil doesn’t do its job and, instead, you end up with a gloppy mess of oil that doesn’t add flavor or texture to your pasta dish.

The Real Solution: Salt Your Pasta Water

The secret to perfect pasta is not a splash of olive oil—it’s salt. A generous pinch of salt in your pasta water serves several purposes. First, it enhances the flavor of the pasta itself, so every bite is seasoned and tasty. Second, salt helps maintain the pasta’s texture, as it slightly increases the boiling point of water, allowing for more controlled cooking. While olive oil may end up being wasted on your pasta water, salt works with the noodles, not against them, ensuring they cook to the ideal level of tenderness. And let's not forget—it’s the flavor foundation for any sauce you choose to toss with it.

Olive Oil is for Finishing, Not Boiling

If you’re looking to use olive oil in your pasta dish, the time to do so is after the noodles are cooked. A drizzle of high-quality olive oil after draining your pasta can add flavor, silkiness, and richness, enhancing the dish. A little olive oil tossed with freshly cooked pasta can also prevent sticking, but it’s important to do this after the noodles are done, not before they’ve even touched the pot. This ensures your pasta maintains its texture, and you get the full benefits of olive oil’s aromatic flavors without the downside of a greasy, slippery mess.

So, Why Does It Keep Happening?

Despite the obvious flaws in the olive oil trick, it’s one of those cooking myths that just won’t die. It’s likely because it’s so simple to toss a bit of oil into the pot, and many people want to ensure that their pasta never sticks together—no one likes to scrape clumped noodles off the bottom of the pot, after all. But with the right techniques—like using plenty of water, stirring occasionally, and using the proper salt-to-water ratio—you don’t need the extra oil. Trust us: a little attention to detail and your pasta will behave perfectly.