>>104738223Oil (or salt for that matter) won’t prevent pasta from going sticky when put in cold or room temperature water.
The reason people get ragged on for cooking pasta wrong is because that’s a plate that’s too simple to get right.
1) get a proper pot
2) fill with water
3) boil it
4) immerse the unbroken pasta until it’s completely submerged in said boiling water
5) wait a couple of minutes (varies depending on the thickness of the strand)
6) take it out of the boiling water into a recipient
Here are some acceptable variations
>adding salt to the water I don’t do that and let the sauce do all the seasoning. Some people add salt, no biggie
>washing the pasta in cold water to remove the starch I don’t do that. Actually I use the starched water from the pasta pot to make the sauce.
Some people wash the pasta to remove the excess starch, also, no biggie.
>putting the pasta straight into the sauce panI don’t do that. I plate the unsauced pasta and put the sauce over it and mix both in the plate.
That way I can reuse any leftover pasta with a different sauce, and I can reuse any leftover sauce with a different plate.
Mixing is no big deal tho but any leftover will have to be consumed as is, which is not a problem: just take your wok or equivalent pan and stir fry it the next day, it’s still good.
