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Why does pasta cook better when a pinch of salt is added to it as it is boiling?
Question
#66593. Asked by Babba06.
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peasypod
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I second that notion, although it tastes better, it doesn't cook any better. If you want 'better' pasta, then add a few drops of virgin olive oil to the water. This prevents the pasta from sticking whilst boiling and also provides a film to help the sauce 'cling'.
If we are talking flavour of boiled vegetables and the science of NaCl and the effects of osmosis, then that is a whole different kettle of fish. If you don't salt the water then, you may as well dump the veggies and drink the residue water...
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daddy1161992
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I was flipping channels a couple days ago, and a cooking show said adding oil does not keep pasta from sticking. Adding oil does not help sauce cling, not rinsing it does. In my own cooking I have found that pasta sticks if too much is in the pot, or if it is low quality.
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MyAlias
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Poor quality pasta DOES stick quite a bit more than higher quality pasta.
Salt will raise the temperature of the boil a few degrees which will cook the pasta differently. Not just quicker, but differently. Salt does aid in the process but only marginally.
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peasypod
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Trust me on the oil thing, daddy. I cook, oh, about 30 kg (about 60 pounds) of pasta every day....
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starr01
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I salt the water before adding pasta to get water to boil faster primarily because my science teacher told me it would boil faster this way. I stir the pasta gently to keep it from sticking and i don't add oil because i believe it makes the sauce slide off. The rest of my family uses oil to keep pasta from sticking; i just don't agree with them.
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elburcher
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Sorry for the repeated link... :/
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