# Why do you put oil in that boiling pot of pasta? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [October 28, 2021, 5:21pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403 "2021-10-28T17:21:34Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Fretful\_Porpentine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fretful_porpentine/32/2873_2.png) [@Fretful\_Porpentine](https://boards.straightdope.com/u/Fretful_Porpentine)\ **Post date:** [October 29, 2021, 1:40am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/41 "2021-10-29T01:40:32Z")
Huh, I had no idea you could actually taste iodine! (Like I said, culinary philistine.) ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [October 29, 2021, 1:41am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/42 "2021-10-29T01:41:33Z")
> [@lobotomyboy63](#): > > > [@Fretful\_Porpentine](#): > > > > What what what? I’m having a hard time wrapping my head around the idea of there being any culinary difference between table salt and kosher salt _after both are dissolved in water_ . How is the effect of using kosher salt supposed to be different? > > I think your regular table salt has iodine added, whereas kosher salt doesn’t. If I oversalt something with the usual Morton’s, it’s harsh. Kosher salt is much more forgiving. @Chefguy may add illumination.   I don’t claim that this is necessarily true or objective, but **[this is the source](https://www.bonappetit.com/story/how-much-salt-in-pasta-water)**, and yes, @lobotomyboy63 has identified the alleged reason. What I do claim from long personal experience is that I make a pretty good pasta (mostly my specialty, spaghettini) using relatively large amounts of lightly salted water, carefully timed to be _al dente_, and it’s always turned out fine. I love good pasta so I’m very picky about it – the only pasta sauces that I consider satisfactory are either homemade ones from certain Italian households that I’ve been acquainted with, or the _semplice_ sauce from Pusateri’s that I’ve mentioned a few times. ETA: This is the relevant quote from the article: > Here at Basically, we always recommend Kosher salt for seasoning during cooking. Do not use iodized table salt, which is tongue-tinglingly salty and gives food a tinny, bitter taste. Among the kosher salts out there, though, there’s a big difference in the size and shape of the salt crystals and therefore a difference in how salty each tastes by volume. ---
**Author:** ![k9bfriender](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/k9bfriender/32/3283_2.png) [@k9bfriender](https://boards.straightdope.com/u/k9bfriender)\ **Post date:** [October 29, 2021, 1:12pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/43 "2021-10-29T13:12:24Z")
There is a reason to oil the pasta, and that is if you are par cooking it to be finished later. When I did prep in restaurants, it made a big difference if you oiled the pasta, if you did not, then it would clump together when reheated. At home, I rarely don’t use pasta immediately after making it, so it’s not necessary. As to salt, I was told by a Master Chef, “Salt like the ocean!”, so I do, salt’s cheap. ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [October 29, 2021, 2:23pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/44 "2021-10-29T14:23:44Z")
> [@wolfpup](#): > > Here at Basically, we always recommend Kosher salt for seasoning during cooking. I heard the iodine in table salt was like adding fluoride to the water—we need a small amount on a regular basis, so what’s something everyone uses? Salt. Some use sea salt instead of kosher…I don’t like it as well, though. ---
**Author:** ![EinsteinsHund](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/einsteinshund/32/8400_2.png) [@EinsteinsHund](https://boards.straightdope.com/u/EinsteinsHund)\ **Post date:** [October 29, 2021, 5:56pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/45 "2021-10-29T17:56:21Z")
> [@k9bfriender](#): > > As to salt, I was told by a Master Chef, “Salt like the ocean!”, so I do, salt’s cheap. Yeah, I can’t understand that some people don’t salt the water, pasta undersalted taste like crap. If I cook 500g of pasta, I put a good handful of salt to the water. No oil, though, for the reasons mentioned. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 29, 2021, 9:43pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/46 "2021-10-29T21:43:14Z")
Iodine is definitely a flavor, and it is often used in describing the taste of certain Scotch whiskies. That said, I personally can’t taste it in table salt, so far as I can tell, at least not like I do in, say, Islay whiskies. (And it’s a separate flavor from the predominant peat in something like Laphroaig or Ardbeg. – perhaps I should more accurately say that it seems to be connected with the smoky peat flavor, but it’s the medicinal, kind of burnt band-aid-y part of the flavor of many Islay whiskies.) ---
**Author:** ![crowmanyclouds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/crowmanyclouds/32/19884_2.png) [@crowmanyclouds](https://boards.straightdope.com/u/crowmanyclouds)\ **Post date:** [October 30, 2021, 12:12am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/47 "2021-10-30T00:12:57Z")
> [@pulykamell](#): > > Iodine is definitely a flavor, and it is often used in describing the taste of certain Scotch whiskies. Mister Roberts - Making Scotch Scene [![](https://img.youtube.com/vi/PTQLBv8sgDI/maxresdefault.jpg "Mister Roberts (1955) - Making Scotch Scene (2/10) | Movieclips") ](https://www.youtube.com/watch?v=PTQLBv8sgDI&t=65s) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 30, 2021, 12:19am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/48 "2021-10-30T00:19:59Z")
Nice! I totally forgot about that scene! I can’t remember where I’ve seen it before (maybe it was even linked here), but I admire their resourcefulness! ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [October 30, 2021, 12:44am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/49 "2021-10-30T00:44:16Z")
[This little gadget](https://www.amazon.com/YamaziHD-Stopper-Silicone-Multipurpose-Kitchen/dp/B08BNVST23/ref=asc_df_B08BNVST23/?tag=hyprod-20&linkCode=df0&hvadid=475819885347&hvpos=&hvnetw=g&hvrand=15031537316242215792&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032751&hvtargid=pla-1059750309525&psc=1) is perfect for keeping your pasta water from boiling over. I don’t know how I ever lived without it. ---
**Author:** ![DPRK](https://avatars.discourse-cdn.com/v4/letter/d/4491bb/32.png) [@DPRK](https://boards.straightdope.com/u/DPRK)\ **Post date:** [October 30, 2021, 1:13am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/50 "2021-10-30T01:13:53Z")
> [@pulykamell](#): > > Iodine is definitely a flavor, and it is often used in describing the taste of certain Scotch whiskies. That said, I personally can’t taste it in table salt, so far as I can tell, at least not like I do in, say, Islay whiskies. (And it’s a separate flavor from the predominant peat in something like Laphroaig or Ardbeg. – perhaps I should more accurately say that it seems to be connected with the smoky peat flavor, but it’s the medicinal, kind of burnt band-aid-y part of the flavor of many Islay whiskies.) I have never been tempted to give the pure chemicals a taste test, but you have me thinking, maybe pure iodine (if you were to lick those dark purple crystals) would taste slightly different to the iodide or triiodidide ions found in salt or antiseptic/water purification solutions. Plus (except for elemental iodine) you are never tasting iodine alone; there are a few to many other chemicals in the mix. There is a definite flavour, though. > [@CairoCarol](#): > > [This little gadget](https://www.amazon.com/YamaziHD-Stopper-Silicone-Multipurpose-Kitchen/dp/B08BNVST23/ref=asc_df_B08BNVST23/?tag=hyprod-20&linkCode=df0&hvadid=475819885347&hvpos=&hvnetw=g&hvrand=15031537316242215792&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032751&hvtargid=pla-1059750309525&psc=1) is perfect for keeping your pasta water from boiling over. I don’t know how I ever lived without it. I have a few of those in different sizes! Never really bothered with it for pasta, but if boiling over is a problem, it works as well as any other lid. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 30, 2021, 2:32am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/51 "2021-10-30T02:32:19Z")
I guess my go-to pasta pan is oversized; never had a problem with boiling over. That or I’m blessed. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [November 1, 2021, 3:20am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/52 "2021-11-01T03:20:35Z")
I add salt to the water (like the sea) but not oil, unless I am partially cooking the pasta and reheating it. I use a big pot and have never had the water boil over. I add a skoosh of pasta water to my sauce which is said to help it stick better. In fact I made a batch of sauce today, plus some pasta to go with it. I’d put my homemade sauce against anybody’s. But I don’t live close to Pusateri’s. We have a good local pasta maker who makes fresh noodles and good (though under seasoned) sauce and I sometimes buy that. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 17, 2022, 9:54pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/55 "2022-03-17T21:54:57Z")
Yeah – that’s like, a _desired_ trait. That’s also why you generally do _not_ want to rinse your pasta after cooking, and also adding a bit of the starchy cooking water to the sauce will help it thicken up a bit and stick to your pasta. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 17, 2022, 10:02pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/56 "2022-03-17T22:02:55Z")
Yeah, I don’t always add salt, and I’ve had quite a few people berate me for it on the apparent basis that the pasta will not be properly seasoned (and ‘proper’ seasoning being that which is uniformly distributed throughout the foodstuff). I disagree. I like a bit of heterogeneity. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 17, 2022, 11:26pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/57 "2022-03-17T23:26:12Z")
That’s something most people are unaware of, I think. A small amount of pasta water not only helps thicken the sauce, but also makes it smoother. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 17, 2022, 11:40pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/58 "2022-03-17T23:40:44Z")
Yeah, and help it come together/emulsify especially in something like cacio e pepe. ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [March 17, 2022, 11:41pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/59 "2022-03-17T23:41:19Z")
You’ve cooked your noodles and prepared your sauce for it. What now? _Poll ([view on site](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/59))_ ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [March 17, 2022, 11:46pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/60 "2022-03-17T23:46:45Z")
I think I make a pretty decent sauce, but I’m sure it’s a million miles from authentic Italian. When I finish, I probably have a quart of sauce or more. If you plate the pasta, then cover with sauce, you can choose your ratio. I also used to make meatballs, so you can pick how many you want (or none at all). I was about 25 years old before I saw anybody mix the sauce and pasta in the pot (then plate). He started with just a couple tomatoes. Olive oil, onion, garlic, tomatoes…cook down till flavor is super concentrated. Then mix with all the noodles and everybody gets the same ratio. ---
**Author:** ![Seanette](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/seanette/32/9139_2.png) [@Seanette](https://boards.straightdope.com/u/Seanette)\ **Post date:** [March 17, 2022, 11:47pm UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/61 "2022-03-17T23:47:32Z")
I’d have made the sauce in one pot while (or before) the pasta was cooked, then I combine from there. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 18, 2022, 1:21am UTC](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403/62 "2022-03-18T01:21:59Z")
Kenji of Serious Eats shows you how it’s done: [![](https://img.youtube.com/vi/WXH_Z8ukptE/hqdefault.jpg "Late night pasta pomodoro (how to sauce your pasta)") ](https://www.youtube.com/watch?v=WXH_Z8ukptE) If I make too much sauce (which I often do), I just spoon off the amount I need for the pasta I’m making. [Previous page](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403.md?page=2) [Next page](https://boards.straightdope.com/t/why-do-you-put-oil-in-that-boiling-pot-of-pasta/953403.md?page=4)