How To Stop Pasta Sticking Without Olive Oil

Chef after chef has decried the use of olive oil in pasta water, despite Gordon Ramsay’s love of the addition.

Though he claimed it’s “crucial” to prevent pasta from sticking to itself, the general consensus seems to be that of pasta company Barilla, which said: “Skip the oil. Oil and water don’t mix.”

Still, there’s nothing more annoying than watching your pasta shells meld into one unevenly-cooked mass as they boil.

So if olive oil isn’t the way forward, what is?

Pasta becomes sticky due to loose starch.

According to food brand Knorr, “Most sticky situations arise from a few key missteps during the cooking process”.

These include not salting the water enough (though salting your water isn’t a “fool-proof” way to prevent sticking on its own) and not using enough water (experts recommend about two and a quarter litres per 450g pasta).

Overcooking pasta also releases more starch, which makes the pasta “stickier”. That’s good news for sauces, but bad news for the pasta itself.

Undercooking it, meanwhile, can leave the starch gummy.

Lastly, while agitating (stirring) pasta is a good way to prevent pasta from sticking to itself, doing it too early can wreak havoc.

“Adding pasta to boiling water and stirring immediately can disrupt the delicate starches on its surface, making it more prone to sticking,” Knorr shared.

Yes – experts say that you should salt your water after it’s started boiling (because apparently, we should be heating cold tap water on the hob before adding the carbs).

Additionally, you should keep tasting your pasta as it cooks to ensure it’s perfectly al dente.

Always reserve some starchy pasta water, as its adhesive nature is helpful rather than harmful when it comes to making sauces stick.