But just because it’s a pantry staple doesn’t mean you should treat it like an afterthought. Most of the pasta-centric “rules” we’ve been following for decades are actually based on kitchen myths that do more harm than good. The result? Terrible pasta. And you know that’s true.
If your sauce keeps slipping off the noodles or your cooking water resembles a failed chemistry project, you need a fresh approach. I’m cutting through the confusion to reveal how professionals manage pasta and a pot of boiling water.
I spoke with pasta pro Filippo de Marchi, a chef de cuisine working in Venice, to understand what American home cooks keep botching about the fundamentals and which so-called “pasta hack” techniques need to be left behind.
Here’s what he said.
1. Tossing pasta against a wall to see if it sticks
Olive oil in your water isn’t the best fix for sticky pasta.
According to de Marchi, one of the worst offenses is adding pricey olive oil to pasta water, thinking it will keep noodles from sticking. Olive oil is a necessary addition to most pasta dishes but save it for the plate.
Some folks think it will help keep pasta from sticking when added to boiling pasta water but “the oil just floats on top of the water and doesn’t coat the pasta effectively,” says de Marchi. The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and ensure you use a pot of the right size for the amount of pasta you’re cooking.
“This way, the pasta has enough space to move around and cook evenly,” he adds.
3. Leaving a pot covered while the pasta is cooking
Salt won’t get your pasta water boiling significantly faster.
Based on a recent Reddit discussion, many people are unsure whether adding salt to pasta water makes a significant difference. The truth is that salt plays a vital role in pasta water, but not in terms of heat. (Impurities change the boiling point of water, but the amount of salt you add to pasta water doesn’t make a significant difference.) That said, adding salt is essential so the pasta can absorb its flavor.
“If you’re cooking without enough salt, the pasta can end up tasting a bit bland,” warns de Marchi, whose signature dish at NHC Murano Villa is spaghetti alle vongole. The seafood dish originates from the region of ocean-adjacent Venice and consists of vongole (typically clams), garlic, white wine and chili flakes, accompanied by sea asparagus and lemon zest.
5. Draining pasta until it’s dry
Rinsing pasta after cooking may not be the special trick we all thought it was.
If you want to avoid a potential injury from a rolling pin or wooden spoon, as Nonna might use, run your cooked pasta under fresh water.
“This can remove the starchy coating that helps the sauce adhere to the pasta,” says de Marchi. “The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage — you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving.”
