Oil does help pasta not stick together. Ya just gotta ice shock the pasta THEN add a bit of olive oil and give it a toss. I think the misconception comes from adding oil to the water.
Source: 20 years in service industry. I wouldn’t even want to know the tonnage of pasta I have served through the years…
E: the oil thing is for bulk pasta. I’m gonna cook off a couple pounds and portion them out for when I need exactly 6 or 10 ounces of pasta for a dish. Throw the portion in a pasta caulinder to quick heat it up and toss in whichever sauce/dish I have prepared.
Oil does help pasta not stick together. Ya just gotta ice shock the pasta THEN add a bit of olive oil and give it a toss. I think the misconception comes from adding oil to the water.
Source: 20 years in service industry. I wouldn’t even want to know the tonnage of pasta I have served through the years…
E: the oil thing is for bulk pasta. I’m gonna cook off a couple pounds and portion them out for when I need exactly 6 or 10 ounces of pasta for a dish. Throw the portion in a pasta caulinder to quick heat it up and toss in whichever sauce/dish I have prepared.