Pasta will be perfectly cooked if you add 1 item to water – not oil | UK | News

However, in her clip, she said: “Do not put oil in your pasta water. While people think it prevents pasta from sticking, it’s unnecessary. The only thing you should add to your water is salt.”

Following this, she urged people to keep their pasta water and add it back into their dish when making the sauce, as it takes the taste to the next level.

“Pasta releases starch into the water, and it helps the sauce thicken naturally,” she said. “That starchy water emulsifies with your sauce to create a silky consistency. This step really elevates the final dish.”

Not only this, but she encouraged people to undercook their pasta, saying the sauce will help finish off the cooking process, which prevents the carb from overcooking.

She added: “In culinary school, I remember them saying the ratio of pasta to water is 10:1, but a ratio of 4:1 works just fine. Just make sure there’s enough water so the pasta can move around and enough salt so your pasta can be seasoned from the inside out.”

Finally, she said keeping it simple can create the best pasta dishes, stressing how the tastiest meals can sometimes include very few ingredients.

Commenting on her post, one user said: “I think pasta is so hard to make. I can have all the ingredients at home, and I still don’t know what to do.”

Another user added: “I think I’m weird because I like mushy, soft, overcooked pasta.” A third user said: “Bucatini will change your pasta game forever.”

One more user added: “Am I the only one who doesn’t like pasta in general?” Another user said: “If Gordon Ramsay says that we should add oil, then I’ll do it.”

However, chef Gordon Ramsay claims olive oil is an important part of any pasta dish, as he shared a video showing him adding salt and olive oil to water before leaving it to boil.

Once the water was at a “rolling boil,” he added the pasta, ensuring there was enough water in the pan to cover it evenly and give it enough room to move around.

He then strained the pasta when it was al dente – which means it’s soft enough to not be brittle, but you still need your teeth to chew it – before seasoning it again with salt and olive oil.