The Surprising Reason You Shouldn’t Mix Cooked Pasta with its Cooking Water

When it comes to cooking pasta, there are many theories and practices that have been passed down through generations. One such practice is the idea of not mixing cooked pasta with its cooking water. This might seem counterintuitive, especially when you consider that many recipes call for the addition of butter or oil to the pasta water. So, why is it that we’re told not to mix the two? The answer lies in the chemistry of pasta and how it interacts with water and other ingredients.

The Science Behind Pasta Cooking

Pasta is made from wheat flour, which contains two types of protein – glutenin and gliadin. When you cook pasta in water, these proteins unravel and link together, forming a network of gluten that gives the pasta its structure. The starch in the pasta also gelatinizes, making the pasta soft and edible.

The Role of Pasta Water

As the pasta cooks, some of the starches leach into the water, making it cloudy. This starchy water can be a great addition to sauces because it helps to thicken them and allows the sauce to cling to the pasta better. However, if you were to mix the cooked pasta directly back into this starchy water, it could make the pasta overly sticky and clumpy.

Adding Butter or Oil

Adding butter or oil to the pasta water is a common practice in many recipes. The idea behind this is that the fat helps to prevent the pasta from sticking together. However, this is actually a myth. The oil or butter will simply float on top of the water and won’t have much contact with the pasta. Instead, it’s better to add these fats directly to the cooked pasta or to the sauce.

Best Practices for Cooking Pasta

• Use plenty of water when cooking pasta. This allows the pasta to move freely and cook evenly.

• Stir the pasta occasionally to prevent it from sticking together.

• Reserve some of the pasta water before draining. You can then add this to your sauce if needed.

• Don’t rinse the pasta after cooking (unless you’re making a cold pasta salad). Rinsing can wash away the starches that help the sauce cling to the pasta.

In conclusion, while it might seem like a good idea to mix cooked pasta with its cooking water, it’s actually best to avoid this practice. Instead, reserve some of the starchy water to add to your sauce and add any fats directly to the cooked pasta or sauce. This will result in a dish with better texture and flavor.