Great pasta isn’t about the sauce — it starts with how you boil it.
🧂 Salt the Water Like the Sea, Not Lightly
Pasta absorbs water as it cooks. If the water isn’t salty enough, the pasta will be bland from the inside out — no sauce can fix that later.
🥄 Stir Only in the First 30 Seconds
That’s when starch releases and pasta sticks. After that, stirring does more harm than good by breaking strands and cooling the water.
🧪 Starchy Pasta Water Thickens Sauce Better Than Cream
That cloudy water is liquid gold. The starch emulsifies oil and water, creating a glossy, restaurant-style sauce without heaviness.
🫒 Add Olive Oil After Cooking, Not in the Water
Oil in water floats and never touches the pasta. Adding it after cooking helps sauce cling instead of sliding off.
🔥 Undercooked Pasta Absorbs Flavor Faster
Finishing pasta in the sauce lets it soak up flavor as it completes cooking — that’s how chefs get depth, not surface coating.
🍝 Pasta Water Boosts Umami, Not Just Saltiness
Starch enhances savory perception, making sauces taste richer without adding extra salt or fat.
📌 Master these, and your pasta instantly tastes restaurant-level.
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11 Comments
What is umami?
Undercooked pasta is not appetizing! It just shows a lazy cook.
The pasta or rice tastes better if you put butter and seasoning salt in the water
HAVE YOU TRIED SEA WATER?
😂😂😂sea water is at least three times saltier than the water used for pasta should be….word of an Italian chef.
A little oil in the water while cooking keeps the pasta from sticking together.
Don't break the spaghettis or else you die young.
All these statements are true 👍
❤️
Anyone who has ever (as I have, ONCE) salted as much as is suggested on posts like this, never, EVER salts that much again. Also NEVER, EVER add olive oil to the cooked and drained pasta. The oil coats the pasta and stops it absorbing the sauce.
A pile of unhealthy food.