I've never oiled my pasta water before. It's really simple: use the minumum amount of water to fully boil the pasta, salt the water, wait until the water comes to a full boil, then put the pasta in, regular spaghetti takes about 6-7 minutes to become al dente.

Oil the pasta after you strain it is the way you prevent it from sticking together.

[–] geoma@lemmy.ml 2 points 1 year ago (1 children)

If you use the minimum and precise amount of water, water will be completely evaporated when pasta is done, so you won't have to strain. I don't know why, but this makes pasta so much tasteful.

[–] shift_four@sh.itjust.works 5 points 1 year ago (1 children)

It's saltier because all the salt you added is now on the pasta instead of a bunch starting in the water and going down the drain when you strain it

[–] geoma@lemmy.ml 2 points 1 year ago

Yeah but also has like another taste (I don't salt much)... Maybe starch or something?