As the spaghetti continues to cook, the starch dissolves into the water so it doesn’t stick any more. When you put it in boiling water it does this straight away, making the surface of the pasta sticky, which is why you always have to stir the pot to separate the pieces. Pasta releases starch as soon as it starts to cook. Stir the pasta after you've added it to the water.The second thing to know is that adding oil to cooked spaghetti will make any sauce slide off it – again, not what you want. The first thing to know is that adding oil to the water has no effect, as it floats on the top of the water. Eminent American food science author Harold McGee writes in his book An Encyclopedia of Kitchen Science that you get the best results for spaghetti if you cook it in a frying pan, using cold water to start. You will have to stir the pasta every now and then as it cooks. Instead of tipping away lots of water after cooking, you’ll end up with a small amount of very starchy water in the pan – this will help thicken any pasta sauce it is added to, and will put the flavour lost in the water back into the sauce (recipes often tell you to reserve some pasta water to do this). It's also possible to cook pasta in less water than you usually use. Advertisement How to cook spaghetti for the best flavour
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