Pasta is that product that comes from Italy and that manages, day after day, to attract the attention of thousands of palates all over the world, including in Spain. Cooking it in a pot seems simple, but it is true that there is a mistake that many people make and that gastronomy experts like Jordi Cruz insist on rectifying: add oil to pasta watera custom that specialists from other fields such as this food engineer have already spoken about.
As for the ABaC chef, 3 Michelin stars, he explains Reasons to Avoid Adding Liquid Gold to Pasta Cooking Water in a video posted on his Instagram account.
Why it is not good to add oil to pasta water
“In Italy, you would never be forgiven,” says Jordi Cruz, after explaining why pasta cooking oil and water should never be mixed. “The first thing it will do is drag the sauce into the pasta. » since this, when it is of quality, “has small grooves at the microscopic level so that the sauce does not slip”, explains the Catalan chef.
The “blunder”, as the judge Chefhas also been explained by scientific experts, since Oil is a fat that does not mix with water, and it won’t touch the pasta. Therefore, it will not perform the function many think it will, which is to prevent sticking.
Other mistakes to avoid
Another mistake that Jordi Cruz, who retains his 3 Michelin stars in ABaC, comments on for another year, is adding flavorings to the water, which must be abundant. The cook disagrees because one of the keys to getting perfect pasta lies in the purity of the waterenjoying all the possible flavor of the dish.
He also talks about the right amounts of pasta and water. For the first item he suggests 100 grams. And for 100 grams, one liter of water. As for salt, in the case of Jordi Cruz in the video he uses 100 grams for eight liters of water.
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