It's amazing how the food is taken by myths and more myths, and today I will reveal some myths about cooking our dear old noodles, things I just learned over the years reading a lot about it and talking to experienced cooks and chefs .
Oil: It's amazing how this myth has been broken and future generations will no longer comment on this error (hehehe). When cooking a mass whether fresh or not the only thing you should put in the water is enough salt, add oil, olive oil or other fat will not prevent the pasta from sticking, but the sauce does not stick in the dough.
Drain well: You know that mania almost put the pasta on the clothesline to dry all the water from cooking? For so sometimes some of that water can help you make the sauce in the correct spot and still return a little starch noodles removed from helping the sauce stick more easily in pasta.
Rinse the noodles: avoid till the noodles, so why are you taking his starch that helps the sauce stick to the pasta, then you will not use this dough to a pasta salad (even then I leave without washing), do not make this heresy washing your pasta. Now if you just want to let him stew for later use and do not want it getting stuck, so it is ready just drain and add a good amount of olive oil, butter or other fat you want.
Play the spaghetti on the wall: Do not do it unless you want to leave your dirty wall to clean up after this test is not worth anything if you really want to know if the pasta is in some degree take a wire and try.
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