While Grandma’s tip is widely known, from a culinary perspective, it is unfortunately a myth that does more harm than good.

Here is the scientific reason why adding olive oil to pasta water serves no purpose:

Oil floats on top: Oil and water do not mix. The olive oil forms a layer on the water’s surface and never really comes into contact with the pasta cooking below.
Sauce won’t stick: When you drain the pasta, the hot oil runs over the noodles, coating them in a film of fat. The problem: the sauce (whether tomato, pesto, or carbonara) can no longer adhere to the pasta and simply slides off.

Where does the myth come from?
In the past, oil was added to the water to prevent it from boiling over or to stop the pasta from sticking together.

What should really replace Grandma’s tip:
Use plenty of water: At least 1 liter of water per 100 grams of pasta. If the pasta has enough room, it won’t stick together.
Enough salt: Add salt only once the water is boiling (approx. 10 grams per liter). It gives the pasta flavor.
Stir regularly: Stir well, especially during the first two minutes after adding the pasta—this guarantees it won’t stick.


Don’t rinse the pasta: Never rinse pasta with cold water after draining, as this washes away the valuable starch needed to bind the sauce.
Add olive oil at the very end: If you love the taste of good olive oil, drizzle a little over the finished dish after cooking.