Scottish-born, Michelin-starred chef Gordon Ramsay is finest identified for his elegant signature dishes, like basic beef Wellington with mushroom duxelles and rack of lamb with glazed carrots (maintain the mint jelly, per MasterClass). However identical to the remainder of us, he likes making excellent al dente pasta. Ramsay begins with a giant pot of water, to which he provides loads of salt and a pour of olive oil to maintain the pasta from sticking (per YouTube). His pasta of alternative is angel hair. He leaves the pasta unbroken and drops it into quickly boiling water, giving it a second to “soften” into the water earlier than turning and submerging it utilizing tongs. The oil within the water, says Ramsay, retains the pasta from sticking collectively.
To check the pasta for doneness, he pulls a single strand from the cooking water and tastes it. It ought to have some chew however not be crunchy. Final however not least, after draining the pasta, he seasons it and provides somewhat extra olive oil. “Combine that by way of,” Ramsay says of the oil. “That stops it from sticking collectively.” Nonetheless, not everybody would agree.
Chef Michael Easton advised Insider that olive oil truly stays atop the water, stopping it from boiling over. He additionally insisted boiling over was unlikely until you are utilizing heavier heavy pasta with a lengthier cooking time comparable to rigatoni. To forestall sticking, Easton prefers tossing pasta in butter post-boiling.