There isn’t much surface starch on the surface of boiled noodles. You’ve gotta use pasta water! And that won’t be enough if you’re using typical storebought pasta, which has no coating of flour. You’ve gotta add a little flour at the beginning if you want to have a starchy water. Or use fresh homemade pasta.
Source: you’ll never catch me with an imperfect aglio e olio emulsification.
![[CW: misoginy, non-vegan] Hmm,](https://hexbear.net/pictrs/image/11eb331e-0769-46dd-87e6-95a90ae9f700.png){kind=link}
What but why is anyone handling hot noodles. Just shock them with cold water.
And wash the starch off? That’s what gets the sauce to cling to the noodles.
There isn’t much surface starch on the surface of boiled noodles. You’ve gotta use pasta water! And that won’t be enough if you’re using typical storebought pasta, which has no coating of flour. You’ve gotta add a little flour at the beginning if you want to have a starchy water. Or use fresh homemade pasta.
Source: you’ll never catch me with an imperfect aglio e olio emulsification.
My job for the last 3 years has been making italian food, and now i know a lot about noodle theory and you are completely correct.