Too season it.

It's for seasoning, you are supposed to put in enough to make it taste like sea water.

>>3135348
To that is

It's for seasoning. It seasons.

people say it makes the water boil faster and makes the pasta don't stick

taste and higher boiling point

The water doesn't boil faster, it boils at a higher temperature. Normally, water boils at 100 C, meaning the hottest you can possibly cook is 100 C. If you add salt, sugar, soy sauce, or anything else water soluble, it raises the boiling point a few degrees (the exact amount is based on the amount of stuff you put in), and you can cook at a higher temperature, and your pasta is done faster.

>>3135879
>people say it makes the water boil faster and makes the pasta don't stick
>and makes the pasta don't stick

That would be the reason for adding oil to the water, my friend. Salt is there for seasoning.

Salted pasta tastes a hell of a lot better than unsalted.

>>3135879
>>3135888
>>3135943
wrong, wrong, wrong. The boiling point is only raised about a fraction of a degree. You would have to add a disturbing amount of salt, enough to make the pasta unpalatable, before the boiling point would be raised enough to be significant.
>>3135957
Also wrong. Oil does not make the pasta stick less because it just sits on top of the water. Even if you stirred the boiling water the entire time, the oil still wouldn't "stick" to the pasta because there is far too much water in the surrounding area and the pasta has been made hydrophilic by BOILING IT IN WATER.
The oil is so that the surface tension of the water remains low. This prevents boilovers.

>>3135971
So you're saying leaving off the oil wouldn't change the degree of stickiness of the pasta?

>>3135976
Correct.
I'm not that anon, by the way, but that post was nonetheless right.
I've never had pasta stick and I always wonder what people do to it to make it stick together.
I cook in salted water, drain, DON'T rinse, put it back into it's now-dry cooking pot and toss the pasta with a little of the sauce it's to be served with, then bowl it up and top with more sauce and serve.
If it's not a sauce but a loose amalgam of stuff, I toss the pasta with butter or olive oil.
This is the Italian way.

Always add salt dude. My mom would always put two large handfuls in for a pound. It's the italian way. Plus I imagine most of it just stays in the water anyway.

Water comes to boil faster if you add salt in it.

>>3136081
You failed chemistry. Salt water boils slower

>>3135345
It cooks more flavor into the pasta. And you add it after it boils, otherwise it takes longer.

You only need to put oil in the water if you don't plan on serving the pasta right away.
If you were to drain the pasta and put it immediately in the refrigerator (for some strange reason), then the pasta would dehydrate in the refrigerator and stick together as one big pasta ball.

Since most people put sauce on their pasta right away, it's not necessary to put oil in the water.

Salt has a higher boiling point than water.
Therefore, the more salt you dissolve in water, the higher the boiling point will be.

I thought this was Chemistry 101 shit