The Only Time You Should Rinse Pasta, According to an Italian Chef

I may be the only Italian person from a family that rinses their pasta. Granted, it’s not so much a rinse as a quick swish of clean water around the bottom of the pot to catch any stuck noodles, then dumped on top of the noodles in the strainer. But it creates the same problem: noodles repelling sauce. Not molto bene.

It wasn’t until I was a bit older that I learned this was an egregious error, and it’s become a source of turmoil whenever I come home to visit. (The solution: I insist on cooking the pasta.) And while you shouldn't rinse cooked pasta most of the time, there's one instance when it's not only acceptable, but recommended.

Should You Ever Rinse Your Pasta?

“When you rinse pasta, you're basically washing away its superpower: the starch,” explains Ivan Beacco, chef and owner of the Red Inside, originally from Trieste, Italy. “That starch is what helps sauce stick to the noodles like a clingy ex. Skip the rinse, and your pasta and sauce will hug it out like they were meant to be.”

Rinsing is a big no for most pasta dishes, especially hot ones with rich tomato, butter, or creamy sauces. The natural starch released during boiling acts like culinary glue, binding the sauce to each noodle. When the pasta is rinsed, it becomes slippery and the sauces slide right off into the bottom of the bowl.

But, is there ever a time when rinsing pasta actually makes sense? Surprisingly, yes. While the step is generally frowned upon, the pros agree there's one exception: pasta salad.

Why You Should Rinse Noodles For Pasta Salad

“When you're making a pasta salad, especially one served cold, rinsing is actually considered a smart move,” says Beacco. “It cools the pasta down quickly and stops the cooking process." Rinsing also prevents the noodles from clumping together, he adds.

Once you've cooked the noodles for pasta salad, drain them in a colander and rinse with cold water, gently tossing them with your hands to ensure they’re evenly cooled. Give the colander a good shake to remove any excess water, then add the other ingredients immediately or drizzle with a little olive oil so they don't stick.

Tips for Making a Better Pasta Salad

For the best pasta salad experience this summer, Beacco offers some foolproof suggestions:

• Go shy of al dente: “Undercook your pasta by about a minute, especially if it's going to sit in dressing for awhile. It'll soak up flavor without turning to mush,” he explains.
• Pasta shape matters: Beacco suggests choosing a short shape that can hold onto dressing and extras, like rotini, fusilli, farfalle, or orecchiette, and to avoid long pasta.
• Don't skimp on salt: Spoken like a true chef, Beacco reminds cooks to season the pasta water like the sea: "This is your one shot at getting flavor inside the pasta.”