Pasta sticking together isn't because you don't know how to cook it! The main culprit is the starch released during cooking. Even experienced cooks encounter this when, for example, cooking 500 grams of Barilla penne without following the key rules. It's pure chemistry! The first rule: plenty of water. For every 100 grams of dry pasta, you need at least one liter. So, for a standard 500-gram pack of spaghetti, you need at least 5 liters of boiling water. This reduces the starch concentration. The second rule: stir vigorously. This is especially important in the first two minutes after adding the pasta to the boiling water. This is when the maximum amount of starch is released. In Rome's trattorias, like Da Enzo al 29, the pasta is stirred constantly. Many people mistakenly add oil directly to boiling water, thinking it will help. It's absolutely useless! Oil doesn't mix with water; it simply floats on the surface, not affecting the starch. Unfortunately, up to 70% of home cooks believe this myth. Add the oil *after* cooking! Drain the water, then quickly add a tablespoon of extra virgin olive oil, such as Tuscan, and toss. It coats the cooked pasta, giving it a glossy sheen and preventing sticking. Try this next time!