Yes, adding salt and oil to the water when cooking pasta can make a difference in the final outcome of your dish.
Salt: Adding salt to the water is essential because it enhances the flavor of the pasta. Pasta itself doesn't have a strong taste, so the salt in the water helps to season the pasta from the inside out. Additionally, properly salted water can also prevent the pasta from tasting bland, even when combined with strongly flavored sauces. Aim for about 1-2 tablespoons of salt per gallon of water for the best results.
Oil: Many people add oil (such as olive oil) to the pasta water to prevent the pasta from sticking together. However, this is not the most effective method. The oil tends to stay on the surface of the water, and once you drain the pasta, the oil gets washed away. It doesn't effectively coat the pasta to prevent sticking. Instead, it's better to stir the pasta initially after adding it to boiling water, and then stir it occasionally during cooking to prevent sticking.
If you are planning to serve the pasta with a sauce, the best way to prevent sticking is to make sure the sauce is ready before you drain the pasta. As soon as the pasta is cooked al dente (cooked but still firm to the bite), drain it and immediately toss it in the sauce. The residual starch on the pasta will help the sauce adhere to the pasta, making for a more flavorful and evenly coated dish.
In summary, salt is important for flavoring the pasta, while oil isn't necessary for preventing sticking – proper stirring during cooking and quick saucing are more effective techniques.