I guess some people don't touch their food without a complete physico-chemical analysis, at the molecular level.
For myself, I would not be able to tell the difference between pasta (cooked by myself) with the sauce added before or after. I suspect this is true for many of those "the right way to <cook something>" advice.
The article even says they have "done the tests to prove" that pasta is better when mixed (and cooked) with the sauce before serving but clicking through to that link the "test" is one guy trying three different pasta dishes. That's one down, a few more billion sets of taste buds to go.
For myself, I would not be able to tell the difference between pasta (cooked by myself) with the sauce added before or after. I suspect this is true for many of those "the right way to <cook something>" advice.
The article even says they have "done the tests to prove" that pasta is better when mixed (and cooked) with the sauce before serving but clicking through to that link the "test" is one guy trying three different pasta dishes. That's one down, a few more billion sets of taste buds to go.