Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. What are the other advantages and disadvantages of this approach?

Ex Output:
Does adding olive oil in pasta while boiling make it sticky?

Ex Input:
Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and the liver turned out alright, but it got me wondering: how does this work? What's the chemistry behind it? Exactly what's happening between the milk and the liver? Is it the acid in the milk tenderising the liver? That would mean I could soak liver in a marinade based on lemon juice or vinegar? (It doesn't seem like a terrific idea) Or is there something else involved? I searched around, but nothing I found seemed terribly exact.

Ex Output:
How does soaking liver in milk work?

Ex Input:
While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm oven and it rose just fine. It turned out fine, I'm just glad we weren't trying to get it done for a meal. So the question is, how warm does dough need to be to rise properly?

Ex Output:
How warm must dough be in order to rise?