Timeline for How much water to put in my pasta pot?
Current License: CC BY-SA 3.0
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| Jan 14, 2013 at 16:44 | comment | added | Daniele B | Thanks! To be frank, I always cook pasta with the minimum of water because it's faster, and then drain it carefully. But of course the official version is that you need abundant water... In any case: I just dropped on this site and - being Italian - I was fascinated by the different way of cooking pasta and by all the 'shared knowldege' about it. To me is just something I learnt from my parents and so it's less scientific and more practical :-) But..wow... there's a science behind pasta! :-) | |
| Jan 14, 2013 at 16:27 | comment | added | SAJ14SAJ | Read Kennji's article, linked above... its fascinating :-) I admit, it has given me freedom to have my lunch much faster, because I now make my farfalle for one in just a couple of inches of water, which comes to the boil much more quickly! In truth, the outcome seems just as good to me as filling up the entire pot--I just make to stir it once a minute or so after putting the pasta in so it isn't clumping. | |
| Jan 14, 2013 at 16:25 | comment | added | Daniele B | ...I never heard of it, but i'll make some experiments :-) | |
| Jan 14, 2013 at 16:23 | history | edited | Daniele B | CC BY-SA 3.0 |
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| Jan 14, 2013 at 16:22 | comment | added | SAJ14SAJ | That is generally considered an advantage, as it permits the sauce to better bind to the pasta.... | |
| Jan 14, 2013 at 16:21 | comment | added | Daniele B | Let me disagree: pasta with a few water has a sligthly different flavour (more starchy) when you eat it. The only way to get rid of it is to rince it a bit with hot water when you drain it. | |
| Jan 14, 2013 at 16:14 | comment | added | SAJ14SAJ | Actually, number 2 above turns out not to be true. See, for example, seriouseats.com/2010/05/… The article also outlines some advantages to pasta water with lots of starch in it. | |
| Jan 14, 2013 at 16:10 | history | answered | Daniele B | CC BY-SA 3.0 |