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> use less water I agree, but want to note that this requires more actively stirring the pasta. The reason for the suggestion of lots of water is it allows the

by kqr 1y ago

> use less water I agree, but want to note that this requires more actively stirring the pasta. The reason for the suggestion of lots of water is it allows the pasta to move freely on its own, meaning it stirs itself with the motion of the boiling water. Stirring the pasta is important to make it cook more evenly and to help it release starch into the water.

tmountain 1y ago
Most pasta labels specify what seems like a ridiculous water to pasta ratio. Something like 4-6 quarts of water for a pound of pasta. Does anyone know if there's a good reason for this? I never use that much.
- wodenokoto 1y ago
  It’s what you’d use in a restaurant where you are cooking pasta in the water all day and therefore built up a lot of starch in the water. At least according to Kenji Lopez. I guess that means you don’t want the first pasta order of the day.
Ntrails 1y ago
Large amounts of water also ensure the rolling boil is retained (ie the pasta doesn't cool the water much on insertion). I generally consider that rather more important for, say, a ravioli than plain pasta though
jillesvangurp 1y ago
The water will indeed cool down when you put the pasta in. Using a lid can help with this though and bring it back to boiling quicker. I usually don't bother with this. And the pasta will still absorb water if it's close to boiling instead of boiling. And since I check visually and by tasting whether it is done it's not that big of a deal. Stirring is part of that. I do that in any case to make sure things don't stick to the bottom. Anyway, that's just my process. There is no wrong or right here. And you brought up a fair point of the pasta cooling down the water. My mode with this is that a lot of Italian nonnas wouldn't have a lot of fancy kitchen equipment anyway. Like fancy timers or even a clock. A lot of Italian recipes is primarily about good ingredients and celebrating those. Not about tools, techniques, or Michelin star nonsense. So, I try not to overthink it. If it tastes good, I'm happy.

by kqr 1y ago

tmountain 1y ago

Most pasta labels specify what seems like a ridiculous water to pasta ratio. Something like 4-6 quarts of water for a pound of pasta. Does anyone know if there's a good reason for this? I never use that much.

wodenokoto 1y ago
It’s what you’d use in a restaurant where you are cooking pasta in the water all day and therefore built up a lot of starch in the water. At least according to Kenji Lopez. I guess that means you don’t want the first pasta order of the day.

Ntrails 1y ago

Large amounts of water also ensure the rolling boil is retained (ie the pasta doesn't cool the water much on insertion). I generally consider that rather more important for, say, a ravioli than plain pasta though

jillesvangurp 1y ago

The water will indeed cool down when you put the pasta in. Using a lid can help with this though and bring it back to boiling quicker. I usually don't bother with this. And the pasta will still absorb water if it's close to boiling instead of boiling. And since I check visually and by tasting whether it is done it's not that big of a deal. Stirring is part of that. I do that in any case to make sure things don't stick to the bottom. Anyway, that's just my process. There is no wrong or right here. And you brought up a fair point of the pasta cooling down the water. My mode with this is that a lot of Italian nonnas wouldn't have a lot of fancy kitchen equipment anyway. Like fancy timers or even a clock. A lot of Italian recipes is primarily about good ingredients and celebrating those. Not about tools, techniques, or Michelin star nonsense. So, I try not to overthink it. If it tastes good, I'm happy.