Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces.
Once upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water.
At that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth.
In fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink.
And although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
FAQs
Rinsing not only stops the cooking process but also helps to keep the pasta from sticking to itself, which makes it easier to layer the ingredients.
What is the pasta water trick? ›
According to that line of thinking, the starchy pasta water helps to bind and thicken the sauce, and in some cases—such as buttery or oily sauces—emulsifies it into a creamy, non-greasy coating.
What happens if you put pasta in before water boils? ›
Adding the pasta to water that isn't boiling will actually increase your overall cook time and cause your pasta to sit in the water longer. You will end up with pasta that has absorbed too much water with a mushy texture. Be patient and wait for a rapid boil; it'll pay off.
Why do Italians boil pasta in cold water? ›
In fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces.
Can I cook pasta without boiling it? ›
With a little planning ahead, you can save yourself the trouble and energy cost of heating a large pot of boiling water to cook dry pasta. In fact, there's no need to heat any water at all. Simply heat your favorite sauce, add the rehydrated pasta, and let it sit for a minute. Dinner is served!
What is the rule for pasta water? ›
In Italy, the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta. Converted for American cooks, the rule should be 1/3, 3, 30, referring to 1/3 oz of salt, 3 oz of pasta and 30 oz of water.
Should you add olive oil to pasta water? ›
Contrary to popular myth, adding oil into the water does not stop pasta sticking together. It will only make the pasta slippery which means your delicious sauce will not stick. Instead, add salt to the pasta water when it comes to the boil and before you add the pasta.
Why do chefs keep pasta water? ›
Why do we add pasta water into the pasta sauce? A lot of “cooks” believe it adds a thickener or flavor to the sauce. All it does is water down the sauce making you cook it longer to thicken again. It will make you cook the sauce longer which cooking without the pasta water does the same thing anyway.
Why do you put salt in the water before boiling pasta? ›
When pasta is cooked in water, its starch granules take on water, swell, soften and release some of the starches, Harold McGee writes in “On Food and Cooking.” “Salt in the cooking water not only flavors the noodles, but limits starch gelation and so reduces cooking losses and stickiness,” he says.
Why do people put oil in boiling water for pasta? ›
These tiny oil soldiers sneak between those pesky bubbles, making them too slick to stick together. And by lowering the surface tension of the water, the oil makes the starchy bubbles pop and fizzle before they have a chance to grow and overflow the pot. There are other ways to prevent pasta water volcanoes.
Whilst you won't catch any self-respecting Italians adding olive to their pasta water, it's a different story once the pasta is cooked. Italians often use olive oil (specifically extra virgin olive oil) to dress cooked pasta.
Is it better to cook pasta in cold or boiling water? ›
Pasta cooked in cold water will be mushy, soft, and overcooked. The heat from the sauce will continue to cook the pasta & further ruin the look of the whole dish. On the other hand, if you put the pasta in boiling water, it speeds up the cooking time as well as improves the look and taste of the final dish.
Is it better to cook with cold water? ›
Cold water boils faster than hot water.
There is, however, a good reason to use cold water instead of hot for cooking: hot water will contain more dissolved minerals from your pipes, which can give your food an off-flavor, particularly if you reduce the water a lot.
How to stop pasta from going sticky when cold? ›
In a bowl or container, set aside any pasta that will be stored in the fridge. Add oil to the pasta to the container and toss until it is all coated in the oil — the amount of oil you should use will depend on the amount of pasta you have cook, but around 1 tbsp of oil per 250g of pasta should be sufficient.
