Why I stopped boiling my pasta water.

Let's try this again :) I've recently changed the method of how I cook my dried pasta, basically, I stopped boiling my pasta water before cooking.

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Pasta

Affiliate Disclosure:

Why I reuploaded this video: (0:00)
Episode Premise: (0:38)
I've been testing different pasta techniques: (0:52)
No Boil Pasta Method: (1:27)
Why does this method work?: (2:27)
What are the minimum elements needed to cook pasta?: (3:10)
Another benefit: (5:03)
A couple caveats to this method: (5:20)
15 minute Alfredo step by step recipe: (6:17)
Closing thoughts on this method: (7:49)
Secret Section: (8:41)

[EthanChlebowski]

For those interested in the use of hot tap water, here are a couple links from the EPA & CDC:
In order to reduce potential exposure to lead (which can be toxic) and could be in the piping / water system, it's recommended to use cold water from the tap. Depending on where you are and what your water systems are like it could be fine to use hot tap water, but I'll let you decide. I didn't feel comfortable leaving the video up if it could potentially cause harm.

[nazeefkhan]

"LMAO y'all boiling the water everytime??? Just boil once and freeze it. Easy as that."

[Tonmaikongpor]

This is why I eat raw pasta, then drink boiled water to get the fastest way to cook pasta.

[greasymuchacho]

I stopped putting pasta in the water. I just drink water. It has changed my life.

[MrNenixx]

My favorite way to decrease the time it needs for my pasta water to boil is to use a electric kettle normaly used for tea. Gets the water hot faster than anything but a induction stove.

[wallflee]

"Why i boil my cutting board, not my pasta"

[Fcon]

This method is used Italy to make a saucy pasta, is called Pasta Risottata. I use it a lot.

But you're so wrong when you same you get same product, you get a totally different product since pasta will be covered in shiny saucy starchy water. That's why traditional method needs a lot of water: to dissolve the starches in a lot of water, no sticking no saucy pasta.

Those are two different techniques for two different results for different recipes

[AuntoraB]

This method doesn't just save time, but water and energy. Thanks for sharing.

[mariangeerling]

Thank you! As a survivor of 4 strokes, this method is brilliant. My left hand is considerably weakened. Trying to move a big pot of water to the sink to drain it is if-y at best. Especially when my 2 y/o grandson comes in to see what I'm doing! Now I can use less effort, coordination & risk to drain my pasta while still maintaining quality.

[Joe_C.]

I find that using powdered water to be the most cost effective & time-saving method 😉

[abbyludwig]

I really thought you were gonna say to soak them overnight like dried beans or something 😭

[ember]

For me, the big benefit of the extra water is that if it's at a rolling boil, it stirs the pasta itself, meaning I just have to watch the timer and make sure it doesn't boil over. This could be good if you're short on time, but a lot of the pasta dishes I make are not on a hard clock like that so I don't need to rush.

[owkee]

Chef vloggers:
- why I season my steak in the chopping board
- why I don't boil my pasta water
- why I put chili jam in my egg fried rice

[alexferguson]

Been doing this for years out of laziness. Who knew I was a revolutionary.

[christopherwinqvist]

"Why I stopped boiling my pasta water"

*proceeds to boil pasta water*

[CrisAnderson]

For Alfredo or Macaroni and Cheese...you can use this method with milk as well. The difference in richness is literally incredible.

[samwisegrangee]

4 years ago I started cooking all my pasta dishes in a pan like this. That starchy water makes sauces come out incredible. One of the best kitchen gamechangers for sure.

[TheDirtCreature]

Not sure if this has been said, but your pasta boiling strategy is also about starch (and seasoning) control. If you need or want a lot of sticky starch *on the pasta* then this method is great. More often than not I use the starchy water in my sauces to thicken and add that sticky tongue texture, so I use about twice the water you do. Heavy starch can also act like a protective coating on the pasta and prevent sauce penetrating relatively quickly. I prefer my pasta to come out "clean" and have the sauce be sticky. But, whatever. It's food. It doesn't matter as long as it tastes good and you like it.

[Rick-]

I would just like to point out that you're still boiling your pasta water.

[ChrystianGuy]

This is basically the method for risotto applied to pasta! Great! Also, for people who have a water well and a big family, this is a fantastic water-saver!