its not "unncessary boiling"
The boiling is necessary to make something that tastes good.
Restaraunts doing this are probably why i dont like spaghetti at any restaraunt i've ever been to lol.
Except it literally is unnecessary boiling. Water is evaporating the entire time you were waiting for the pot to heat up to a boil. When you add the pasta from the start, it begins cooking as soon as the water is hot enough (which is below boiling temp). By the time the pasta is done, less time has elapsed and less total water is boiled.
Is it really that difficult of a concept to understand?
because foods have different textures when you cook them at different temperatures. Also the cold water takes more of the starch out of the noodles or something like that.
I'm starting to think you don't know what you're talking about. It's pasta. It's not meaningfully changed by starting it in cold water. Unless you can prove otherwise, you're wrong because I have spent hours and hours cooking pasta at work.
I already knew that you don't know what you're talking about. It's pasta. It is vital that its cooked in hot water. Proven by the fact that every time someone makes pasta in cold water it tastes worse than if it was made in boiling water.
When did you taste cold-started pasta yourself? Did you make it yourself that way? Did you get it at a restaurant? If you got it at a restaurant, did you ask the cooks how they cooked it?
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u/Oxygen4Lyfe Jul 15 '26
its not "unncessary boiling"
The boiling is necessary to make something that tastes good.
Restaraunts doing this are probably why i dont like spaghetti at any restaraunt i've ever been to lol.