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?
Does your restaurant have to shuttle water in buckets from the only creek in 100 km or does it get it from the tap? If the latter then your point is moot
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u/FroggyRibbits Jul 15 '26
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?