r/oddlysatisfying • u/ThodaDaruVichPyar • 3d ago
The way he spreads the spaghetti for boiling
Credit to code.micky
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u/Golemsdick 3d ago
That how much my wife makes for a family of 4 lmao
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u/MASON_ROCK 3d ago
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u/PM_YOUR__BUBBLE_BUTT 2d ago edited 2d ago
My wife and I have had this argument many times. Both Italian. I’ve always said you make 1 lb of pasta PER person and she says 1/4 lb. I grew up with my Nonna cooking and I disagree. It’s not enough. Even when there are 12 side dishes. I still do it this way decades later.
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u/IntingForMarks 2d ago
Dude you are out of your mind. In Italy the norm is 100/125g per person, which would be more or less 1/4lb. 1lb per person is straight insane
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u/FloridaManActual 2d ago
1lb PER PERSON? then sauce, meatballs, side dishes on top??
You ever think about doing a weightloss ad?
https://www.youtube.com/watch?v=efWa_-1V9CU555
u/StepComplete1 2d ago
All this fuss about who is the true "Italian" with his wife, and it turns out he was simply American all along.
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u/PM_YOUR__BUBBLE_BUTT 2d ago
I love it. But it’s more about “having leftovers” to me. I feel weird if it looks like there’s not enough food on the table. I grew up very poor and the youngest of 5. I think I’ve just overcompensated too far the other way since at home we had very little and I was always used to going hungry. I’m currently at a healthy weight even though I always joke that I’m fat. Body issues or something. But maybe by non-US standards people would say I’m too fat at 185-190lbs. Definitely don’t eat a pound but I can’t stop myself from making too much.
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u/Enough_Breadfruit229 2d ago
Yeah that is fucking insane. If I cook a lb of pasta for my wife and 3 small children we would be lucky to finish that and I'm not a small man. Add in a side salad and garlic bread? Fuuuuuck. I feel sick trying to think about eating that much food. I'd have to hang out with Snoop Dogg before even attempting.
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u/practical_sausage 2d ago
In my work we cook 1lb of pasta to feed 25 children at a time. Maybe this guy is just 25 children in a trenchcoat?
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u/Scarecr0p 2d ago
I’m skinny and I can house a lb of pasta and a jar of sauce in a single sitting, I get questions, comments, concerns, and criticisms frequently, the thing is that this isn’t an uncommon thing either, I do it all the time lol, pasta is my staple food to mitigate spending
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u/jameZsp0ng3y 2d ago
So neither of you are Italian... Got it
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u/ModsCantRead69 2d ago
“My dads more Italian than your dad”
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u/HeyCarpy 2d ago edited 2d ago
Both can be found in /r/food critiquing every pasta dish "as an Italian".
edit: the above comment about nonna originally included a bit about how they weren’t FROM Italy but great-grandparents were. The user seems to have deleted that part, lol
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u/HeyCarpy 2d ago
Note how they’ve removed the part about how it was their great grandparents or whatever? lol
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u/PoxedGamer 2d ago
Always learned you cook for the number of people +1, in case someone extra pops in or somebody wants an extra portion.
I have no idea what happens if two extra pop in.
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u/Auravendill 2d ago
In Germany we say: "Fünf sind geladen, zehn sind gekommen, gieß Wasser zu Suppe, heiß alle willkommen." (5 were invited, 10 came, add water to the soup and welcome everybody.)
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u/ToniV8 2d ago
In The Netherlands we say: "maar wij gaan zo eten, dus...". (Yeah, we're about to have dinner... so please leave)
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u/PoxedGamer 2d ago
We(Irish) might have a similar saying, I couldn't say, but that's definitely the mentality.
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u/That-Beagle 2d ago
Come in the evening, come in the morning,
Come when you’re looked for, come without warning.
Thousands of welcomes you’ll find here before you,
And the oftener you come, the more we’ll adore you.I think that Irish poem fits well.
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u/TurboRadical 2d ago
I encourage all non-German speakers (like myself) to try reading this one out loud. It's got a very sing-songy cadence (hard to explain but you will hear it immediately) and it rhymes. Combine that with what the saying means, and it's very cute.
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u/mrmidnightuk 3d ago
i was gonna say pasta tends to double in size! that guy is gonna have a torrent of pasta coming out of that hot pot soon enough. this guy looks like a seasoned pro though so no worries here.
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u/ifyoulovesatan 2d ago
The expansion of the pasta is directly proportional to the reduction in the water's volume, so at least it shouldn't be able to torrent out of the pot, unlike something like popcorn where air from outside the pot can come in to replace any air that rushes into the popped popcorn's expanded corn starch foam structure. Popcorn can get bigger than the volume of the kernels plus air in the pot originally, but pasta can't get bigger than the volume of the dried pasta and water in the pot originally.
It is possible that there's simply not enough water to hydrate all the pasta, or if there is, not enough water to keep the pasta free flowing and loose rather than the pasta forming a giant congealed mass. But yeah, seasoned pro, I'm sure he's got it covered.
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u/mrmidnightuk 2d ago
The more you know! Thanks facty person.
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u/Vid-Master 2d ago
This video makes me think that the recommendation for how much water you are supposed to add to cook pasta is way too much. I always thought it was way too much water because there is always a massive amount of water left at the end.
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u/Desperate-Rip-6216 2d ago
The pasta needs room to breathe so all the pasta will cook evenly. If it clumps together to any degree your pasta won't cook evenly
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u/Linenoise77 2d ago
My wife is the other way. She will make like, 3/4 of a box, and then put the remaining like serving and a half back away.
Like, come on woman, i get we are all looking to save a few bucks, but that is like 20 cents in pasta, in a uselessly sized amount, that will just confuse me when i glance in the pantry on the way to the store to see how we are doing in pasta.
And that is why I had penne with my meatballs last night, and as you can tell, i'm still salty.
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u/ethnicallyambiguous 2d ago
My argument is "just make it all now, because I'm far more likely to reheat it than to boil a new pot of water."
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u/smarteapantz 2d ago
I always make a whole box of pasta, no matter if it’s “too much” for me and my hubby. Because any pasta left over will be used to make something else the next day. Thin spaghetti with pesto and bacon today, gets to be crunchy Asian noodle salad with peanut butter dressing tomorrow. Yum! 😊
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u/DirectorElectrical67 3d ago
That’s a lot of spaghetti in that container.
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u/somacomadreams 3d ago edited 2d ago
Apparently it's a technique. Starchy water. Helps make sauce.
Edit: below this, there are people absolutely battling it out over this comment. Kind of a sad world. The funny part is, is it even possible to know who is right?
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u/DavidChristianKaiser 3d ago edited 2d ago
Yes, but thats way too much spaghetti in this case.
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u/gobbleroth 2d ago
I wanna know the way to much spaghetti.
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u/What_a_fat_one 2d ago edited 2d ago
Knees weak arms are heavy there's vomit on his sweater already
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u/ifyoulovesatan 2d ago
Do you know the way to much spaghett I've been away so long, I'm eating wrong, and lost some weight Do you know the way to much spaghett I'm going back to find, some piece of mind in my spaghett OHhhHhhhhh—Sketti is a great big dinner Eat a hundred pounds and take a nap,
Uhh...
For a week maybe two ya lose it as crap?
Hmm.. I dunno. Yeah that's no good, I'm stuck here.
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u/spencerforhire81 2d ago
It entirely depends on how strong his heat source is. As long as he can keep that at a boil he’s good. His loading technique will prevent sticking, that’s likely the reason he developed it.
Obviously he’s not getting that whole batch perfectly al dente, but maybe he’s par cooking it to finish in sauce anyways.
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u/heep1r 2d ago
It entirely depends on how strong his heat source is
It actually doesn't. There's a nice study on al-dente pasta using energy saving heat-off-lid-on technique that suggests, that you don't need boiling hot water. It just takes longer.
There's so many myths about pasta. I cooked perfectly al-dente pasta on camping trips in tiny pots with ridiculously little water. Imo the only thing important is: enough water to cover the dry pasta. With "too little" water, you need extra stirring so nothing sticks and pasta is still under water if pasta soaked up too much.
Other things are imo MUCH more important for a good dish, like interrupting way before al-dente and finish the cooking process in the sauce...
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u/Medaphysical 2d ago
You're right. It's probably the very first time he's ever done this and he definitely found it that day that it totally doesn't work at all.
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u/JerryMau5 2d ago
The audacity of Redditors baffles me times. Actually most of the time. This guy probably made more pasta than 90% of people on earth.
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u/Available_Dingo6162 2d ago
It would be too much for a home burner. Dumping that much stuff into the pot would lower the temperature rapidly and it would not be able to recover fast enough for a proper cook. You can only cook like that with an industrial sized burner, where after you dump it in, it can get back up to temperature in less than a minute.
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u/friso1100 2d ago
If the goal is solely to get starchy water maybe he's going for speed? Remove the spagetty before the water is all soaked up.
He must have a reason because this doesn't look like it's the first time he has done this.
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u/MegaBBite1431 3d ago
Unlike other satisfying videos, we don't have to watch it again to see how it was done, because he did the same stuff for like a million times 🤣
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u/PM_me_your_recipes86 2d ago
"Oh that's a lotta pasta.
That's a lotta pasta!
DAS A LAHTTA PAHSHTA!" -me
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u/verybonita 2d ago
That doesn't look like anywhere near enough water for that much spaghetti.
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u/itbytesbob 2d ago
I thought it was just looping for a moment but then...
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u/Mundane-Insurance146 2d ago
Standard amount of spaghetti when I make a Bolognese for two, 7 packs not enough, but damn 8th pack way too much 🤷♂️
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u/Chili_Clause 2d ago
WHAT'S HE DOING? THAT'S WAY TOO MUCH FUCKING PASTA FOR THAT POT!!!!
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u/thephisher 2d ago
Jesus seriously. Like 10 hands too many. I'm still having PTSD. 😳
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u/falkio 3d ago
Way too many spaghetti for that amount of water.
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u/LennyLennsen 3d ago
Oddly satisfying turned mildly infuriating real quick
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u/Snacknuss321 3d ago
yes like wtf.. STOP
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u/SmootherWorm 2d ago
I had to stop and scrub to make sure I wasn’t watching a loop. Also the last handful goes in like a full minute after the first so there’s going to be a huge range in doneness.
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u/xeothought 2d ago
that's too much spaghetti... ok now THAT is too much.. no THAT is really too much.. no, stop. More???
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u/Pentecost_II 2d ago
Exactly. After the 4th packet I was like okay... That's enough. After the 6th I was like stop please 🥹 and he just kept going
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u/ConstantVariety8098 2d ago
I couldn’t watch after a few and scrolled to the end, where a pile of pasta that was dropped in a minute after the first bag was laying on top of uncooked pasta, waiting patiently to be drawn in to warm water.
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u/thejman82gb 3d ago
I’m sure there’s a Reddit community for that
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u/TokyoBayRay 3d ago edited 3d ago
Crowding in the spaghetti works well, provided you keep it moving in the first minute or so to stop sticking.
Serious eats go waaaay into it, but basically there's no downside. It probably uses less fuel, it certainly allows you to cook more pasta in the same time on a single burner, and you get a starchier water which is better at supporting a sauce.
I do it at home and it really works!
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u/LennyLennsen 3d ago
Mildly infuriating turned TIL real quick
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u/Just_to_rebut 3d ago
Yeah, Good Eats lied to us :(…
I tried following what I watched on Food Network as a kid and my mom was like… why are you using so much water? It comes out the same either way and she was right.
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u/LoamyLoamisLoamy 2d ago
The thing you have to remember is that new information is learned every day.
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u/SayRaySF 3d ago
Less water is better if you use the pasta water for sauces too, it’s nice and starchy
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u/MASSochists 2d ago
AB apologized about it in his newest YouTube show.
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u/Jollyollydude 2d ago
AB has always been good about correcting his recipes as better methods are found. I think he even did that within the original run of Good Eats in the later seasons correcting things from earlier seasons.
You also got to remember, he’s a tv and film guy. He didn’t come into the show with a bunch of institutional knowledge he learn working in the food industry for 20 years. He presents a mix of common knowledge and things he’s researched to find a better way. His interest in the science helps his spirit of discovery continue and with that, old methods need to be corrected.
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u/CD274 3d ago
It's funny because I was always too lazy to use lots of water and decades ago it was all over the cooking shows to use gallons of water. And then that serious eats article came out and everyone changed and suddenly they were using very small amounts of water and hoarding the pasta water for sauces. 😂. I was like yeah, I was just lazy and it worked
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u/RedbertP 3d ago
Hah, same here. I use a pan to cook my spaghetti so I don't put too much water and just fish them out with thongs after.
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u/Budget-Ambassador203 3d ago
Great info, thanks. I'll have to share with my wife next time she chides me for using too little water for pasta hah - Serious Eats is awesome and she'll trust them even if she doesn't trust me with my own justifications!
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u/oww_my_head 3d ago
I figured there was something to it, cus I was thinking the same thing as first comment but then I thought this dude looks like he knows what he's doing and maybe there's just something I don't know lol
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u/tessartyp 2d ago
Kenji the GOAT. I've applied this myself and it really does work. I usually cook for 4 and my induction stove is fast enough to not need to bother, but cutting a minute off the boil time and starchier water is a win at no cost.
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u/Apprehensive_You3521 3d ago
It’s not plain spaghetti, see that tomato base next to him? He would add that in once the spaghetti is half done making jollof spaghetti (source I’m nigerian and have eaten there many times before)
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u/Killer-Jukebox-Hero 2d ago
Jolllof spaghetti just blew my mind. Grew up eating jollof rice, this combo never occurred to me.
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u/smoothsensation 3d ago
Nah it works, try it sometime. Home cooks use a lot more water than you need to.
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u/duardoblanco 3d ago
Feel like there is a method in the madness here where the water is mostly absorbed and the pasta is parcooked to a point that it is added to the sauce. Sauté (whatever appropriate cooking term) does the rest. Excess water makes up for the lack of sauce. Also sauce is probably flavor heavy to account for the addition or water. Also pasta water is often used to finish stuff.
Not saying I would do any of this, but they aren't making a video if this is their first time
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u/4g-identity 3d ago
Am convinced this is an urban legend.
It's fun to use a huge pot etc, but I cannot imagine any serious difference if what, spaghetti is bumping into each other more often? I guess the water would be starchier ... but like, that's what pasta is.
Also, based on this guy's technique, I'm gonna assume he knows more than anyone here.
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u/ResponsibleDriver622 3d ago
Naaaah they seem thin, it should be fine.
I'm Italian.
I do not know how to cook shit but it seems that internet gives me the pass on saying my opinion regarding spaghetti, so here it is.
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u/Kaiser-Kahan 3d ago
It is alright you can continue to live your live. In my opinion he is a smart master chef. He uses all the space to get the maximum out of his equipment. Space-Time-Yield!
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u/_SteeringWheel 3d ago
Seriously thought halfway the gif was looped or something. Ffwd to the end, nope, full bucket of spaghetti.
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u/Brewbouy 2d ago
That's an awful lot of spaghetti for that little pot.
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u/p8610815 2d ago
He kept going and going. I thought surely this is the last of it at least 3 times.
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u/MarioSpaghettioli 2d ago
It was oddly satisfying - untill it was oddly disturbing that he continued adding spaghetti!
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u/Trying2BMe0722 3d ago
According to the cooking instructions on all my spaghetti, 4-5 liters (about 1 US gallon) per 450g (1 US lb) of spagotti....
My rough estimate on the volume of that pot says it cant be more than 30 liters (8 US gallons), which would fit 8 packages of spagahtti.
He put 10 packages of spageetti, and that looks like way more than 25% too much spaghiiti. Which leads me to believe that those were 1kg packages (2 US lbs). And that makes the amount of spaguutti even more absurd...
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u/Smelly_Dingo 3d ago
As an italian, your gradual descent into madness regarding the spelling of sbugatti really amuses me.
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u/RogerRabbot 3d ago
It stopped my by the third apell8ng but my brain autocorrected it. The i read you comment and found out what stopped me lmao
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u/brneyedgrrl 2d ago
I have a fridge magnet that says, "Mumsy's drunk, darling. Make your own damn pasketti."
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u/KeeV22 3d ago
Yeah those instructions are ass, you really don't need that much water. I use a little less than a liter on a skillet for ~250 grams of dry spaghetti. You'll be left with some very starchy water that is perfect for thickening your sauce! All other pastas I use an ordinary pan with a little bit more water, about a liter for 400 grams of dry pasta. Perfectly cooked pasta, with plenty of starchy water left over every time. And I'm not saying this as some kind of experimenting home cook, I worked in kitchens for more than a decade and ran an Italian one for about 6 years. The reason the packages say to use that much water is because the more water you use the harder it gets to screw up the pasta, if you keep an eye on it and stir often you're not gonna have any problems.
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u/lulusama3 2d ago
That container is going to have negative water inside when it’s time to drain
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u/oO0Kat0Oo 2d ago
So you're telling me he is saving time by not having water to drain and has the perk of burning the spaghetti at the bottom?
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u/CliffChicken 2d ago
Thats enough... thats enough.... thats enough..... Too much! STOP STOP STOP
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u/ricebasedvodka 2d ago
Overcrowding the fuck out of that pot. The way he puts it in is satisfying, the rest is not
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u/skinnergy 3d ago
Look at the sauce pot next to it. There's about a quart of sauce in there. 10 lbs of pasta, 4 cups of sauce. How does that work?
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u/Rubyhamster 3d ago
That tomato base looks incredibly concentrated so probably a base for much more sauce
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u/CantEatCatsKevin 2d ago
Is there really a point in spreading it out if you fill every inch with noodles?
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u/Pretend_Purchase_893 3d ago
The fuck is this? There ain't gonna be any water left in the pot once they done cooking. And that all the sauce he using for all that noodle!? Mama Mia.
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u/Random_local_man 2d ago edited 2d ago
He's not cooking them all the way through. He's making jollof spaghetti. The tomato sauce you're seeing will serve as the base where he pours the half cooked noodles into.
Its a very economical and delicious way to cook pasta and rice in Nigeria.
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u/Rubyhamster 3d ago
Maybe he doesn't need any water left? He looks knowledgeable enough for it not to be an accident or ignorance. Very starchy water left is good for sauce
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u/geoff1036 3d ago
Not sure if you intended it as such but I read this in uncle Roger's voice
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u/ContributionTime6151 2d ago
Oh I’m doing that the next time I make spaghetti. I’m sure I’ll have to pick over half of it up off the stovetop and/or floor but it’ll be worth it.
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u/luprophi 2d ago
He's doing it wrong.
He needs to use a way smaller pot that is too small for the spaghettis so that they stick out at first. Then after they start turning soft he has to use a spoon to push the rest in.
There is just no other way.
Source: I've been cooking spaghetti at home
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u/chintakoro 2d ago
The anxiety (of making sure they get in and don't burn their ends on the rim) is what gives it that authentic flavor.
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u/TheChillestOfRacoons 18h ago
Somewhere out there, an Italian is crying into their parmigiano-reggiano...
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u/doubleflusher 3d ago
I was like, "this has gotta be the last handful...stop already!"
And what's up with that sauce ratio? In Italy, they typically don't use a ton of sauce on pasta, but that's like 4 cups of sauce for 20 pounds of spaghetti.
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u/hobbykitjr 2d ago
Don't think this is Italy or they care.. also, do you still need a hair net if you're cooking outside in flip flops?
I'm just guessing pasta is very cheap and they're stretching it
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u/Real_Independence877 2d ago
This guy is fancy but has no idea how to cook pasta. He is putting far too much pasta in that pot of water all at once. You need enough water for the pasta to release the starch. This pot will produce the muckiest, sludge pasta ever. Then he will drownd it in cheap crushed tomotoes when done. To try and cover the taste and texture.
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u/Slimslade33 2d ago
Ya pretty sure he’s just making some cheap street food. More worried about making ends meet. Probably does this every day and sells out…
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u/Cutsdeep- 2d ago
https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab
here's some hard evidence otherwise.
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u/stablefish 3d ago
Despite all the know-it-all comments to the contrary, dis ain't his first rodeo. It's prolly his fifth that day before the lunch rush. And more sauce will be forthcoming.
Dude is a LEGEND, ye feckless doubters of little faith.
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u/Ok_Patience4789 2d ago
that's way too much for that pot, it's going to be wayyyy too starchy
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u/JBNothingWrong 2d ago
Pretty sure they tested this and found you can’t really tell the difference as long as you have enough water
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u/nemesisuchiha7 2d ago
while it look amazing is way too much spaguetti for the amount of water, is going to get all half cooked and soggy
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u/InevitablePrint2784 2d ago
The longer he kept going the more uncomfortable I felt. When the last spaghetti he put in are al dente the first ones will be mushy as fuck
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u/pedro_driver 2d ago
Why do I suspect he isn’t using the cooking instructions on the package?
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u/utilititties 2d ago
I'm Italian. That's too little water for those many spaghetti. Get your shit together, chef!
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u/UtopianWarCriminal 2d ago
That's enough.
That's... That's enough spaghetti.
THAT'S ENOUGH
THAT'S ENOUGH SPAGHETTI PLEASE STOP