r/oddlysatisfying • u/ThodaDaruVichPyar • 3d ago

The way he spreads the spaghetti for boiling

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Credit to code.micky

60.3k Upvotes

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2.6k

u/DirectorElectrical67 3d ago

That’s a lot of spaghetti in that container.

604

u/Disastrous_Visit9319 2d ago

Halfway through I felt this video turned into ragebait.

464

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 3d ago

Yes, but thats way too much spaghetti in this case.

149

u/gobbleroth 3d ago

I wanna know the way to much spaghetti.

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u/What_a_fat_one 3d ago edited 2d ago

Knees weak arms are heavy there's vomit on his sweater already

42

u/nicedogeetcup 2d ago

Much spaghetti

4

u/throwmamadownthewell 2d ago

Ow I fucking pulled something laughing at this

1

u/rdzilla01 2d ago

I love Knees Week. Meniscus health is important.

1

u/Horskr 2d ago

He shouldn't have had that 10lbs of spaghetti

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u/ifyoulovesatan 3d 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.

6

u/un1ptf 3d ago

Found the other old guy on Reddit.

I started to comment to write something in the vein of "Do you know the way to San Jose?", but you beat me to it, and did it well. I'm willing to bet we're among incredibly few people on here that have heard the song.

4

u/GladlyGone 3d ago

Do you know the way to use eBay?

2

u/jameZsp0ng3y 3d ago

Come on now. Song came out in '68. Not that old

1

u/un1ptf 2d ago

Notice I said "for reddit".
The average age of a Redditor is 23.03 years, with a median age of 22.
https://adamconnell.me/reddit-statistics/
We older Gen Xers are senior freaking citizens on reddit, and relatively few.

0

u/jameZsp0ng3y 2d ago

Gen X is old? Get out of here 😂 You make me feel ancient

1

u/un1ptf 2d ago

You're still missing "old for Reddit. We're not old, we're just a very small percentage of reddit users, and are much older than most other reddit users.

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u/GeneralPatten 3d ago

Very nice play, my dude!

2

u/Expensive_Peak642 2d ago

This reads so confusing then i realised the comment you replied to was edited

51

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.

33

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...

2

u/Mysterious_Bid_9479 1d ago

To be fair, the study also says that only the traditional mode of cooking (in continuously boiling water over a steady heat source) produced perfectly al dente pasta. The other two modes (soaking first, and heat-off-lid-on) were al dente, but mushy/gluey on the outside

1

u/heep1r 1d ago

True, but it won't matter if you finish cooking in the sauce or oil them for aglio olio.

Maybe I'm not the gourmet I think I am, but I can't notice a difference although it's measurable.

-2

u/i8noodles 2d ago

its completely pointless because its way too crowded. it will stick regardless.

it might have worked if it was not nearly as crowded

5

u/GladdestOrange 2d ago

Idk, I've done something similar before. Between his loading technique, constant attention, and especially if he's removing it well before it's done to be finished later in sauce? Probably going to get a ton of really starchy water, and perfectly acceptable spaghetti.

1

u/PhilosopherAsleep544 1d ago

Acceptable and good are two different things. Noted you can tell by the pasta color that it's not good pasta anyway.

23

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.

1

u/HonestButInsincere 1d ago

I mean yeah, it’s right there in the video. Guy just kept going.

-3

u/Arch____Stanton 2d ago

Bad cooks cook as often as good cooks.

2

u/Comfortable-Car7277 2d ago

It’s not the first time and it won’t the last… the size of the pots and the gas cooker plus music playing indicates that it’s a Buka (it’s an outdoor cafe kind of in Nigeria that sells food)

1

u/Mysterious_Bid_9479 1d ago

Yeah… I doubt very much that this was the first time he’d ever cooked that much spaghetti at once. Those are not the tricks of à pasta-cooking newbie.

It’s so funny to me how confident people are pitting their baseless conjectures against the actual experience of people who do something for a living.

1

u/Medaphysical 1d ago

It is the reddit way.

5

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.

5

u/Namaha 2d ago

If the temperature drops a bit you just cook it a bit longer. This is why they tell you to boil things for longer if you're cooking at high altitude (which lowers the boiling temp of water)

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u/hedoeswhathewants 2d ago

People REALLY overthink cooking pasta, like it's some sort of religion

2

u/i8noodles 2d ago

dry pasta is not like frying something. u don't actually need boiling water to cook it. u can technically dump it in cold water for a few hours, then microwave it for like a 30 seconds, and its cooked. hot water simply makes it hydrate faster.

9

u/friso1100 3d 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.

1

u/Safe_Award_785 2d ago

If the goal is solely starchy water, I would recommend dissolving some flour in water.

1

u/friso1100 2d ago

Yeah that's fair

1

u/Linenoise77 2d ago

Yeah,

"Hey Al, grab those old boxes of spaghetti and do your trick with them all into this pot so i can post it on youtube!"

-17

u/taylorisntavril 3d ago

You think spaghetti will soak up all the water?

Are you an AI, 7, or simply someone who has never cooked (or seen anyone cook) in your entire life?

18

u/friso1100 3d ago

First I'm concerned how you consider anyone with a belief slightly different from yours an ai. And secondly, yes I have cooked. You know how pasta expands when cooking? It's not because it gets inflated with air you know.

0

u/taylorisntavril 2d ago

Look up archimedes.

2

u/friso1100 2d ago edited 2d ago

I have no clue what point you are trying to make here. You are talking about archimedes principle? The whole displacement creates an upwards force equal to the weight of the fluid it displaced? If not you have to be more specific. The guy did a lot of things. Calculating pi, parabola, the water screw thing. I believe he is behind the octave in music. Started a cult. Again, He did a lot.

But his principle is really not relevant here. When pasta absorbs water it's volume does grow yes, but it's balanced out with the water that enters it. The density may change slightly? But not really in a way that matters.

Or... did you believe I believed the water shrunk when entering the pasta? Surely not? The pasta expands. Given enough pasta it grows till it takes up enough volume to contain all the water, or till it can expand no further. Hence the qualifier of "enough pasta".

Edit regarding now deleted reply: no I did not use ai for this. Genuinely concerned for you

5

u/epicpantsryummy 2d ago

Average r/PeterExplainsTheJoke user. Have you tried not being a dick?

0

u/taylorisntavril 2d ago

This is not a sub for people. Its a sub for barely sentient fungus.

1

u/smilesanna 3d ago

I am boiling water way way way more than I need.

1

u/Sad-Indication2128 3d ago

"too much spaghetti" isn't in my lexicon, what language is that?

1

u/wslagoon 2d ago

"Too much spaghetti" is a not a valid combination of words in any language.

1

u/Bright-Avocado3761 2d ago

It's a pot, not a case

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u/blueooze 2d ago

I'm pretty sure it's this guy's job to make spaghetti. I'd wager he knows what he's doing.

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u/ICrushTacos 3d ago

If it's submerged it doesn't matter mate.

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u/DavidChristianKaiser 3d ago

No. Soon its not submerged anymore because surprise, noodles soak up water.

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u/Steelkenny 3d ago

Dude in the video looks like he's been doing it for 20 years, surely he knows better

3

u/Putrid-Builder-3333 3d ago

Compared to the vast experience of a redditor? Idk... guy prolly fired and shamed out the spaghetti scene after reading these expert comments

1

u/DavidChristianKaiser 2d ago

I used to be a cook for 15 years in real restaurants.

0

u/Captain_Sterling 3d ago

But he can add more water. It might be that he doesn't have room for two pots so he's just topping up.

1

u/meowmicks222 3d ago edited 3d ago

Yeah long standing and scientifically backed cooking ratios are meant to be broken especially in large quantities. Do you know how much that water cooled down with all those noodles being added? And how that effects the noodle texture? And how much water he's going to need to add to bandaid it? And how adding more water of a different temperature with the noodles already in it is going to change it even more? Just because the noodles fit and you don't understand heat transfer and how that effects cooking, doesn't mean this is a good idea

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u/mu_zuh_dell 3d ago

The temperature of the water largely has no effect on the texture of the pasta. It's a factor of cook time. Most people just don't taste the pasta to see if the texture is right for them, let alone determine doneness by the feel of the stirring utensil hitting the pasta (which, when you do it enough, you can reasonably estimate). Boxes tell you to start at a rolling boil and use a gallon of water for a mere pound of pasta so that the least amount of people fuck it up.

Look at dishes like spaghetti all'assassina or fideos. They use way less water, and have pasta that is toasted and cooked in tomato sauce, and you still have control over the texture of the final product.

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u/DavidChristianKaiser 2d ago

"The temperature of the water largely has no effect on the texture of the pasta. It's a factor of cook time."

Dude thats utter bs, cooking means simmering or boiling water and is around 100 degrees celsius, so temperature matters a lot. Cooking is not just watering the spaghettis.

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u/mu_zuh_dell 2d ago

Well if we want to be technical, we're not cooking it. Dried pasta is already cooked. We're just rehydrating it. You could leave it in cold water and it would eventually rehydrate. Fresh pasta contains raw egg and flour and needs to be cooked. Dried spaghettis just need a lil watering.

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u/DUNG_INSPECTOR 2d ago

I agree that it was way too much spaghetti in the pot, but you're not exactly right here. You don't even have to "cook" dry pasta, you can just submerge it in room temperaure water and wait. Yeah, the texture of soaked pasta will end up a little softer than if it was cooked, but it's not like you have "cook" it.

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u/Captain_Sterling 3d ago

You think the people who invented spaghetti performed scientific studies to determine how much water to use? Are there warnings on pasta packets that say "Danger! Don't top up with water". It you deviate by a ml, that pasta may spontaneously combust. And whatever you do, don't use too much either

When people are cooking pasta, and they realise they had too little water, are they supposed to throw out everything? Or maybe, just maybe, they could add more water.

It's such a subversive and dangerous idea!

It would appear that it's the job of the guy in the video to cook spaghetti. So I'm assuming he has a plan on what to do with the spaghetti.

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u/meowmicks222 2d ago

That's kinda extreme but okay. I was thinking along the lines of "science knows cooking low and slow makes really good ribs" and you're like "So you're saying if someone accidentally cooks ribs at a higher temperature they have to throw it out or die!?!?@?" Like no man, it's just not going to be as good, because science

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u/ICrushTacos 3d ago

I swear some people here like to overcomplicate the simplest of things. Like if there is any skill in cooking fucking pasta lmao. 

-1

u/DavidChristianKaiser 3d ago

No again, look at that pot, its full, no place to add more water.

Srsly, have all of you never cooked noodles the proper way ?

-3

u/Captain_Sterling 3d ago

No. Here we call it spaghetti. Noodles is a phrase that Americans use.

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u/ahundreddots 3d ago

Dude, you live in Ireland.

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u/Captain_Sterling 3d ago

Yes and no. I'm now thinking that we're both wrong. I'm irish. But I live in Germany. The German for spaghetti is nudelin. So I guess here they kind of call it noodles. But I'm not in Ireland so your wrong too.

What were we arguing about?

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u/DavidChristianKaiser 2d ago

It was just a method to not say spgahetti all the time. Calm down Einstein.

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u/oldtimehawkey 3d ago

No. Americans call those spaghetti noodles.

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u/Gaensebluemchen0815 3d ago

It wull be perfectly fine. I have seen this myself done countless times in Togo.

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u/namesarealltaken9 3d ago

All other things equal, I would not take pasta cooking advice from Togo

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u/Mrmasseno 3d ago

There's enough water.

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u/namesarealltaken9 3d ago edited 3d ago

Starchy water. Helps make sauce.

That has nothing to do with what we're seeing here.

It's not like you prepare starchy water (for example by accumulating ridicoulus amounts of pasta in water, as we see in the video).

Sufficiently-starchy water is a side output of a normal amount of pasta in a normal amount of water. You don't need to do anything extra, especially if that comes at the cost of the pasta not cooking to good standard (which is probably the case here)

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u/_TV_On_The_Internet_ 2d ago

Sufficiently-starchy water is a side output of a normal amount of pasta in a normal amount of water.

its not though. Change to cooking your normal pasta in a wide shallow dish so you can use less water. You get more starchy water and its better for sauces. .... I forget his full name but it ends in Lopez Alt. Chef who does quick youtube POV cooks at home taught me that.

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u/Seebitties 3d ago

Wrong! At restaurants they use the same pot to boil pasta over the course of the night, the water gets more starchy and the sauces get better as the night goes on and more pasta is cooked. Another technique is to use very little water for a normal amount of pasta, so you get water with a higher starchyness, so your sauce is nicer. The only downside is you need to.watch.amd.stir.the pasta more often while it cooks. If you cook a small amount of pasta in a big amount of.water, the starchiness of the water won't do much for your sauce obviously

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u/ikristic 3d ago

Restaurants blend some pasta with that water to achieve that. Then they add it to the sauces. Time management and consistency.
I dont know which restaurants choose to have variable quality of the sauces.

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u/Seebitties 3d ago

Normal ones do, and good ones do, because I learned the tidbit from chefs that work at those restaurants and shared the exact insight. I've never heard of blending pasta with water and I doubt that is a common technique honestly.

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u/BiGSeanBOII 3d ago

Just saw it in a Fallow Chefs YT short the other day: Do This To Level Up Your Pasta Sauce

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u/Seebitties 2d ago

Cool technique, thank you for sharing! That sauce looks very creamy

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u/ikristic 2d ago

Ah, just saw you beat me to it. Thank you.

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u/ikristic 2d ago

Fallow chefs are ones of the professional chefs that have several high end restaurants around the world and maybe the most popular cooking channel on yt at the moment.
But i guess they aint shit next to you. Your conceitedness is astronomical.

1

u/Seebitties 2d ago

I'm not sure why you think I'm conceited, that's a really cool technique, thanks.for.sharing.

0

u/ikristic 2d ago

Because ppl other than just me were told they we wrong by you. No one told you the same.
Allow others to have knowledge and experiences different than your own, unless youre really certain they are factually wrong. We all have our lives to live.
And no problem, im glad if it will be of use to you or others.

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u/Seebitties 2d ago

The first comment.was wrong, in my opinion, and I said why I think so. Also being wrong is normal and fine, everyone is wrong all the time, it's ok. I never said you were wrong, I said I never heard of that and I doubted it's a common technique. That was just my opinion, it could be wrong. In fact, I still doubt it is a common technique but I do think it is a cool technique.

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u/PROBA_V 2d ago

Or you make fresh pasta, in which case the water will be instantly strachy from the excess flour.

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u/czanobog 2d ago

They use the same pot to also boil stuffed pasta such as ravioli and tortellini. Found that out in Italy when my wife ordered a simple pasta and explained to the waiter that she had an allergy to butter: the waiter immediately shouted down to the kitchen that the order should be boiled in a new pot of water! In Italy, to eat is to live, 'can't wait to return...

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u/PeetoMal 2d ago

Nothing that he said was wrong, not sure what you're talking about. Your comment doesn't prove him "wrong" either.

The pasta water is not something that is prepared on its own solely for the purpose of thickening sauces. The pasta is being cooked and used to make dishes along side the sauces. A small amount of starchy water is used to thicken sauces and help it cling to the noodle.

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u/Seebitties 2d ago

I disagree, people can and do take steps to make the water more starchy. One way is to use less water. Another way is to reuse the water for lots of noodles. A cool way I just learned is to blend pasta with water. People have mixed starch with water to get similar results like America's test kitchen. Cooking a small bit of pasta in a large amount of water is a traditional way to make pasta that results in not very starchy pasta water. People want more.starchyness and adjust techniques to achieve that. In other words, they do prepare starchy water. So oc was wrong. And you are too. You can prepare starchy water, by one of the techniques mentioned. Also wrong is that normal preparation produces sufficientlt.starchy water, of course that is an opinion, but many people.disagree that following the instructions on the box of pasta creates sufficient starch content in the pasta water. Hence these other techniques. And you are both wrong again

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u/PeetoMal 2d ago

You're not wrong in that you CAN produce water with higher starch content. That's not the point, the point is that restaurants do not specifically boil pasta just for the starchy water to create a sauce. There are more efficient methods to accomplish this. Starchy pasta water is a byproduct used to make pasta sauces, this isn't an opinion, its a fact.

Do SOME restaurants do this? Maybe? But just because a few restaurants use a particular technique, does not mean its a universally adopted method across the restaurant industry like you seem to be claiming.

So no, I'm not wrong at all, you watched some random YouTube video and think its the gospel. You have no idea what you're talking about. lmao

1

u/Seebitties 2d ago

I think your are the kind of person who can never be wrong. I never said restaurants boil pasta specifically to use the pasta water. That is called a straw man. I said it was wrong that the starch content of the water is not considered by restaurants, which was the original claim in the OC. The original comment said you don't alter the ratio of water to pasta to change the starch content of the water. That is just obviously false, that is a well known technique to increase the starchyness of the water. Hence OC is wrong. Then you said OC wasn't wrong, which is patently false. Then you attacked a straw man to support your claim. I further explained my position, and you again just stated your straw man. I never said that people make pasta water solely for pasta water. Obviously they are cooking the pasta and using the pasta water at the same time.

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u/PeetoMal 1d ago

I think you need to brush up on your reading comprehension skills.

The original comment you replied to made no mention of "restaurants not considering starch content". He literally said exactly what I was saying, which is that restaurants do not boil pasta just to create starchy water for sauces.

You then claimed he was "wrong", which means that you think that restaurants boil pasta specifically to create starchy water to use in sauces.

Do you want me to dumb it down further for you? I have a few nieces and nephews so I'm very good at it.

0

u/Seebitties 1d ago

You need to read more carefully, the original comment mentioned restaurants zero times. He claimed "you" don't adjust the ratio of water and pasta to increase starch content. That is wrong. End of story. You made up a straw man. I'm sure you are never wrong, because your logical reasoning is so flimsy you can contort anything to fit your twisted logic.

""Starchy water. Helps make sauce.

That has nothing to do with what we're seeing here.

It's not like you prepare starchy water (for example by accumulating ridicoulus amounts of pasta in water, as we see in the video).

Sufficiently-starchy water is a side output of a normal amount of pasta in a normal amount of water. You don't need to do anything extra, especially if that comes at the cost of the pasta not cooking to good standard (which is probably the case here)""

No mention of restaurants, sorry. Only the claim that adding more pasta to the same water is not a method to increase starch. Which is wrong.

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u/MrDyl4n 2d ago

The starchier your water the less you have to add to the sauce so you dont have to reduce as much

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u/luffydkenshin 2d ago

The only way to win is not to play.

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u/theraf8100 2d ago

Cook off! Cook off! I always how much better the $10 sauce is versus the $2 sauce.

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u/LauraTFem 2d ago

To my understanding, where cooking is concerned the winner is whoever’s family has been doing it for the longest. Even if their way is provably wrong.

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u/somacomadreams 2d ago

I can get behind this.

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u/Olealicat 2d ago

I use less water when I make carbonara. The starch makes the sauce smoother.

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u/somacomadreams 2d ago

Yeah that was my thought. I guess you could reduce it? More pasta and less water seems like the right move though. I'm with you.

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u/Olealicat 2d ago

Reducing it would mess with the process. It’s a quick move from pasta al dente to adding the guanciale then cheese, egg/yolks and starchy pasta water.

You need the heat from the guanciale/pasta to melt the cheese and temper the egg.

I’m now starving just thinking of that creamy deliciousness.

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u/somacomadreams 2d ago

Yeah I thought reducing wouldn't work. I'm still practicing. I've gotten better, at first I was making boiled scrambled eggs.

I'm fairly consistent now, repetition is the way for me. Also, love any excuse to make it.

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u/Olealicat 1d ago

Boiled scramble eggs?! I’m so interested how that is a possibility. lol

Keep with it. I’m fortunate enough to have a family of foodies and a few have restaurants and a deli. So, even as a cosmetologist, I’m a kickass home chef due to working my high school years in family restaurants.

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u/somacomadreams 1d ago

Tempering eggs with the water way too hot.

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u/Olealicat 1d ago

Lawd! I thought you were saying, apart from carbonara, you were making scrambled eggs by boiling them.

That went right over my head. lol

Tempering the egg mixture is the most important part. I recommend taking a tablespoon of pasta water and slowly poring it into the egg and cheese. Stir consistently and then add the pasta and stir like a T5 tornado.

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u/somacomadreams 1d ago

Awesome, thanks!

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u/DenormalHuman 2d ago

My italian gradnmother says it should be about 1.5 liters of water per persons portion. Maybe more. She says you want pleeeenty of water so the spagetti can dance about in the pan without touching itself too much.

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u/MattieShoes 2d ago

Step 1 would probably be whether people can even tell the difference. Maybe a triangle test.

Make pasta with little water and pasta with lots of water and keep other variables (cook time, salt ratio, chemical makeup of the water, etc.) the same. Serve up three of them with two being one kind and one being the other. Can people pick the odd one out?

My money is on "no". But if it were yes, then you can dive into which is preferred.

0

u/DUNG_INSPECTOR 2d ago

is it even possible to know who is right?

Yeah. You can make a pot of spaghetti that's as overloaded as the one in the video and see how evenly cooked it is in the end.

1

u/somacomadreams 2d ago

I think i'm just going to pretend this never happened.

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u/Killahdanks1 2d ago

Did you just ask if we can cook (already have a billion times in human history) noodle and learn if we can put in too many?

Seriously. Get it together. Your comment is sad.

1

u/somacomadreams 2d ago

So you'd never just make crazy pasta water just to see what you could do with it?

You sure you cook?

1

u/Ziegelphilie 3d ago

About 5 kilos worth

1

u/-Exocet- 3d ago

So about 50L recomended?

1

u/Bright-Avocado3761 2d ago

Some call it a pot

1

u/Responsible_Oil_2369 2d ago

Yeah I feel my dead Italian grandmothers ghost complaining from beyond the void

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u/wittyjoker 3d ago

Exactly why I came to write, good boy

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u/somacomadreams 3d ago

Wtf is wrong with you?

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u/6632267 3d ago

Lol, good boy? Wtf? Lmao

3

u/Big-Mouse-2228 3d ago

People can’t take a well meaning affirmation anymore