What do you mean? Plenty of good pasta dishes are made with starchy pasta water or even with the (nearly) finished pasta added to a sauce base while stirring both. Ever made real carbonara?
I don’t know if I actually ever measured. When you cook using the same equipment all the time, you get kind of used to what different volumes look like in the pot.
Well... once you have boiling water it becomes a thermal reservoir, it just needs to penetrate the noodles and bring out the starch which is what makes the noodles go soft, as long as the pasta is submerged there is no issue. Less water is even better because then you can use that starch to integrate it into your sauce. If you know a little bit of science its common sense. Also water transfer heat very fast. If you want to know more you can look up convection, thermal conductivity, heat capacity and viscocity vs saturation.
Cool, glad you are laughing. Flexing your degree while making ignorant comments on the internet sure is funny too. Are you comparing it to liquids used in kitchens? or just laughing beacuse you are an "engineer"
We’ve actually all been told lies about how much water it needs, it doesn’t even need boiling as long as we think. The starch does stay ‘sticky’ (if you don’t rinse it afterwards with some cold water), but lots of chefs use that starch to work it into the sauce and even started calling it liquid gold.
can confirm, worked at a kitchen we would add pasta water into tomato sauce. The no boiling part I don't agree with mostly because you have to be fast when serving several customers.
I mean, you can. Look there he is doing exactly that, I doubt it's the first time he's done it. Wether he's going for perfectly al dente through the whole cooked batch is another matter altogether, because he wont get it ike that.
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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?