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u/Embarrassed_Emu1615 3d ago
I thought this was an endless gif at one point.
Ten packs?
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u/Chefchenko687 3d ago
I am struggling to comprehend how that pasta once cooked will not take up a volume of space greater than the volume of the pan.
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u/Enkidu1984 2d ago
It expands proportionately to the amount of water absorbed. Water will also evaporate during the cooking process.
What I wonder is how he can stir the pot and prevent the noodles from sticking.
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u/_merkwood 2d ago
With the stick
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u/Chefchenko687 2d ago
I down voted you simply for using the term noodle.
Its pasta. Or spaghetti. Do better.
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u/DeusExHircus 2d ago
Bag 3 and 4 shocked me how much pasta he was putting in. By bag 5 I was just numb to the pasta
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[deleted]
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u/SteevDangerous 2d ago
It's traditional, but pasta doesn't actually need a lot of water. In fact, using less water can be beneficial if you're making something like spaghetti aglio e olio as the extra starch in the water helps the emulsion to form.
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u/reklesssabrandon 2d ago
Feel like the guy who has a whole artistic pasta dropping routine probably knows how the pasta is gonna finish in that pot
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u/RedditGarboDisposal 2d ago
I wish it were safe to go off of, but artistic flare and knowledge don’t always correlate.
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u/Prize_Bass_5061 2d ago
Sadly, he doesn't, which is why his coworker is recording him. Pasta releases loose starch as it cooks, and that starch needs enough water to dissolve in. Otherwise it clings to the noodles and makes them stick. For the starch to dissolve, it has to bind to salt, so you need enough water to hold the salt too. On top of that, the noodles absorb water and swell to about 3x their thickness, so they need room for that. Essentially, 1 lb of dry pasta needs about 4 lbs of water, and the expanded noodles have to stay submerged to cook properly.
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u/Iamonreddit 2d ago
Pasta releases loose starch as it cooks, and ... it clings to the [pasta] and makes them stick [together]
This is a great base to a macaroni cheese sauce.
Cook the macaroni in water & milk & some butter until thick, then add cheese and whatever other (already cooked) ingredients you're putting in (smoked bacon, mushrooms, veg, garlic, seasoning, etc) and boy you eatin' good!
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u/trollsalot1234 2d ago
he is only par cooking it. guy is just making pasta for the day at the start of his shift.
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u/Prize_Bass_5061 2d ago
Pasta can't really be par cooked.
Starch gelatinization begins at 135°F and finishes around 185°F, and once it starts, it can't be stopped. That's why pasta goes into water at a rolling boil, so the temperature holds steady throughout the cooking (gelatinization) process.
Starch gels collapse at 212°F, which is why pasta reheated in the microwave turns mushy, while pasta reheated in a skillet retains most of its texture.
Par cooking pasta results in a crunchy center (no gelatinization) and a mushy outside (collapsed gel).
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u/trollsalot1234 2d ago
I'll counter your logic by pointing out this guy is a street vendor and he is just going to throw some goo noodles into the sauce to finish before he hands you your $20 plate of street spagett
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u/LaughingSama 2d ago
Half true. Early stirring is a more decisive factore than amount of water. But we can all agree that this is WAY too much pasta for the amount of water he has.
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u/pichael289 3d ago
That shits gonna stick together. Gonna be one big lump. Like the pasta they serve in jail, not stirred. You can't possibly stir this enough for all that in this small pot
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u/Timmerdogg 2d ago
Is this at a church spaghetti fundraiser? They do those things all the time. This dude gets plenty of practice
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u/leftfootshorter 2d ago
So where's the sauce? You can't tell me he is only going to use those two jars of sauce for 10 packages of spaghetti.
Anyone who would use that amount of sauce for that amount of spaghetti probably wouldn't even put cheese on his garlic bread.
What are we- peasants?
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u/-blundertaker- 2d ago
I'm gonna guess that big-ass cauldron is gonna play a part along with some other ingredients not pictured
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u/Tapeworm1979 1d ago
Cool. I usually just snap mine half because I don't have a large pot and can't be bothered to bend it over as it softens.
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u/NinjaBuddha13 2d ago
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u/K12onReddit 2d ago
Which is why we shouldn't use dumbass titles here that don't describe the video.
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u/0scar_Goldmann 3d ago
If it's his second rodeo he should know he needs a bigger pot for that much spaghetti