The new guy at my place keeps boiling pasta in a tiny pot with no salt.

I watched him cram a whole pound of spaghetti into a 4 quart pot yesterday, and the water turned to glue before it even hit a boil. It makes the whole dish taste flat and the texture is just wrong, like you're eating library paste. How do you even get through culinary school without learning the basic ratio of water to pasta?

3 comments

3 Comments

brian_smith67d ago

Library paste" is exactly right. I used to do the small pot thing too, thought I was saving time and water. Then I tried it the real way, with a big pot and a handful of salt. The difference is night and day. The pasta actually cooks right and tastes like something. Changed my whole routine. Now I just wait for the big pot to boil.

mila_murphy217d ago

It's just pasta though, @brian_smith6.

masongonzalez7d ago

Yeah, the big pot thing is a game changer. It gives the pasta room to move so it doesn't get gummy. Once you taste the difference, you won't go back.