You Are Probably Using Too Much Water to Cook Pasta.
If you’re like me, you don’t even think about how much water you use when you cook pasta. I just fill the giant pot to make sure everything is covered. Although it might be overkill. According to Epicurious, you can probably use a lot less water when cooking pasta.
Based on an article in the New York Times by cookery author Harold McGee, Epicurious ran a series of boil experiments in their test kitchen to see how well pasta cooked with less water. They wrote:
In a series of tests, they found that a pound of pasta, which is typically cooked in about five liters of water, cooked as well as half that amount. Then they reduced the amount of water to one third of those five liters – the paste was fine again.
They also tried a method that completely ditched the water and cooked the pasta right in the sauce:
This method, which is best for short pasta like penne, requires adding enough water to the sauce to cover the noodles (added water is made from the sauce as it boils).
It helps to save a little water, of course, but it’s also just useful knowledge to have on hand. Chances are you don’t need to fill this pot that high. For more details, navigate to their full publication at the link below.