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A comment on Better-cooked spaghetti using a ruler and fundamental physical principles. Parent comment

Re:Better-cooked spaghetti using a ruler and fundamental phy... by wodenokoto on Saturday March 12, 2022 @12:31PM (#30653024)
Which is why you should cook in as little water as viable.

Packaging says to cook pasta in a lot of water, but this is because that is what large kitchens do, as they reuse the water throughout the day.

In the home kitchen you get closer to the reused, starchy water, by simply using less water and stirring.

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Re:Better-cooked spaghetti using a ruler and fundamental phy... by kevincox on Saturday March 12, 2022 @01:15PM (#30653427)
The problem here is that if your stove isn't very powerful the pasta can cool down the watera lot at the start. This can lead to sticking or just suboptimal pasta. Using more water mitigates this.
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