Why You Don't Need to Boil the Pasta Water in Advance, According to Famous Chefs
You've decided to whip up a delicious pasta tonight and have started by putting water in the pot to boil. Hold on! If you're aiming to create pasta dishes like famous chefs, you're off track.
Certain chefs, including Alton Brown, suggest that the most accurate method is to begin cooking pasta in cold water.
Chefs don't pre-boil the water for pasta. But what's the reason behind this?
It has emerged that some chefs, including world-renowned food show host, author, and voice-over artist Alton Brown, have stated that the best method to cook pasta is to start in cold water. This approach not only cooks the pasta in less time, but also produces extra starchy pasta water, which is used to perfect the sauces.
In fact, Brown even goes as far as to say, 'I may be banned from entering Italy for saying this, but I must admit that I've started to prefer the texture of dry pasta boiled in cold water.'
Initially, cooking pasta in cold water saves time as the pasta and water boil simultaneously. Moreover, pasta cooked in cold water releases more starch, resulting in creamier sauces that adhere perfectly to the carbohydrate.
J. Kenji LópezAlt, a chef and food writer who contributes to Serious Eats, admits that despite his initial reservations, this method is 'the fastest and most energy-efficient way I know to cook pasta.'
However, there are two points to bear in mind: Firstly, when cooking pasta in cold water, remove it directly from the water rather than draining it from the pot. Secondly, ensure that the pasta you are going to boil in cold water is truly dry. You'll notice that the pasta cooks quickly.
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