# How big a pot do you use to cook a pound of pasta? **URL:** \ **Category:** Cafe Society\ **Created:** [June 13, 2017, 3:15am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833 "2017-06-13T03:15:20Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Leaper](https://avatars.discourse-cdn.com/v4/letter/l/4bbf92/32.png) [@Leaper](https://boards.straightdope.com/u/Leaper)\ **Post date:** [June 13, 2017, 3:15am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/1 "2017-06-13T03:15:20Z")
Wondering this as I watch the heavily boiling pasta water in my approximately 5-6quart pot jump the sides and splash onto the range surface. Other than this one, I have a three quart, which is obviously too small, and an eight quart, which is too big. I only rarely seem to find pots in the store between 4 and 8 quarts. Have I been doing it wrong all this time? ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 13, 2017, 3:26am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/2 "2017-06-13T03:26:40Z")
Are you putting the lid back on the pot after adding the pasta? If so, that’s your issue. At most I’ll put the lid on for a minute just to get the pot back to a rolling boil. If not, try using less water. One gallon (4 quarts) for one pound of pasta should give you enough room. And don’t be afraid of the bigger pot, though even with the added space, putting the lid back will cause the problem. There are recipes and techniques for boiling pasta in minimal water, and it works very well, yielding a very starchy water for sauces. That, however, is an advanced technique. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 13, 2017, 3:27am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/3 "2017-06-13T03:27:16Z")
You can do it in a 6 quart pot with less water. You need to use salt so the pasta doesn’t get sticky, and start with the water at a rolling boil so you get the time right. Or see if it sticks to the wall for the right timing (I only do that to drive my wife crazy). ---
**Author:** ![Snowboarder\_Bo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowboarder_bo/32/229_2.png) [@Snowboarder\_Bo](https://boards.straightdope.com/u/Snowboarder_Bo)\ **Post date:** [June 13, 2017, 3:40am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/4 "2017-06-13T03:40:39Z")
> [@D\_Odds](#): > > Are you putting the lid back on the pot after adding the pasta? If so, that’s your issue. At most I’ll put the lid on for a minute just to get the pot back to a rolling boil. If not, try using less water. One gallon (4 quarts) for one pound of pasta should give you enough room. And don’t be afraid of the bigger pot, though even with the added space, putting the lid back will cause the problem. Aye; no lid for boiling pasta. Lids are for rice (most kinds of rice, anyway). It’s fine to use one to bring the water back up to boil if you have to, but don’t leave the lid on for the whole boil. > [@TriPolar](#): > > You can do it in a 6 quart pot with less water. You need to use salt so the pasta doesn’t get sticky, and start with the water at a rolling boil so you get the time right. Or see if it sticks to the wall for the right timing (I only do that to drive my wife crazy). Salt doesn’t make the pasta less sticky. Salt lowers the boiling point of the water. Use a drop of olive oil in the water to keep the water from boiling over, but only a drop. You just need enough to lower the surface tension of the water. Don’t listen to the elitists who tell you never to use oil: my great-grandmother and grandmother taught me how to make and cook pasta, and they used a small drop of oil in every pot of pasta. Nonny came here from Florence, so to me her word on Italian food was THE word. Also, no, the oil won’t keep the pasta from sticking together. Stir the pasta every 2-3 minutes until it’s done. And yeah, a 6 quart pot should be fine for pasta. You only need enough water for all the pasta to be submerged, even after it absorbs water; it doesn’t have to be a 5:1 ratio of water:pasta or anything. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 13, 2017, 3:54am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/5 "2017-06-13T03:54:19Z")
> [@Snowboarder\_Bo](#): > > Salt lowers the boiling point of the water. . I’ll need some convincing that normal amounts of salt will change the boiling point of water significantly. The salt keeps the pasta firmer to prevent sticking. Use oil if you want, small amounts won’t matter, more will result in greasy pasta. ---
**Author:** ![Terminus\_Est](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terminus_est/32/3087_2.png) [@Terminus\_Est](https://boards.straightdope.com/u/Terminus_Est)\ **Post date:** [June 13, 2017, 3:56am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/6 "2017-06-13T03:56:35Z")
> [@Snowboarder\_Bo](#): > > Salt lowers the boiling point of the water. Beg pardon? Salt _raises_ the boiling point. > **[Boiling-point elevation](https://en.wikipedia.org/wiki/Boiling-point_elevation)** > > Boiling-point elevation is the phenomenon whereby the boiling point of a liquid (a solvent) will be higher when another compound is added, meaning that a solution has a higher boiling point than a pure solvent. This happens whenever a non-volatile solute, such as a salt, is added to a pure solvent, such as water. The boiling point can be measured accurately using an ebullioscope. > The boiling point elevation is a colligative property, which means that it is dependent on the presence of dissolved ... > **[Salt and the Boiling Point of Water](https://van.physics.illinois.edu/ask/listing/1447)** > > Salt and the Boiling Point of Water > **[Boiling and Freezing Points of Pure and Salty Water](https://van.physics.illinois.edu/ask/listing/1457)** > > Boiling and Freezing Points of Pure and Salty Water ---
**Author:** ![Snowboarder\_Bo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowboarder_bo/32/229_2.png) [@Snowboarder\_Bo](https://boards.straightdope.com/u/Snowboarder_Bo)\ **Post date:** [June 13, 2017, 4:00am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/7 "2017-06-13T04:00:12Z")
> [@Terminus\_Est](#): > > Beg pardon? Salt _raises_ the boiling point. > [Boiling-point elevation - Wikipedia](https://en.wikipedia.org/wiki/Boiling-point_elevation) > [Salt and the Boiling Point of Water | Physics Van | Illinois](https://van.physics.illinois.edu/qa/listing.php?id=1447) > [Boiling and Freezing Points of Pure and Salty Water | Physics Van | Illinois](https://van.physics.illinois.edu/qa/listing.php?id=1457) :smack: My bad. Got my terms mixed up; it’s been a long time since we all tried to keep our finger in a jar of slushy salt water back in high school. Thanks for correcting my error. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2017, 4:12am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/8 "2017-06-13T04:12:44Z")
The salt is there to, well, make things salty. It seasons the pasta. And please don’t throw your pasta against a wall. Just taste it to see if it’s done. That test is not reliable. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2017, 4:17am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/9 "2017-06-13T04:17:43Z")
And you don’t need craptons of water. You can do pasta with just enough water to cover it. [Read here.](http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html) That’s how I cook my small shapes. Just stir it for a few minutes as it’s coming up to a boil, and you’re fine. Saves a lot on time and energy, too. Plus the extra starchy water is great for thickening up a sauce. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 13, 2017, 4:41am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/10 "2017-06-13T04:41:27Z")
I’m just not getting into any arguments over salt and oil. I’m sure we can all agree on two things; you don’t need a lot of water to cook pasta, and throwing spaghetti at the wall to see when it’s done drives my wife crazy. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2017, 5:01am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/11 "2017-06-13T05:01:25Z")
Oil is there to help against boilovers. I don’t use it. And, yes, the amount of salt needed to significantly change the boiling point of water is what would culinarily be referred to as a “crapton.” Like, we’re talking 2 oz of salt per quart of water to raise the temp 1F. That’s about a bit over three tablespoons per degree per quart. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [June 13, 2017, 5:06am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/12 "2017-06-13T05:06:47Z")
According to [Smithsonian.com](http://www.smithsonianmag.com/arts-culture/youre-doing-it-wrong-the-guide-to-making-perfect-pasta-946855/) there is a lot of bad advice here. They say: You’re Doing it Wrong: The Guide to Making Perfect Pasta Use a large pot Fill the pot with cold water Heavily salt the water Do not put oil in the pot Make sure the water is boiled Stir Take the lid off Cook, Time & Test Don’t drain all of the pasta water Don’t rinse cooked pasta ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2017, 5:09am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/13 "2017-06-13T05:09:48Z")
> [@don\_t\_ask](#): > > According to [Smithsonian.com](http://www.smithsonianmag.com/arts-culture/youre-doing-it-wrong-the-guide-to-making-perfect-pasta-946855/) there is a lot of bad advice here. > > They say: > > You’re Doing it Wrong: The Guide to Making Perfect Pasta > > Use a large pot > Fill the pot with cold water > Heavily salt the water > Do not put oil in the pot > Make sure the water is boiled > Stir > Take the lid off > Cook, Time & Test > Don’t drain all of the pasta water > Don’t rinse cooked pasta They are wrong about a large pot being necessary. See my link before. I believe Cooks Illustrated also came to the same conclusion. Most of the rest agree with what people are saying in this thread. The drops of oil **Sno** is recommending is no big deal and does help with boilovers, even though I don’t use it. ETA: also, a lid is fine if you follow one of the less water methods, where you actually turn the heat off and let the pasta finish in a lidded pot. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2017, 5:19am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/14 "2017-06-13T05:19:40Z")
> [@D\_Odds](#): > > Are you putting the lid back on the pot after adding the pasta? If so, that’s your issue. At most I’ll put the lid on for a minute just to get the pot back to a rolling boil. If not, try using less water. One gallon (4 quarts) for one pound of pasta should give you enough room. And don’t be afraid of the bigger pot, though even with the added space, putting the lid back will cause the problem. > > There are recipes and techniques for boiling pasta in minimal water, and it works very well, yielding a very starchy water for sauces. That, however, is an advanced technique. Oh, hey, I somehow glossed over this. So you ninja’d me in a cooking thread! Agree with all of this, though I wouldn’t say minimal water is an advanced technique so much as a lesser known technique or one that’s been beaten out of us because we’ve been told we must always cook pasta in barrelfuls of water, even though many of us probably encountered cooking pasta in minimal water at some point (like mac and cheese or other prepared noodle type dishes.) ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 13, 2017, 1:47pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/15 "2017-06-13T13:47:19Z")
I do mine in a large frying pan. Put the pasta in the pan. Add enough **cold** water to cover it and some salt to season. Bring it to a light boil and cook per instructions. It will never stick to itself using this method, you use less water, and it comes to a boil faster than that huge pot of liquid. However you do it, adding oil is going to cause whatever sauce you’re using to tend not to stick to the pasta. I don’t recommend it. ---
**Author:** ![Snowboarder\_Bo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowboarder_bo/32/229_2.png) [@Snowboarder\_Bo](https://boards.straightdope.com/u/Snowboarder_Bo)\ **Post date:** [June 13, 2017, 2:48pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/16 "2017-06-13T14:48:39Z")
> [@TriPolar](#): > > I’m just not getting into any arguments over salt and oil. I’m sure we can all agree on two things; you don’t need a lot of water to cook pasta, and throwing spaghetti at the wall to see when it’s done drives my wife crazy. I do not know your wife, but I’l go ahead and agree to both of those things. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [June 13, 2017, 3:52pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/17 "2017-06-13T15:52:41Z")
Nothing to add but: stirring immediately after introducing pasta to water until the strands start to soften will prevent clumping. ---
**Author:** ![Doug\_K](https://avatars.discourse-cdn.com/v4/letter/d/b5ac83/32.png) [@Doug\_K](https://boards.straightdope.com/u/Doug_K)\ **Post date:** [June 13, 2017, 6:04pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/18 "2017-06-13T18:04:56Z")
> [@TriPolar](#): > > I’m just not getting into any arguments over salt and oil. I’m sure we can all agree on two things; you don’t need a lot of water to cook pasta, and throwing spaghetti at the wall to see when it’s done drives my wife crazy. No we can’t. Plenty of water is critical, otherwise it sticks to the pot and burns. The no rinsing advice is all wet as well. If you don’t, the pasta ends up gummy and nasty. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2017, 6:06pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/19 "2017-06-13T18:06:57Z")
> [@Doug\_K](#): > > No we can’t. Plenty of water is critical, otherwise it sticks to the pot and burns. No, it doesn’t. Trust me and the other posters in this thread who do it that way (as I just did for lunch about two hours ago), or trust the science of Serious Eats and Cooks Illustrated, linked to above. Seriously, it’s fine. (And I am pretty picky about my pasta.) I don’t like rinsing it, though, as it keeps the sauce from sticking properly. I’ll only rinse it if I’m not using it immediately for some reason or need it to cool down. Served immediately, absolutely no rinsing. ---
**Author:** ![Cayuga](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@Cayuga](https://boards.straightdope.com/u/Cayuga)\ **Post date:** [June 13, 2017, 6:12pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/20 "2017-06-13T18:12:41Z")
Or you could, y’know, turn the heat down. I put the burner on high to bring the water to a boil. When it’s good and roiling, I add the pasta and turn the heat down to 7 (electric stove — takes a minute for the temp to drop). The water never stops boiling, but it quickly mellows out to a civilized boil that doesn’t splash and spill. [Next page](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833.md?page=2)