# 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:** 2
**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, 6:22pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/21 "2017-06-13T18:22:58Z")
> [@pulykamell](#): > > 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. Sorry, just realized I had only posted one of the links in this thread. [Here’s the Cooks Illustrated cite](https://www.cooksillustrated.com/how_tos/5844-what-is-low-temp-pasta), which says you don’t even need to keep the water at a boil, and that you can even just cook it off the heat with a covered lid. The full method is explained in the Serious Eats article I linked to above. > [@](#): > > We tested this method with spaghetti, shells, farfalle, and ziti, using the full 4 quarts of water recommended per pound, and we found that the texture was identical to that of pasta we boiled the conventional way. That article also references the original minimal water cooking method, although I can’t find the online source for that. At any rate, that should help the OP if they want to use the full water method without keeping it at a rolling boil. Or try [Alton Brown](http://altonbrown.com/cold-water-method-pasta-recipe/), if you prefer him: > [@](#): > > In the years since I’ve learned that the big-pots-of-boiling-water paradigm is quite simply … a myth. Sure, large amounts of water may be necessary for long strands of dry pasta like spaghetti and bucatini, but when it comes to short shapes like farfalle, macaroni and rigatoni, less is definitely more. And although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water. (Although **Chefguy** is correct in saying that this method works with larger strands, so long as you have a pan wide enough to accommodate them.) ---
**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, 6:30pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/22 "2017-06-13T18:30:59Z")
OH, crap, missed the edit window. Or try the eminent food scientist/author [Harold McGee](https://www.splendidtable.org/story/you-can-cook-pasta-in-a-small-amount-of-cold-water): > [@](#): > > I thought, “Cookbooks say, ‘Never cook pasta in just a little water because it’ll end up gummy, sticky and not very nice.’ But I wonder if that’s true?” > > I just did the experiment of cooking a pound of pasta in just enough water for it to absorb. I thought, “While I’m at it, why don’t I play with the heating as well? I’ll start them in cold water and see what happens.” > > I found that starting in cold water means that the pasta doesn’t stick to itself, which is great. Then it turns out that it heats up, it cooks just fine and you end up with pasta that is not at all sticky. The liquid is a little thick, but that’s wonderful because you can make a sauce out of it. ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [June 13, 2017, 7:08pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/23 "2017-06-13T19:08:44Z")
Any possibility the “use gallons of water per pound of pasta” advice was misapplied by analogy to deep frying in oil? You need to heat up a lot of oil to prevent it from cooling when you fry (especially frozen) foods, so people might think “well you must need a lot of water to boil pasta, too”. ---
**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, 7:09pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/24 "2017-06-13T19:09:11Z")
> [@pulykamell](#): > > OH, crap, missed the edit window. Or try the eminent food scientist/author [Harold McGee](https://www.splendidtable.org/story/you-can-cook-pasta-in-a-small-amount-of-cold-water): Exactly. I also agree about rinsing pasta. Far better to return the pasta to the pot/pan and toss with a few spoons of whatever sauce you’re using. ---
**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, 7:22pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/25 "2017-06-13T19:22:03Z")
> [@DrCube](#): > > Any possibility the “use gallons of water per pound of pasta” advice was misapplied by analogy to deep frying in oil? You need to heat up a lot of oil to prevent it from cooling when you fry (especially frozen) foods, so people might think “well you must need a lot of water to boil pasta, too”. For people who aren’t used to cooking pasta a lot of water at a rolling boil will help prevent clumping and allow cooking to be timed instead of checking for doneness, so it’s not surprising that those are the traditional instructions on packaged dry pasta. ---
**Author:** ![DesertDog](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/desertdog/32/11503_2.png) [@DesertDog](https://boards.straightdope.com/u/DesertDog)\ **Post date:** [June 13, 2017, 7:48pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/26 "2017-06-13T19:48:49Z")
Huh. I’ve always followed the Smithsonian method with lots of water. I’d put the salt in after the water was boiling because, having unlined stainless steel pots, I didn’t want to risk pitting the pot. I do put the pasta in a pasta basket, so I don’t have to worry about it sticking to the bottom of the pot. I’ll be boiling up some tortellini tonight or tomorrow; I will try the minimal amount of water method. ---
**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, 9:05pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/27 "2017-06-13T21:05:49Z")
> [@pulykamell](#): > > 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. Yes, it does. I’ve been cooking spaghetti for over 40 years. You don’t think I’ve seen first hand what happens when there’s not enough water or if you don’t rinse? If what people I don’t know say doesn’t match what I’ve seen many times I’m going with what I’ve seen. At any rate the quote from Alton Brown confirms that plenty of water is necessary for long pasta like spaghetti. Failure to use enough water leads to the spathetti sticking to the pot. Every time. Failure to rinse leads to gummy, nasty spaghetti. Every time. ---
**Author:** ![Icarus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/icarus/32/72_2.png) [@Icarus](https://boards.straightdope.com/u/Icarus)\ **Post date:** [June 13, 2017, 9:06pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/28 "2017-06-13T21:06:06Z")
> [@Cayuga](#): > > Or you could, y’know, turn the heat down. Since the OP talks about the problem of boiling-splatter, I will add my vote to this as the solution. Boiling doesn’t have to be FULL ROLLING ROILING SPITTER SPATTER BOIL!! There is a spectrum of boiling levels between simmer and FULL ROLLING ROI…(you get the picture). Just turn it down some, that’s all. ---
**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, 9:12pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/29 "2017-06-13T21:12:39Z")
> [@Doug\_K](#): > > Failure to use enough water leads to the spathetti sticking to the pot. Every time. Failure to rinse leads to gummy, nasty spaghetti. Every time. So the rest of us are just imagining that the spaghetti wasn’t gummy, nasty and stuck to the pot? I happen to use plenty of water of for dried pasta because I’ve got big pots, but I’ve done it with much less water without a problem. Rinsing does help but part of that is stopping the cooking process which can be done by adding cold water to the pot before draining. And you might just be cooking it too long anyway. If you like your spaghetti really soft cook until it’s al dente and rinse well in cold water, then you can soften it further in any amount of hot water, doesn’t even have to be boiling. ---
**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, 9:47pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/30 "2017-06-13T21:47:27Z")
> [@Doug\_K](#): > > Failure to use enough water leads to the spathetti sticking to the pot. Every time. Not if you start with cold water, so your claim is false. Also, I never rinse and the pasta is never gummy. ---
**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, 10:36pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/31 "2017-06-13T22:36:03Z")
> [@TriPolar](#): > > So the rest of us are just imagining that the spaghetti wasn’t gummy, nasty and stuck to the pot? > > I happen to use plenty of water of for dried pasta because I’ve got big pots, but I’ve done it with much less water without a problem. Rinsing does help but part of that is stopping the cooking process which can be done by adding cold water to the pot before draining. And you might just be cooking it too long anyway. If you like your spaghetti really soft cook until it’s al dente and rinse well in cold water, then you can soften it further in any amount of hot water, doesn’t even have to be boiling. “The rest of us” is a handful of people on a message board. Most if not all people I know IRL rinse spaghetti after cooking for the same reason I do. There are obviously enough people in the world who do rinse that the need to rinse is referred to as a commonly held “myth” or “mistake” in those stupid hint lists that get shared around on Facebook. ---
**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, 11:34pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/32 "2017-06-13T23:34:55Z")
> [@Doug\_K](#): > > Failure to use enough water leads to the spathetti sticking to the pot. Every time. Failure to rinse leads to gummy, nasty spaghetti. Every time. 100% wrong. I’ve cooked even long strands with minimal water for one pot meals. I almost never rinse, and my pasta does not get sticky nor gummy. And I also have been cooking pasta for decades. ---
**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, 11:38pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/33 "2017-06-13T23:38:39Z")
> [@Doug\_K](#): > > Failure to use enough water leads to the spathetti sticking to the pot. Every time. Failure to rinse leads to gummy, nasty spaghetti. Every time. Dude, it seriously doesn’t. Did you just completely ignore all the links to reputable cooking sources and food scientists? Look, it’s okay if you do it your way. The vast majority of cooks do. It’s not necessary, though, and there are other ways of doing that produce excellent results. ---
**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, 11:39pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/34 "2017-06-13T23:39:53Z")
> [@Doug\_K](#): > > Failure to use enough water leads to the spathetti sticking to the pot. Every time. Failure to rinse leads to gummy, nasty spaghetti. Every time. Dude, it seriously doesn’t. I mean, fine, don’t believe us who have found out for ourselves that it works, but did you just completely ignore all the links to reputable cooking sources and food scientists? Look, it’s okay if you do it your way. The vast majority of cooks do. It’s not necessary, though, and there are other ways of doing that produce excellent results. ---
**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, 11:46pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/35 "2017-06-13T23:46:31Z")
[Here. Watch this 43 second video by Harold McGee](https://www.youtube.com/watch?v=Zkz4ef53YjA) about cooking spaghetti in a frying pan in a minimal amount of water, starting from cold. Seriously, it works fine. Does that look like a sticky mess at the end? ---
**Author:** ![DesertDog](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/desertdog/32/11503_2.png) [@DesertDog](https://boards.straightdope.com/u/DesertDog)\ **Post date:** [June 15, 2017, 5:58pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/36 "2017-06-15T17:58:41Z")
> [@DesertDog](#): > > I’ll be boiling up some tortellini tonight or tomorrow; I will try the minimal amount of water method. It came out just fine. Of course, the torts were all floating at the top of the water, so I guess it wouldn’t really matter how many inches of boiling water were below them. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [June 15, 2017, 8:55pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/37 "2017-06-15T20:55:47Z")
On my gas stove, pasta making goes like this: 1. Bring to a boil on High with lid on 2. Add pasta and a bit of salt, and put lid back, but only on for 30 seconds 3. Once the rolling boil begins again in earnest, lower to Med Hi Step #3 prevents the boil-over, but still keeps the rolling boil going. I usually cook for 1-2 minutes less than directions on the package for a good al dente feel. ---
**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 15, 2017, 10:33pm UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/38 "2017-06-15T22:33:00Z")
I’m guessing that this topic can join the ranks of “What goes into chili?” and “Hot Dogs: Mustard or Ketchup?”? 😃 ---
**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 16, 2017, 12:08am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/39 "2017-06-16T00:08:42Z")
> [@Chefguy](#): > > I’m guessing that this topic can join the ranks of “What goes into chili?” and “Hot Dogs: Mustard or Ketchup?”? > 😃 Yes, because even though the answer is known some people will still put beans in chili and ketchup on hot dogs and insist they are right. ---
**Author:** ![Santelia](https://avatars.discourse-cdn.com/v4/letter/s/eb9ed0/32.png) [@Santelia](https://boards.straightdope.com/u/Santelia)\ **Post date:** [June 16, 2017, 10:51am UTC](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833/40 "2017-06-16T10:51:33Z")
It’s Pasta, boiled in water. How wrong can it possibly go? [Previous page](https://boards.straightdope.com/t/how-big-a-pot-do-you-use-to-cook-a-pound-of-pasta/788833.md?page=1)