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  7. This is something that surprises a lot of people who are not into cooking. They asked me why you need so much water to cook what seems to be a small amount of pasta. And they like to compare it to cooking rice. But it's not at all the same thing, and in fact I actually prefer to use 6 quarts of water unless I'm using the water as part of the sauce.

  12. I shake kosher salt over the water in a certain motion, a certain number of times based on the depth of the water. I wonder how much I use… I’ve found that if you aren’t sure, you can taste the water. If it’s pleasantly salty, it’s too much. You want less than that. And it also depends on the sauce you’re using, and whether it’s salty or not.

  15. Cooks recommend using a tablespoon of vegetable oil during the cooking of the pasta. This to prevent noodles from sticking together. But, oil stays on top, noodles on bottom (no matter how thoroughly well you stir the blend). So, what’s the point of the oil in the pot? I do not use any because of costs; I simply stir often. Pasta sheets for Lasagna? Cook a maximum of seven at a time and stir carefully more often than with noodles.

  21. The real minimal water method starts in a cold pan (skillet is best for most shapes of pasta) and just enough cold water to cover pasta.
    Bring to a simmer over medium low heat.
    By the time the pasta is fully cooked, much of the water has evaporated leaving a "starch concentration" closer to what restaurants get by cooking many orders of pasta in the same big pot of water.

  23. My RD looked like she was gonna have a stroke when I told her that I make my pasta water "salty like the sea" when I make pasta. I don't know how she's eating pasta, but I feel sorry for her because I'll bet it's sad and tasteless.

  25. Thanks! This was a great video on cooking pasta. I really need a video on making a premium meat sauce like my mother did. It had ground beef and veggies as well as canned tomatoes, tomato paste and tomato sauce.

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