Explore 3 articles tagged “pasta-water”.
3 articlesThe box time appears to assume pasta eaten straight from the pot, though we could not find a manufacturer stating that outright. Skip the subtraction before a pan toss, and it turns soft.
J. Kenji López-Alt makes cacio e pepe without a big pot: noodles boil in a 12-inch frying pan with barely enough water to cover them, then go straight to the sauce with tongs, no draining.
Ryuji's peperoncino skips emulsification: he simmers dried pasta directly in water and bouillon. Tomomi Ogura adds pasta water with ten seconds left on the boil. Six chefs compared.
