Food scientists have found that simmering pasta in smaller quantities of water can yield great results. J. Kenji López-Alt discovered that this method actually works, leading to pleasantly al dente pasta rather than sticky clumps.
Starting pasta in cold water won't compromise its texture once cooked. Alton Brown’s findings suggest that cooking rigatoni or ditalini in less water is a valid method, potentially improving your pasta sauce.
Using a modest quantity of water yields starchier pasta water, which enhances pasta dishes. Starchy water can smooth and elevate sauces, providing creaminess and a texture that clings to the pasta.
Nadia Munno, known as The Pasta Queen, describes starchy pasta water as 'tears of the gods' for its ability to transform an average dish into something extraordinary.
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