Most people learned to make pasta by first bringing a large potful of water to boil (classically, four or six quarts per pound). Once it boils, the pasta is added, cooked until done and finally drained. In doing so a huge amount of hot water is dumped down the drain. But that's what it takes to make pasta properly, isn't it?
Happily, this is not the case. This is an excellent time for cooks everywhere to relearn pasta making for the 21st century -- a time when wasting water and the energy needed to boil it are of serious consequence.
While the amount of water and energy one cook uses each year to make pasta with more water than is needed may seem trivial, multiplied by the amount cooked by the entire population over a year, this issue actually becomes substantial. Harold McGee of the New York Times estimates that, based upon his own experiments with pasta, that the US annual waste in energy alone is somewhere between 250,000 to 500,000 barrels of oil. Put into perspective, how each cook boils his or her pasta suddenly becomes important.
Cut Down on the Water, Heat
McGee finds that instead of six quarts of water, starting with one-and-one-half quarts works well. The principle is to make sure there is simply enough water to cover the dry pasta, though occasional stirring especially at the start of cooking may be needed to keep certain shapes under water. He encourages cooks to experiment to find out how much -- or how little -- water is necessary to produce pasta according to their liking.
Surprisingly, adding the pasta when the water is still cold yields an even better result in the texture of the pasta according to McGee. Whether or not this yielded additional energy savings is unknown, but it makes logical sense.
No Water Methods for Cooking Pasta
Even more intriguing are several no-boil methods for cooking pasta. These involve cooking them right in the sauce in which they will be served. This has several advantages, the first being the conservation of water, energy and the cook's time, and the second being elimination of clean-up of the cooking pot.
Additionally, this is a particularly good approach to use when trying to reduce the amount of liquid in a sauce, especially when dealing with an unexpectedly watery one. Also, the pasta takes on new dimensions when cooked right in the sauce. It is more velvety in texture, and bursting with flavor as it absorbs not just the liquid but the other ingredients in the pot.
Adding some dry pasta made into short, chunky shapes (such as elbows) at the end of the cooking cycle is a perfect way to mop up extra liquids that can form inside a slow cooker. This sometimes happens because these appliances conserve cooking juices in the pot so well sometimes there is a problem with watery gravy or sauce. Add the pasta, stir well to keep it under the level of the liquid. Cook until the pasta is a less than al dente, as it will continue cooking in the sauce as the pot cools.
For Further Information
How Much Water Does Pasta Really Need? By Harold McGee, New York Times, February 25, 2009
How to Cook Pasta (the 4-quart/pound style)
Lightning Fast Pasta with Fresh Vegetables
How to Cook Pasta (a 5-6-quart/pound style)
Cooking With Healthy Whole Wheat Pasta
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