I know this is a joke because you just have to boil them again, but I like using this method so I don't have to look up how much water I'm supposed to add to the pan every time I want to boil some pasta.
this post was submitted on 29 Oct 2026
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Why are you measuring the water? Fill the pot, pour the pasta, cook the pasta, drain the water. Pasta may expand a bit, but otherwise you just need enough water to cover it while it's cooling.
Interesting, I have a steel pan with measurements burned into the inside with a laser. But for pasta, I usually just add water until it feels right.
Funnily enough, this could technically work in a place with unsafe drinking water but with freezers.
I never thought of that.
This wouldn't work with boiling water, but I've recently learned from minutefood that it could with the pasta. It needs water and heat to cook, but not necessarily at the same time. So you could hydrate a couple packets of pasta in the beginning of the week and cook them instantly when the time comes https://m.youtube.com/watch?v=zkCzsm5gWKw
