There’s nothing better than a steaming bowl of pasta for the ultimate comfort food.
And while we thought that the years of living off the stuff in student digs had made us a dab hand at cooking pasta al dente, new information suggests we could be doing a whole lot better.
Call us crazy, but the way we cook pasta is and always has been:
Boil a pot of lightly salted water on the stove
Add the pasta
Cook until the pasta/spaghetti either sticks to the wall or until is al dente
Drain
Serve with delicious sauce and toppings
But according to Harold McGee, who has written such books as Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, you should actually be cooking pasta in a frying pan with cold water for the best results.
The American chef says you can save a lot of time, water and energy by using his clever pasta trick.
So how does it work? Follow Harold’s method by:
Putting the pasta in the frying pan
Add just enough cold water to cover
Turn on heat and boil the water for ten mins
Remove when al dente
According to Harold, the benefits of this method include that the cold water stops the pasta sticking together initially, and also it leaves you with a thick liquid that you can use for creating sauces and etc.
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