Hot take: I stopped using a scale for my pasta water and it's better

Everyone says you need exactly 1 liter of water per 100 grams of pasta. I was doing that for years in my kitchen. Last month, I was in a rush and just filled a big pot halfway, salted it heavy, and boiled my fettuccine. The texture was perfect, and I saved a ton of time and water. Has anyone else ditched the strict water ratio and gotten good results?

2 comments

2 Comments

michaelnguyen7d ago

My grandma in Sicily never measured water. She used the same chipped blue pot and filled it three knuckles deep over the pasta. Her spaghetti was always the best I've had, salty like the sea. I guess some rules are just for people writing cookbooks.

coleman.jade7d ago

Three knuckles deep" makes me feel dumb for always using a measuring cup lol.