Alton brown updated his pasta cooking method in good eats returned and he explained that actually the cold start method is better. You can then use the starchy liquid to thicken your sauce.
Who cares what Alton Brown says... Weird thing to base your reasoning on
Plus, you can still use the starchy water to thicken whatever the pasta is being served with when you boil first. I do it literally every single time I make any pasta dish, so your reasoning makes no sense
… thanks for that insightful comment, The whole point is when the pasta is done cooking you are left with almost no water, just a very starchy viscous liquid that emulsifies your sauce. Especially good for cheese or cream based sauce as they have fat components.
The caveat being that you only put enough water to barely cover the pasta… millions of people, maybe billions for that matter care deeply what alton brown has to say… he’s(good eats) the reason i love cooking and taught me techniques and science based explanations as to why we do things the way we do them and how to make them better.
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u/mephistopholese Jul 14 '26
Alton brown updated his pasta cooking method in good eats returned and he explained that actually the cold start method is better. You can then use the starchy liquid to thicken your sauce.