Want to save time and water? Make pasta in a frying pan

Revolutionary? Sounds like Steve Jobs keynoted this article.

Only problem I would see with this technique is that the whole PURPOSE of using a big pot of water is so the pasta doesn't turn out so STARCHY.

When I have cooked too much pasta in a small POT it doesn't taste as good as pasta cooked in a large pot with ample water. So why would this technique yield better results? I doubt the "starting from cold so it doesn't stick" technique will affect the amount of starch the pasta releases.

how is this "revolutionary"?
like some people have already said,this has been know for years.

Wow - I made my pasta this way when I rented my first apt. and didn't have a stove - in fact I cooked almost everything in the frying pan - 41 years ago!! SOMEBODY"S pretty far behind! Frying pan, toaster oven & kettle and you can do almost anything.

thickened liquid simply means starch was released into the water - the best for homemade bread and similar - potato water is the best for bread

In the end when all that beautiful sauce is dumped on it, itll taste the same whether you boiled it or "pan fried" it! Im hungry now!

what a great easy way to make pasta. my king of the kitchen status just took a big hit but learning is a good thing.

This is not new. We went to a restaurant near Port Huron and had our pasta cooked that way in an open view kitchen. We have been cooking ours that way ever since and that has been for over 20 years. We passed this information on to friends and most of them have never tried it. It does work beautifully. When you are ready for the sauce get out the frying pan again. Put the desired amount of pasta in the pan and the desired amount of sauce, mix together and heat in the frying pan. Delicious.

people in condos seldom have pans big enough for pasta without having to break them into pieces first

Laws of physics state that it takes so much energy to raise the temperature of a given amount of water a given number of degrees. I tried this experiment and found that I used the same amount of water in the frying pan as I did in the sauce pan. The only way I could have saved on energy is that the frying pan covers the element more than the saucepan.

So let me get this straight....Still on the stove, still cooked in water, just a pan instead of a pot.....HOW IS THIS REVOLUTIONARY????? I expected to read that it was cooked by brainwaves or something!!!!!! When am I ever going to learn not to get suckered in by these stupid Yahoo stories??

um, Anton's, Ms. Vanelli's, and Chinese stir fry have been doing it this way for years. Revolutionary.... yeah.....

I swear the yahoo home page title for this video was "A Revolutionary New Way To Cook Pasta." Switch from a pot to a pan and add less water! Wowwwwwwwwww this is going to really change the way we cook for years to come! Thanks a million yahoo!

Q how long do you cook it for only makes small batch for 2

better yet put pasta in microwave dish prefer.a square dish add water until pasta i covered
and place setting on high for about 4/5 minutes it cooks fast ??? J.S

I learned (a lot of years ago) to do this from a Portuguese lady and we add lots of garlic and a bay leaf. You can add chicken, etc. and makes a wonderful dish. I often cook it in water flavoured with chicken (or you can use beef) boullion. Add whatever else you like.

Okay, so how do you time it for more firm or less firm spaghetti? We like ours al denté. I can just see trying this for the first time and it comes out too soft and they won't like it.

Good idea i must try this! It would be great for small quantities too!!

worth a try

It's great that way. Do it all the time and it cooks so much quicker:)