Don’t Boil your pasta, you’ll thank you 

I had this idea of hydrating my pasta ahead of time years ago, for the weekly pasta bake I made for my family, and could only ever find one really old low quality video of someone else doing it. It's one of my secret weapons, when I know I'm going to be making pasta ahead of time. I can just throw it in boiling water for a couple minutes, or make the sauce and throw the hydrated pasta in, and maybe add a little of the starchy water. It's a great trick!

DON'T boil your pasta! this other method only takes about 1 minute. Proceeds to putting pasta in a pan and letting it sit for 2 hours in water

Every true Italian dies inside when they see this

Pasta: I am a delicious , easy and fast 10min dish Internet:

The issue with the boiled pasta + sauce is that you didn't add the starchy water from cooking the pasta itself. As you explained, the non-boiled pasta released the starch into the sauce, thickened it and allowed it to leather the then cooked pasta with the sauce - Clear as day. As to the easiness of not needing to check your pasta during cooking/boiling plus getting the thickening/leathering effect of the sauce, then your method is a good one.

You can set a timer. It's much easier.

I've given up on tradition all together and cook my spaghetti in an instant pot. (There's a really good homemaker yt video that shows how to properly do it). Doing it that way it comes out even better than any traditional made spaghetti i've ever had! Seriously, I've had people ask if I just went out and ordered it from a restaurant because the noodles come out perfect. I will say though cooking it this way while super convent you really have to be ready to stop the cooking process immediately once the time is up.

People need to learn this, love it, apply it, live it. You HAVE TO ADD SUGAR to your red sauce. You've got to cut the acidity of the tomatoes and it brings in the richness and flavor of the other ingredients. Trust me. Most high end joints that cook their sauce a while add a lil sugar. You don't have to turn it into ketchup but just cut the acidity. It makes good sauce great sauce.

The editing was top-tier today!! Also, def only measure olive oil and garlic with your heart.

Leaving food in water for 2 hours at room temperature = risk of the squirts

So you'd rather soak pasta for 2 hours than boil it for 10 mins? I'll stick to the 10 mins! lololololololol

I just put the dry pasta in my sauce with extra water and cook it in the sauce until the noodles are done and the sauce is thickened. Done!

Bro took 10 minutes of pasta cooking to 120 minutes.

Oh I couldn’t wait to finish the video and get to the comments and they sure didn’t disappoint 😅. This video inspired me to cut my commute to work down from sixty minutes to just one, so now I drive to work the night before, I sleep in my car outside my office building. In the morning I wake up and just pull into the parking lot. Voila!

Eureka! If only there was a way to make a 10 minute meal take 2 hours and dirty more dishes. I love it!

So here's another trick: If you boil water and then put it in the freezer, you can store boiled water to save up time the next time you cook pasta.

“IT TAKES 1 MINUTE” “PUT PASTA IN WATER ADD SALT, LEAVE FOR 2 HOURS” 😂😂😂😂😂😂😂😂😂😂😂😂

I like how making the sauce takes about the same time as boiling spagehetti, which you can do at the same time

Well, i'm a spontaneous eater. So preparing my food for literally two fking hours when i just want some pasta is completely out of the question for me personally.

Yeah, now it takes over 2 hours. I thought you had a trick for me to cook my pasta faster on my camping stove during my bike packing trips. 😁

Sauce Stache: Don't boil your pasta! Trust me, this new method is faster, I promise! Also Sauce Stache: Okay, so we're going to let this sit for the next 3 hours...

Obsessed with you putting in all this extra work and time just to avoid being bored for ten minutes lmao

5:30 at night.... Him: "What do you want for dinner? I'm starving." Her: "Me too. How about pasta?" Him: "Sounds good. Dinner should be ready around 8." Her: ".....I think I want a divorce."

The trick is knowing you'll be making pasta ahead of time, which almost never happens! 😩 Hahaha

this seems like extra work and time. i am too hungry to wait 2 hours for pasta that isn't even ready yet haha

> takes 1 minute > look inside > takes 2 hours

You lost me at "two hours"

"here's an ingenious method to turn a quick 20 minute process into a 2 hour affair that need to be prepped ahead of time. Enjoy!"

I usually boil my pasta for a week, but using this amazing time saving recipe I was able to cut the time down to just 2 hours. It's amazing!

Boiling noodles is not that complicated

This seems like way more work than just boiling your pasta

Uh, yeah, ima just boil my pasta, strain it, and then add it with my sauce over low heat. Not wasting two hours of my precious time, especially not when im hungry right now lol. Thumbs down, sorry. You lost me when you didn't add the boiled pasta with the sauce.. but still tried to make a comparison on the two. It didn't make sense to me at all 🤷‍♂️

Most complicated way to do pasta.

Wow! Inferior results in only 12 X the time!

Bro, "if you're not using the tube you're doing yourself a disservice"? I've used it before, until I realized - it weighs like 5-6 oz, a small can can be like 8 oz. The tube can cost like $2.65, while the can will be $0.95. Buying the tube is a waste of money lol - just make sure the opened can is sealed well.

So… instead of cooking pasta for 10 minutes I soak the pasta for 2 hours…. I don‘t understand how this is supposed to be more easy and less time consuming :‘D

TBF, boiling it a few minutes in the sauce, really changes the consistency, and taste. A fair test would be making three dishes. Ones thats boiled in the sauce. One where its soaked, and then cooked in the sauce. And one that normal... or maybe even a normal boiled pasta, but finishing it off, in the sauce, which is what i usually do

You don't leave the heat on high after you put the pasta in. You lower it to medium-high. That way it doesn't boil over.

I rarely ever know when I want to eat 2 hours ahead of time. I can see this being useful for prepping a large, multiple course meal. But other than that spending the 15 min to boil water and cook pasta seems like way less mental stress than this method

I think he convinced a total of zero people to do this. "Can't boil pasta because you suck at cooking? Try taking 12x longer!"

The soaked pasta looks absolutely disgusting 🤢 It’s pale and doughy

Those who complain about too much olive oil, let them eat butter and start taking statins and beta blockers...

what a waste of time

2 HOURS?? I come home from work at 5-6 with a hungry family I'M NOT WAITING 2 HOURS FOR DINNER! Just boil the stupid pasta already If your pot is always boiling over USE A BIGGER POT! I use a large stock pot with about 2qts water give or take

As an Italian I feel my ancestors crying 🤣🤣🤣

So, you made thin spaghetti sauce and added it to boiled noodles? Also, the unboiled noodles took 2 hours to make? I feel like this is a more complicated and time consuming way to make pasta, that may be marginally better. Make boiled pasta with a thicker sauce, and then make a side by side comparison. I bet it wouldn't be that different. I could be wrong, but there's reasonable doubt for a lot of us.

Am I the only one not seeing time being saved here? You could've just boiled the pasta in the time it took you to make that sauce. Ethan's video on this that you featured a glimpse of actually does save time but even that only cuts about ~3 minutes.

This does not work with high quality Italian imported pasta! Those are actually made for boiling only!

So waiting ten minutes is a waste of time but putting in the oven for 2 hours is more effective????

"I wanna find a way to cook pasta faster" First step takes two hours.

You Solved a problem did not exist

OR. you can just use bigger pot so there is no boil over.

The Spanish sopa seca (dry soup) of cooking noodles is a great way too. Saute the dry macaroni in oil until it turns toasty and beige in color, then add onion, garlic, tomatoes, olives... anything, and then whatever broth a 1/2 cup at a time until the noodles are tender. The same as cooking rice in this pilaf style

As an Italian, I never time. We’re born with a sort of 6th sense that goes off exactly at the right time when it’s almost al dente, so you can finish it off in the sauce you’re pairing it with. Look it up, it’s true.

Stop the craziness. just throw a box of pasta into the toilet, remove four hours later and enjoy.

I've done this lots. (I did it out of necessity when I was in college because it was hard to boil pasta in my dorm room), but I was never a fan pf this method using pasta. The texture of soak vs boil is different, imo. With noodles, though, like ramen or udon or soba, this is still my preferred method. I make ramen noodles a lot (not in a broth), and I just soak them for a bit before adding them to whatever sauce I have going. I sometimes dont even add a sauce; I just sprinkle them with garlic salt and nutritional yeast. If you've never tried a ramen frittata, I highly recommend making it (using just egg). You just soak the ramen; meanwhile, get some oil, garlic, ginger and onion (etc) going on the stove in a large fry pan. Drain the ramen when it's soft (I think it's usually 10-20 minutes) & then add it to the pan. Let it fry up and crisp some, flipping it every so often. Then, add any other spices or sauce you want and cook for a bit longer (but not so long as to burn any possible sugars in the sauce). Add the just egg (that you've already added kala namak to because, well, wth -- it doesnt taste like egg without the kn!!!!). Cook till the egg is dried, flipping at least a few times to get both sides crisp. And, you are done. I sometimes add veggies in, like peppers or mushrooms, before the egg. (It just depends on how much cooking the veggies need as to when I add them.)

thumbs down

I’ll be trying this. I have some physical limitations that make it dangerous to try and lift a pan of boiling water and move it to a sink to drain. I won’t have to worry about spilling water on me (since it’s cold) when draining and rinsing the pasta.

Ah, hello - this is how most italian restaraunts do it. You think they boil the pasta for 9 or 12 min AFTER you order it? No. They have various pastas cold soaked in a light brine, and create enough to cycle through every 3 to 4 hours. Its not a big deal. But they Do Not final cook the pasta In The Sauce. No, just a 30-45 sec dip in boiling water. Sauce should always be applied separately, pasta should never be cooked in sauce. Unless you are Chef Boy Ardee and your target audience are shoppers at Dollar Store.

This reminds me of when I would come home from school as a kid. I wasn't allowed to use the stove without supervision, so I would make macaroni noodles in a pasta sauce jar and some hot water from the tap. Sometimes, it'd end up a little mushy, but nothing some tomato sauce and cheese couldn't fix.

Nice, soaking is a great technique if you think ahead! The absolute simplest pasta dish I've made was just filling a pan with almost an inch of water, some dry pasta, bouillon powder, and butter. Simmered down as the pasta softened and released the starch thickening into a delicious thick sauce, and added some pepper (it was a small portion as a snack). Add anything to that, herbs, mushrooms, veggies, making sure to add at the right time in the process.

Were there no problems digesting the raw wheat flour? Cooking breaks down the lectins. I had previously looked into using chickpea flour in a salad dressing but went with almond flour instead after some reading. Perhaps soaking works kinda like sprouting to transform some of the lectins. Or maybe some pasta has been exposed to enough heat already. Edit: just realized the pasta was heated in the sauce.

If you just add pasta water after boiling youll get the same thickness of the sauce from the starch in the water and the water itself will just steam away.

Dafuq?? I didn't know that by 1 minute you meant two whole ass hours... Bruh.

Nice try with the taste test 😂 so easy to see that your boiled pasta basically had chunks of tomato in it with no actual sauce, and you actually made the sauce with the cold hydration method. I mean, you can clearly see. And no ground beef or chicken with it? Wth, where is the substance?

I'm truly sorry but I stopped watching when I saw the boils on the face. This makes me ill.

Sure, why use the method used by Italians for 100's of years? Get out of here - I will continue to boil my Pasta.

Each to their own, but in my Italian household, I’d get disowned for this!!!🤣 Enjoy everyone! Can’t wait for the next vid experiment😍💖💖💖💖💖

I try to be open minded about food preparations. But man those soggy spaghetti really look sad

The reason it boils over is, the size of the cooking pot. A pro kitchen ALWAYS use large pots for pasta, and I don't think, they have the time to stand around, looking at a pot.

I make mine a bit different. I use a single pot for the entire process. I start by browning 1 lb of meat (ground beef, ground venison, or ground pork), tossing diced onion, chopped celery, 3 crushed garlic cloves, several sliced mushroom and 2 diced jalapeños in when the meat is half cooked and finish browning the meat while cooking the veggies. I toss in Italian seasoning (basil, thyme, and oregano mix), salt, and crushed red pepper to taste immediately after the veggies are in the pot and stir. When the vegetables are partially cooked, I break a 1 lb package in half to shorten the noodles and toss them in the pan and immediately add enough warm water to cover the noodles by about half an inch and bring it to a boil, stirring occasionally until it begins boiling and frequently while it is boiling. When most of the water is absorbed/evaporated, I add a small can of tomato paste and stir until it is equally dispersed, then I add a can of petite diced tomatoes and stir while heating it through. Continue heating until you have reached the desired consistency. This method keeps all the liquid gold in the pot the whole time which acts as an emulsifier that thickens and stabilizes the sauce and there are fewer dishes to wash.

you are blocked, if you do that in italy, they lock you up in jail

I had to check the upload date, and no, it's not April 1st. This is a serious video.

Wait... what? First you tell us to boil everything and now you're telling us not to boil stuff? 🤣🤣🤣🤣

I can see this being really useful for large batch cooking days when all of my stover top burners are occupied. To have bulk pasta hydrating on the table while I do everything else seems like a dream. Also useful for power outages! Which happen all the time in my windy village. Thanks for sharing!

Don’t forget to use a 1/4 teaspoon of baking soda to neutralize the acid in your tomatoes. It leaves a subtle sweet tomato flavor. My dad taught us this as kids. I don’t like over cooked pasta, I always cut 3-4 minutes of my pasta that I’m adding sauce to it. It’s perfect pasta every time. ❤

I grew San marzanos this year well one just for fun. Just turned September and it produces nice! Did get some blossom end rot though.

why did youtube take away the negative dislike couter

Great video. I learned at Vegfest Vegas cooking demo that pepper should be added last to a dish, because it burns quickly. I thought it was an interesting tip to share. I have always thrown my pepper right into my sauté, though perhaps I’ll take the michelin chef’s advice, or maybe I won’t. I did share it though. You can take the pepper tip with a grain of salt.

10 minutes is too long to wait, but 2 hours isn't? :p

Great idea! Basically have been doing this with lasagna for years. I hated trying to keep boiled lasagna from sticking to each other during prep. So, I added the uncooked noodles to a 9x13 pan, poured boiling water over them and let them sit while prepping sauce and cheeses, etc. Works great. Nice to see spaghetti prepared this way, as well. Thinner sauce works best.

"Four or five or ten cloves of garlic." Yes! 😋

So let me get this straight.. I can boil pasta for 10 min, or I can really plan ahead and let the pasta sit for 2 hrs....I wonder which takes longer 2 hrs, or 10 min....

I tried it and it was really good. The texture was better than 'normal' al dente pasta somehow, even when reheated the next day. And it was perfect for us because the sauce can simmer for as long as it likes but when DH comes home the meal comes together quickly. It's more convenient with his unpredictable schedule. Plus I like the energy savings. I plan our evening meal every day so the soaking is not an issue. This would be great for weekends when we're working on a project and don't want to spend a lot of time cooking. Jazz up some jarred sauce and we're done. Only a few minutes of hands-on time after a busy day. Thank you for sharing, this was cool.

You're missing one HUGE problem, Mark, and that's the fact that the pasta is not going to be piping hot if it starts at room temperature and you put hot sauce on it. You may think it's hot enough for you, but believe me, it's not hot enough for me.

The hardest, Most complicated, Most time consuming way I have ever seen Regular ole spaghetti made. As someone that owned and operated restaurants " This makes absolutely ZERO sense. "

THE most pointless cooking tip I've ever seen.

I wouldn't bet against hundreds of years of Italian Cooking knowledge! :)

You had to be an American…. They never like the traditional way which it had been very successful this whole time….. I’m not even Italian and I can feel their pain…

This mf was so tired of making 10 minute spaghetti because of how time consuming it was that he decided to make something even quicker: Take 2 whole hours of constantly checking if you kitchen is on fire or not.

This dish saves so much time that it went from 10 minutes to 2 hours!!! Genius 😉

Dude, while you "consuming" your time slicing and dicing you onion and garlic, heating up your olive oil and sauce in the pot, your pasta would already boiled and strained, ready to be tossed in. It's called multitasking.

The old fashion way is so much better

Spaghetti is SO simple. Ignore the package instructions... Boil 13 mins. Perfect.

Nothing like creative clickbait to get millions of views and tons of engagement for your sponsored video.

Bring to the boil then turn off the heat leave the pasta six mins then drain.

In my TOTAL ignorance of cooking... you're basically boiling the pasta for a couple of hours while running through the normal method outside of that... that takes seconds... instead of running it through boiling water for a few minutes? I mean... I've TOTALLY done this kinda thing in making things with my little Hot Logic Mini at work. Where I start a meal before I leave for my 2 hour route, come back and have a kick-ass meal.

An Italian soul is condemned to purgatory every time you use this method 💀

One time my stove stopped working so I just boiled water in the electric kettle then soaked the pasta with a lid on and it did the trick

This comes off as one of those infomercials that's "solving" a problem that doesn't really exist.