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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 185 (from laksa002)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa185.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://altonbrown.com/recipes/cold-water-pasta-method/\')), getAhrefsUnparsedNoserviceFromURL(\'https://altonbrown.com/recipes/cold-water-pasta-method/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/altonbrown.com\/recipes\/cold-water-pasta-method\/","crawl_time":1775440764,"first_indexed_time":1600826142,"http_code":200,"src_unparsed":"com,altonbrown!\/recipes\/cold-water-pasta-method\/ s443","src_root_hash":"16250761883584166385","history_drop_reason":null,"meta_title":"Cold Water Pasta Method - Alton Brown","meta_descriptions":["Alton Brown's cold water pasta method not only saves time and energy, it also creates starchy cooking water perfect for finishing sauces."],"attrs_boilerpipe_text":"Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces.\nOnce upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water.\nAt that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth.\nIn fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink.\nAnd although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water.\nThis recipe first appeared in Season 1 of Good Eats: Reloaded.","attrs_markdown":"![fbpx](https:\/\/www.facebook.com\/tr?id=148278284792829&ev=PageView&noscript=1)\n\n[COOK](https:\/\/altonbrown.com\/cook)\n\n[![Alton Brown logo on one line in white font](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/08\/logo-white-horizontal-2.png)](https:\/\/altonbrown.com\/)\n\n[![Alton Brown logo stacked in white font](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/08\/logo-white-stack-2.png)](https:\/\/altonbrown.com\/)\n\n[SHOP](https:\/\/altonbrown.com\/products)\n\n![Magnifying glass search icon](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/06\/Search.png)\n\n[COOK](https:\/\/altonbrown.com\/cook)\n\n[SHOP](https:\/\/altonbrown.com\/products)\n\n![Magnifying glass search icon](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/06\/Search.png)\n\n![Baseboard page divider](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/07\/AB_baseboard-divider.webp)\n\nSEARCH\n\n![A rolled up screen projector](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/07\/Menu_Screen_Projector-1.png)\n\n[COOK](https:\/\/altonbrown.com\/cook)\n\n[Appetizers](https:\/\/altonbrown.com\/cook?category=appetizers) \/  [Breads](https:\/\/altonbrown.com\/cook?category=breads) \/  [Breakfast](https:\/\/altonbrown.com\/cook?category=breakfast) \/  [Drinks](https:\/\/altonbrown.com\/cook?category=drinks) \/  [Mains](https:\/\/altonbrown.com\/cook?category=mains) \/  [Pantry](https:\/\/altonbrown.com\/cook?category=pantry) \/  [Sides & Salads](https:\/\/altonbrown.com\/cook?category=sides-salads) \/  [Soups & Sandwiches](https:\/\/altonbrown.com\/cook?category=soups-sandwiches) \/  [Sweets](https:\/\/altonbrown.com\/cook?category=sweets)\n\n## COOK\n[Appetizers](https:\/\/altonbrown.com\/cook?category=appetizers) \/  [Breads](https:\/\/altonbrown.com\/cook?category=breads) \/  [Breakfast](https:\/\/altonbrown.com\/cook?category=breakfast) \/  [Drinks](https:\/\/altonbrown.com\/cook?category=drinks) \/  [Mains](https:\/\/altonbrown.com\/cook?category=mains) \/  [Pantry](https:\/\/altonbrown.com\/cook?category=pantry) \/  [Sides & Salads](https:\/\/altonbrown.com\/cook?category=sides-salads) \/  [Soups & Sandwiches](https:\/\/altonbrown.com\/cook?category=soups-sandwiches) \/  [Sweets](https:\/\/altonbrown.com\/cook?category=sweets)\n\n[MERCH](https:\/\/altonbrown.com\/products\/ \"MERCH\")\n\n[BOOKS](https:\/\/altonbrown.com\/books\/ \"BOOKS\")\n\n[BLOG](https:\/\/altonbrown.com\/oh-bother-blog\/ \"BLOG\")\n\n[PODCAST](https:\/\/altonbrown.com\/oh-bother-blog\/?category=the-alton-browncast-podcast \"PODCAST\")\n\n[FOOD FOR THOUGHT](https:\/\/altonbrown.com\/book-tour-2025\/ \"FOOD FOR THOUGHT\")\n\n[THE LAST BITE TOUR 2025](https:\/\/www.altonbrownlive.com\/altonbrown \"THE LAST BITE TOUR 2025\")\n\n[FAVORITE THINGS](https:\/\/altonbrown.com\/altons-favorite-things\/ \"FAVORITE THINGS\")\n\n[VIDEOS](https:\/\/altonbrown.com\/videos\/ \"VIDEOS\")\n\n[CRUISE](https:\/\/altonbrown.com\/cruise\/ \"CRUISE\")\n\n[ABOUT](https:\/\/altonbrown.com\/about\/ \"ABOUT\")\n\n[CONTACT](https:\/\/altonbrown.com\/contact\/ \"CONTACT\")\n\n![A rolled up screen projector](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/07\/Menu_Screen_Projector-1.png)\n\nAlton Brown's cold water pasta method not only saves time and energy, it also creates starchy cooking water perfect for finishing sauces.\n\n[Jump to Recipe](https:\/\/altonbrown.com\/recipes\/cold-water-pasta-method\/#recipe) - [Print Recipe](https:\/\/altonbrown.com\/wprm_print\/cold-water-method-pasta)\n\nCourse: Mains\n\nKeyword: Cold Water Method Pasta, Hacks, Sides, Vegetarian, Weeknight Dinner\n# Cold Water Method Pasta\n![Bowtie pasta sitting in water in a large pot.](https:\/\/altonbrown.com\/wp-content\/uploads\/2015\/04\/cold-water-pasta-method.jpg)\n\nACTIVE TIME: 5 minutes minutes\n\nTOTAL TIME: 20 minutes minutes\n\nYield: 4 to 6 servings\n\nStart cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces.\n\nOnce upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water.\n\nAt that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth.\n\nIn fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink.\n\nAnd although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water.\n\nThis recipe first appeared in Season 1 of Good Eats: Reloaded.\n\nRead More\n\nRead Less\n\n[Print Recipe](https:\/\/altonbrown.com\/wprm_print\/cold-water-method-pasta)\n\nU.S. Standard\n\nMetric\n\n## Software\n- 64 fluid ounces cold water\n- 1 (16-ounce) box dry pasta, farfalle, rigatoni, penne, etc.\n- 1 tablespoon\n  [kosher salt](https:\/\/shrsl.com\/48p4g)\n\n### Specialized Hardware\nSpider strainer\n\n![Bowtie pasta sitting in water in a large pot.](https:\/\/altonbrown.com\/wp-content\/uploads\/2015\/04\/cold-water-pasta-method.jpg)\n\nACTIVE TIME: 5 minutes minutes\n\nTOTAL TIME: 20 minutes minutes\n\nYield: 4 to 6 servings\n\n## Procedure\n- Combine all ingredients in a 4 1\/2-quart pot, cover, and set over medium-high heat.\n- When water boils, decrease heat to maintain a simmer. Remove the lid, stir and cook for 4 minutes 30 seconds or until al dente.\n- Remove pasta with spider.\n\n![Baseboard page divider](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/07\/AB_baseboard-divider.webp)\n\n## RELATED RECIPES\n[![Baked macaroni with bread crumbs in a bowl on a yellow napkin sitting on a bright blue table.](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/08\/Baked-Mac-and-Cheese-in-Bowl_Lynne_resized.jpg)](https:\/\/altonbrown.com\/recipes\/baked-macaroni-and-cheese\/)\n\nHolidays\n\n[Baked Macaroni and Cheese](https:\/\/altonbrown.com\/recipes\/baked-macaroni-and-cheese\/)\n\n[![Pasta with roasted cauliflower in a white speckled bowl.](https:\/\/altonbrown.com\/wp-content\/uploads\/2015\/04\/alton-brown-roasted-cauliflower-pasta.jpg)](https:\/\/altonbrown.com\/recipes\/pasta-with-roasted-cauliflower\/)\n\nMains\n\n[Pasta with Roasted Cauliflower](https:\/\/altonbrown.com\/recipes\/pasta-with-roasted-cauliflower\/)\n\n[![Cacio e Pepe from Good Eats: Reloaded Season 1](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/08\/Cacio-e-Pepe.jpg)](https:\/\/altonbrown.com\/recipes\/cacio-e-pepe\/)\n\nMains\n\n[Cacio e Pepe](https:\/\/altonbrown.com\/recipes\/cacio-e-pepe\/)\n\n![](https:\/\/altonbrown.com\/wp-content\/uploads\/2020\/07\/AB_baseboard-divider.webp)\n\n### Sign Up for the Newsletter\n- [Home](https:\/\/altonbrown.com\/ \"Home\")\n- [Cook](https:\/\/altonbrown.com\/cook\/ \"Cook\")\n- [Shop](https:\/\/altonbrown.com\/products\/ \"Shop\")\n- [Blog](https:\/\/altonbrown.com\/oh-bother-blog\/ \"Blog\")\n- [News](https:\/\/altonbrown.com\/news\/ \"News\")\n- [Videos](https:\/\/altonbrown.com\/videos\/ \"Videos\")\n- [About](https:\/\/altonbrown.com\/about\/ \"About\")\n- [Contact](https:\/\/altonbrown.com\/contact\/ \"Contact\")\n\nYour signup could not be saved. Please try again.\n\nYour signup was successful. Talk soon.\n\n[![Digi Graphics Label](https:\/\/altonbrown.com\/wp-content\/uploads\/2025\/07\/Digi-Developed-Label.webp)](https:\/\/digi.graphics\/altonbrown)\n\n- [Home](https:\/\/altonbrown.com\/ \"Home\")\n- [Cook](https:\/\/altonbrown.com\/cook\/ \"Cook\")\n- [Shop](https:\/\/altonbrown.com\/products\/ \"Shop\")\n- [Blog](https:\/\/altonbrown.com\/oh-bother-blog\/ \"Blog\")\n- [News](https:\/\/altonbrown.com\/news\/ \"News\")\n- [Videos](https:\/\/altonbrown.com\/videos\/ \"Videos\")\n- [About](https:\/\/altonbrown.com\/about\/ \"About\")\n- [Contact](https:\/\/altonbrown.com\/contact\/ \"Contact\")\n\n© ALTON BROWN 2026 \/ [TERMS & CONDITIONS](https:\/\/altonbrown.com\/terms-conditions) \/ [MADE IN GA](https:\/\/www.exploregeorgia.org\/film)\n\n© ALTON BROWN 2026  \n[TERMS & CONDITIONS](https:\/\/altonbrown.com\/terms-conditions)  \n[MADE IN GA](https:\/\/www.exploregeorgia.org\/film)\n## Rate This Recipe","attrs_readable_markdown":"Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces.\n\nOnce upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water.\n\nAt that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth.\n\nIn fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink.\n\nAnd although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water.\n\nThis recipe first appeared in Season 1 of Good Eats: Reloaded.","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

15 hours ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://altonbrown.com/recipes/cold-water-pasta-method/
Last Crawled	2026-04-06 01:59:24 (15 hours ago)
First Indexed	2020-09-23 01:55:42 (5 years ago)
HTTP Status Code	200
Meta Title	Cold Water Pasta Method - Alton Brown
Meta Description	Alton Brown's cold water pasta method not only saves time and energy, it also creates starchy cooking water perfect for finishing sauces.
Meta Canonical	null
Boilerpipe Text	Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces. Once upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water. At that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth. In fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink. And although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water. This recipe first appeared in Season 1 of Good Eats: Reloaded.
Markdown	![fbpx](https://www.facebook.com/tr?id=148278284792829&ev=PageView&noscript=1) [COOK](https://altonbrown.com/cook) [![Alton Brown logo on one line in white font](https://altonbrown.com/wp-content/uploads/2020/08/logo-white-horizontal-2.png)](https://altonbrown.com/) [![Alton Brown logo stacked in white font](https://altonbrown.com/wp-content/uploads/2020/08/logo-white-stack-2.png)](https://altonbrown.com/) [SHOP](https://altonbrown.com/products) ![Magnifying glass search icon](https://altonbrown.com/wp-content/uploads/2020/06/Search.png) [COOK](https://altonbrown.com/cook) [SHOP](https://altonbrown.com/products) ![Magnifying glass search icon](https://altonbrown.com/wp-content/uploads/2020/06/Search.png) ![Baseboard page divider](https://altonbrown.com/wp-content/uploads/2020/07/AB_baseboard-divider.webp) SEARCH ![A rolled up screen projector](https://altonbrown.com/wp-content/uploads/2020/07/Menu_Screen_Projector-1.png) [COOK](https://altonbrown.com/cook) [Appetizers](https://altonbrown.com/cook?category=appetizers) / [Breads](https://altonbrown.com/cook?category=breads) / [Breakfast](https://altonbrown.com/cook?category=breakfast) / [Drinks](https://altonbrown.com/cook?category=drinks) / [Mains](https://altonbrown.com/cook?category=mains) / [Pantry](https://altonbrown.com/cook?category=pantry) / [Sides & Salads](https://altonbrown.com/cook?category=sides-salads) / [Soups & Sandwiches](https://altonbrown.com/cook?category=soups-sandwiches) / [Sweets](https://altonbrown.com/cook?category=sweets) ## COOK [Appetizers](https://altonbrown.com/cook?category=appetizers) / [Breads](https://altonbrown.com/cook?category=breads) / [Breakfast](https://altonbrown.com/cook?category=breakfast) / [Drinks](https://altonbrown.com/cook?category=drinks) / [Mains](https://altonbrown.com/cook?category=mains) / [Pantry](https://altonbrown.com/cook?category=pantry) / [Sides & Salads](https://altonbrown.com/cook?category=sides-salads) / [Soups & Sandwiches](https://altonbrown.com/cook?category=soups-sandwiches) / [Sweets](https://altonbrown.com/cook?category=sweets) [MERCH](https://altonbrown.com/products/ "MERCH") [BOOKS](https://altonbrown.com/books/ "BOOKS") [BLOG](https://altonbrown.com/oh-bother-blog/ "BLOG") [PODCAST](https://altonbrown.com/oh-bother-blog/?category=the-alton-browncast-podcast "PODCAST") [FOOD FOR THOUGHT](https://altonbrown.com/book-tour-2025/ "FOOD FOR THOUGHT") [THE LAST BITE TOUR 2025](https://www.altonbrownlive.com/altonbrown "THE LAST BITE TOUR 2025") [FAVORITE THINGS](https://altonbrown.com/altons-favorite-things/ "FAVORITE THINGS") [VIDEOS](https://altonbrown.com/videos/ "VIDEOS") [CRUISE](https://altonbrown.com/cruise/ "CRUISE") [ABOUT](https://altonbrown.com/about/ "ABOUT") [CONTACT](https://altonbrown.com/contact/ "CONTACT") ![A rolled up screen projector](https://altonbrown.com/wp-content/uploads/2020/07/Menu_Screen_Projector-1.png) Alton Brown's cold water pasta method not only saves time and energy, it also creates starchy cooking water perfect for finishing sauces. [Jump to Recipe](https://altonbrown.com/recipes/cold-water-pasta-method/#recipe) - [Print Recipe](https://altonbrown.com/wprm_print/cold-water-method-pasta) Course: Mains Keyword: Cold Water Method Pasta, Hacks, Sides, Vegetarian, Weeknight Dinner # Cold Water Method Pasta ![Bowtie pasta sitting in water in a large pot.](https://altonbrown.com/wp-content/uploads/2015/04/cold-water-pasta-method.jpg) ACTIVE TIME: 5 minutes minutes TOTAL TIME: 20 minutes minutes Yield: 4 to 6 servings Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces. Once upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water. At that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth. In fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink. And although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water. This recipe first appeared in Season 1 of Good Eats: Reloaded. Read More Read Less [Print Recipe](https://altonbrown.com/wprm_print/cold-water-method-pasta) U.S. Standard Metric ## Software - 64 fluid ounces cold water - 1 (16-ounce) box dry pasta, farfalle, rigatoni, penne, etc. - 1 tablespoon [kosher salt](https://shrsl.com/48p4g) ### Specialized Hardware Spider strainer ![Bowtie pasta sitting in water in a large pot.](https://altonbrown.com/wp-content/uploads/2015/04/cold-water-pasta-method.jpg) ACTIVE TIME: 5 minutes minutes TOTAL TIME: 20 minutes minutes Yield: 4 to 6 servings ## Procedure - Combine all ingredients in a 4 1/2-quart pot, cover, and set over medium-high heat. - When water boils, decrease heat to maintain a simmer. Remove the lid, stir and cook for 4 minutes 30 seconds or until al dente. - Remove pasta with spider. ![Baseboard page divider](https://altonbrown.com/wp-content/uploads/2020/07/AB_baseboard-divider.webp) ## RELATED RECIPES [![Baked macaroni with bread crumbs in a bowl on a yellow napkin sitting on a bright blue table.](https://altonbrown.com/wp-content/uploads/2020/08/Baked-Mac-and-Cheese-in-Bowl_Lynne_resized.jpg)](https://altonbrown.com/recipes/baked-macaroni-and-cheese/) Holidays [Baked Macaroni and Cheese](https://altonbrown.com/recipes/baked-macaroni-and-cheese/) [![Pasta with roasted cauliflower in a white speckled bowl.](https://altonbrown.com/wp-content/uploads/2015/04/alton-brown-roasted-cauliflower-pasta.jpg)](https://altonbrown.com/recipes/pasta-with-roasted-cauliflower/) Mains [Pasta with Roasted Cauliflower](https://altonbrown.com/recipes/pasta-with-roasted-cauliflower/) [![Cacio e Pepe from Good Eats: Reloaded Season 1](https://altonbrown.com/wp-content/uploads/2020/08/Cacio-e-Pepe.jpg)](https://altonbrown.com/recipes/cacio-e-pepe/) Mains [Cacio e Pepe](https://altonbrown.com/recipes/cacio-e-pepe/) ![](https://altonbrown.com/wp-content/uploads/2020/07/AB_baseboard-divider.webp) ### Sign Up for the Newsletter - [Home](https://altonbrown.com/ "Home") - [Cook](https://altonbrown.com/cook/ "Cook") - [Shop](https://altonbrown.com/products/ "Shop") - [Blog](https://altonbrown.com/oh-bother-blog/ "Blog") - [News](https://altonbrown.com/news/ "News") - [Videos](https://altonbrown.com/videos/ "Videos") - [About](https://altonbrown.com/about/ "About") - [Contact](https://altonbrown.com/contact/ "Contact") Your signup could not be saved. Please try again. Your signup was successful. Talk soon. [![Digi Graphics Label](https://altonbrown.com/wp-content/uploads/2025/07/Digi-Developed-Label.webp)](https://digi.graphics/altonbrown) - [Home](https://altonbrown.com/ "Home") - [Cook](https://altonbrown.com/cook/ "Cook") - [Shop](https://altonbrown.com/products/ "Shop") - [Blog](https://altonbrown.com/oh-bother-blog/ "Blog") - [News](https://altonbrown.com/news/ "News") - [Videos](https://altonbrown.com/videos/ "Videos") - [About](https://altonbrown.com/about/ "About") - [Contact](https://altonbrown.com/contact/ "Contact") © ALTON BROWN 2026 / [TERMS & CONDITIONS](https://altonbrown.com/terms-conditions) / [MADE IN GA](https://www.exploregeorgia.org/film) © ALTON BROWN 2026 [TERMS & CONDITIONS](https://altonbrown.com/terms-conditions) [MADE IN GA](https://www.exploregeorgia.org/film) ## Rate This Recipe
Readable Markdown	Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces. Once upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water. At that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth. In fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink. And although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water. This recipe first appeared in Season 1 of Good Eats: Reloaded.
Shard	185 (laksa)
Root Hash	16250761883584166385
Unparsed URL	com,altonbrown!/recipes/cold-water-pasta-method/ s443