🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 131 (from laksa171)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa131.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://food52.com/story/4367-3-ways-to-cook-pasta\')), getAhrefsUnparsedNoserviceFromURL(\'https://food52.com/story/4367-3-ways-to-cook-pasta\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/food52.com\/story\/4367-3-ways-to-cook-pasta","crawl_time":1776107525,"first_indexed_time":1752697188,"http_code":200,"src_unparsed":"com,food52!\/story\/4367-3-ways-to-cook-pasta s443","src_root_hash":"1095975619679898931","history_drop_reason":null,"meta_title":"How to Cook Pasta","meta_descriptions":[],"attrs_boilerpipe_text":"Inspired by conversations on the\nFOOD52 Hotline\n, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're sharing three ways to cook pasta.\nGrit your teeth, clench your jaw: do anything to keep from rolling your eyes. 'Do you think we're idiots?' you may be thinking. 'Of course I know how to boil pasta!'\nWell, we've got 3 ways -- and they all work.\nWhether you're a novice cook or as seasoned as a pot of pasta water, you've most likely cooked yourself a bowl of some kind of noodle. It was probably easy; it was probably good. But we've got tips on how to make it better -- and quicker, and even more energy-efficient.\nYour eyes aren't rolling now, are they?\nRead on for the classic way of boiling pasta -- then two more (crazy! blasphemous!) ways to play around with. Pasta can be new, exciting; there's no reason cooking it can't be the same.\nMethod #1: The Classic\nHere's the way your\nnonna\ntaught you, or your father, or the way you simply figured out by yourself -- with a few handy tips for good measure.\nTake a big pot and fill it with 4-5 quarts of water. Salt it heartily, with enough to make it taste of the sea. This will season your pasta -- and is the only chance in your cooking process to do so. Once the water reaches a boil, toss your dried pasta in, and stir! Stir! Stir! The rigorous stirring in the beginning of the boiling process will keep the pasta from sticking to itself; the first few minutes of cooking are when the starches are released from the pasta, making the surface particularly sticky.\nOnce your pasta has the texture of a fresh stick of gum -- al dente -- take it out of the water, reserving some of the cooking liquid to add to your sauce (the starchiness will give your sauce extra body). If your sauce is getting cooked on the stove, add the pasta to the same pan, tossing it together before putting it in a serving bowl. This will allow the pasta to absorb some of the sauce -- and for the sauce to lap up any starch molecules still hanging onto the pasta.\nMethod #2: The Simmer","attrs_markdown":"- [Recipes](https:\/\/food52.com\/pages\/recipes)\n  - ### [Popular](https:\/\/food52.com\/pages\/recipes)[Quick and Easy](https:\/\/food52.com\/recipes\/quick-and-easy) [5 Ingredients or Fewer](https:\/\/food52.com\/recipes\/5-ingredients-or-fewer) [Cocktails](https:\/\/food52.com\/recipes\/cocktail) [Appetizers](https:\/\/food52.com\/recipes\/appetizer)\n  - ### [Ingredients](https:\/\/food52.com\/pages\/recipes)[Chicken](https:\/\/food52.com\/recipes\/chicken) [Steak](https:\/\/food52.com\/recipes\/steak) [Salmon](https:\/\/food52.com\/recipes\/salmon) [Pasta](https:\/\/food52.com\/recipes\/pasta) [Potato](https:\/\/food52.com\/recipes\/potato) [Rice](https:\/\/food52.com\/recipes\/rice)\n  - ### [Meals & Dishes](https:\/\/food52.com\/pages\/recipes)[Breakfast](https:\/\/food52.com\/recipes\/breakfast) [Lunch](https:\/\/food52.com\/recipes\/lunch) [Dinner](https:\/\/food52.com\/recipes\/dinner) [Salad](https:\/\/food52.com\/recipes\/salad) [Sweet Treats](https:\/\/food52.com\/recipes\/dessert)\n  - 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[Sheet Pan](https:\/\/food52.com\/recipes\/sheet-pan)\n    - [No Bake](https:\/\/food52.com\/recipes\/ice-cream-frozen-desserts)\n    - [Grill](https:\/\/food52.com\/recipes\/grill-barbecue)\n- Food\n  \n  - [All Food](https:\/\/food52.com\/food)\n  - [Recipes](https:\/\/food52.com\/food\/recipes)\n  - [How To & Hacks](https:\/\/food52.com\/food\/how-to-and-hacks)\n  - [Meal Planning](https:\/\/food52.com\/food\/meal-planning)\n  - [Baking](https:\/\/food52.com\/food\/baking)\n  - [Trending & Seasonal](https:\/\/food52.com\/food\/trending-and-seasonal)\n  - [Drinks](https:\/\/food52.com\/food\/drinks)\n  - [Community](https:\/\/food52.com\/food\/community-food)\n  - [Hotline](https:\/\/food52.com\/pages\/hotline)\n  - [Shop all Food](https:\/\/food52.com\/food)\n- Life\n  \n  - [All Life](https:\/\/food52.com\/life)\n  - [Travel](https:\/\/food52.com\/life\/travel)\n  - [Hosting & Entertainment](https:\/\/food52.com\/life\/hosting-and-entertaining)\n  - [Parenting](https:\/\/food52.com\/life\/parenting)\n  - [Pets](https:\/\/food52.com\/life\/pets)\n  - [Kitchen Sink](https:\/\/food52.com\/life\/kitchen-sink)\n  - [Crafts & Hobbies](https:\/\/food52.com\/life\/crafts-and-hobbies)\n  - [Community](https:\/\/food52.com\/life\/community)\n  - [Shop all Life](https:\/\/food52.com\/life)\n- Home\n  \n  - [All Home](https:\/\/food52.com\/home)\n  - [Style & Design](https:\/\/food52.com\/home\/style-and-design)\n  - [Cleaning & Organizing](https:\/\/food52.com\/home\/cleaning-and-organizing)\n  - [Outdoors](https:\/\/food52.com\/home\/outdoors)\n  - [Renovation](https:\/\/food52.com\/home\/renovation)\n  - [Home Tours](https:\/\/food52.com\/home\/home-tours)\n  - [Shop all Home](https:\/\/food52.com\/home)\n- [Watch](https:\/\/food52.com\/watch)\n- [Shop](https:\/\/food52.com\/pages\/shop)\n- [Account](https:\/\/food52.com\/story\/4367-3-ways-to-cook-pasta)\n\n##### 0 Items in your Cart\nYour shopping cart is empty.\n\nContinue Shopping\n\n# 3 Ways to Cook Pasta\n## Yes, you read that right -- 3 ways to cook pasta.\nByBrette Warshaw\n\nPublished OnSeptember 4, 2012\n\n![Imported image](https:\/\/images.food52.com\/uisrXHUNP2GeZp00qVM2vM-BsT4=\/743aac29-2f39-469a-a755-7ff48c5031c0--20120804_food52_08-20-12-0979.jpg?w=3840&q=75)\n\n*Inspired by conversations on the [FOOD52 Hotline](https:\/\/food52.com\/hotline), we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're sharing three ways to cook pasta.*\n\n![Imported Image](https:\/\/images.food52.com\/ZY2UnnnuNj-UQiWXt9Bq4L6YAE0=\/e7373e94-7734-498e-9d5e-ee20092c03c7--7902309262_34bd684c43_o.jpg?w=3840&q=75)\n\nGrit your teeth, clench your jaw: do anything to keep from rolling your eyes. 'Do you think we're idiots?' you may be thinking. 'Of course I know how to boil pasta!'\n\nWell, we've got 3 ways -- and they all work.\n\nWhether you're a novice cook or as seasoned as a pot of pasta water, you've most likely cooked yourself a bowl of some kind of noodle. It was probably easy; it was probably good. But we've got tips on how to make it better -- and quicker, and even more energy-efficient.\n\nYour eyes aren't rolling now, are they?\n\nRead on for the classic way of boiling pasta -- then two more (crazy! blasphemous!) ways to play around with. Pasta can be new, exciting; there's no reason cooking it can't be the same.\n\n**Method \\#1: The Classic**\n\n![Imported Image](https:\/\/images.food52.com\/Tu3Rv9JixwrVp5Yi-ar2l08UU3c=\/b49e03ec-1732-4256-91a7-379b90ea7cd5--7902307730_0ffd816be9_o.jpg?w=3840&q=75)\n\nHere's the way your *nonna* taught you, or your father, or the way you simply figured out by yourself -- with a few handy tips for good measure.\n\nTake a big pot and fill it with 4-5 quarts of water. Salt it heartily, with enough to make it taste of the sea. This will season your pasta -- and is the only chance in your cooking process to do so. Once the water reaches a boil, toss your dried pasta in, and stir! Stir! Stir! The rigorous stirring in the beginning of the boiling process will keep the pasta from sticking to itself; the first few minutes of cooking are when the starches are released from the pasta, making the surface particularly sticky.\n\nOnce your pasta has the texture of a fresh stick of gum -- al dente -- take it out of the water, reserving some of the cooking liquid to add to your sauce (the starchiness will give your sauce extra body). If your sauce is getting cooked on the stove, add the pasta to the same pan, tossing it together before putting it in a serving bowl. This will allow the pasta to absorb some of the sauce -- and for the sauce to lap up any starch molecules still hanging onto the pasta.\n\n**Method \\#2: The Simmer**\n\n![Imported Image](https:\/\/images.food52.com\/3YiV-Be6mkFLn6DMxfScfeJIwTY=\/2500959d-1a95-40d9-84ae-2d8d2ba65faa--7902308834_1e3bcf216f_o.jpg?w=3840&q=75)\n\nFeatured Video\n\n[See all Food52 videos](https:\/\/food52.com\/watch)\n\nIn 2009, Harold McGee wrote [an article in The New York Times](http:\/\/www.nytimes.com\/2009\/02\/25\/dining\/25curi.html?pagewanted=all) explaining that pasta can be cooked in a small amount of water -- around 1.5 quarts -- that starts out *cold*. Just salt the water as usual, put the pasta in the pot, and bring to a boil; the pasta will take around 10 minutes to cook through once the water reaches a boil.\n\nOur friend Kenji Lopez-Alt over at [The Food Lab](http:\/\/www.seriouseats.com\/2010\/05\/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html) took this one step further -- he proved that pasta can be cooked at a mere simmer (gasp!). What's more, a smaller volume of water yields a starchier pasta water at the end of cooking, which means it serves as an extra-effective binder.\n\n**Method \\#3: The Soak (a.k.a 60 Second Pasta)**\n\n![Imported Image](https:\/\/images.food52.com\/ZyyXC1o2-OKTThnK7_t1Ry-aHcE=\/f5d024e4-3b5c-472d-abd3-73e4614fe2f7--7902307098_1637c34a29_o.jpg?w=3840&q=75)\n\nThe geniuses over at [Ideas in Food](http:\/\/blog.ideasinfood.com\/ideas_in_food\/2009\/08\/one-minute-pasta.html), H. Alexander Talbot and Aki Kamozawa, figured out a way to [cook pasta in 60 seconds](http:\/\/blog.ideasinfood.com\/ideas_in_food\/2009\/08\/one-minute-pasta.html).\n\nYes, 60 seconds.\n\nFirst, put your dried pasta in a plastic bag or in a dish, cover it with cold water, and let it hang out for an hour and a half. Then, put a pot of salted, boiling water on the stove, toss in the soaked pasta, and wait 60 seconds.\n\nDone! Al dente! And dinner is served.\n\n### Our best tips for eating thoughtfully and living joyfully, right in your inbox.\n- ###### Company\n- [About Us](https:\/\/food52.com\/pages\/about)\n- [DEI Vision](https:\/\/food52.com\/pages\/dei-vision-statement)\n- [Press](https:\/\/food52.com\/pages\/press)\n- [Jobs](https:\/\/food52.com\/pages\/food52-jobs)\n- [Affiliate Program](https:\/\/food52.com\/pages\/affiliate-program)\n\n- ###### Get Help\n- [Help Center](https:\/\/food52.com\/pages\/help)\n- [Advertising Inquiries](https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSeO0his3WpS136akoddGhXRFXAU4go00eIGOFhXt7dx6xR6Xw\/viewform?usp=send_form)\n\n- ###### Social\n- [Facebook](https:\/\/www.facebook.com\/food52\/)\n- [Instagram](https:\/\/www.instagram.com\/Food52\/)\n- [Pinterest](https:\/\/www.pinterest.com\/food52\/)\n- [TikTok](https:\/\/www.tiktok.com\/@food52)\n- [YouTube](https:\/\/www.youtube.com\/food52)\n\n© 2026 Food52, Inc. All Rights Reserved.\n\n- [Privacy Policy](https:\/\/food52.com\/pages\/privacy)\n- [Terms & Conditions](https:\/\/food52.com\/pages\/terms-conditions)\n- [Code of Conduct](https:\/\/food52.com\/pages\/code_conduct)\n- [Accessibility Policy](https:\/\/food52.com\/pages\/accessibility-policy)\n\nThis website uses cookies to ensure you get the best experience.\n\nWhen you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called \"Do Not Sell or Share\" in California) by enabling the [Global Privacy Control](https:\/\/globalprivacycontrol.org\/) on a compatible browser. See our [Privacy Policy](https:\/\/food52.com\/pages\/privacy) for further information.\n\nAccept\n\n![](https:\/\/www.facebook.com\/tr?id=237676769763423&ev=PageView&noscript=1)\n\n![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2613095551193&pd[em]=<hashed_email_address>&noscript=1)","attrs_readable_markdown":"*Inspired by conversations on the [FOOD52 Hotline](https:\/\/food52.com\/hotline), we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're sharing three ways to cook pasta.*\n\n![Imported Image](https:\/\/images.food52.com\/ZY2UnnnuNj-UQiWXt9Bq4L6YAE0=\/e7373e94-7734-498e-9d5e-ee20092c03c7--7902309262_34bd684c43_o.jpg?w=3840&q=75)\n\nGrit your teeth, clench your jaw: do anything to keep from rolling your eyes. 'Do you think we're idiots?' you may be thinking. 'Of course I know how to boil pasta!'\n\nWell, we've got 3 ways -- and they all work.\n\nWhether you're a novice cook or as seasoned as a pot of pasta water, you've most likely cooked yourself a bowl of some kind of noodle. It was probably easy; it was probably good. But we've got tips on how to make it better -- and quicker, and even more energy-efficient.\n\nYour eyes aren't rolling now, are they?\n\nRead on for the classic way of boiling pasta -- then two more (crazy! blasphemous!) ways to play around with. Pasta can be new, exciting; there's no reason cooking it can't be the same.\n\n**Method \\#1: The Classic**\n\n![Imported Image](https:\/\/images.food52.com\/Tu3Rv9JixwrVp5Yi-ar2l08UU3c=\/b49e03ec-1732-4256-91a7-379b90ea7cd5--7902307730_0ffd816be9_o.jpg?w=3840&q=75)\n\nHere's the way your *nonna* taught you, or your father, or the way you simply figured out by yourself -- with a few handy tips for good measure.\n\nTake a big pot and fill it with 4-5 quarts of water. Salt it heartily, with enough to make it taste of the sea. This will season your pasta -- and is the only chance in your cooking process to do so. Once the water reaches a boil, toss your dried pasta in, and stir! Stir! Stir! The rigorous stirring in the beginning of the boiling process will keep the pasta from sticking to itself; the first few minutes of cooking are when the starches are released from the pasta, making the surface particularly sticky.\n\nOnce your pasta has the texture of a fresh stick of gum -- al dente -- take it out of the water, reserving some of the cooking liquid to add to your sauce (the starchiness will give your sauce extra body). If your sauce is getting cooked on the stove, add the pasta to the same pan, tossing it together before putting it in a serving bowl. This will allow the pasta to absorb some of the sauce -- and for the sauce to lap up any starch molecules still hanging onto the pasta.\n\n**Method \\#2: The Simmer**\n\n![Imported Image](https:\/\/images.food52.com\/3YiV-Be6mkFLn6DMxfScfeJIwTY=\/2500959d-1a95-40d9-84ae-2d8d2ba65faa--7902308834_1e3bcf216f_o.jpg?w=3840&q=75)","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

1 day 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`	0.1 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://food52.com/story/4367-3-ways-to-cook-pasta
Last Crawled	2026-04-13 19:12:05 (1 day ago)
First Indexed	2025-07-16 20:19:48 (9 months ago)
HTTP Status Code	200
Meta Title	How to Cook Pasta
Meta Description	null
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Boilerpipe Text	Inspired by conversations on the FOOD52 Hotline , we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're sharing three ways to cook pasta. Grit your teeth, clench your jaw: do anything to keep from rolling your eyes. 'Do you think we're idiots?' you may be thinking. 'Of course I know how to boil pasta!' Well, we've got 3 ways -- and they all work. Whether you're a novice cook or as seasoned as a pot of pasta water, you've most likely cooked yourself a bowl of some kind of noodle. It was probably easy; it was probably good. But we've got tips on how to make it better -- and quicker, and even more energy-efficient. Your eyes aren't rolling now, are they? Read on for the classic way of boiling pasta -- then two more (crazy! blasphemous!) ways to play around with. Pasta can be new, exciting; there's no reason cooking it can't be the same. Method #1: The Classic Here's the way your nonna taught you, or your father, or the way you simply figured out by yourself -- with a few handy tips for good measure. Take a big pot and fill it with 4-5 quarts of water. Salt it heartily, with enough to make it taste of the sea. This will season your pasta -- and is the only chance in your cooking process to do so. Once the water reaches a boil, toss your dried pasta in, and stir! Stir! Stir! The rigorous stirring in the beginning of the boiling process will keep the pasta from sticking to itself; the first few minutes of cooking are when the starches are released from the pasta, making the surface particularly sticky. Once your pasta has the texture of a fresh stick of gum -- al dente -- take it out of the water, reserving some of the cooking liquid to add to your sauce (the starchiness will give your sauce extra body). If your sauce is getting cooked on the stove, add the pasta to the same pan, tossing it together before putting it in a serving bowl. This will allow the pasta to absorb some of the sauce -- and for the sauce to lap up any starch molecules still hanging onto the pasta. Method #2: The Simmer
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Continue Shopping # 3 Ways to Cook Pasta ## Yes, you read that right -- 3 ways to cook pasta. ByBrette Warshaw Published OnSeptember 4, 2012 ![Imported image](https://images.food52.com/uisrXHUNP2GeZp00qVM2vM-BsT4=/743aac29-2f39-469a-a755-7ff48c5031c0--20120804_food52_08-20-12-0979.jpg?w=3840&q=75) Inspired by conversations on the [FOOD52 Hotline](https://food52.com/hotline), we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're sharing three ways to cook pasta. ![Imported Image](https://images.food52.com/ZY2UnnnuNj-UQiWXt9Bq4L6YAE0=/e7373e94-7734-498e-9d5e-ee20092c03c7--7902309262_34bd684c43_o.jpg?w=3840&q=75) Grit your teeth, clench your jaw: do anything to keep from rolling your eyes. 'Do you think we're idiots?' you may be thinking. 'Of course I know how to boil pasta!' Well, we've got 3 ways -- and they all work. Whether you're a novice cook or as seasoned as a pot of pasta water, you've most likely cooked yourself a bowl of some kind of noodle. It was probably easy; it was probably good. But we've got tips on how to make it better -- and quicker, and even more energy-efficient. Your eyes aren't rolling now, are they? Read on for the classic way of boiling pasta -- then two more (crazy! blasphemous!) ways to play around with. Pasta can be new, exciting; there's no reason cooking it can't be the same. Method \#1: The Classic ![Imported Image](https://images.food52.com/Tu3Rv9JixwrVp5Yi-ar2l08UU3c=/b49e03ec-1732-4256-91a7-379b90ea7cd5--7902307730_0ffd816be9_o.jpg?w=3840&q=75) Here's the way your nonna taught you, or your father, or the way you simply figured out by yourself -- with a few handy tips for good measure. Take a big pot and fill it with 4-5 quarts of water. Salt it heartily, with enough to make it taste of the sea. This will season your pasta -- and is the only chance in your cooking process to do so. Once the water reaches a boil, toss your dried pasta in, and stir! Stir! Stir! The rigorous stirring in the beginning of the boiling process will keep the pasta from sticking to itself; the first few minutes of cooking are when the starches are released from the pasta, making the surface particularly sticky. Once your pasta has the texture of a fresh stick of gum -- al dente -- take it out of the water, reserving some of the cooking liquid to add to your sauce (the starchiness will give your sauce extra body). If your sauce is getting cooked on the stove, add the pasta to the same pan, tossing it together before putting it in a serving bowl. This will allow the pasta to absorb some of the sauce -- and for the sauce to lap up any starch molecules still hanging onto the pasta. Method \#2: The Simmer ![Imported Image](https://images.food52.com/3YiV-Be6mkFLn6DMxfScfeJIwTY=/2500959d-1a95-40d9-84ae-2d8d2ba65faa--7902308834_1e3bcf216f_o.jpg?w=3840&q=75) Featured Video [See all Food52 videos](https://food52.com/watch) In 2009, Harold McGee wrote [an article in The New York Times](http://www.nytimes.com/2009/02/25/dining/25curi.html?pagewanted=all) explaining that pasta can be cooked in a small amount of water -- around 1.5 quarts -- that starts out cold. Just salt the water as usual, put the pasta in the pot, and bring to a boil; the pasta will take around 10 minutes to cook through once the water reaches a boil. Our friend Kenji Lopez-Alt over at [The Food Lab](http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html) took this one step further -- he proved that pasta can be cooked at a mere simmer (gasp!). What's more, a smaller volume of water yields a starchier pasta water at the end of cooking, which means it serves as an extra-effective binder. Method \#3: The Soak (a.k.a 60 Second Pasta) ![Imported Image](https://images.food52.com/ZyyXC1o2-OKTThnK7_t1Ry-aHcE=/f5d024e4-3b5c-472d-abd3-73e4614fe2f7--7902307098_1637c34a29_o.jpg?w=3840&q=75) The geniuses over at [Ideas in Food](http://blog.ideasinfood.com/ideas_in_food/2009/08/one-minute-pasta.html), H. Alexander Talbot and Aki Kamozawa, figured out a way to [cook pasta in 60 seconds](http://blog.ideasinfood.com/ideas_in_food/2009/08/one-minute-pasta.html). Yes, 60 seconds. First, put your dried pasta in a plastic bag or in a dish, cover it with cold water, and let it hang out for an hour and a half. Then, put a pot of salted, boiling water on the stove, toss in the soaked pasta, and wait 60 seconds. Done! Al dente! 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Readable Markdown	Inspired by conversations on the [FOOD52 Hotline](https://food52.com/hotline), we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're sharing three ways to cook pasta. ![Imported Image](https://images.food52.com/ZY2UnnnuNj-UQiWXt9Bq4L6YAE0=/e7373e94-7734-498e-9d5e-ee20092c03c7--7902309262_34bd684c43_o.jpg?w=3840&q=75) Grit your teeth, clench your jaw: do anything to keep from rolling your eyes. 'Do you think we're idiots?' you may be thinking. 'Of course I know how to boil pasta!' Well, we've got 3 ways -- and they all work. Whether you're a novice cook or as seasoned as a pot of pasta water, you've most likely cooked yourself a bowl of some kind of noodle. It was probably easy; it was probably good. But we've got tips on how to make it better -- and quicker, and even more energy-efficient. Your eyes aren't rolling now, are they? Read on for the classic way of boiling pasta -- then two more (crazy! blasphemous!) ways to play around with. Pasta can be new, exciting; there's no reason cooking it can't be the same. Method \#1: The Classic ![Imported Image](https://images.food52.com/Tu3Rv9JixwrVp5Yi-ar2l08UU3c=/b49e03ec-1732-4256-91a7-379b90ea7cd5--7902307730_0ffd816be9_o.jpg?w=3840&q=75) Here's the way your nonna taught you, or your father, or the way you simply figured out by yourself -- with a few handy tips for good measure. Take a big pot and fill it with 4-5 quarts of water. Salt it heartily, with enough to make it taste of the sea. This will season your pasta -- and is the only chance in your cooking process to do so. Once the water reaches a boil, toss your dried pasta in, and stir! Stir! Stir! The rigorous stirring in the beginning of the boiling process will keep the pasta from sticking to itself; the first few minutes of cooking are when the starches are released from the pasta, making the surface particularly sticky. Once your pasta has the texture of a fresh stick of gum -- al dente -- take it out of the water, reserving some of the cooking liquid to add to your sauce (the starchiness will give your sauce extra body). If your sauce is getting cooked on the stove, add the pasta to the same pan, tossing it together before putting it in a serving bowl. This will allow the pasta to absorb some of the sauce -- and for the sauce to lap up any starch molecules still hanging onto the pasta. Method \#2: The Simmer ![Imported Image](https://images.food52.com/3YiV-Be6mkFLn6DMxfScfeJIwTY=/2500959d-1a95-40d9-84ae-2d8d2ba65faa--7902308834_1e3bcf216f_o.jpg?w=3840&q=75)
Shard	131 (laksa)
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