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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa116)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.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://www.allrecipes.com/article/save-15-minutes-every-time-make-pasta/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/article/save-15-minutes-every-time-make-pasta/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/article\/save-15-minutes-every-time-make-pasta\/","crawl_time":1775329567,"first_indexed_time":1574786426,"http_code":200,"src_unparsed":"com,allrecipes!www,\/article\/save-15-minutes-every-time-make-pasta\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Save 15 Minutes Every Time You Make Pasta","meta_descriptions":["There's a new, quicker way to boil pasta that lets you only use 1 pan for the pasta and the sauce."],"attrs_boilerpipe_text":"By\nNoel Christmas\nNoel Christmas spent 12 years as a professional cook and another 10 years as a food writer for Allrecipes.com, turning professional techniques and recipes into approachable household standards.\nPublished on February 18, 2015\nSpaghetti in a Pan\nMaking pasta has been the same for years: boil a\nlot\nof water, add plenty of kosher salt, then add the pasta, and cook until al dente.\nThat works. But it takes time (boil the water,\nthen\ncook the pasta), plus a big stockpot, and another pan for the sauce.\nIs there a better way? You bet there is, and I think this is it!\nWhat You Need\nA frying\/saute pan\n1 to 2 quarts water\nPasta (this is about ½ pound; it works with more!)\nKosher salt (1 tablespoon or so)\nGetting Started\nAdd the pasta and the cold water to the frying pan and turn on the heat. Yes,\nyou start with cold water\n. You'll need to stir the pasta around some while it's cooking, but still, it's pretty low-fuss.\nAdd the Salt\nAdding Kosher Salt.\nNormally, you add kosher salt to the pasta when the water boils, but in this case, it's just fine to add it at the beginning.\nCooking the Pasta\nBoiling Water for Quick Pasta.\nAs always, taste the pasta to see when it's done. But in this case, it won't take too much time at the boil, since the pasta started cooking long before the water hit 212 degrees F (100 degrees C).\nThe Secret Ingredient\nQuick Pasta Reserved Water.\nThe starch-filled water leftover from pasta is incredibly useful. It works as a thickener and binder for sauces, and all you have to do is\nnot pour it down the drain!\nWhen I was a line cook, we treated this stuff like liquid gold. Reserve a few tablespoons for the sauce.\nOne-Pan Pasta\nStarting the sauce.\nYou've reserved and drained the pasta, now to the sauce. It's just the same pan on the same burner. So easy. I'm making a garlic butter, pesto, and (eventually) fresh tomato sauce. It takes about 3 minutes and is perfectly bound up by the reserved pasta water.\nAnd Dinner's Done!\nThe final pasta dish.\nNeed pasta inspiration? See Rita Spangler's Noodles collection.\nRelated content:\nSpaghetti Skillet Dinner\n27 Types of Pasta and Their Uses\nQuick and Easy Italian Dinners\nWas this page helpful?\nTell us why!","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/article\/save-15-minutes-every-time-make-pasta\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/article\/save-15-minutes-every-time-make-pasta\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - 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[Sweet Spot](https:\/\/www.allrecipes.com\/kitchen-tips\/how-to\/sweet-spot\/)\n  - [In the Kitchen](https:\/\/www.allrecipes.com\/kitchen-tips\/in-the-kitchen\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n[About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n\n- [Meet the Allrecipes Allstars: Brand Ambassadors to the World’s Largest Food Community](https:\/\/www.allrecipes.com\/allstars-8661275)\n- [How to Add a Recipe](https:\/\/www.allrecipes.com\/article\/how-to-submit-recipes\/)\n\n[GET THE MAGAZINE](https:\/\/www.allrecipes.com\/article\/save-15-minutes-every-time-make-pasta\/)\n\n[Tired of losing recipes? Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=z5qeew&isMyrecipes=true&utm_source=allrecipes&utm_medium=sitewidebanner)\n\n# Save 15 Minutes Every Time You Make Pasta\nBy\n\n[Noel Christmas](https:\/\/www.allrecipes.com\/author\/noel-christmas\/)\n\n[Noel Christmas](https:\/\/www.allrecipes.com\/author\/noel-christmas\/)\n\nNoel Christmas spent 12 years as a professional cook and another 10 years as a food writer for Allrecipes.com, turning professional techniques and recipes into approachable household standards.\n\n[Allrecipes' editorial guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n\nPublished on February 18, 2015\n\nClose\n\n### Spaghetti in a Pan\nMaking pasta has been the same for years: boil a **lot** of water, add plenty of kosher salt, then add the pasta, and cook until al dente.\n\nThat works. But it takes time (boil the water, *then* cook the pasta), plus a big stockpot, and another pan for the sauce.\n\nIs there a better way? You bet there is, and I think this is it\\!\n\n### What You Need\n![Quick-Pasta-Mise-en-Place-640x480.jpg](https:\/\/www.allrecipes.com\/thmb\/swdblflHxJ26oCDUTAolfIVWD8Q=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fileUYznGF-be78bffd5d574d0695328807eebfd653.jpg)\n\n![Quick-Pasta-Mise-en-Place-640x480.jpg](https:\/\/www.allrecipes.com\/thmb\/swdblflHxJ26oCDUTAolfIVWD8Q=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fileUYznGF-be78bffd5d574d0695328807eebfd653.jpg)\n\n- A frying\/saute pan\n- 1 to 2 quarts water\n- Pasta (this is about ½ pound; it works with more!)\n- Kosher salt (1 tablespoon or so)\n### Getting Started\n![The Quickest Way to Boil Pasta 1](https:\/\/www.allrecipes.com\/thmb\/vJxCaffwFx45cBJwKhNJUevvgb4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Start-1112b442bb6f47969e87295eaa5fd4f9.jpg)\n\n![The Quickest Way to Boil Pasta 1](https:\/\/www.allrecipes.com\/thmb\/vJxCaffwFx45cBJwKhNJUevvgb4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Start-1112b442bb6f47969e87295eaa5fd4f9.jpg)\n\nAdd the pasta and the cold water to the frying pan and turn on the heat. Yes, **you start with cold water**. You'll need to stir the pasta around some while it's cooking, but still, it's pretty low-fuss.\n\n### Add the Salt\n![Quick Pasta Kosher Salt](https:\/\/www.allrecipes.com\/thmb\/6kceOu2MdBg0Wi42wv7HISruzSI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Kosher-Salt-658cc0771d3d4440a0d9b5f24aac7349.jpg)\n\n![Quick Pasta Kosher Salt](https:\/\/www.allrecipes.com\/thmb\/6kceOu2MdBg0Wi42wv7HISruzSI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Kosher-Salt-658cc0771d3d4440a0d9b5f24aac7349.jpg)\n\nAdding Kosher Salt.\n\nNormally, you add kosher salt to the pasta when the water boils, but in this case, it's just fine to add it at the beginning.\n\n### Cooking the Pasta\n![Quick Pasta Boiling Water](https:\/\/www.allrecipes.com\/thmb\/6LZ0AFn4OUQSowYMQ4vU3SYJn84=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Boiling-2fe4df214e68482693a5f5c2089e1b6d.jpg)\n\n![Quick Pasta Boiling Water](https:\/\/www.allrecipes.com\/thmb\/6LZ0AFn4OUQSowYMQ4vU3SYJn84=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Boiling-2fe4df214e68482693a5f5c2089e1b6d.jpg)\n\nBoiling Water for Quick Pasta.\n\nAs always, taste the pasta to see when it's done. But in this case, it won't take too much time at the boil, since the pasta started cooking long before the water hit 212 degrees F (100 degrees C).\n\n### The Secret Ingredient\n![Quick Pasta Reserved Water](https:\/\/www.allrecipes.com\/thmb\/MUsq4Kbg2WQxIKJV2DKiyc6ahEQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Reserved-Water-e0308b978f4f4c00b68b06933f3c373d.jpg)\n\n![Quick Pasta Reserved Water](https:\/\/www.allrecipes.com\/thmb\/MUsq4Kbg2WQxIKJV2DKiyc6ahEQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Reserved-Water-e0308b978f4f4c00b68b06933f3c373d.jpg)\n\nQuick Pasta Reserved Water.\n\nThe starch-filled water leftover from pasta is incredibly useful. It works as a thickener and binder for sauces, and all you have to do is **not pour it down the drain\\!** When I was a line cook, we treated this stuff like liquid gold. Reserve a few tablespoons for the sauce.\n\n### One-Pan Pasta\n![Quick Pasta 1 Pan](https:\/\/www.allrecipes.com\/thmb\/erItN8TGaa0lZ2Rzd5iXRvADif8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-1-Pan-a7fecf24330a4204ab140fd6b9ca4cca.jpg)\n\n![Quick Pasta 1 Pan](https:\/\/www.allrecipes.com\/thmb\/erItN8TGaa0lZ2Rzd5iXRvADif8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-1-Pan-a7fecf24330a4204ab140fd6b9ca4cca.jpg)\n\nStarting the sauce.\n\nYou've reserved and drained the pasta, now to the sauce. It's just the same pan on the same burner. So easy. I'm making a garlic butter, pesto, and (eventually) fresh tomato sauce. It takes about 3 minutes and is perfectly bound up by the reserved pasta water.\n\n### And Dinner's Done\\!\n![Quick Pasta Final Dish](https:\/\/www.allrecipes.com\/thmb\/WW0sfx-myrwvSWMmBUsDfpejkT8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Final-Dish-aa51650aca7845b0800010ce108cf469.jpg)\n\n![Quick Pasta Final Dish](https:\/\/www.allrecipes.com\/thmb\/WW0sfx-myrwvSWMmBUsDfpejkT8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Quick-Pasta-Final-Dish-aa51650aca7845b0800010ce108cf469.jpg)\n\nThe final pasta dish.\n\nNeed pasta inspiration? See Rita Spangler's Noodles collection.\n\n**Related content:**\n\n- [Spaghetti Skillet Dinner](https:\/\/www.allrecipes.com\/recipe\/23604\/spaghetti-skillet-dinner\/)\n- [27 Types of Pasta and Their Uses](https:\/\/www.allrecipes.com\/article\/types-of-pasta\/)\n- [Quick and Easy Italian Dinners](https:\/\/www.allrecipes.com\/gallery\/quick-and-easy-italian-dinners-ready-in-45-minutes-or-less\/)\n\nExplore more:\n\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [How To](https:\/\/www.allrecipes.com\/kitchen-tips\/how-to\/)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## You’ll Also Love\n[![Pesto Delicato di Camogli](https:\/\/www.allrecipes.com\/thmb\/2UdLtZQyAXITxM248BoPXahCSeE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/2444063-2113994115ca425f89a09ed72f16a751.jpg) ![Pesto Delicato di 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[Advertise](https:\/\/www.people.inc\/brands\/food-drink\/allrecipes)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up\n\n![]()","attrs_readable_markdown":"By\n\n[Noel Christmas](https:\/\/www.allrecipes.com\/author\/noel-christmas\/)\n\nNoel Christmas spent 12 years as a professional cook and another 10 years as a food writer for Allrecipes.com, turning professional techniques and recipes into approachable household standards.\n\nPublished on February 18, 2015\n\n### Spaghetti in a Pan\nMaking pasta has been the same for years: boil a **lot** of water, add plenty of kosher salt, then add the pasta, and cook until al dente.\n\nThat works. But it takes time (boil the water, *then* cook the pasta), plus a big stockpot, and another pan for the sauce.\n\nIs there a better way? You bet there is, and I think this is it\\!\n\n### What You Need\n- A frying\/saute pan\n- 1 to 2 quarts water\n- Pasta (this is about ½ pound; it works with more!)\n- Kosher salt (1 tablespoon or so)\n### Getting Started\nAdd the pasta and the cold water to the frying pan and turn on the heat. Yes, **you start with cold water**. You'll need to stir the pasta around some while it's cooking, but still, it's pretty low-fuss.\n\n### Add the Salt\nAdding Kosher Salt.\n\nNormally, you add kosher salt to the pasta when the water boils, but in this case, it's just fine to add it at the beginning.\n\n### Cooking the Pasta\nBoiling Water for Quick Pasta.\n\nAs always, taste the pasta to see when it's done. But in this case, it won't take too much time at the boil, since the pasta started cooking long before the water hit 212 degrees F (100 degrees C).\n\n### The Secret Ingredient\nQuick Pasta Reserved Water.\n\nThe starch-filled water leftover from pasta is incredibly useful. It works as a thickener and binder for sauces, and all you have to do is **not pour it down the drain\\!** When I was a line cook, we treated this stuff like liquid gold. Reserve a few tablespoons for the sauce.\n\n### One-Pan Pasta\nStarting the sauce.\n\nYou've reserved and drained the pasta, now to the sauce. It's just the same pan on the same burner. So easy. I'm making a garlic butter, pesto, and (eventually) fresh tomato sauce. It takes about 3 minutes and is perfectly bound up by the reserved pasta water.\n\n### And Dinner's Done\\!\nThe final pasta dish.\n\nNeed pasta inspiration? See Rita Spangler's Noodles collection.\n\n**Related content:**\n\n- [Spaghetti Skillet Dinner](https:\/\/www.allrecipes.com\/recipe\/23604\/spaghetti-skillet-dinner\/)\n- [27 Types of Pasta and Their Uses](https:\/\/www.allrecipes.com\/article\/types-of-pasta\/)\n- [Quick and Easy Italian Dinners](https:\/\/www.allrecipes.com\/gallery\/quick-and-easy-italian-dinners-ready-in-45-minutes-or-less\/)\n\nWas this page helpful?\n\nTell us why\\!","meta_canonical":null}

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Boilerpipe Text	By Noel Christmas Noel Christmas spent 12 years as a professional cook and another 10 years as a food writer for Allrecipes.com, turning professional techniques and recipes into approachable household standards. Published on February 18, 2015 Spaghetti in a Pan Making pasta has been the same for years: boil a lot of water, add plenty of kosher salt, then add the pasta, and cook until al dente. That works. But it takes time (boil the water, then cook the pasta), plus a big stockpot, and another pan for the sauce. Is there a better way? You bet there is, and I think this is it! What You Need A frying/saute pan 1 to 2 quarts water Pasta (this is about ½ pound; it works with more!) Kosher salt (1 tablespoon or so) Getting Started Add the pasta and the cold water to the frying pan and turn on the heat. Yes, you start with cold water . You'll need to stir the pasta around some while it's cooking, but still, it's pretty low-fuss. Add the Salt Adding Kosher Salt. Normally, you add kosher salt to the pasta when the water boils, but in this case, it's just fine to add it at the beginning. Cooking the Pasta Boiling Water for Quick Pasta. As always, taste the pasta to see when it's done. But in this case, it won't take too much time at the boil, since the pasta started cooking long before the water hit 212 degrees F (100 degrees C). The Secret Ingredient Quick Pasta Reserved Water. The starch-filled water leftover from pasta is incredibly useful. It works as a thickener and binder for sauces, and all you have to do is not pour it down the drain! When I was a line cook, we treated this stuff like liquid gold. Reserve a few tablespoons for the sauce. One-Pan Pasta Starting the sauce. You've reserved and drained the pasta, now to the sauce. It's just the same pan on the same burner. So easy. I'm making a garlic butter, pesto, and (eventually) fresh tomato sauce. It takes about 3 minutes and is perfectly bound up by the reserved pasta water. And Dinner's Done! The final pasta dish. Need pasta inspiration? See Rita Spangler's Noodles collection. Related content: Spaghetti Skillet Dinner 27 Types of Pasta and Their Uses Quick and Easy Italian Dinners Was this page helpful? Tell us why!
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Save your favorites on MyRecipes for free](https://www.myrecipes.com/authentication/login?regSource=z5qeew&isMyrecipes=true&utm_source=allrecipes&utm_medium=sitewidebanner) # Save 15 Minutes Every Time You Make Pasta By [Noel Christmas](https://www.allrecipes.com/author/noel-christmas/) [Noel Christmas](https://www.allrecipes.com/author/noel-christmas/) Noel Christmas spent 12 years as a professional cook and another 10 years as a food writer for Allrecipes.com, turning professional techniques and recipes into approachable household standards. [Allrecipes' editorial guidelines](https://www.allrecipes.com/about-us-6648102#toc-editorial-guidelines) Published on February 18, 2015 Close ### Spaghetti in a Pan Making pasta has been the same for years: boil a lot of water, add plenty of kosher salt, then add the pasta, and cook until al dente. That works. But it takes time (boil the water, then cook the pasta), plus a big stockpot, and another pan for the sauce. Is there a better way? You bet there is, and I think this is it\! ### What You Need ![Quick-Pasta-Mise-en-Place-640x480.jpg](https://www.allrecipes.com/thmb/swdblflHxJ26oCDUTAolfIVWD8Q=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/fileUYznGF-be78bffd5d574d0695328807eebfd653.jpg) ![Quick-Pasta-Mise-en-Place-640x480.jpg](https://www.allrecipes.com/thmb/swdblflHxJ26oCDUTAolfIVWD8Q=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/fileUYznGF-be78bffd5d574d0695328807eebfd653.jpg) - A frying/saute pan - 1 to 2 quarts water - Pasta (this is about ½ pound; it works with more!) - Kosher salt (1 tablespoon or so) ### Getting Started ![The Quickest Way to Boil Pasta 1](https://www.allrecipes.com/thmb/vJxCaffwFx45cBJwKhNJUevvgb4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Start-1112b442bb6f47969e87295eaa5fd4f9.jpg) ![The Quickest Way to Boil Pasta 1](https://www.allrecipes.com/thmb/vJxCaffwFx45cBJwKhNJUevvgb4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Start-1112b442bb6f47969e87295eaa5fd4f9.jpg) Add the pasta and the cold water to the frying pan and turn on the heat. Yes, you start with cold water. You'll need to stir the pasta around some while it's cooking, but still, it's pretty low-fuss. ### Add the Salt ![Quick Pasta Kosher Salt](https://www.allrecipes.com/thmb/6kceOu2MdBg0Wi42wv7HISruzSI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Kosher-Salt-658cc0771d3d4440a0d9b5f24aac7349.jpg) ![Quick Pasta Kosher Salt](https://www.allrecipes.com/thmb/6kceOu2MdBg0Wi42wv7HISruzSI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Kosher-Salt-658cc0771d3d4440a0d9b5f24aac7349.jpg) Adding Kosher Salt. Normally, you add kosher salt to the pasta when the water boils, but in this case, it's just fine to add it at the beginning. ### Cooking the Pasta ![Quick Pasta Boiling Water](https://www.allrecipes.com/thmb/6LZ0AFn4OUQSowYMQ4vU3SYJn84=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Boiling-2fe4df214e68482693a5f5c2089e1b6d.jpg) ![Quick Pasta Boiling Water](https://www.allrecipes.com/thmb/6LZ0AFn4OUQSowYMQ4vU3SYJn84=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Boiling-2fe4df214e68482693a5f5c2089e1b6d.jpg) Boiling Water for Quick Pasta. As always, taste the pasta to see when it's done. But in this case, it won't take too much time at the boil, since the pasta started cooking long before the water hit 212 degrees F (100 degrees C). ### The Secret Ingredient ![Quick Pasta Reserved Water](https://www.allrecipes.com/thmb/MUsq4Kbg2WQxIKJV2DKiyc6ahEQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Reserved-Water-e0308b978f4f4c00b68b06933f3c373d.jpg) ![Quick Pasta Reserved Water](https://www.allrecipes.com/thmb/MUsq4Kbg2WQxIKJV2DKiyc6ahEQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Reserved-Water-e0308b978f4f4c00b68b06933f3c373d.jpg) Quick Pasta Reserved Water. The starch-filled water leftover from pasta is incredibly useful. It works as a thickener and binder for sauces, and all you have to do is not pour it down the drain\! When I was a line cook, we treated this stuff like liquid gold. Reserve a few tablespoons for the sauce. ### One-Pan Pasta ![Quick Pasta 1 Pan](https://www.allrecipes.com/thmb/erItN8TGaa0lZ2Rzd5iXRvADif8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-1-Pan-a7fecf24330a4204ab140fd6b9ca4cca.jpg) ![Quick Pasta 1 Pan](https://www.allrecipes.com/thmb/erItN8TGaa0lZ2Rzd5iXRvADif8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-1-Pan-a7fecf24330a4204ab140fd6b9ca4cca.jpg) Starting the sauce. You've reserved and drained the pasta, now to the sauce. It's just the same pan on the same burner. So easy. I'm making a garlic butter, pesto, and (eventually) fresh tomato sauce. It takes about 3 minutes and is perfectly bound up by the reserved pasta water. ### And Dinner's Done\! ![Quick Pasta Final Dish](https://www.allrecipes.com/thmb/WW0sfx-myrwvSWMmBUsDfpejkT8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Final-Dish-aa51650aca7845b0800010ce108cf469.jpg) ![Quick Pasta Final Dish](https://www.allrecipes.com/thmb/WW0sfx-myrwvSWMmBUsDfpejkT8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Quick-Pasta-Final-Dish-aa51650aca7845b0800010ce108cf469.jpg) The final pasta dish. Need pasta inspiration? See Rita Spangler's Noodles collection. Related content: - [Spaghetti Skillet Dinner](https://www.allrecipes.com/recipe/23604/spaghetti-skillet-dinner/) - [27 Types of Pasta and Their Uses](https://www.allrecipes.com/article/types-of-pasta/) - [Quick and Easy Italian Dinners](https://www.allrecipes.com/gallery/quick-and-easy-italian-dinners-ready-in-45-minutes-or-less/) Explore more: - [Kitchen Tips](https://www.allrecipes.com/kitchen-tips/) - [How To](https://www.allrecipes.com/kitchen-tips/how-to/) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	By [Noel Christmas](https://www.allrecipes.com/author/noel-christmas/) Noel Christmas spent 12 years as a professional cook and another 10 years as a food writer for Allrecipes.com, turning professional techniques and recipes into approachable household standards. Published on February 18, 2015 ### Spaghetti in a Pan Making pasta has been the same for years: boil a lot of water, add plenty of kosher salt, then add the pasta, and cook until al dente. That works. But it takes time (boil the water, then cook the pasta), plus a big stockpot, and another pan for the sauce. Is there a better way? You bet there is, and I think this is it\! ### What You Need - A frying/saute pan - 1 to 2 quarts water - Pasta (this is about ½ pound; it works with more!) - Kosher salt (1 tablespoon or so) ### Getting Started Add the pasta and the cold water to the frying pan and turn on the heat. Yes, you start with cold water. You'll need to stir the pasta around some while it's cooking, but still, it's pretty low-fuss. ### Add the Salt Adding Kosher Salt. Normally, you add kosher salt to the pasta when the water boils, but in this case, it's just fine to add it at the beginning. ### Cooking the Pasta Boiling Water for Quick Pasta. As always, taste the pasta to see when it's done. But in this case, it won't take too much time at the boil, since the pasta started cooking long before the water hit 212 degrees F (100 degrees C). ### The Secret Ingredient Quick Pasta Reserved Water. The starch-filled water leftover from pasta is incredibly useful. It works as a thickener and binder for sauces, and all you have to do is not pour it down the drain\! When I was a line cook, we treated this stuff like liquid gold. Reserve a few tablespoons for the sauce. ### One-Pan Pasta Starting the sauce. You've reserved and drained the pasta, now to the sauce. It's just the same pan on the same burner. So easy. I'm making a garlic butter, pesto, and (eventually) fresh tomato sauce. It takes about 3 minutes and is perfectly bound up by the reserved pasta water. ### And Dinner's Done\! The final pasta dish. Need pasta inspiration? See Rita Spangler's Noodles collection. Related content: - [Spaghetti Skillet Dinner](https://www.allrecipes.com/recipe/23604/spaghetti-skillet-dinner/) - [27 Types of Pasta and Their Uses](https://www.allrecipes.com/article/types-of-pasta/) - [Quick and Easy Italian Dinners](https://www.allrecipes.com/gallery/quick-and-easy-italian-dinners-ready-in-45-minutes-or-less/) Was this page helpful? Tell us why\!
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