🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 83 (from laksa018)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa083.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.realsimple.com/how-to-boil-pasta-the-right-way-11814534\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.realsimple.com/how-to-boil-pasta-the-right-way-11814534\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.realsimple.com\/how-to-boil-pasta-the-right-way-11814534","crawl_time":1776003480,"first_indexed_time":1758783516,"http_code":200,"src_unparsed":"com,realsimple!www,\/how-to-boil-pasta-the-right-way-11814534 s443","src_root_hash":"15799792504981081483","history_drop_reason":null,"meta_title":"Yes, There’s a Right Way to Boil Pasta Water—Here’s Why It Matters","meta_descriptions":["Chef and cookbook author Joshua McFadden explains how boiling pasta in the right amount of salted water can make a big difference."],"attrs_boilerpipe_text":"Credit:\nFCA Foto Digital\/Getty Images\nA recipe for boiling water seems like the setup of a joke. There’s really not anything to it, right? Actually, says Joshua McFadden, author of the new cookbook\nSix Seasons of Pasta\n, there's an art to it, especially when it comes to boiling water for a\npasta recipe\n.\nJoshua McFadden,\nchef and author of three cookbooks, including\nSix Seasons of Pasta\nand\nSix Seasons: A New Way with Vegetables\nWhy Boiling Water the Right Way Matters\n“The easiest way to get a transcendent bowl of pasta is to control as many variables as you can,” says McFadden. And when it comes to cooking the noodles, the ratio of salt to water is clutch, for a couple of reasons. First, the noodles are seasoned by the cooking liquid. They absorb a small amount of the salt as they cook, making for a much tastier noodle. \nSecond, for many pasta recipes, especially those in\nSix Seasons of Pasta\n, the cooking water becomes an important ingredient in the sauce. You reserve a cup or so of water before draining the pasta, combine the pasta and the sauce (which has probably been bubbling away on a nearby burner), and add some pasta water to the mixture. The liquid loosens up the sauce and adds starch (that the pasta sheds as it cooks), which helps the sauce cling to the noodles. Thanks to that salt, the cooking water also adds flavor. Too much or too little salt makes for a less-than-sublime finished dish.\nReserve and save pasta water to add flavor and body to soups. Use it instead of a portion of the broth, or follow a recipe like this one.\nBe Specific With the Salt\nMany pasta recipes direct cooks to salt the cooking water “generously,” but McFadden calls for a particular amount for a reason. “The word ‘generously’ means something different to everyone,” he says. “The specificity ensures that salting becomes second nature. This is particularly important when the starchy, salty liquid becomes a component of your sauce. If you have it correct from the beginning, you won’t have to mess around to find a way to fix it later.”\nAs for what type of salt to use, like many chefs and other culinary pros, McFadden prefers\nkosher salt\n, and Diamond Crystal in particular. Because the flakes are lighter and airier, it’s actually less salty by volume than Morton’s kosher salt. If all you can find is Morton’s, use about half as much as McFadden's technique calls for.\nHow to Boil Water\nWithout further ado, here's the method: Start by filling a six-quart or larger pot with a gallon of water (that's 4 quarts or 16 cups). Add a quarter cup of Diamond Crystal kosher salt (or 2 1\/2 tablespoons of Morton's), and bring the water to a boil. Truthfully, it doesn’t matter if you salt the water at the beginning or right before adding the pasta, McFadden explains. Just be consistent, so you don’t forget entirely or accidentally salt twice. “Add the noodles, slap on the lid, and then, once the rolling boil resumes, remove the lid so you can monitor the progress of your pasta more easily,” he says.\nFinally, if you’re tempted to add olive oil to the water, resist the urge. As McFadden says in\nSix Seasons of Pasta,\n\"A coating of oil on the pasta will make it difficult for the sauce to cling to the noodle.\" All you need in that pasta water is salt, and preferably just the right amount.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.realsimple.com\/how-to-boil-pasta-the-right-way-11814534#main)\n\n[Real Simple](https:\/\/www.realsimple.com\/)\n\n- Please fill out this field.\n- Magazine\n  - [Subscribe](https:\/\/www.realsimple.com\/how-to-boil-pasta-the-right-way-11814534)\n  - [Manage Your Subscription](https:\/\/w1.buysub.com\/pubs\/MR\/RSP\/Login_No_API.jsp?cds_page_id=226570&cds_mag_code=RSP&id=1658963908658&lsid=22081818286077739&vid=1)\n  - [Give a Gift Subscription](https:\/\/www.magazines.com\/real-simple-magazine.html?gift=true&utm_source=realsimple.com&utm_medium=owned&utm_campaign=i208rsr5w2925)\n  - [Get Help](https:\/\/www.realsimple.com\/about-us-5546943#toc-contacts)\n- [Newsletters](https:\/\/www.realsimple.com\/how-to-boil-pasta-the-right-way-11814534)\n- [Sweepstakes](https:\/\/www.realsimple.com\/sweepstakes)\n- [Subscribe](https:\/\/www.realsimple.com\/how-to-boil-pasta-the-right-way-11814534)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nPlease fill out this field.\n\n- [Home](https:\/\/www.realsimple.com\/home-organizing)\n  Home\n  \n  - 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Save your favorites on MyRecipes for free.](https:\/\/www.myrecipes.com\/authentication\/login?regSource=cakmue&isMyrecipes=true)\n\n# Yes, There’s a Right Way to Boil Pasta Water—Here’s Why It Matters\nThe right technique can make your pasta even more delicious, says a chef.\n\nBy\n\n[Jenna Helwig](https:\/\/www.realsimple.com\/author\/jenna-helwig)\n\n![Real Simple Staff - Jenna Helwig]()\n\n![Real Simple Staff - Jenna Helwig](https:\/\/www.realsimple.com\/thmb\/_zW0fm7uQk3xv9a9CqbI9eDfjJc=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/RealSimpleStaff_jenna-helwig-d4e07114a3104b5bae1e3d06feaa5594.jpg)\n\n[Jenna Helwig](https:\/\/www.realsimple.com\/author\/jenna-helwig)\n\nJenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding.\n\n[Real Simple's Editorial Guidelines](https:\/\/www.realsimple.com\/about-us-5546943#toc-editorial-guidelines)\n\nPublished on September 24, 2025\n\nClose\n\n![Ingredients for Italian spaghetti recipe on kitchen counter](https:\/\/www.realsimple.com\/thmb\/8z5oMtnrKDgXNBF6eh7vBymCwaI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-boil-water-for-pasta-GettyImages-1532952578-ec0ed0eeb5294a9fa86c097bb88253ed.jpg)\n\n![Ingredients for Italian spaghetti recipe on kitchen counter](https:\/\/www.realsimple.com\/thmb\/8z5oMtnrKDgXNBF6eh7vBymCwaI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-boil-water-for-pasta-GettyImages-1532952578-ec0ed0eeb5294a9fa86c097bb88253ed.jpg)\n\nCredit:\n\nFCA Foto Digital\/Getty Images\n\nA recipe for boiling water seems like the setup of a joke. There’s really not anything to it, right? Actually, says Joshua McFadden, author of the new cookbook *Six Seasons of Pasta*, there's an art to it, especially when it comes to boiling water for a [pasta recipe](https:\/\/www.realsimple.com\/easy-pasta-recipes-7971375).\n\n- **Joshua McFadden,** chef and author of three cookbooks, including [*Six Seasons of Pasta*](https:\/\/www.amazon.com\/Six-Seasons-Pasta-Everyones-Favorite\/dp\/1648291929) and *Six Seasons: A New Way with Vegetables*\n## Why Boiling Water the Right Way Matters\n“The easiest way to get a transcendent bowl of pasta is to control as many variables as you can,” says McFadden. And when it comes to cooking the noodles, the ratio of salt to water is clutch, for a couple of reasons. First, the noodles are seasoned by the cooking liquid. They absorb a small amount of the salt as they cook, making for a much tastier noodle.\n\nSecond, for many pasta recipes, especially those in *Six Seasons of Pasta*, the cooking water becomes an important ingredient in the sauce. You reserve a cup or so of water before draining the pasta, combine the pasta and the sauce (which has probably been bubbling away on a nearby burner), and add some pasta water to the mixture. The liquid loosens up the sauce and adds starch (that the pasta sheds as it cooks), which helps the sauce cling to the noodles. Thanks to that salt, the cooking water also adds flavor. Too much or too little salt makes for a less-than-sublime finished dish.\n\nReserve and save pasta water to add flavor and body to soups. Use it instead of a portion of the broth, or follow a recipe like this one.\n\n## Be Specific With the Salt\nMany pasta recipes direct cooks to salt the cooking water “generously,” but McFadden calls for a particular amount for a reason. “The word ‘generously’ means something different to everyone,” he says. “The specificity ensures that salting becomes second nature. This is particularly important when the starchy, salty liquid becomes a component of your sauce. If you have it correct from the beginning, you won’t have to mess around to find a way to fix it later.”\n\nAs for what type of salt to use, like many chefs and other culinary pros, McFadden prefers [kosher salt](https:\/\/www.realsimple.com\/kosher-salt-vs-sea-salt-8422984), and Diamond Crystal in particular. Because the flakes are lighter and airier, it’s actually less salty by volume than Morton’s kosher salt. If all you can find is Morton’s, use about half as much as McFadden's technique calls for.\n\n## How to Boil Water\nWithout further ado, here's the method: Start by filling a six-quart or larger pot with a gallon of water (that's 4 quarts or 16 cups). Add a quarter cup of Diamond Crystal kosher salt (or 2 1\/2 tablespoons of Morton's), and bring the water to a boil. Truthfully, it doesn’t matter if you salt the water at the beginning or right before adding the pasta, McFadden explains. Just be consistent, so you don’t forget entirely or accidentally salt twice. “Add the noodles, slap on the lid, and then, once the rolling boil resumes, remove the lid so you can monitor the progress of your pasta more easily,” he says.\n\nFinally, if you’re tempted to add olive oil to the water, resist the urge. As McFadden says in *Six Seasons of Pasta,* \"A coating of oil on the pasta will make it difficult for the sauce to cling to the noodle.\" All you need in that pasta water is salt, and preferably just the right amount.\n\nExplore more:\n\n- [Food](https:\/\/www.realsimple.com\/food-recipes)\n- [Cooking Tips & Techniques](https:\/\/www.realsimple.com\/food-recipes\/cooking-tips-techniques)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![Turkey orzo vegetables soup]() ![Turkey orzo vegetables soup](https:\/\/www.realsimple.com\/thmb\/5DDlMdbzIDDaOfqcTpcFsTAZ-z8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-cook-orzo-2000-c3e8117f339b426ebb4204a13df6cd21.jpg) How to Cook Orzo Perfectly Every Time, Plus Recipes to Try](https:\/\/www.realsimple.com\/food-recipes\/cooking-tips-techniques\/how-to-cook-orzo-recipes)\n\n[![how-to-keep-pasta-from-sticking-GettyImages-1249835278]() ![how-to-keep-pasta-from-sticking-GettyImages-1249835278](https:\/\/www.realsimple.com\/thmb\/nA_yhES31PT6VFDlNLnGE8w8ZoU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-keep-pasta-from-sticking-GettyImages-1249835278-50919504125f475696493c7790d4298b.jpg) How to Keep Pasta From Sticking](https:\/\/www.realsimple.com\/how-to-keep-pasta-from-sticking-8549238)\n\n[![Assorted Pasta Display]() ![Assorted Pasta Display](https:\/\/www.realsimple.com\/thmb\/Hq2lS-0Tx4Y1YceFFybs6UHXK5A=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chef-buy-this-pasta-GettyImages-2151574000-635904627a0445f784877b7f3afd6734.jpg) Italian Chefs Only Buy This Type of Pasta at the Supermarket—and It Makes All the Difference](https:\/\/www.realsimple.com\/italian-chefs-only-buy-this-type-of-pasta-at-the-supermarket-11786889)\n\n[![whole-wheat-pasta-GettyImages-509410408]() ![whole-wheat-pasta-GettyImages-509410408](https:\/\/www.realsimple.com\/thmb\/MwJTrVdngR0q7hEVm1QtII3iFRs=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/whole-wheat-pasta-GettyImages-509410408-8202096ae4f84e36b7b72a1970cf98de.jpg) Is Whole-Wheat Pasta Healthy? 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mins](https:\/\/www.realsimple.com\/food-recipes\/browse-all-recipes\/swiss-chard-mac-and-cheese-recipe)\n\n[![A plate of pasta with clams a lemon slice a pan of clams and a glass of wine]() ![A plate of pasta with clams a lemon slice a pan of clams and a glass of wine](https:\/\/www.realsimple.com\/thmb\/5rf4JXxHGa8MSCxUnICHbpAWM3k=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ItalianChefsRevealBestWineToDrinkWithPastaSauce-e0a91608ba424eaabfbd527479522338.jpg) Italian Chefs Reveal the Best Wine to Drink With Every Type of Pasta Sauce](https:\/\/www.realsimple.com\/best-wine-to-drink-with-every-type-of-pasta-sauce-11868618)\n\n[![A dish of mac and cheese on a pink background]() ![A dish of mac and cheese on a pink background](https:\/\/www.realsimple.com\/thmb\/fwC24eFN1GG0eQOKfM6yY9xUlj4=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/PerfectCheeseBlendForMacAndCheese-1dc684c9f8b742239c8b4ffc613b938e.jpg) A Chef Reveals the Perfect Cheese Blend for the Ultimate Mac and Cheese](https:\/\/www.realsimple.com\/chef-reveals-perfect-cheese-blend-for-mac-and-cheese-11839000)\n\n[![Lasagne on a blue plate]() ![Lasagne on a blue plate](https:\/\/www.realsimple.com\/thmb\/mB8ravrGKoHdw-72VIZr05F6KKQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/reheat-lasagna-GettyImages-1447129216-eaf9cfbd72a34e0daa87347d8d208fc4.jpg) The Best Way to Reheat Lasagna So It's Just as Delicious as the First Time Around](https:\/\/www.realsimple.com\/the-best-way-to-reheat-lasagna-8619687)\n\n[![Bowl of vegan miso ramen with tofu and mushrooms]() ![Bowl of vegan miso ramen with tofu and mushrooms](https:\/\/www.realsimple.com\/thmb\/qMlbl9JFpZMbMUBpzA0Fe93nTkU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-cook-ramen-05dc418876144ed197152764492b53e1.jpg) How to Cook Ramen According to Pro Chefs, Plus 4 Recipes to 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Dinner](https:\/\/www.realsimple.com\/thmb\/R9cnP_FwiZTxTt9-UuVWJUpfQwE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/temperature-turkey-stays-moist-GettyImages-1278087567-587554be35c6485db00a4f91d083dde3.jpg) Here's What Temperature to Cook a Turkey So It Stays Moist](https:\/\/www.realsimple.com\/what-temperature-to-cook-a-turkey-6822735)\n\n[![how-to-steam-vegetables-GettyImages-981009964]() ![how-to-steam-vegetables-GettyImages-981009964](https:\/\/www.realsimple.com\/thmb\/kI-ZfSX4Ch7Jqv37cOi4x1af7QM=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-steam-vegetables-GettyImages-981009964-b7249cfa1a24496db3beb79a91be0738.jpg) How to Steam Vegetables 5 Different Ways—Including in the Microwave and Instant Pot](https:\/\/www.realsimple.com\/how-to-steam-vegetables-7377676)\n\n[Real Simple](https:\/\/www.realsimple.com\/)\n\n[Newsletters](https:\/\/www.realsimple.com\/how-to-boil-pasta-the-right-way-11814534)\n\nFollow 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[Careers](https:\/\/www.people.inc\/careers)\n- [Contact Us](https:\/\/www.realsimple.com\/about-us-5546943#toc-contacts)\n\nReal Simple is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nMyrecipes Dialog\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"Credit:\n\nFCA Foto Digital\/Getty Images\n\nA recipe for boiling water seems like the setup of a joke. There’s really not anything to it, right? Actually, says Joshua McFadden, author of the new cookbook *Six Seasons of Pasta*, there's an art to it, especially when it comes to boiling water for a [pasta recipe](https:\/\/www.realsimple.com\/easy-pasta-recipes-7971375).\n\n- **Joshua McFadden,** chef and author of three cookbooks, including [*Six Seasons of Pasta*](https:\/\/www.amazon.com\/Six-Seasons-Pasta-Everyones-Favorite\/dp\/1648291929) and *Six Seasons: A New Way with Vegetables*\n## Why Boiling Water the Right Way Matters\n“The easiest way to get a transcendent bowl of pasta is to control as many variables as you can,” says McFadden. And when it comes to cooking the noodles, the ratio of salt to water is clutch, for a couple of reasons. First, the noodles are seasoned by the cooking liquid. They absorb a small amount of the salt as they cook, making for a much tastier noodle.\n\nSecond, for many pasta recipes, especially those in *Six Seasons of Pasta*, the cooking water becomes an important ingredient in the sauce. You reserve a cup or so of water before draining the pasta, combine the pasta and the sauce (which has probably been bubbling away on a nearby burner), and add some pasta water to the mixture. The liquid loosens up the sauce and adds starch (that the pasta sheds as it cooks), which helps the sauce cling to the noodles. Thanks to that salt, the cooking water also adds flavor. Too much or too little salt makes for a less-than-sublime finished dish.\n\nReserve and save pasta water to add flavor and body to soups. Use it instead of a portion of the broth, or follow a recipe like this one.\n\n## Be Specific With the Salt\nMany pasta recipes direct cooks to salt the cooking water “generously,” but McFadden calls for a particular amount for a reason. “The word ‘generously’ means something different to everyone,” he says. “The specificity ensures that salting becomes second nature. This is particularly important when the starchy, salty liquid becomes a component of your sauce. If you have it correct from the beginning, you won’t have to mess around to find a way to fix it later.”\n\nAs for what type of salt to use, like many chefs and other culinary pros, McFadden prefers [kosher salt](https:\/\/www.realsimple.com\/kosher-salt-vs-sea-salt-8422984), and Diamond Crystal in particular. Because the flakes are lighter and airier, it’s actually less salty by volume than Morton’s kosher salt. If all you can find is Morton’s, use about half as much as McFadden's technique calls for.\n\n## How to Boil Water\nWithout further ado, here's the method: Start by filling a six-quart or larger pot with a gallon of water (that's 4 quarts or 16 cups). Add a quarter cup of Diamond Crystal kosher salt (or 2 1\/2 tablespoons of Morton's), and bring the water to a boil. Truthfully, it doesn’t matter if you salt the water at the beginning or right before adding the pasta, McFadden explains. Just be consistent, so you don’t forget entirely or accidentally salt twice. “Add the noodles, slap on the lid, and then, once the rolling boil resumes, remove the lid so you can monitor the progress of your pasta more easily,” he says.\n\nFinally, if you’re tempted to add olive oil to the water, resist the urge. As McFadden says in *Six Seasons of Pasta,* \"A coating of oil on the pasta will make it difficult for the sauce to cling to the noodle.\" All you need in that pasta water is salt, and preferably just the right amount.","meta_canonical":null}

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Meta Title	Yes, There’s a Right Way to Boil Pasta Water—Here’s Why It Matters
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Boilerpipe Text	Credit: FCA Foto Digital/Getty Images A recipe for boiling water seems like the setup of a joke. There’s really not anything to it, right? Actually, says Joshua McFadden, author of the new cookbook Six Seasons of Pasta , there's an art to it, especially when it comes to boiling water for a pasta recipe . Joshua McFadden, chef and author of three cookbooks, including Six Seasons of Pasta and Six Seasons: A New Way with Vegetables Why Boiling Water the Right Way Matters “The easiest way to get a transcendent bowl of pasta is to control as many variables as you can,” says McFadden. And when it comes to cooking the noodles, the ratio of salt to water is clutch, for a couple of reasons. First, the noodles are seasoned by the cooking liquid. They absorb a small amount of the salt as they cook, making for a much tastier noodle. Second, for many pasta recipes, especially those in Six Seasons of Pasta , the cooking water becomes an important ingredient in the sauce. You reserve a cup or so of water before draining the pasta, combine the pasta and the sauce (which has probably been bubbling away on a nearby burner), and add some pasta water to the mixture. The liquid loosens up the sauce and adds starch (that the pasta sheds as it cooks), which helps the sauce cling to the noodles. Thanks to that salt, the cooking water also adds flavor. Too much or too little salt makes for a less-than-sublime finished dish. Reserve and save pasta water to add flavor and body to soups. Use it instead of a portion of the broth, or follow a recipe like this one. Be Specific With the Salt Many pasta recipes direct cooks to salt the cooking water “generously,” but McFadden calls for a particular amount for a reason. “The word ‘generously’ means something different to everyone,” he says. “The specificity ensures that salting becomes second nature. This is particularly important when the starchy, salty liquid becomes a component of your sauce. If you have it correct from the beginning, you won’t have to mess around to find a way to fix it later.” As for what type of salt to use, like many chefs and other culinary pros, McFadden prefers kosher salt , and Diamond Crystal in particular. Because the flakes are lighter and airier, it’s actually less salty by volume than Morton’s kosher salt. If all you can find is Morton’s, use about half as much as McFadden's technique calls for. How to Boil Water Without further ado, here's the method: Start by filling a six-quart or larger pot with a gallon of water (that's 4 quarts or 16 cups). Add a quarter cup of Diamond Crystal kosher salt (or 2 1/2 tablespoons of Morton's), and bring the water to a boil. Truthfully, it doesn’t matter if you salt the water at the beginning or right before adding the pasta, McFadden explains. Just be consistent, so you don’t forget entirely or accidentally salt twice. “Add the noodles, slap on the lid, and then, once the rolling boil resumes, remove the lid so you can monitor the progress of your pasta more easily,” he says. Finally, if you’re tempted to add olive oil to the water, resist the urge. As McFadden says in Six Seasons of Pasta, "A coating of oil on the pasta will make it difficult for the sauce to cling to the noodle." All you need in that pasta water is salt, and preferably just the right amount.
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Save your favorites on MyRecipes for free.](https://www.myrecipes.com/authentication/login?regSource=cakmue&isMyrecipes=true) # Yes, There’s a Right Way to Boil Pasta Water—Here’s Why It Matters The right technique can make your pasta even more delicious, says a chef. By [Jenna Helwig](https://www.realsimple.com/author/jenna-helwig) ![Real Simple Staff - Jenna Helwig]() ![Real Simple Staff - Jenna Helwig](https://www.realsimple.com/thmb/_zW0fm7uQk3xv9a9CqbI9eDfjJc=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/RealSimpleStaff_jenna-helwig-d4e07114a3104b5bae1e3d06feaa5594.jpg) [Jenna Helwig](https://www.realsimple.com/author/jenna-helwig) Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. [Real Simple's Editorial Guidelines](https://www.realsimple.com/about-us-5546943#toc-editorial-guidelines) Published on September 24, 2025 Close ![Ingredients for Italian spaghetti recipe on kitchen counter](https://www.realsimple.com/thmb/8z5oMtnrKDgXNBF6eh7vBymCwaI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/how-to-boil-water-for-pasta-GettyImages-1532952578-ec0ed0eeb5294a9fa86c097bb88253ed.jpg) ![Ingredients for Italian spaghetti recipe on kitchen counter](https://www.realsimple.com/thmb/8z5oMtnrKDgXNBF6eh7vBymCwaI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/how-to-boil-water-for-pasta-GettyImages-1532952578-ec0ed0eeb5294a9fa86c097bb88253ed.jpg) Credit: FCA Foto Digital/Getty Images A recipe for boiling water seems like the setup of a joke. There’s really not anything to it, right? Actually, says Joshua McFadden, author of the new cookbook Six Seasons of Pasta, there's an art to it, especially when it comes to boiling water for a [pasta recipe](https://www.realsimple.com/easy-pasta-recipes-7971375). - Joshua McFadden, chef and author of three cookbooks, including [Six Seasons of Pasta](https://www.amazon.com/Six-Seasons-Pasta-Everyones-Favorite/dp/1648291929) and Six Seasons: A New Way with Vegetables ## Why Boiling Water the Right Way Matters “The easiest way to get a transcendent bowl of pasta is to control as many variables as you can,” says McFadden. And when it comes to cooking the noodles, the ratio of salt to water is clutch, for a couple of reasons. First, the noodles are seasoned by the cooking liquid. They absorb a small amount of the salt as they cook, making for a much tastier noodle. Second, for many pasta recipes, especially those in Six Seasons of Pasta, the cooking water becomes an important ingredient in the sauce. You reserve a cup or so of water before draining the pasta, combine the pasta and the sauce (which has probably been bubbling away on a nearby burner), and add some pasta water to the mixture. The liquid loosens up the sauce and adds starch (that the pasta sheds as it cooks), which helps the sauce cling to the noodles. Thanks to that salt, the cooking water also adds flavor. Too much or too little salt makes for a less-than-sublime finished dish. Reserve and save pasta water to add flavor and body to soups. Use it instead of a portion of the broth, or follow a recipe like this one. ## Be Specific With the Salt Many pasta recipes direct cooks to salt the cooking water “generously,” but McFadden calls for a particular amount for a reason. “The word ‘generously’ means something different to everyone,” he says. “The specificity ensures that salting becomes second nature. This is particularly important when the starchy, salty liquid becomes a component of your sauce. If you have it correct from the beginning, you won’t have to mess around to find a way to fix it later.” As for what type of salt to use, like many chefs and other culinary pros, McFadden prefers [kosher salt](https://www.realsimple.com/kosher-salt-vs-sea-salt-8422984), and Diamond Crystal in particular. Because the flakes are lighter and airier, it’s actually less salty by volume than Morton’s kosher salt. If all you can find is Morton’s, use about half as much as McFadden's technique calls for. ## How to Boil Water Without further ado, here's the method: Start by filling a six-quart or larger pot with a gallon of water (that's 4 quarts or 16 cups). Add a quarter cup of Diamond Crystal kosher salt (or 2 1/2 tablespoons of Morton's), and bring the water to a boil. Truthfully, it doesn’t matter if you salt the water at the beginning or right before adding the pasta, McFadden explains. Just be consistent, so you don’t forget entirely or accidentally salt twice. “Add the noodles, slap on the lid, and then, once the rolling boil resumes, remove the lid so you can monitor the progress of your pasta more easily,” he says. Finally, if you’re tempted to add olive oil to the water, resist the urge. As McFadden says in Six Seasons of Pasta, "A coating of oil on the pasta will make it difficult for the sauce to cling to the noodle." All you need in that pasta water is salt, and preferably just the right amount. Explore more: - [Food](https://www.realsimple.com/food-recipes) - [Cooking Tips & Techniques](https://www.realsimple.com/food-recipes/cooking-tips-techniques) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	Credit: FCA Foto Digital/Getty Images A recipe for boiling water seems like the setup of a joke. There’s really not anything to it, right? Actually, says Joshua McFadden, author of the new cookbook Six Seasons of Pasta, there's an art to it, especially when it comes to boiling water for a [pasta recipe](https://www.realsimple.com/easy-pasta-recipes-7971375). - Joshua McFadden, chef and author of three cookbooks, including [Six Seasons of Pasta](https://www.amazon.com/Six-Seasons-Pasta-Everyones-Favorite/dp/1648291929) and Six Seasons: A New Way with Vegetables ## Why Boiling Water the Right Way Matters “The easiest way to get a transcendent bowl of pasta is to control as many variables as you can,” says McFadden. And when it comes to cooking the noodles, the ratio of salt to water is clutch, for a couple of reasons. First, the noodles are seasoned by the cooking liquid. They absorb a small amount of the salt as they cook, making for a much tastier noodle. Second, for many pasta recipes, especially those in Six Seasons of Pasta, the cooking water becomes an important ingredient in the sauce. You reserve a cup or so of water before draining the pasta, combine the pasta and the sauce (which has probably been bubbling away on a nearby burner), and add some pasta water to the mixture. The liquid loosens up the sauce and adds starch (that the pasta sheds as it cooks), which helps the sauce cling to the noodles. Thanks to that salt, the cooking water also adds flavor. Too much or too little salt makes for a less-than-sublime finished dish. Reserve and save pasta water to add flavor and body to soups. Use it instead of a portion of the broth, or follow a recipe like this one. ## Be Specific With the Salt Many pasta recipes direct cooks to salt the cooking water “generously,” but McFadden calls for a particular amount for a reason. “The word ‘generously’ means something different to everyone,” he says. “The specificity ensures that salting becomes second nature. This is particularly important when the starchy, salty liquid becomes a component of your sauce. If you have it correct from the beginning, you won’t have to mess around to find a way to fix it later.” As for what type of salt to use, like many chefs and other culinary pros, McFadden prefers [kosher salt](https://www.realsimple.com/kosher-salt-vs-sea-salt-8422984), and Diamond Crystal in particular. Because the flakes are lighter and airier, it’s actually less salty by volume than Morton’s kosher salt. If all you can find is Morton’s, use about half as much as McFadden's technique calls for. ## How to Boil Water Without further ado, here's the method: Start by filling a six-quart or larger pot with a gallon of water (that's 4 quarts or 16 cups). Add a quarter cup of Diamond Crystal kosher salt (or 2 1/2 tablespoons of Morton's), and bring the water to a boil. Truthfully, it doesn’t matter if you salt the water at the beginning or right before adding the pasta, McFadden explains. Just be consistent, so you don’t forget entirely or accidentally salt twice. “Add the noodles, slap on the lid, and then, once the rolling boil resumes, remove the lid so you can monitor the progress of your pasta more easily,” he says. Finally, if you’re tempted to add olive oil to the water, resist the urge. As McFadden says in Six Seasons of Pasta, "A coating of oil on the pasta will make it difficult for the sauce to cling to the noodle." All you need in that pasta water is salt, and preferably just the right amount.
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