🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 130 (from laksa039)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa130.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.thedailymeal.com/1653526/pasta-water-boiling-mistake-explained/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thedailymeal.com/1653526/pasta-water-boiling-mistake-explained/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thedailymeal.com\/1653526\/pasta-water-boiling-mistake-explained\/","crawl_time":1772900657,"first_indexed_time":1728777323,"http_code":200,"src_unparsed":"com,thedailymeal!www,\/1653526\/pasta-water-boiling-mistake-explained\/ s443","src_root_hash":"14658895069311768930","history_drop_reason":null,"meta_title":"For Better Pasta, Boil It In More Water (It's That Simple)","meta_descriptions":["If your pot doesn't have enough water for the noodles you are cooking, they will quickly absorb the liquid, taking on a glue-like consistency."],"attrs_boilerpipe_text":"larisa Stefanjuk\/Shutterstock\nDo you know\nhow to boil water\n? It sounds like a funny question but when it comes to making pasta, this simple task becomes very important. Do it wrong and you could end up with sticky, clumpy, undercooked, or overcooked noodles that are unusable. The key to\ncooking pasta perfectly\nall starts with the size of the pot. A one-pound box of noodles calls for 4 to 6 quarts of boiling water that has been adequately salted with 1 to 2 tablespoons.\nThe reason you need this much water is because pasta noodles expand as they cook, but there is more that's going on. The dry noodles will change the temperature of the water once you pour them into the pot, this temperature fluctuation becomes greater if you are using a small pot, which means less water. You need only enough water to fully submerge the noodles, but also enough so that the noodles can move around while cooking.\nUse more water for better pasta\nWestend61\/Getty Images\nIf your pasta pot doesn't have enough water for the amount of noodles you are cooking, they will quickly absorb the liquid, taking on a glue-like consistency. This happens because pasta releases starch as it cooks, making the water thick and creamy — qualities we love when we add this liquid to a sauce. But when you don't have enough water in the pot, that starch becomes concentrated, which in turn makes your pasta clump together. More boiling water equals less starch. \nBut your noodles also require enough room to boogie as they boil so choose a big enough pot so they can. Constant movement along with a quick stir as the water bubbles is key to avoiding that starchy build-up. When you have the right size pot and the perfect amount of boiling water, your pasta is going to cook evenly, alleviating concerns about gumminess and ensuring a perfect al dente bite when you make that next\npasta with Bolognese sauce\n. \nTwo exceptions for when you should use less water for pasta\nZapylaiev Kostiantyn\/Shutterstock\nThat said, there are a couple of instances where less water will work when cooking pasta but both require slightly different cooking techniques. The first instance of using less water requires continuous stirring. This method ensures the starch doesn't develop and cake around the noodles causing them to clump together. However, this approach doesn't work so well with fresh pasta or long noodles like spaghetti and linguini. But if you don't mind the hands-on cooking time and prefer not to use more water than absolutely necessary, this is a good option.\nThe other instance requires you to start by placing your noodles in cold water and bringing the two ingredients to a gradual boil. This method also requires a little stirring, but it works because they are not absorbing the water as quickly as they do when you place them in boiling water. Giving both the water and the pasta the same start time causes the water to get starchy and their surfaces to become starchier. This in turn ensures the noodles aren't going to stick to each other. \nUltimately, how much water you're boiling may seem like a tiny detail, but it can completely change the taste of your favorite dishes.","attrs_markdown":"[![Daily Meal](https:\/\/www.thedailymeal.com\/img\/Daily-Meal-Logo-RGB-Color.svg)](https:\/\/www.thedailymeal.com\/)\n\n- [Exclusives](https:\/\/www.thedailymeal.com\/category\/exclusives\/)\n- [Recipes](https:\/\/www.thedailymeal.com\/category\/recipes\/)\n  - [Appetizers & Snacks](https:\/\/www.thedailymeal.com\/category\/appetizers-and-snacks\/)\n  - [Breakfast & Brunch](https:\/\/www.thedailymeal.com\/category\/breakfast-and-brunch\/)\n  - [Lunch](https:\/\/www.thedailymeal.com\/category\/lunch\/)\n  - [Dinner](https:\/\/www.thedailymeal.com\/category\/dinner\/)\n  - [Side Dishes](https:\/\/www.thedailymeal.com\/category\/side-dishes\/)\n  - [Desserts](https:\/\/www.thedailymeal.com\/category\/desserts\/)\n  - [Breads](https:\/\/www.thedailymeal.com\/category\/breads\/)\n  - 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All Rights Reserved\n\n[![Daily Meal](https:\/\/www.thedailymeal.com\/img\/Daily-Meal-Logo-RGB-Color.svg)](https:\/\/www.thedailymeal.com\/)\n\n[![Daily Meal](https:\/\/www.thedailymeal.com\/img\/Daily-Meal-Icon-RGB-Color.svg)](https:\/\/www.thedailymeal.com\/)\n\nYou Might Be Making This Huge Mistake When Boiling Pasta\n\n[Exclusives](https:\/\/www.thedailymeal.com\/category\/exclusives\/) [Recipes](https:\/\/www.thedailymeal.com\/category\/recipes\/) [Kitchen](https:\/\/www.thedailymeal.com\/category\/kitchen\/) [Culture](https:\/\/www.thedailymeal.com\/category\/culture\/) [Entertainment](https:\/\/www.thedailymeal.com\/category\/entertainment\/) [Facts](https:\/\/www.thedailymeal.com\/category\/facts\/) [Grocery](https:\/\/www.thedailymeal.com\/category\/grocery\/) [Restaurants](https:\/\/www.thedailymeal.com\/category\/restaurants\/) [Holidays](https:\/\/www.thedailymeal.com\/category\/holidays\/) [Gardening](https:\/\/www.thedailymeal.com\/category\/gardening\/) [Features](https:\/\/www.thedailymeal.com\/category\/features\/)\n\n- [Newsletter](https:\/\/subscribe.thedailymeal.com\/newsletter?utm_source=thedailymeal&utm_medium=top-nav \"Newsletter\")\n\n- [Kitchen](https:\/\/www.thedailymeal.com\/category\/kitchen\/)\n- [Cooking](https:\/\/www.thedailymeal.com\/category\/cooking\/)\n# You Might Be Making This Huge Mistake When Boiling Pasta\nBy [Karen Hart](https:\/\/www.thedailymeal.com\/author\/karenhart\/)\n\nSept. 9, 2024 5:15 pm EST\n\n![Spaghetti in a pot of water](https:\/\/www.thedailymeal.com\/img\/gallery\/you-might-be-making-this-huge-mistake-when-boiling-pasta\/intro-1724954827.jpg)\n\nlarisa Stefanjuk\/Shutterstock\n\nDo you know [how to boil water](https:\/\/www.thedailymeal.com\/cook\/how-boil-water-really-0\/)? It sounds like a funny question but when it comes to making pasta, this simple task becomes very important. Do it wrong and you could end up with sticky, clumpy, undercooked, or overcooked noodles that are unusable. The key to [cooking pasta perfectly](https:\/\/www.thedailymeal.com\/how-to-cook-perfect-pasta\/) all starts with the size of the pot. A one-pound box of noodles calls for 4 to 6 quarts of boiling water that has been adequately salted with 1 to 2 tablespoons.\n\nThe reason you need this much water is because pasta noodles expand as they cook, but there is more that's going on. The dry noodles will change the temperature of the water once you pour them into the pot, this temperature fluctuation becomes greater if you are using a small pot, which means less water. You need only enough water to fully submerge the noodles, but also enough so that the noodles can move around while cooking.\n\n## Use more water for better pasta\n![Pasta and pasta sauce](https:\/\/www.thedailymeal.com\/img\/gallery\/you-might-be-making-this-huge-mistake-when-boiling-pasta\/when-there-isnt-enough-room-1724954827.jpg)\n\nWestend61\/Getty Images\n\nIf your pasta pot doesn't have enough water for the amount of noodles you are cooking, they will quickly absorb the liquid, taking on a glue-like consistency. This happens because pasta releases starch as it cooks, making the water thick and creamy — qualities we love when we add this liquid to a sauce. But when you don't have enough water in the pot, that starch becomes concentrated, which in turn makes your pasta clump together. More boiling water equals less starch.\n\nBut your noodles also require enough room to boogie as they boil so choose a big enough pot so they can. Constant movement along with a quick stir as the water bubbles is key to avoiding that starchy build-up. When you have the right size pot and the perfect amount of boiling water, your pasta is going to cook evenly, alleviating concerns about gumminess and ensuring a perfect al dente bite when you make that next [pasta with Bolognese sauce](https:\/\/www.thedailymeal.com\/pasta-bolognese-sauce-0-recipe\/).\n\n## Two exceptions for when you should use less water for pasta\n![Spaghetti in water](https:\/\/www.thedailymeal.com\/img\/gallery\/you-might-be-making-this-huge-mistake-when-boiling-pasta\/two-exceptions-1724954827.jpg)\n\nZapylaiev Kostiantyn\/Shutterstock\n\nThat said, there are a couple of instances where less water will work when cooking pasta but both require slightly different cooking techniques. The first instance of using less water requires continuous stirring. This method ensures the starch doesn't develop and cake around the noodles causing them to clump together. However, this approach doesn't work so well with fresh pasta or long noodles like spaghetti and linguini. But if you don't mind the hands-on cooking time and prefer not to use more water than absolutely necessary, this is a good option.\n\nThe other instance requires you to start by placing your noodles in cold water and bringing the two ingredients to a gradual boil. This method also requires a little stirring, but it works because they are not absorbing the water as quickly as they do when you place them in boiling water. Giving both the water and the pasta the same start time causes the water to get starchy and their surfaces to become starchier. This in turn ensures the noodles aren't going to stick to each other.\n\nUltimately, how much water you're boiling may seem like a tiny detail, but it can completely change the taste of your favorite dishes.","attrs_readable_markdown":"![Spaghetti in a pot of water](https:\/\/www.thedailymeal.com\/img\/gallery\/you-might-be-making-this-huge-mistake-when-boiling-pasta\/intro-1724954827.jpg)\n\nlarisa Stefanjuk\/Shutterstock\n\nDo you know [how to boil water](https:\/\/www.thedailymeal.com\/cook\/how-boil-water-really-0\/)? It sounds like a funny question but when it comes to making pasta, this simple task becomes very important. Do it wrong and you could end up with sticky, clumpy, undercooked, or overcooked noodles that are unusable. The key to [cooking pasta perfectly](https:\/\/www.thedailymeal.com\/how-to-cook-perfect-pasta\/) all starts with the size of the pot. A one-pound box of noodles calls for 4 to 6 quarts of boiling water that has been adequately salted with 1 to 2 tablespoons.\n\nThe reason you need this much water is because pasta noodles expand as they cook, but there is more that's going on. The dry noodles will change the temperature of the water once you pour them into the pot, this temperature fluctuation becomes greater if you are using a small pot, which means less water. You need only enough water to fully submerge the noodles, but also enough so that the noodles can move around while cooking.\n\n## Use more water for better pasta\n![Pasta and pasta sauce](https:\/\/www.thedailymeal.com\/img\/gallery\/you-might-be-making-this-huge-mistake-when-boiling-pasta\/when-there-isnt-enough-room-1724954827.jpg)\n\nWestend61\/Getty Images\n\nIf your pasta pot doesn't have enough water for the amount of noodles you are cooking, they will quickly absorb the liquid, taking on a glue-like consistency. This happens because pasta releases starch as it cooks, making the water thick and creamy — qualities we love when we add this liquid to a sauce. But when you don't have enough water in the pot, that starch becomes concentrated, which in turn makes your pasta clump together. More boiling water equals less starch.\n\nBut your noodles also require enough room to boogie as they boil so choose a big enough pot so they can. Constant movement along with a quick stir as the water bubbles is key to avoiding that starchy build-up. When you have the right size pot and the perfect amount of boiling water, your pasta is going to cook evenly, alleviating concerns about gumminess and ensuring a perfect al dente bite when you make that next [pasta with Bolognese sauce](https:\/\/www.thedailymeal.com\/pasta-bolognese-sauce-0-recipe\/).\n\n## Two exceptions for when you should use less water for pasta\n![Spaghetti in water](https:\/\/www.thedailymeal.com\/img\/gallery\/you-might-be-making-this-huge-mistake-when-boiling-pasta\/two-exceptions-1724954827.jpg)\n\nZapylaiev Kostiantyn\/Shutterstock\n\nThat said, there are a couple of instances where less water will work when cooking pasta but both require slightly different cooking techniques. The first instance of using less water requires continuous stirring. This method ensures the starch doesn't develop and cake around the noodles causing them to clump together. However, this approach doesn't work so well with fresh pasta or long noodles like spaghetti and linguini. But if you don't mind the hands-on cooking time and prefer not to use more water than absolutely necessary, this is a good option.\n\nThe other instance requires you to start by placing your noodles in cold water and bringing the two ingredients to a gradual boil. This method also requires a little stirring, but it works because they are not absorbing the water as quickly as they do when you place them in boiling water. Giving both the water and the pasta the same start time causes the water to get starchy and their surfaces to become starchier. This in turn ensures the noodles aren't going to stick to each other.\n\nUltimately, how much water you're boiling may seem like a tiny detail, but it can completely change the taste of your favorite dishes.","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 month ago

🤖

ROBOTS SERVER UNREACHABLE

Failed to connect to robots server: Operation timed out after 2002 milliseconds with 0 bytes received

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	1.3 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://www.thedailymeal.com/1653526/pasta-water-boiling-mistake-explained/
Last Crawled	2026-03-07 16:24:17 (1 month ago)
First Indexed	2024-10-12 23:55:23 (1 year ago)
HTTP Status Code	200
Meta Title	For Better Pasta, Boil It In More Water (It's That Simple)
Meta Description	If your pot doesn't have enough water for the noodles you are cooking, they will quickly absorb the liquid, taking on a glue-like consistency.
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Boilerpipe Text	larisa Stefanjuk/Shutterstock Do you know how to boil water ? It sounds like a funny question but when it comes to making pasta, this simple task becomes very important. Do it wrong and you could end up with sticky, clumpy, undercooked, or overcooked noodles that are unusable. The key to cooking pasta perfectly all starts with the size of the pot. A one-pound box of noodles calls for 4 to 6 quarts of boiling water that has been adequately salted with 1 to 2 tablespoons. The reason you need this much water is because pasta noodles expand as they cook, but there is more that's going on. The dry noodles will change the temperature of the water once you pour them into the pot, this temperature fluctuation becomes greater if you are using a small pot, which means less water. You need only enough water to fully submerge the noodles, but also enough so that the noodles can move around while cooking. Use more water for better pasta Westend61/Getty Images If your pasta pot doesn't have enough water for the amount of noodles you are cooking, they will quickly absorb the liquid, taking on a glue-like consistency. This happens because pasta releases starch as it cooks, making the water thick and creamy — qualities we love when we add this liquid to a sauce. But when you don't have enough water in the pot, that starch becomes concentrated, which in turn makes your pasta clump together. More boiling water equals less starch. But your noodles also require enough room to boogie as they boil so choose a big enough pot so they can. Constant movement along with a quick stir as the water bubbles is key to avoiding that starchy build-up. When you have the right size pot and the perfect amount of boiling water, your pasta is going to cook evenly, alleviating concerns about gumminess and ensuring a perfect al dente bite when you make that next pasta with Bolognese sauce . Two exceptions for when you should use less water for pasta Zapylaiev Kostiantyn/Shutterstock That said, there are a couple of instances where less water will work when cooking pasta but both require slightly different cooking techniques. The first instance of using less water requires continuous stirring. This method ensures the starch doesn't develop and cake around the noodles causing them to clump together. However, this approach doesn't work so well with fresh pasta or long noodles like spaghetti and linguini. But if you don't mind the hands-on cooking time and prefer not to use more water than absolutely necessary, this is a good option. The other instance requires you to start by placing your noodles in cold water and bringing the two ingredients to a gradual boil. This method also requires a little stirring, but it works because they are not absorbing the water as quickly as they do when you place them in boiling water. Giving both the water and the pasta the same start time causes the water to get starchy and their surfaces to become starchier. This in turn ensures the noodles aren't going to stick to each other. Ultimately, how much water you're boiling may seem like a tiny detail, but it can completely change the taste of your favorite dishes.
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All Rights Reserved [![Daily Meal](https://www.thedailymeal.com/img/Daily-Meal-Logo-RGB-Color.svg)](https://www.thedailymeal.com/) [![Daily Meal](https://www.thedailymeal.com/img/Daily-Meal-Icon-RGB-Color.svg)](https://www.thedailymeal.com/) You Might Be Making This Huge Mistake When Boiling Pasta [Exclusives](https://www.thedailymeal.com/category/exclusives/) [Recipes](https://www.thedailymeal.com/category/recipes/) [Kitchen](https://www.thedailymeal.com/category/kitchen/) [Culture](https://www.thedailymeal.com/category/culture/) [Entertainment](https://www.thedailymeal.com/category/entertainment/) [Facts](https://www.thedailymeal.com/category/facts/) [Grocery](https://www.thedailymeal.com/category/grocery/) [Restaurants](https://www.thedailymeal.com/category/restaurants/) [Holidays](https://www.thedailymeal.com/category/holidays/) [Gardening](https://www.thedailymeal.com/category/gardening/) [Features](https://www.thedailymeal.com/category/features/) - [Newsletter](https://subscribe.thedailymeal.com/newsletter?utm_source=thedailymeal&utm_medium=top-nav "Newsletter") - [Kitchen](https://www.thedailymeal.com/category/kitchen/) - [Cooking](https://www.thedailymeal.com/category/cooking/) # You Might Be Making This Huge Mistake When Boiling Pasta By [Karen Hart](https://www.thedailymeal.com/author/karenhart/) Sept. 9, 2024 5:15 pm EST ![Spaghetti in a pot of water](https://www.thedailymeal.com/img/gallery/you-might-be-making-this-huge-mistake-when-boiling-pasta/intro-1724954827.jpg) larisa Stefanjuk/Shutterstock Do you know [how to boil water](https://www.thedailymeal.com/cook/how-boil-water-really-0/)? It sounds like a funny question but when it comes to making pasta, this simple task becomes very important. Do it wrong and you could end up with sticky, clumpy, undercooked, or overcooked noodles that are unusable. The key to [cooking pasta perfectly](https://www.thedailymeal.com/how-to-cook-perfect-pasta/) all starts with the size of the pot. A one-pound box of noodles calls for 4 to 6 quarts of boiling water that has been adequately salted with 1 to 2 tablespoons. The reason you need this much water is because pasta noodles expand as they cook, but there is more that's going on. The dry noodles will change the temperature of the water once you pour them into the pot, this temperature fluctuation becomes greater if you are using a small pot, which means less water. You need only enough water to fully submerge the noodles, but also enough so that the noodles can move around while cooking. ## Use more water for better pasta ![Pasta and pasta sauce](https://www.thedailymeal.com/img/gallery/you-might-be-making-this-huge-mistake-when-boiling-pasta/when-there-isnt-enough-room-1724954827.jpg) Westend61/Getty Images If your pasta pot doesn't have enough water for the amount of noodles you are cooking, they will quickly absorb the liquid, taking on a glue-like consistency. This happens because pasta releases starch as it cooks, making the water thick and creamy — qualities we love when we add this liquid to a sauce. But when you don't have enough water in the pot, that starch becomes concentrated, which in turn makes your pasta clump together. More boiling water equals less starch. But your noodles also require enough room to boogie as they boil so choose a big enough pot so they can. Constant movement along with a quick stir as the water bubbles is key to avoiding that starchy build-up. When you have the right size pot and the perfect amount of boiling water, your pasta is going to cook evenly, alleviating concerns about gumminess and ensuring a perfect al dente bite when you make that next [pasta with Bolognese sauce](https://www.thedailymeal.com/pasta-bolognese-sauce-0-recipe/). ## Two exceptions for when you should use less water for pasta ![Spaghetti in water](https://www.thedailymeal.com/img/gallery/you-might-be-making-this-huge-mistake-when-boiling-pasta/two-exceptions-1724954827.jpg) Zapylaiev Kostiantyn/Shutterstock That said, there are a couple of instances where less water will work when cooking pasta but both require slightly different cooking techniques. The first instance of using less water requires continuous stirring. This method ensures the starch doesn't develop and cake around the noodles causing them to clump together. However, this approach doesn't work so well with fresh pasta or long noodles like spaghetti and linguini. But if you don't mind the hands-on cooking time and prefer not to use more water than absolutely necessary, this is a good option. The other instance requires you to start by placing your noodles in cold water and bringing the two ingredients to a gradual boil. This method also requires a little stirring, but it works because they are not absorbing the water as quickly as they do when you place them in boiling water. Giving both the water and the pasta the same start time causes the water to get starchy and their surfaces to become starchier. This in turn ensures the noodles aren't going to stick to each other. Ultimately, how much water you're boiling may seem like a tiny detail, but it can completely change the taste of your favorite dishes.
Readable Markdown	![Spaghetti in a pot of water](https://www.thedailymeal.com/img/gallery/you-might-be-making-this-huge-mistake-when-boiling-pasta/intro-1724954827.jpg) larisa Stefanjuk/Shutterstock Do you know [how to boil water](https://www.thedailymeal.com/cook/how-boil-water-really-0/)? It sounds like a funny question but when it comes to making pasta, this simple task becomes very important. Do it wrong and you could end up with sticky, clumpy, undercooked, or overcooked noodles that are unusable. The key to [cooking pasta perfectly](https://www.thedailymeal.com/how-to-cook-perfect-pasta/) all starts with the size of the pot. A one-pound box of noodles calls for 4 to 6 quarts of boiling water that has been adequately salted with 1 to 2 tablespoons. The reason you need this much water is because pasta noodles expand as they cook, but there is more that's going on. The dry noodles will change the temperature of the water once you pour them into the pot, this temperature fluctuation becomes greater if you are using a small pot, which means less water. You need only enough water to fully submerge the noodles, but also enough so that the noodles can move around while cooking. ## Use more water for better pasta ![Pasta and pasta sauce](https://www.thedailymeal.com/img/gallery/you-might-be-making-this-huge-mistake-when-boiling-pasta/when-there-isnt-enough-room-1724954827.jpg) Westend61/Getty Images If your pasta pot doesn't have enough water for the amount of noodles you are cooking, they will quickly absorb the liquid, taking on a glue-like consistency. This happens because pasta releases starch as it cooks, making the water thick and creamy — qualities we love when we add this liquid to a sauce. But when you don't have enough water in the pot, that starch becomes concentrated, which in turn makes your pasta clump together. More boiling water equals less starch. But your noodles also require enough room to boogie as they boil so choose a big enough pot so they can. Constant movement along with a quick stir as the water bubbles is key to avoiding that starchy build-up. When you have the right size pot and the perfect amount of boiling water, your pasta is going to cook evenly, alleviating concerns about gumminess and ensuring a perfect al dente bite when you make that next [pasta with Bolognese sauce](https://www.thedailymeal.com/pasta-bolognese-sauce-0-recipe/). ## Two exceptions for when you should use less water for pasta ![Spaghetti in water](https://www.thedailymeal.com/img/gallery/you-might-be-making-this-huge-mistake-when-boiling-pasta/two-exceptions-1724954827.jpg) Zapylaiev Kostiantyn/Shutterstock That said, there are a couple of instances where less water will work when cooking pasta but both require slightly different cooking techniques. The first instance of using less water requires continuous stirring. This method ensures the starch doesn't develop and cake around the noodles causing them to clump together. However, this approach doesn't work so well with fresh pasta or long noodles like spaghetti and linguini. But if you don't mind the hands-on cooking time and prefer not to use more water than absolutely necessary, this is a good option. The other instance requires you to start by placing your noodles in cold water and bringing the two ingredients to a gradual boil. This method also requires a little stirring, but it works because they are not absorbing the water as quickly as they do when you place them in boiling water. Giving both the water and the pasta the same start time causes the water to get starchy and their surfaces to become starchier. This in turn ensures the noodles aren't going to stick to each other. Ultimately, how much water you're boiling may seem like a tiny detail, but it can completely change the taste of your favorite dishes.
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