They’d better be completely submerged. The usual suggestion is to use 1 litre of water for each 100 grams of pasta.
It’s entirely possible to cook pasta in very little water in a small pot. Since Procedural Knowledge is the context, I’ll give my mother’s recipe:
Use about 2 times the mass of the pasta in water. (Keep the lid on the pot as much as possible so as not to lose water.)
Boil the water.
Add salt if desired.
Dump pasta quickly into the water.
Return to boil; this generally consists of waiting for the resulting foam to try to lift the lid off the pot, then promptly removing the lid.
Stir the pasta, making sure it is all unstuck from each other and the pot.
Turn the heat down to a simmer.
Time the cooking, perhaps using the pasta package’s recommended “al dente” time or a little longer.
At the end of the cooking time, use the amount of remaining water to calibrate the amount of water used next time. If the pasta needs more cooking, add more water as needed to prevent sticking.
Generally, the resulting pasta is delicious_kpreid, and requires almost no draining (sauce goes right in the pot).
Addendum for spaghetti: It generally won’t fit in the pot raw, so put it in and put the lid on top as best as you can, then when it is sufficiently softened, stuff it the rest of the way. While returning to boil, about once per minute open the pot and stir the strands as much as possible until they have formed a tangle rather than lying parallel.
Addendum for spaghetti: It generally won’t fit in the pot raw,
I just break the strands into two before dropping them into the pot. I assumes there must be some reason not to do this because I don’t know anyone else who does this, but I honestly can’t tell the difference when I eat it.
I think the only reason not to do this is that it’s “bad form”, i.e. I don’t think there is any actual downside. (I have stopped doing it because people make fun of it, but I don’t think there’s any actual reason not to do it.)
It’s entirely possible to cook pasta in very little water in a small pot. Since Procedural Knowledge is the context, I’ll give my mother’s recipe:
Use about 2 times the mass of the pasta in water. (Keep the lid on the pot as much as possible so as not to lose water.)
Boil the water.
Add salt if desired.
Dump pasta quickly into the water.
Return to boil; this generally consists of waiting for the resulting foam to try to lift the lid off the pot, then promptly removing the lid.
Stir the pasta, making sure it is all unstuck from each other and the pot.
Turn the heat down to a simmer.
Time the cooking, perhaps using the pasta package’s recommended “al dente” time or a little longer.
At the end of the cooking time, use the amount of remaining water to calibrate the amount of water used next time. If the pasta needs more cooking, add more water as needed to prevent sticking.
Generally, the resulting pasta is delicious_kpreid, and requires almost no draining (sauce goes right in the pot).
Addendum for spaghetti: It generally won’t fit in the pot raw, so put it in and put the lid on top as best as you can, then when it is sufficiently softened, stuff it the rest of the way. While returning to boil, about once per minute open the pot and stir the strands as much as possible until they have formed a tangle rather than lying parallel.
I just break the strands into two before dropping them into the pot. I assumes there must be some reason not to do this because I don’t know anyone else who does this, but I honestly can’t tell the difference when I eat it.
I think the only reason not to do this is that it’s “bad form”, i.e. I don’t think there is any actual downside. (I have stopped doing it because people make fun of it, but I don’t think there’s any actual reason not to do it.)