I’ve been doing it with little water since forever. It would take ages to boil a lot of water before I had an induction stove, so I tried with little and it worked the same.
100g of dry pasta turn into about 230g of al dente pasta. thus 200g of water per 100g of pasta is plenty. bring to boil. pasta in.
lid on(!), heat way down, to a simmer, very very slight boil. stir after 40% of the cooking time. taste and chewiness testt
after the advertised overall cooking time. if the pasta form is very fluffy then have a little preheated water handy should your pasta unexpectedly need more water. hint: it won't. but an unusual pasta form may rarely ask for more water.
drain and catch the starchy water if you think you need it. (I personally don't like the taste and prefer adding starch to the sauce if needed, but ymmv here). rinse pasta briefly to stop the cooking and ensure all dente chew.
energy saving compared to "recommended standard method": 80%. eighty percent less energy. (200ml instead of 1000ml). more actually, because the lid is on.
