Cooking Pasta In Milk Has Its Benefits, But Avoid One Big Mistake

Many of us boil pasta in water because that's what we were taught, but then somewhere along the line, someone had a brilliant idea. Why not cook the pasta in milk instead? If you're tired of the usual routine, it may be time to try this nifty trick that yields a creamier, more flavorful result. 

Although it sounds unconventional, this simple swap can work wonders. When you cook pasta directly in milk, you infuse it with a rich, silky texture that water simply can't provide. This method also adds a deeper level of flavor that's especially noticeable in dishes that need extra creaminess like a good old-fashioned mac and cheese. Before you think you can use milk just like you would water, be mindful that you need to keep the heat low.

Milk can scorch easily, especially at high temperatures, which can lead to a burnt taste that's hard to cover up. Scorched milk also leaves an unpleasant smell hanging in the air. Another risk is milk boiling over. Milk's higher viscosity means it rises more than water when it bubbles up and can easily spill over the sides of a pan. Watch your pot closely if you don't want a clean-up on your hands. Low and steady heat will help the pasta cook evenly and keep your milk-based sauce smooth. 

Outside of it seeming like a fun, new idea to try, there are real culinary benefits to cooking your pasta in milk that can make many dishes better. As the pasta cooks and releases starch, the milk thickens into a naturally creamy sauce base perfect for one-pot dishes like carbonara or spaghetti Alfredo. This technique also cuts down the need for extra ingredients, reducing how much heavy cream, butter, or cheese you need to add to achieve a velvety texture. 

When pasta absorbs the milk's subtle sweetness, it improves even the most basic recipes, coating each noodle with flavor and adding a built-in creamy base to build from when adding other seasonings. This method also simplifies the cooking process since you don't have to drain the pasta and cook a sauce separately. The milk-soaked pasta creates its own sauce as it cooks, binding each piece with a smooth coating. It's a straightforward way to achieve restaurant-quality pasta without a long ingredient list.