I don’t have this issue when making spaghetti, but I do have this issue when making a box of mac and cheese for my kid. I use way less water for the latter, but it’s the amount of water they specify on the box.
The way I do it, the boil for both is usually not a rolling boil; the water has just started to bubble and steam. I started doing it this way years ago when someone told me that noodles typically cook (the starches gelatinize, I think) at a temperature just below boiling, so you don’t actually need a full rolling boil to fully cook pasta.
I salt the pasta water for spaghetti, but not for the mac and cheese.
If I don’t stir the mac and cheese regularly, it will aggressively stick together. The spaghetti will eventually stick together, but takes waaay longer. This never happens in practice because I manually stir every few minutes while I’m making the sauce.














The models you are self-hosting first have to be trained at the data centers, which is a contributing factor to the environmental impact of AI.
I know how to run local models, but just because they’re more environmentally friendly than alternatives doesn’t mean they’re not still contributing to the broader environmental impact of data centers.