Cook pasta like  “risotto”  is a fascinating adventure!
You take a pan and heat up. Add the dry pasta (you can blanch it a bit before) and heat for two minutes without burning. Join gradually the hot water, or, according to the recipe, vegetable, meat or fish broth, flavored water.

Salt to taste but very carefully .. … because the salt remains in the pan!

The starch melts and joins the sauce which becomes wonderfully creamy … …. just like the  risotto “all’onda”. The amount of water depends of course on the type of pasta and the cooking time.

It is a recommended technique for light and untied sauces, liquid sauces such as for example the fish sauce or the classic “Garlic and Oil.  All sauces that you can diluted.

You can also prepare the sauce, put it in the pan and then add the pasta as well as the water to cream.  The pasta and the sauce will cook together in the same pan !!
Have a nice lunch!