Coffee Rule

zero waste

disposable coffee filter

It doesn't make any waste if you never dispose of the filter.
paper is compostable
- So is water..
a metal filter would make the pasta water coffee taste bad
it may be disposable, but it is also eatable.
- So are the coffee grounds
- "Eatable"
  
  Edible*
I compost the filters
who knows how many times she used it already/plans to use
It's hard to tell, but it looks similar to my reusable hemp cloth filter. There's a chance it's reusable.

She eats pasta for breakfast?

breakfast isn't magical, just eat whatever makes you happy.
Meal prep maybe. But if I had the time and energy to cook it in the morning, I'd eat spaghetti all the time for breakfast
What is she, Italian?

Next time use coffee water to cook pasta

Bathwater > pasta water > coffee water

Otherwise it's unhygenic
- That may be, but a coffee shower sounds reasonable to me at this point.

This implies pasta was made for breakfast.

That's the most disconcerting part. I'm glad I wasn't the only one.
Apparently breakfast pasta recipes exist. I'm totally unsure if they are any good, and am certain that the "Breakfast Carbonara" recipe will create the equivalent of riots on the fediverse.
- delicious.
Probably going to have it with strawberries.
- Capellini with strawberry and mint sauce?
Sounds pretty wasteful

You want to save water when boiling pasta? Stop using a big pot.

Pour the pasta into a skilled, add enough water to completely cover it and turn on the heat. Add a pinch of salt (not too much, as you will be eating all of it) and allow the pasta to cook. It will slowly absorb the water it needs and will normally leave little to none behind. If some water is left behind, use it to thicken sauces; the gluten in the water helps.

This works with every pasta, even spaghetti.

This is great advice and took me far to long to learn; I also tend to spare a little pasta water to pour over the pasta at the end, and remember to stir a ton!
- For first timers, start w penne. Also, caveat: if using a gf replacement like banza, the noodles both seem to absorb less water, and expel more starch into the water. so the mod is to put about an inch of water extra than what you would normally use for flour pasta.

Wouldn't it be better to boil, make the coffee, and use the rest of the water for pasta?

no ❤️
No, because the water you use for coffee is converted entirely to coffee+wet grounds. Can't save there. But the pasta water isn't entirely absorbed by the pasta and the sauce.

Note that you can cook noodles in gay less water than used by traditional methods and then use the excess to make your sauce.
- gay less water
  
  So... does that imply most water is gay?
What rest of water?
- The ocean.

You can use the pasta water to make a hell of a tasty alfredo sauce (or use to thicken up most Italian sauces really). That's the only use I've found for it so far.

Boil eggs?
- Ooh that's another good one.
Pasta water can be used similarly to garbanzo bean water as a substitute for eggs in certain cases.

For instance, you can use pasta water, garbanzo bean water, or lentil water as a substitute for eggs in a "egg wash" to bind a "breading" so that one can fry or bake food and have it breaded.

Just use pasta/rice water to water your plants. They will enjoy the extra nutrients.

Edit: maybe not, I'm not a scientist.

I was wondering about this because that seems like a good idea upfront, but apparently:

The extra minerals and stuff is a very minor benefit for plants and will not substitute for fertilizer.

If you put salt or seasoning in the boiling water, don't use it for plants.

The starch might also promote mold / bacteria growth.
Pasta water is in fact an excellent thing to save... As a cooking ingredient.

Specifically, what you can do is freeze it in an ice cube tray, and then store the cubes in a Ziploc. A handful of cubes added to a soup, stew, stock or sauce will give it a smoother, more silky texture thanks to all the starch.
Not sure if this is actually a good idea, either for inside or outside plants. The stuff that is dissolved in the water (mostly starch) does not help the plant at all, but it help microorganisms and they do not need to be good for the plant. Like mold.
- I will not need this advice, and continue to do whatever I want. Thank you, though.
  
  Edit: /s
Satan, please...

Has she peed that day? Is that what she cooked the pasta in?

ZERO waste, leave no trace.

So this is how you do an Italian pour over. Interesting...

Imagine using it for that Dalgona coffee everyone was making during lockdown. The creaminess from all that starchy water would be next level

this reminds me of that one tlc episode where a woman scraped leftover spaghetti sauce from plates to reuse it and made lasagna in a dishwasher or some shit

Well, somebody had to try. If it worked, it could have become the next big trend at Starbucks®️ or some artisanal coffee shops.

Also, you used a paper filter, you dumb ass

What's wrong with a paper filter for a pour over?
- It filters out the microscopic pasta chunks that you get to chew on if you brew it directly in the cup
- Pretty wasteful, better use a French press
- It's just the type of paper filter that was used. The person in the post used a flat-bottom filter when a No°3 or No°4 cone filter would've been better. (As an extra aside, the specific type of pour over device seems to be from Starbucks, and those come with No°3 cone filters to begin with.)

More like coffee drule, amiright?

Am I tripping balls?

sigh

Ok, here we go. Three steps here - reduce, reuse, recycle. Follow them in order, don't just jump straight to the last two.

Use 1 metric coffee cup less water to make pasta instead of one extra metric coffee cup to make pasta then try reclaim it. Less energy too.