Originally Posted by archiduc
What are you trying to cook?
If the end result is to be a soup then use stock, for example pasta in brodo, tortellini in brodo, minestrone.
If the end result requires the pasta to be cooked, drained and then sauced then use water.
Hope this helps,
I agree, if you are just going to cook the pasta and toss the "stock" why waste the stock? With rice the rice absorbs the chicken stock, with pasta, it absorbs some, but not a lot. If you want a chicken flavor I would use bullion cubes instead of actual stock. At over a dollar a can, I'm not throwing away stock just to cook my pasta in.
If you are making soup and going to use the stock as a base, then definitely go for it. I just don't like waste.