11–20 of 211 posts
In the UK pasta instructions tend to be 9-11mins. 15mins is nuts, especially for the small cheap pasts he's using here. "More for your dollar". Yum!
15min is certainly needed for some shapes in Boulder, even the loss of a few degrees seems to matter a lot.
The cooking time is proportional to the thickness. General advice on pasta: * a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential * bronze die cut will help soak up more sauces * you do not need the full volume of water the box says, but start your timer once the water has returned to a boil * once it has gotten to a boil, keep it boiling, but it doesn't…
You do not cook pasta by cooking time. “La pasta vuole compagnia” Pasta needs company! Never leave it alone, keep stiring once in a while and keep testing them. Best to drain it before you think it's "good" or al dente cause paste keeps cooking after beeing drained due to the heat and moisture/vapor. Also, most good pasta dishes get their final cooking in a large pan in the sauce with some cooking water. So usually y…
My best pasta comes from when I start testing it roughly 9 minutes in. Pasta softness depends on water softness, salinity, even ambient air pressure (though I am decidedly a low-lying person). Also pasta shape, and even quantity of pasta in the container (unless you have one of those huge boilers used in restaurants).
The instructions on the box tend to overcook my pasta well beyond al-dente.
Also, to all pasta lovers: please try trafilata al bronzo pasta from places like La Molisana, De Cecco, Garofalo, Rummo, and more.
You do not cook pasta by cooking time. “La pasta vuole compagnia” Pasta needs company! Never leave it alone, keep stiring once in a while and keep testing them. Best to drain it before you think it's "good" or al dente cause paste keeps cooking after beeing drained due to the heat and moisture/vapor. Also, most good pasta dishes get their final cooking in a large pan in the sauce with some cooking water. So usually y…
The cooking time is proportional to the thickness. General advice on pasta: * a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential * bronze die cut will help soak up more sauces * you do not need the full volume of water the box says, but start your timer once the water has returned to a boil * once it has gotten to a boil, keep it boiling, but it doesn't…
Based on the article, this seems like a recipe for overcooking pasta.
In the UK pasta instructions tend to be 9-11mins. 15mins is nuts, especially for the small cheap pasts he's using here. "More for your dollar". Yum!
maybe because the US water is not hot enough at 100 degrees
In the US, there are major cities that are at 1500m elevation (like Denver CO). Water in Denver boils at ~94C. For most of the UK it's more like 98->100C
The cooking time is proportional to the thickness. General advice on pasta: * a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential * bronze die cut will help soak up more sauces * you do not need the full volume of water the box says, but start your timer once the water has returned to a boil * once it has gotten to a boil, keep it boiling, but it doesn't…
Please eat the pasta al dente. Overcooked pasta is really awful, trust me
The water does not need to be boiling the whole time.
You can boil the pasta just 2 minutes, turn off the stove, close the lid and leave the pasta in the water for the rest of the time until reaching the desired cooking time, plus around one more minute.
The result will be the same and you would have saved round 80% of the energy.