1. It takes longer than 15 seconds

2. For that first 15-30 seconds the pasta is cooking unevenly. In reality it isn't enough to effect the final product, but in my head it isn't being cooked correctly.

 

Actually, in that picture, you have waaaaay too much pasta for that amount of water. You should have at least 5 quarts of water for a pound of pasta. BTW, pasta that's cooked in oily water will become oily itself and, as a result, the sauce slides off, doesn't get absorbed, and you have flavorless pasta... Just sayin'.

 

Not my picture, it came from the depths of the interwebz.

 

it can also be cured by breaking them in half.



But, yes, I have long noodles and by the time the bottom half is soft enough for the uncooked portion to get into the water, it's still going to cook unevenly because the cooked portion and uncook portion will continue to cook.



I say your method is a fail.

 

Either way, there's still no way it's going to end up a noticable difference. You guys are getting a little silly with this.....and that pot is plenty big enough for the amount of pasta in it, though i'll agree about the oil. A little salt to control the boil, but the oil is only neccessary if you don't plan to use the pasta right away, and even then, it's added after the cooking.

 

I dont know if you guys do this, but does anyone else rinse and strain their pasta with hot water after its done cooking? I do it all the time!

 

Stupid thread is still stupid.....



Visions, thank you for sharing some of your guido Italian food cooking magic!

 

Yeah, I do it, too. Keeps it from sticking together. I've seen on cooking shows they hit it with cold water to stop the cooking process....... but idgaf, just throw some good meat and sauce on it and nom ensues.