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How to tell if your spaghetti is perfectly done using just a simple ruler
- jleyank 5y agoWhile scientific and engineering approaches are fine, I prefer an empirical approach to spaghetti termination conditions - I sample it while cooking. When it won't really bend or is crunchy when tasted, it's not done. If it tastes like porridge, it's over done. Otherwise, the level of al dente-ness is chosen that best reflects the target audience.
- HarHarVeryFunny 5y agoI guess sample it if you're dealing with some pasta you're not used to, else timer is 100% reliable. I used to like William Rushton's "Superpig" (basics for bachelors) book method of throwing a strand at the wall - if it sticks, it's done!
- Koshkin 5y ago> 30 minutes... Tawfick acknowledged that nobody would actually want to cook pasta that long I have to cook it for 35 min in order to avoid the 'al dente' thing.
- jfengel 5y agoDo you live in Denver? Or possibly Nepal? I don't like that "core of basically uncooked pasta" that makes something al dente either, but if I cooked pasta for 35 minutes it would begin to dissolve. I'm partial to mushy pasta myself, but even 15 minutes is plenty for anything except the very thickest shape pastas. Either you like your pasta to be eaten entirely without chewing, or you live where the water boils under 200F.
- Koshkin 5y agoIndeed, I put the pasta into the boiling water but then I lower the heat by a notch so that it does not boil too intensely.