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Interesting, I’ll check it out. I guess returning to a boil really only has to do with the thermal mass of the pasta itself. I’m also thinking in terms of spag
by mattmaroon 4y ago
Interesting, I’ll check it out. I guess returning to a boil really only has to do with the thermal mass of the pasta itself.
I’m also thinking in terms of spaghetti or noodles like that since that’s what I cook most and you couldn’t submerge them in a small pot.
- ch4s3 4y agoYou can do those long noodles in a pan, but honestly they sink down in a small pot by the time the water returns to a boil. At least for pappardelle it works. You could probably do some quick math and experimentation to determine ratios of water volume and temp to weight of pasta and not even bring the water all the way to a boil and still get an al dents noodle.