4 ms·

I cared while I thought it was a way to better pasta. Very disappointing.

• jacknews 4y ago
  It's pasta, in boiling/hot water, so I'm not sure there are many variables apart from time. I don't believe there's a 'gourmet method' or anything like that which can get better results than just 'correctly cooked' pasta. But, you can measure the perfect cooking time/hydration by measuring the length ratio of cooked/dry (assuming spaghetti): https://arxiv.org/ftp/arxiv/papers/2201/2201.09621.pdf https://arxiv.org/ftp/arxiv/papers/2201/2201.09621.pdf Perhaps you could use this to devise a protocol to parboil the pasta, and then finish hydrating it to the perfect consistency in the hot sauce.