This is the "Italian canon" I've been taught: a gentle boil, stirring often. It ranges from no bubbles, to a few bubbles, to a lot. A few bubbles are ideal. I'

This is the "Italian canon" I've been taught: a gentle boil, stirring often. It ranges from no bubbles, to a few bubbles, to a lot. A few bubbles are ideal. I'm not familiar with the chemistry, just with how the kosher al dente finished product is supposed to taste. I'm guessing the water temperature gradient goes from 100C at the bottom to something less at the top. If you prefer it cooked another way, then by all means.