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In my experience box cooking times are never quite right, and irrelevant if you're going to be finishing your pasta in the sauce anyway. Unless you're extremel
by messe 2y ago
In my experience box cooking times are never quite right, and irrelevant if you're going to be finishing your pasta in the sauce anyway.
Unless you're extremely familiar with the exact brand of pasta, temperature of your stovetop, etc., you should be tasting your pasta toward the end of cooking to decide when to stop cooking it.
> - It's still not going to be enough starch
I'm inclined to disagree, but only have anecdata on this, so I can't really get into an extended debate over it. So I guess now I get to look forward to experimenting with starch additions the next few times I cook pasta.
- wahnfrieden 2y agosimply lift pasta and observe (and do this enough that you learn what to look for). that's enough to avoid tasting it until a final confirmation.
- messe 2y agoFor a longer pasta, sure. But something like Fusilli can be more difficult to judge, I've found.