LOL... I love how anal engineering types (like myself) can be at times.. going down rabbit holes like this and definitely appreciate it. Pasta is a hard thing

LOL... I love how anal engineering types (like myself) can be at times.. going down rabbit holes like this and definitely appreciate it. Pasta is a hard thing and I tend to not rely on timers at all beyond around 8m... I just start testing a piece every 30-40s or so until I'm happy. This will also vary by final application, if I'm going to rinse/cool to stop cooking, etc... if it's going into a bake after being made (mac and cheese, casserole/hot-dish, etc). It will just depend on a lot of factors beyond how done it is in the pot. Edit: also, altitude, pureness, salinity, etc of the water will also change things dramatically.