you made me rethink how I cook my pasta and researched a little bit.
The effect I’m experiencing can be explained by the amount of water I use.
I always used 3 liters of water for 500g spaghetti. Recommended are 1l per 100g. Using lesser can result in greater loss of heat when putting in the pasta into the water.
If you’re cooking the grocery store dried box pasta for 5 minutes it’s likely gonna be undercooked… and crunchy… If it’s fresh pasta 3 to 5 minutes sounds about right.
Well, some dried pastas in the store could be 5 to 8 I guess, but definitely not Barilla
Whatever cooking time is written on the package: It’s always “add 3-5 minutes to it”.
I’m looking at you Barilla!
Edit: I’m sorry, Barilla.
You meant “subtract”, surely? No pasta needs to cook for ten minutes.
The fusili I have say 11 minutes but they need 12 - 15
Nope, add. I like my pasta al dente, btw. But if I rely on the time printed on the package they never are al dente but still kind of raw ¯\_(ツ)_/¯
Are you putting the pasta in cold? If you put it in at a rolling boil it’ll be mushy at 10 minutes.
you made me rethink how I cook my pasta and researched a little bit. The effect I’m experiencing can be explained by the amount of water I use. I always used 3 liters of water for 500g spaghetti. Recommended are 1l per 100g. Using lesser can result in greater loss of heat when putting in the pasta into the water.
I was thinking maybe elevation was accounting for the discrepancy, but thus makes more sense! Thanks for doing the research and solving the mystery.
If you’re cooking the grocery store dried box pasta for 5 minutes it’s likely gonna be undercooked… and crunchy… If it’s fresh pasta 3 to 5 minutes sounds about right.
Well, some dried pastas in the store could be 5 to 8 I guess, but definitely not Barilla
Most of the thick pasta like penne from Barilla recommends 10-11…