Huh, interesting! They also mention pre-soaking the pasta for two hours to save more energy (since most of the time is really spent rehydrating rather than truly cooking) which can cut the cooking time from ten minutes to one or two minutes. Might have to give it a shot out of curiosity!
I didn't try the soaking method, but I did try the turning it off halfway method. The texture of the pasta is slightly different, but barely noticeable, unless you're using really high-quality pasta from higher-protein durum wheat (the one used the most in Italy). In that case it does turn a bit gummy.
If you're using regular-ass pasta made from red or winter wheat, which is the pasta you get in 99% of the world (unless you're importing or getting it from a high-quality brand), there's virtually no difference, in my very limited experimentation.
I just tried the turning off method and it worked great on my electric smoothtop! Brought the water to a boil, put in my pasta, left in on for three minutes, and then covered for the remaining seven minutes. It did boil over a bit after covering, but that's on me for setting too high a temperature after adding the pasta. Still came out perfectly al dente! Now, this was with Mueller's, which is an American brand that I find significantly better than the standard US-produced Barilla even though it's a bit cheaper (highly recommend giving it a shot!), but I wouldn't call it fancy--will be interesting to try it with De Cecco and see if I encounter the gumminess you mentioned.
Huh, interesting! They also mention pre-soaking the pasta for two hours to save more energy (since most of the time is really spent rehydrating rather than truly cooking) which can cut the cooking time from ten minutes to one or two minutes. Might have to give it a shot out of curiosity!
I didn't try the soaking method, but I did try the turning it off halfway method. The texture of the pasta is slightly different, but barely noticeable, unless you're using really high-quality pasta from higher-protein durum wheat (the one used the most in Italy). In that case it does turn a bit gummy.
If you're using regular-ass pasta made from red or winter wheat, which is the pasta you get in 99% of the world (unless you're importing or getting it from a high-quality brand), there's virtually no difference, in my very limited experimentation.
Mormon teens are experts in the soaking technique
gross
They were talking about soaking noodles, I couldn't resist
Ayoooo
Remember to wash off the rehydration water cuz that's where the anti-nutritive chemicals go
If you crack spaghetti in half to make it fit into the pot using this method then you do go to Italian hell 👌👉✌️👍
Italians that get mad at breaking pasta are pretty petty, but I don't break it because i love looong pasta. It's more fun.
I've never seen any pasta not claiming to be made from durum wheat? Is this really common in other countries?
I just tried the turning off method and it worked great on my electric smoothtop! Brought the water to a boil, put in my pasta, left in on for three minutes, and then covered for the remaining seven minutes. It did boil over a bit after covering, but that's on me for setting too high a temperature after adding the pasta. Still came out perfectly al dente! Now, this was with Mueller's, which is an American brand that I find significantly better than the standard US-produced Barilla even though it's a bit cheaper (highly recommend giving it a shot!), but I wouldn't call it fancy--will be interesting to try it with De Cecco and see if I encounter the gumminess you mentioned.