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this post was submitted on 07 Apr 2025
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Today I Learned (TIL)
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Also how much salt you have added, the size of the pot and water volume (maintaining a boil), whether the lid is on/off/partly covering the pot, energy output of the heat source...? And to be perfectly honest i like my pasta slightly past 'al dente', especially when cooking dry pasta.
In the past I really struggled cooking pasta in the times shown on the packets on my home sovetop, but then learned to properly use the lid of my pots. I fully cover the pot with the lid to bring to the boil, add the pasta and leave the lid partially over the pot (~70% covered) to maintain a 'rolling boil', and now it cooks more consistently and quicker.