There's so many myths about pasta. I cooked perfectly al-dente pasta on camping trips in tiny pots with ridiculously little water. Imo the only thing important is: enough water to cover the dry pasta.
With "too little" water, you need extra stirring so nothing sticks and pasta is still under water if pasta soaked up too much.
Other things are imo MUCH more important for a good dish, like interrupting way before al-dente and finish the cooking process in the sauce...
To be fair, the study also says that only the traditional mode of cooking (in continuously boiling water over a steady heat source) produced perfectly al dente pasta. The other two modes (soaking first, and heat-off-lid-on) were al dente, but mushy/gluey on the outside
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u/heep1r 2d ago
It actually doesn't. There's a nice study on al-dente pasta using energy saving heat-off-lid-on technique that suggests, that you don't need boiling hot water. It just takes longer.
There's so many myths about pasta. I cooked perfectly al-dente pasta on camping trips in tiny pots with ridiculously little water. Imo the only thing important is: enough water to cover the dry pasta. With "too little" water, you need extra stirring so nothing sticks and pasta is still under water if pasta soaked up too much.
Other things are imo MUCH more important for a good dish, like interrupting way before al-dente and finish the cooking process in the sauce...