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Pasta Time™ (lemmy.dbzer0.com)
submitted 1 year ago by to c/adhd@lemmy.dbzer0.com
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[–] 3 points 1 year ago* (last edited 1 year ago) (8 children)

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.

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  • [–] 6 points 1 year ago (7 children)

    You meant "subtract", surely? No pasta needs to cook for ten minutes.

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  • [–] 2 points 1 year ago (3 children)

    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)_/¯

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  • [–] 4 points 1 year ago (2 children)

    Are you putting the pasta in cold? If you put it in at a rolling boil it'll be mushy at 10 minutes.

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  • [–] 3 points 1 year ago (1 child)

    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.

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  • [–] 0 points 1 year ago* (last edited 1 year ago) (1 child)

    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

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