# Pasta box cooking times **URL:** \ **Category:** Cafe Society\ **Created:** [June 5, 2003, 1:57pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818 "2003-06-05T13:57:52Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![SmackFu](https://avatars.discourse-cdn.com/v4/letter/s/53a042/32.png) [@SmackFu](https://boards.straightdope.com/u/SmackFu)\ **Post date:** [June 5, 2003, 1:57pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818/1 "2003-06-05T13:57:52Z")
This is a simple question: Does the cooking time listed on the pasta box actually work for anyone? I know all about not overcooking, al dente, and all that stuff. I have the water at a full boil (on my electric stove). Yet if I cooked it for the time given, it would be almost inedible, still hard in the center. I have to cook it at least another 2 or 3 minutes to get a decent result. Am I alone in this, or what? ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [June 5, 2003, 2:03pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818/2 "2003-06-05T14:03:49Z")
Hm, SmackFu, I always follow the times given, and my pasta is fine! What types are you talking about, the different shapes? That’s what I cook a lot of (as opposed to just spaghetti) and haven’t had a problem. I will admit that I always use the maximum time (10 minutes if they say 8-10 minutes) so it would be good and soft for the children. As they’re getting older I’m going for more al dente. But your problem perplexes me! You’re not at high altitude … ---
**Author:** ![PatriotX](https://avatars.discourse-cdn.com/v4/letter/p/c4cdca/32.png) [@PatriotX](https://boards.straightdope.com/u/PatriotX)\ **Post date:** [June 5, 2003, 2:26pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818/3 "2003-06-05T14:26:19Z")
I’ve cooked many tons of pasta, literal tons. The variations of water, amount of salt etc make a real difference. I never use the times on the packages except as a time to check it. A chef I used to work with would put lemon juice in the water too. I prefer al dente but some of my friends who are frequent guests prefer mush. ---
**Author:** ![hawthorne](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@hawthorne](https://boards.straightdope.com/u/hawthorne)\ **Post date:** [June 5, 2003, 2:28pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818/4 "2003-06-05T14:28:17Z")
Yes, for one brand: **Barilla**. They list a different cooking time for every variety, and it’s always been right (unlike other brands which give me soggy bavette and crunchy cannelloni) . Having discovered this I never buy any other brand and I rarely make my own. ---
**Author:** ![Stonebow](https://avatars.discourse-cdn.com/v4/letter/s/ed8c4c/32.png) [@Stonebow](https://boards.straightdope.com/u/Stonebow)\ **Post date:** [June 5, 2003, 2:56pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818/5 "2003-06-05T14:56:17Z")
I can’t speak for pasta cooking times, but i can say that Zaterain’s (sp?) rice products cook up as directed pretty much 100% of the time. ---
**Author:** ![stolichnaya](https://avatars.discourse-cdn.com/v4/letter/s/bcef8e/32.png) [@stolichnaya](https://boards.straightdope.com/u/stolichnaya)\ **Post date:** [June 5, 2003, 3:31pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818/6 "2003-06-05T15:31:11Z")
Make sure you use a lot of water. Add the pasta at a rolling boil so that the temp of the water doesn’t drop considerably. Other than that, I’ve had pasta take different amounts of time on different burners on the same stove. You’ll have to check. Take it off when it’s slightly harder than you’d like, because it will continue to soften slightly. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [June 5, 2003, 3:32pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818/7 "2003-06-05T15:32:14Z")
I have to agree with **hawthorne** , Barila is pretty close in the cooking times and as an added bonus it won’t go as soggy as other brands if you happed to overshoot it a little. ---
**Author:** ![Morelin](https://avatars.discourse-cdn.com/v4/letter/m/b5e925/32.png) [@Morelin](https://boards.straightdope.com/u/Morelin)\ **Post date:** [June 5, 2003, 3:43pm UTC](https://boards.straightdope.com/t/pasta-box-cooking-times/179818/8 "2003-06-05T15:43:51Z")
I always cook my regular spaghetti for 7 minutes, and the shaped ones for 11. Exactly what the packages say.