I know the “sticking to the wall” argument has long been derided, but I’m wondering what tricks are out there.
Imho, I think that the best way to “tell” pasta is done is to taste it.
Just remember that “al dente” doesn’t mean “cooked to mush.”
I don’t know of any method but to taste it. I can throw penne in the pot at the same boil for the same time and one day have it be “al dente” as rocks and another have it be mush.
Boil water. Dump pasta in said water. Follow the package directions on how long to boil (which may or may not be al dente, but it’ll be in close range).
Depending on the kind of pasta, I can tell it’s going to be al dente by how it moves; generally I need to taste it.
In order to get it jussssst perfect, I need to take it off the fire a few seconds before it achieves that perfect point.
Yeah, that’s it - if your box of Barilla says 11 Minuti, then 11 Minuti it is. Just make sure you have a big enough pot and a strong enough flame.
I usually shave two to three minutes off whatever it says on the box. I like my al dente *really *al dente. In other words, yes, you have to taste it.
A chef once told me the key to great pasta is to use LOTS of water to break down the starch. Once you’ve cooked it enough times you will see that it just looks right without having to taste it.
Brown rice pasta changed my life. Always al dente, never mushy. Almost impossible to overcook. Yum.
I like my pasta very well done,but since I am a cook I can’t cook stuff the way I like it.Nobody would eat my food.
Pasta keeps cooking even after ya take it off the stove, so I give mine an ice bath.
I agree with “Lots of water” is has something to do with starches washing off.
Salt the water. I know, I know, salt will be the downfall of western civilization. But if you want good pasta to accompany the downfall, salt the water.
I don’t know if anyone else finds this, but I find that if I’m in the kitchen whilst it’s cooking, I can hear when it’s ready. The pot starts boiling in a different way. Anyone else hear it?
I wonder if that’s due to uncooked pasta sinking and cooked pasta floating?