jmcquown said:
Cathy, I've never had dried pasta take that long to cook. In fact,
sometimes after I get the water to a rapid boil I add the spaghetti (broken
into 3rds for manageability) then simply remove it from the heat and cover
it. It cooks 'al dente' in 10, maybe 12, minutes without further ado and
I've freed up a burner for other things. I have noticed some pastas
labelled "whole wheat" (an oxymoron? they do look more brown in colour) take
a little longer to cook, but not by much.
Here's what it says on the package:
1. Fill a medium to large pot 2/3 full with water, and bring to the boil
<I do that>
2. Add a tablespoon of oil and salt to taste
<I do that too - BTW, I use olive oil>
3. Add pasta and boil, uncovered for 10-12 minutes until tender but
still firm, stirring a few times during cooking.
<I do that too>
(Trust me, it's not *done* yet. It's still "hard" in the middle and
tastes like... 'raw flour' (is there such a thing??) - blech!)
4. Drain water from pasta and serve with a sauce of your choice....
<this works well after about 25 minutes>
OK - one other thing - we live at an altitude of approx. 1600 meters
(about 5000 feet) above sea level - so our water boils at a little under
100 Deg C. Wonder if that has anything to do with it??
FWIW, the brand name is 'Fatti's & Moni's'
--
Cheers
Chatty Cathy
Garlic: the element without which life as we know it would be impossible
