> I generally find the numbers printed on pasta boxes for cooking time far too high: I'll set the timer for a minute below their low-end "al dente" time
Interesting! I generally add three minutes to the recommended cooking time, otherwise the pasta still feels stiff. There's no accounting for taste, is there?
Well, objectively very soft water cooks things a tiny bit slower than harder water, but being close to sea level should cook things a little faster. It probably is down to either taste or the labeling on your pasta.
Interesting! I generally add three minutes to the recommended cooking time, otherwise the pasta still feels stiff. There's no accounting for taste, is there?