But does it work on bug pasta?
It’s either made from Kale or Crickets. Maybe both! ;)
1. Cook pasta, not make it. Article has it right, headline doesn’t.
2. His motives (green lunacy) make his objectivity suspect.
Still, if it works, it works.
Chefs are probably right that it’s different. Many people though might think “good enough.”
I always thought Spaghettification was a meraphor. (it descrives how matter gets long and thin as it approaches a black hole.)
Good one. It depends on the pasta. Italiaeners are used to fresh pasta which is super easy to cook. The stuff in the store needs to be cooked thoroughly. Normally I use my sense of smell to determine when it is done and normally I boil it at least 2 minutes longer than the package says!
Their is a similar shortcut to making hard-boiled egg. But I have been unable to get anyone to follow my example.
OH!! The humanity! 😭
I always turn the burner off about 3-4 minutes before it’s done. I also scoop out about 2 large coffee-cups worth of water to add back after straining it (pasta will continue to cook and absorb water after you strain it, so this keeps it moist). How much water I add back depends on the kind of sauce, mostly.
Richard Hayden: No. My pasta-maker is easy to operate, because the directions are easy to follow.
Janet Miles: Well, we’ve heard that before: you buy an appliance with easy-to-follow directions, and you get it home, and you need a Ph.D to figure it out. Usually, this “easy direction” stuff is a big lie.. like the Holocaust! [ the phones ring wild, and the bulbs light up on the map ] Now, are your directions really easy to follow? Or is it just another Holocaust-type scam?