this post was submitted on 07 Nov 2025
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Are you putting the pasta in cold? If you put it in at a rolling boil it'll be mushy at 10 minutes.
you made me rethink how I cook my pasta and researched a little bit. The effect I'm experiencing can be explained by the amount of water I use. I always used 3 liters of water for 500g spaghetti. Recommended are 1l per 100g. Using lesser can result in greater loss of heat when putting in the pasta into the water.
I was thinking maybe elevation was accounting for the discrepancy, but thus makes more sense! Thanks for doing the research and solving the mystery.