|08:51 pm - Summer cooking tip|
In my wanderings, discovered an unheard of way of cooking pasta. Instead of using twice as much water as pasta and boiling it until done and the kitchen is steamed up and the temperature rises 10 degreesC and and and, you bring to a boil just enough water that it will cover the pasta, add salt, throw in pasta and stir so it doesn't stick, bring back to a *simmer*, cover, and turn off heat. Let stand 10-15 minutes and it's done perfectly al dente. And if, like me, you don't care for al dente? Bring to simmer again, turn off heat, let stand ten minutes, and it's floppy soft.
Note this only works for short pasta like rigatoni and tortellini. Spaghetti and fettucini must be done the old way, or pre-broken. But this let me have rotini for dinner, which was exactly what I was craving on this 35C day.