Thanks for the great idea!! I made spaghetti using this method. It came out perfect. I was worried it would stick together--NOT! It was just great, freed up a burner, and NO steam in the kitchen! How in the world did you discover this?? Thanks a lot, will always do it this way!! :-)
I have to admit I was a bit skeptical about cooking pasta this way. Gave it a try tonight (used rotelle pasta), and they came out perfect, without watching the pot! Thanks for the tip.
I have made my pasta this way for decades. I believe I first learned about it when I was cooking part-time in an Italian restaurant when I was in college. I do add about a teaspoon of olive oil to the boiling water to help prevent any clumping, even when cold. Completely unrelated but this is how I cook corn on the cob also -- with NO salt in the water but a teaspoon of sugar instead.
I used this with Fettuccini for three persons and it was perfectly cooked, added sundried tomatoe pesto sauce right after I drained the pasta into the pot put the lid back on and presto perfect pasta no muss no fuss - of course I added some parmesan when serving. Thanks Margaret for a real no watch recipe that works
I've been cooking pasta this way for years, having found the tip in a column on ways of saving energy. Just fyi, I allow 5 minutes for angel hair. If you like it al dente, probably 4 minutes would be better.
I don't believe this. When I first tasted the pasta I thought it was not cooked. I then realized I've always overcooked pasta and was now enjoying it the way it should be!! I'm sold and this is how I'll always cook pasta now. Thank you very much Margaret3.
I've made pasta this way and yes, it does work! :) We also have to make our rice in this manner because we have a gas stove - otherwise the rice burns.
Hey this also work's for hard-boiled egg's.......when the water comes to a boil take off the stove put the lid on and wait 15 minute's, perfect HARD-BOILED EGG'S EVERY TIME... DEBDEBZ
The benefit is not just cutting down the heat in the kitchen, it turns out great pasta!
I was very wary of this method until I tried it and it worked beautifully. I used a large amount of regular long spaghetti and I followed the directions to a T. Perfectly al dente pasta. And, as a bonus, my kitchen was not blazing hot after cooking it. Yipee!!!