Also here in Italy we have pasta which cook in 25 minutes. And after 25
minutes it is "al dente"!
But not for this, it is a good type of pasta. A good pasta cook in 10 - 13
minutes!
And yes. I agree with you: better brands are DeCecco (my favourite) and
Barilla.

--
Kisses
Pandora
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"Davlo" ha scritto nel messaggio
...

"ChattyCathy" wrote in message
. ..

The cooking "destructions" say that it should be cooked in boiling
(salted) water (with a tablespoon of oil added to the water) for 10-12
minutes...

Yeah right!

Mine always takes *at least* 25 minutes before it's "al dente" i.e. it's
not "soggy".
And yes, before anyone asks, the water is *boiling* the whole time...

Is it just me or...???

Comments welcome


Based on so many of the comments here, most of you really need to learn
some basics of Italian cooking.

1. You NEVER put oil/butter in the water. Never.
2. Never rinse the pasta.
3. Don't salt the water till its come to a rolling boil.
4. Use enough water - the pasta needs to move around freely in LOTS of
water.

Cathy, your problem might stem from your definition of *boiling*. The
water has to maintain a rolling (vigorous) boil the whole time (except for
ravioli). Try a "real" brand of pasta, like De Cecco, or even Barilla. No
pasta company should be telling you to oil the frigging water!

Sorry to say, but once you get away from the Northeast, Italian food is an
abomination. You Midwestern types could use a lesson from a good old
Italian grandma like so many of us in the NY/New England region grew up
with.

Best of luck.