Ah - I missed that it was acting as a pipe 
Still experimenting with the soak method. I placed mini bowtie dry pasta in a large jar soaking in the frig overnight. This morning I drained the soaking water, emptied pasta in pot topped with fresh water just to cover and it cooked to a toothy point in 5 mins. Now I’ll make a small batch of cold veggie pasta salad for later.
How long do you soak the pasta?
30 mins, or more.
It can only absorb as much water as it can absorb, so more time won’t hurt it.
Less time means it needs to finish hydrating in addition to cooking, so a bit more cooking time.
Lukewarm water helps it along.
See links above & subsequent discussion from here:
Tested out the soaking pasta idea again after a long time.
Linguine, soaked in lukewarm water for maybe 45 mins. Water that drained off was a bit starchy, but the pasta did not clump up at all (a problem I’ve sometimes had when boiling it directly). It was visually fully hydrated, and flexible to the touch.
Took about 1 minute in boiling water to cook to toothsome. I tossed with pesto after.
Very pleased — if I was putting it into a cooked sauce, I’d skip the boiling water and let it cook in the sauce itself.
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