So these guys I think came up with the soaking method which was later picked up / popularized by serious eats standalone and for their baked ziti recipe.
I tried it for a huge amount of baked ziti a few years ago and it worked great. Recently, I tried it again for a simpler pasta recipe and it worked beautifully again. First time TJ pasta, second time cheapo bulk bin pasta as someone else’s place.
I like the combination of water conservation and energy conservation, and most of the excess starch washes off as residue during soaking.
A short soak is also recommended for pressure cooker “boiled” pasta, but I’ve found that the PC is largely unnecessary if you’re soaking - cooking is quick enough without.
Net net, I never boil a big pot of water anymore.
