Actually, it doesn’t turn out the same with a double boiler setup. It does expand and get soft, but ends up tasting like a noodle stew that was cooked in a slow cooker. Well, now at least I know how to convert a mixing bowl into a slow cooker. The other thing is, the instructions for a pressure cooker say not to boil pasta in there, because it bubbles up and clogs the valve, but I think it could be put into a bowl of water on top of a steamer basket and cooked that way (under pressure) in less time than a slow cooker. I just don’t really need to do that at the moment (but had to ponder such possibilities while waiting for the pasta to cook). So far I think pasta cooks fastest for me in a wok shape, which fits my hot plate the best, or it’s also the aluminum that’s conducting heat better (which seems to be about twice as fast as my other pots).
