I don’t think capellini pasta is a good idea as it is pretty much angel hair pasta and will cook too fast compared to other pasta
And the whole idea of using a specific amount of water to cook pasta isn’t new and works and wine is just flavored water
Good call!
Hmm, I think I’ve tried this line before and have been told that no, drinking the rest of the bottle does not count as hydrating…
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A bottle of wine is only 3 cups (+ a splash) and you don’t have to overcook your pasta if you don’t want to. Remove it and reduce the wine/sauce as needed.
But yeah, it does sound unnecessary.
This is really no different than cooking pasta in stock.
Every time Ive tried a one-pot pasta dish that says you cook the pasta in the dish, Im horribly disappointed with gloppy pasta.
(Exception is lasagna)
Yeah, there’s a fine line between pasta, soup, and … baby food.
With you bro.
Have you tried the soaking method for pasta yet?
First I’ve heard of it. Very interesting! How well does the pasta hold in the soaking phase? Can you over-soak it? (E.g., if I think we’re eating at 7:00 and drop the pasta in at 5:00, and then life happens and it soaks until 8:00, will I wind up with sludge?) If the target is fairly wide this seems like a huge win.
Take a look at the write-up from the Ideas in Food people.
It can only absorb a fixed amount of water, so it can hold for hours or days.
