interesting poinnts
however , many people do have a microwave , and a comprehensive ' pasta ' book should go over the technique.
for completeness sake , if nothing else
an effective microwave container holds many many shapes
i very much doubt a microwave method , properly proportioned , involves any gummy mess .
I have not tried fresh pasta in the Fasta , so that area need research.
I pour off the hot pasta water , over the sink , into a pyrex measuring cup.
I usually get just over 1` cup . this is far more than I need for the ProkRagu version . the Campari version
uses the tomato jus as a post cooking hydrator.
in the winter time , the mise you've seen , and plates , except for the eggs // green onions . grated cheee
sits on top of the oven , and actually warms up a bit
going into the oven , and it preheats to 170 F , then is promptly turn off. so
I do use a little more water than the markings on the Fasta indicate. not that much more.
the volume and temp of the water ( faucet temp ) add to the determination of total Micro time.
add pasta to Fasta . Salt . wsater . Micro for the time youve decided by experience gets you perfectly cooked pasta.
for a portion for ' two' , based on the Fasta top holes , is 17 minutes , 45 seconds .
unattended .
for review purposes , FastaPasta guidelines :
you see above , FP suggests 13 - 14 min for a portion for 2 for linguini .
as you have noted , all types of linguini are not the same .
17:45 works for delCecco , and I add water to the level 3 , not 2
Tj's linguini ' from Italy ' a decent pasta , takes less time , same starting point.
I dont think dried pasta needs to swim .
its very true that the Fasta should be 1/4 " longer , as the DelCecco pasta sits corner to corner
and that added 1/4 " might be usefull. not a deal breaker.
no idea is DC is a tiny bit longer than other common pasta.
