As a subscriber to CHOW blog and forum I receive cooking tips couple times a week. One of the most recent one was a real jewel: How to cook pasta with little bit of water and salt and lot faster. This tip was submitted by Harold McGee, one of my favorite food and food science writers. He is amazing! I guess that is why I have all of his books.
I have tried this method several time and it does work like a charm.
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