Originally Posted by
DropBarFan
While pasta is usually cooked with plenty of water & drained, one can also cook it with just enough water to cover & get absorbed. Maybe a bit starchy & not gourmet but not bad either.
Good point. In fact, I've found that it's not starchier at all, as have some gourmands:
http://www.seriouseats.com/2010/05/h...-food-lab.html
http://www.nytimes.com/2009/02/25/dining/25curi.html