In his recent article about Heat in the New York Times Harold McGee advocates pre-soaking dried pasta - much as you would dried beans - to shorten the cooking time. Has anyone ever done this? Not that pasta takes so long to cook but I'm curious. How would this affect the texture and or flavor? If you've tried this please tell how it worked!
Seems to me that presoaking for any amount of time at all is really not worth the hassel of shortening an already 6-10 minute cooking time. What do you save?
I presoak lasagne noodles if I'm not boiling them. I think it makes a difference in texture. It was recommended by America's Test Kitchen. It's done in hot water for (I think but can't remember for sure) about 5 minutes.
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Soaking or boiling, the result is the same. Boiling is just faster. Try soaking a small amount of pasta, as chowser does. It takes longer, but eventually, it'll be reconstituted.