One time on Usenet, Wayne Boatwright >
said:
> On Tue 11 Mar 2008 03:31:11p, Anthony Ferrante told us...

<snip>

> > Why all the nasty comments? I do not remember you ever pointing it out
> > to me or anyone. Whether I read it then or now is a moot point as I
> > had already bought the junk. I won't make that mistake again.

> As I recall, back in the mid-1960s, there was a "craze" for cooking pasta
> by bringing a large pot (6-8 qts) of water to a rolling boil, adding salt,
> some oil, and the spaghetti, giving it a quick stir, covering the pot, then
> taking it off the heat and allowing it to sit for 15 minutes. "Perfect
> pasta" some folks referred to it. I tried it a few times and it actually
> did produce some pretty decent spaghetti. I suppose the large volume of
> hot water and the larger space in the pot for the pasta made a big
> difference in the results.

I've been told that this was my grandmother's method, and the
time frame makes sense. I just don't recall her doing it that
way, but her best friend (who's still part of the family) says
she did. I tried it once, but I thought the spaghetti tasted
watery...

--
Jani in WA