Mark Thorson said...

> George wrote:
>>
>> Sounds like you need to use more water. Not sure why you are breaking
>> the noodles. Is it because you are using a small pot (which would also
>> likely mean not enough water)?
>
> Exactly! Beats me why pasta does this, but there's
> a certain amount of water needed to cook it properly.
> Below that amount, you get a lot of starch dissolving
> out of the pasta. I learned this when I was a college
> student and trying to make pasta using an immersion
> heater in a Pyrex measuring cup. Fried pastas like
> ramen can be made this way, but real pasta can't.


Isn't it the starch visually showing up in the strainer?

Andy