Originally Posted by davie355 (Post 31413294)

I'm honestly not sure why chain restaurants constantly overcook pasta. Is there a very short window between perfectly cooked and overcooked? Even if so, you'd imagine they have it down to a science.

Originally Posted by kipper (Post 31413512)

I think there are a lot of Americans who think overcooked pasta is cooked correctly.

Originally Posted by der_saeufer (Post 31414408)

Not for standard wheat pasta. It takes 2-3 minutes to get from al dente to soft and for most shapes no one is going to notice an extra 30 seconds, which is an eternity in a busy kitchen with a chirping timer.

The only reason you get soft pasta in a restaurant is because it was deliberately overcooked.



...and this is why. An appalling number of people also cook pasta without salt in the water.

Originally Posted by kipper (Post 31413512)

I think there are a lot of Americans who think overcooked pasta is cooked correctly.

Originally Posted by BamaVol (Post 31414852)

You don't know what overcooked pasta is until you've been hospitalized.

Originally Posted by enviroian (Post 31412453)

Hey I've been there many times. Their salad and soups are very good. However my post was targeted most likely at someone who will not be eating the two aforementioned food categories and will be eating bowl after endless bowl of lasagna with sausages. lol

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