I will have to agree.
If you make pasta you know the feeling as your leaving that kneading stage and heading toward the finish. You become easier, smoother, delicate, with the handling of your dough. I can't think of any doughs that prefer to be roughed up at this point.
This ? is easily answered and not so costly. Cook them both ways. See the results. I know there is many schools of thought about pasta and some methods reflect the unique preference of the Cooker/eater.
There is very little difference in rapid/vigorous boiling water and simmering water if any.
The vigorous boiling water has many more convection currents. So if you had a large tub of water at boiling temp and a washing machine tube with an aggitator going at boiling temp, which one would you put your pasta in.:eek:
Hey! I'm not dissagreeing with anyone. I'm just having some fun. This is just my opinion.:talk:
ps I also stir, which freaks some people out.
Above, I meant there is no difference in water temp,boiling,simmer,rolling
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