Boiling point of water = boiling point at specified altitude ± boiling point barometric correction. According to this calulation, the estimated boiling point at 9400 feet is approximately 192.5 F. The normal boiling point is 212 F. What does this mean to you? Well, probably not a whole lot.
Use a large pot with a lot of water. Give your pasta plenty of room to breath. In order to get your water to boil quickly – or quicker, cover your pot, flame on high. When your water comes to a boil, drop in one piece of pasta. It will look as though the water is eating the pasta. It will calm after a moment, and then pour the rest of your pasta into your pot. NEVER place your pasta into a pot that is not rapidly boiling — you will get some nasty, mushy crap if you do. If you cover your pot after you put in the pasta, you will have a foam explosion on your hands. Cover partially, but keep a close eye on it. It will boil over. Stir frequently. If you start experiencing that crazy foam madness, blow on it, and it will subside. Some people think if you but a tablespoon of olive oil in the water, it will keep it from foaming up. It’s never worked for me, but you can try it.
Good luck.
2 responses so far ↓
pikespeakdenise // February 23, 2007 at 10:56 am
I thought the olive oil was so the pasta wouldn’t stick together. Eh, I do it because my mom did it. I did NOT know about the blowing thing until Dorie’s husband showed me that. I always used the drop-in-a-metal-utensil method if it wasn’t possible to get the pan off the burner quickly. I can’t believe you can just blow on the foam…
Zach // September 23, 2009 at 11:33 am
The olive oil does not do anything. As the saying goes, oil and water don’t mix. This is true in boiling water as well. The oil just floats on top. I do not use oil and have had no issues with sticking pasta. The water just needs to be at aggressive boil and stay that way when the pasta is added. This is true of homemade fresh pasta, as well as dry. Not draining pasta is also important; pot to pan with sauces with tongs or slotted spoon. Starchy cooking water is a key ingredient in a lot of sauces, like pesto.