Quote Originally Posted by Gman View Post
I'm too picky about the texture of my pasta to go the Instant Pot route.
Once you get the hang of it, you'll be the next (dare i say ) sou vide raving, pasta guy . I always do 1/2 the time listed for al dente, then reduce by another minute. The thicker pastas, rigatoni, bowties, elbows etc are like a 10 min start to finish, if that.