Also how much salt you have added, the size of the pot and water volume (maintaining a boil), whether the lid is on/off/partly covering the pot, energy output of the heat source…?
And to be perfectly honest i like my pasta slightly past ‘al dente’, especially when cooking dry pasta.
In the past I really struggled cooking pasta in the times shown on the packets on my home sovetop, but then learned to properly use the lid of my pots.
I fully cover the pot with the lid to bring to the boil, add the pasta and leave the lid partially over the pot (~70% covered) to maintain a ‘rolling boil’, and now it cooks more consistently and quicker.
Also how much salt you have added, the size of the pot and water volume (maintaining a boil), whether the lid is on/off/partly covering the pot, energy output of the heat source…? And to be perfectly honest i like my pasta slightly past ‘al dente’, especially when cooking dry pasta.
In the past I really struggled cooking pasta in the times shown on the packets on my home sovetop, but then learned to properly use the lid of my pots. I fully cover the pot with the lid to bring to the boil, add the pasta and leave the lid partially over the pot (~70% covered) to maintain a ‘rolling boil’, and now it cooks more consistently and quicker.