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PASTA in a pressure cooker - time and procedure


cook pasta in a pressure cooker you can!
in 10 minutes you are at the table to taste.

Today I'll show the procedure "base", ie
simply boil the pasta in a pressure cooker and then dress it in a first separato.come type of pasta I chose a short and thick consistency.

you put a frozen sauce or the day before, so use it here:

ingredients: x1 person


-1 cup of pasta (for this example: snails)
-3 cups water (depending on the type of pasta and / or size pot sometimes 4)
-4 / 5 grains of salt

preparation:
-put everything into the pot
-close: 8 minutes from the whistle for the slugs / pipette;
WARNING:
- for other types of pasta usually the rule is that calculated than half the time stated on the package.
eg for my slug was written 16 minutes
so easy!
-three glasses of water should ensure that the pasta is covered with wire, here you do not need gallons of liquid ok? Just enough to cover it with wire! to reach the whistle takes a minute! is the secret!
then-seasoned to taste with sauces, pesto, vegetables and one that offers the imagination!

QUESTIONS:
will now certainly be asking
- "but it is in flavor and texture?" = Same as if the classic boiled in the pot
- "but why do not you do in the traditional method?" = First because I like to experiment with new cooking methods, the second because saving water, the third use half the time.

and I'll show you why ..

explanation taken from wiki:
(...) The boiling temperature and the pressure at which boiling takes place (called "vapor pressure") are related by the equation of Antoine .
According to this law, increasing the pressure the boiling point increases, while decreasing the pressure the boiling temperature decreases.
Inside the pressure cooker has a higher pressure (which can be made to vary through the setting of a valve), so the boiling temperature of water is greater than in the case of conventional cooking. During boiling the temperature remains constant and equal to a value equal to the boiling temperature, for a pressure cooker in which the pasta is cooked to a higher temperature, which is cooked first.

In contrast, at high altitudes, where the pressure is less, the boiling temperature of water is lower. This means that the boiling point will be reached first, but the temperature will remain at a value lower than the boiling temperature of water at atmospheric pressure, ie less than 100 ° C. That is why the pasta cooking at high altitude is slower, and taking place at temperatures below boiling, the pasta is less cooked inside (as you can not have the gelling starch).

SO WHO LIVES IN THE TRADITIONAL HIGH MOUNTAIN AGREES!

there are sufficient explanations?
accepted questions, doubts and confusion!
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