Pasta has been part of my life since uni days. It is quick to rustle up, cheap, filling and you can't really go wrong when making it.
My usual method for cooking dried pasta is slinging it in a pan, pouring over boiled water and cooking it over a rolling boil. Around 15 minutes later, the job's a good 'un and you have a pasta base ready to add pour-over sauces or simply cheese and pepper if you want to go down the cacio e pepe route.
Now, I prefer cooking durum wheat pasta instead of fresh pasta (darn dietary requirements) which means I have always cooked this hardier pasta the longer, traditional way. If I had known there was another method, an easier way that requires no kettle, I would have done this a long time ago.
