1.) Does anyone else find that if you cook pasta as long as the directions state that it isn't al dente enough? As a rule, I always reduce cooking time by at least 2 minutes, even on De Cecco.
2.) Just made a pasta salad. Cooked pasta very al dente, added while still hot to vinegar/tomato/garlic mixture and added other ingredients. Let sit at room temperature for a few hours until we ate. The pasta was incredibly mushy, no bite to it at all. Why would this be, especially if I purposefully under-cooked it? I love pasta salads, but don't know why this happened and until I do I'll be scared to make another one. Help me, please!