I hope you enjoy the excerpt , which comes from the chapter on Tomato Sauce, Macaroni, and the Science of Pasta.Baked ziti is the dish I make at the annual ski retreat that my friends and I take each year in New England. There are few pasta bakes that are easier to put together yet produce such ridiculously good results, particularly when it's snowing outside and you've got a whole cabinful of friends to feed.
But who's to say that these two phases, water absorption and protein denaturing, have to occur at the same time? H. Alexander Talbot and Aki Kamozawa of the fantastic bloghave to complete both processes simultaneously. In fact, if you leave uncooked pasta in lukewarm water for long enough, it'll absorb just as much as water as boiled pasta.
While the ability to cook presoaked pasta in just 60 seconds in itself is not all that exciting for a home cook , it's a very interesting application for restaurant cooks, who can have soaked pasta ready to be cooked in no time.
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